Tuesday, April 9, 2013
It has been way too long. So sorry for not keeping this blog updated!
We are sad to announce that Whisk Upon a Star is no longer open for business.
The demand and rising costs eventually became too great for our little cupcake-loving hearts to handle.
We definitely haven't given up on baking. We will still continue to make cupcakes for our family and friends (and post pictures!), but we will no longer be accepting orders.
Thank you for all of the amazing support.
For pictures of the cupcakes we make for fun, check out our Facebook page:
And be sure to check out Dee's cake toppers and clay creations on her blog:
This isn't goodbye. We'll try our very best to update this blog periodically with our latest baking projects.
Til next time!
~Teresa and Dee
Friday, October 1, 2010
Things have been busy, busy, busy...
But we have a ton of orders coming up - which means we'll also have an endless supply of cupcake pictures for our blog. We thought we had a pretty busy summer here at Whisk Upon Star but fall is going to be 10x as crazy!
Last weekend, we did an adorable set of Ni Hao Kai Lan cupcakes for little Nara's birthday. After months of putting it off, I was finally able to take pictures of the fondant decorations AS I was making them - with the help of my lovely fiancee of course! (Note to self: It is virtually impossible to hold fondant in one hand, a sculpting tool in the other and the camera in the ... um third hand?)
Anyways, until I get those posted, here's a link to the luau themed cupcakes we made for Auntie Josie and Auntie Dolly's birthday:
Thursday, July 29, 2010
I immediately fell head over heels in love with the edible glitter The Cupcakery used on their cuppies. It looked so similar to craft glitter - I almost didn't eat it! I've seen other types of edible glitter before. They usually look like a cross between sanding sugar and fish food (Ew I know!). But this glitter was gorgeous! It had a really pretty iridescent sheen to it. So sparkly!
Anyways, enough about the glitter! The Grasshopper did not disappoint! The chocolate mint frosting was the perfect consistency. It was nice and creamy - not at all heavy! The cupcake itself was a little too rich. But I'm more of a fruity cupcake kind of gal so I guess I'm just not used to all that chocolaty goodness!
Anyways, that's my mini-review of The Cupcakery in Vegas.
If you're planning a trip to Sin City, definitely go check it out!
~Edible Glitter and Kisses
Friday, July 16, 2010
Mixed it with eggs in a pan...And made the world's most bestest flan!
He makes my heart do a hand stand....
1/3 cup sugar
1 (14-ounce) can sweetened condensed milk
1 1/2 cups coconut milk
2 teaspoons vanilla extract
1/4 cup shredded coconut flakes
Fresh whipped cream, for garnish
1/4 cup shredded coconut flakes, toasted, for garnish
Preheat oven to 325 degrees F.
In a small saucepan over medium-low heat, melt the sugar until it caramelizes. Pour it into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.
In a large mixing bowl, beat the eggs until foamy with a wire whisk. Beat in the condensed milk, coconut milk, vanilla extract and 1/4 cup coconut. Pour the mixture into the prepared baking dish. It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides and carefully pour water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would. Remove from the oven and water-bath and allow to cool completely. Turn the flan out onto a flat serving platter. Cut into slices for serving. Garnish with whipped cream and toasted coconut.
Servings: 6 to 8 servings
Cook Time: 1 hour 10 min
Show: Paula's Home Cookinghttp://www.pauladeen.com/index.php/recipes/view2/coconut_flan/
Tuesday, July 13, 2010
Tuesday, July 6, 2010
Occasion: Savy's 30th Birthday
Flavor(s): Red Velvet with Cream Cheese Frosting
Chocolate Raspberry with Cream Cheese Frosting
Theme: A Few of Savy's Favorite ThingsThirty is an awesome number. Researchers say it's the number of seconds it takes for a person to fall in love. It's the number of minutes it takes Rachel Ray to make a meal. It's the age Teresa tells people she is - but isn't (Just making sure you're reading Treese!) Our gorgeous and incredibly talented friend Savy turned 30 last week. She's the Vice President of the San Diego Asian American Journalists Association and her friends at AAJA wanted to surprise her with cupcakes at their meeting. (p.s. If anyone ever wants to surprise me with cupcakes, I'm all for it!! Anyone?
Savy's favorite cupcakes are Red Velvet, so we whipped up a batch of those. Teresa also made a batch of chocolate raspberry cupcakes for the first time. They were delicious!
And he turned out pretty darn cute...
Monday, June 28, 2010
Anyways here's the low down on my boys:
Age: 4 years old
Favorite Snacks: String Cheese, bananas,
Goldfish (the crackers not the swimmy ones),
scrambled eggs and sweet potato ice cream
Hobbies: Counter surfing, playing at the dog park, passing gas,
wrestling with Kash and running in the sand at Dog Beach
Age: 3 years old
Favorite Snacks: Peanut butter, yogurt, string cheese,
scrambled eggs and duck treats
Hobbies: Running in circles, chasing rabbits, humping things, killing stuffed animals and sunbathing
A few years ago, we decided to have a little doggie block party to celebrate Kona's birthday. All of our neighbors brought their pups over for a playdate and we served these cute little banana pupcakes. They were really easy to make and the dogs LOVED them! By the time we were done, Kona had frosting all over his face and our neighbor's boxer Colt had scarfed down three of them!
Here is the recipe for those of you who have furry babies at home:
1/2 teaspoon vanilla
3 cups whole wheat flour
1/2 tablespoon baking powder
2 tablespoons honey
And for the record - yes, we did try the pupcakes for ourselves! They tasted like bland banana flavored muffins with frosting on top. Definitely not something I would make for humans...