Boston Cream Pie and Petit Fours Cupcakes

I made these cupcakes for my (awesome) supervisor's farewell party. I'm gonna miss her!

I decided to make Boston Cream Pie Cupcakes and Petit Four Cupcakes. She loves chocolate, and I was just really craving the petit four cupcakes. They are one of my favorites.

For those of you who dont know, a petit four is a tiny cake layered with vanilla cake, raspberry filling and marzipan, and covered in liquid fondant icing. They are often found at dessert shops or at places that serve high tea. The ones I always see look like presents:

I decided to decorate the cupcakes with a flower theme, and I put them all together in a pot for a cupcake bouquet. The boston creams were decorated with oreo sunflowers (it was my first time so they look kinda wilted lol), and the petit fours with sugar flowers.

Boston Cream:

Petit Four Cupcake:

Everyone at worked loved em, and the oreos on the boston creams were a big hit. I sure am gonna miss you Bridget :( But I know we'll keep in touch! :)

Oh, I also had extra cream from the Boston Creams so I made pie for my Grandma's birthday...a delicious Banana Cream Macadamia Pie! The only problem I had was the cream was too runny to be in a pie. But I know what to do for next time; this pie will definitely be created again! :)

Ok, thats all for now!

:) Trinkette

Fleur De Sel Caramel Cupcakes

Have any of you ever had that Haagan-Dazs ice cream called Fleur de Sel?

Well let me just tell you, it is amazing.. It's chocolate ice cream, with ribbons of salted caramel woven in, with mini fleur de sel chocolate. It is divine...well it was...I cant find it anymore :( Anyhow, I've been thinking about that combo for a while, especially since I saw the salted caramel hot chocolate at Starbucks (which I am totally craving now!), and after I saw Fleur de Sel chocolates in one of my local shops.

Since I was really craving these cupcakes, I thought about just buying store caramel, but I remembered seeing a Martha Stewart recipe for salted caramel. It was my first time making caramel, and it took a while, and I was worried because I didnt have a candy thermometer. I put my regular one in, thinking it would suffice, but it didnt go past 200 degrees! Luckily my dad had a thermometer :). The caramel turned out really good. I ate a few teaspoons of it. It was warm gooey and salty. Yum.

Oh, and thanks to Eddie who helped me find the actual fleur de sel. He sent me to this neat shop in Berkeley, called the Pasta Shop. While there I also picked up some orange blossom water for some petit four cupcakes, and some point reyes blue cheese (*drool*).

Anyhow, here it is: Chocolate cake injected with salty caramely goodness topped with vanilla buttercream, more caramely goodness and dusted with fleur de sel.

Also made these:

Tripe chocolate aka the CW. (chocolate wasted)...because these cupcakes have all the chocolate you could ask for and yes, they will get you chocolate wasted.

And lastly, here is a pic of the set up for the birthday pair, Jess and Eddie :)

My cupcakes with delicious smore's cups made by my pal ms.mer!

happy drooling. :)

xo,

trina