I just love their cupcakes also....I have tried to duplicate it but to no avail....I love how they get the colors in their icing so mixed and striped.I heard if you email them they will reply!! I tried but got no response.Maybe someone else will have some luck!!
Have you seen this?
http://www.amazon.com/dp/0385483392/?tag=cakecentral-20
I am going to try like the dickens...i think part of it is the soft buttercream they use. It looks very appetizing! I just don't know where they get their colors...the tones are so beautiful and realistic! And the petals look real. I am going to do a cupcake display for the teachers at school...we'll see how it goes!
OK, I don't know what I am doing wrong for it not to work, but if you click on the link above, for the Cupcake Café, scroll to the bottom, it has a link for Amazon for their Cookbook
Check your local library for a copy. The price is way out of my range so
I checked my local library and there it was!
I have the book, it doesnt really have that many photos in it. it is more of a recipe book than anything else. The recipe of their buttercream was worth all the money i paid for the book. It's so expensive because it is out of print and very hard to get.
Here is the recipe
http://www.cakecentral.com/cake-decorating-ftopict-15400-cupcake.html+cafe+buttercream
Enjoy!!!
Nati
I looked online and Barnes and Noble have itl. However, I also emailed Cupcake Cafe to asked if the price of the book is a mistake.
Thanks for posting the recipe Nati, can't wait to try it on my Mother's Day cupcakes!
ellepal, how is French buttercream different from Italian or Swiss?? I've always wondered.
confused, i dont see any striped or wow roses? which cake??
The Italian and Swiss are meringue buttercreams, but the French is not. However, there are no eggs at all in Toba Garretts recipe (I prefer that for food safety reasons), and it is delicious and light.
I don't particularly care for the meringue buttercreams myself, so I may have to check out the French recipe. Thanks!
The Italian and Swiss are meringue buttercreams, but the French is not. However, there are no eggs at all in Toba Garretts recipe (I prefer that for food safety reasons), and it is delicious and light.
I don't particularly care for the meringue buttercreams myself, so I may have to check out the French recipe. Thanks!
Dolce
The french buttercream, uses whole eggs instead of egg whites. So if what you dont like about the meringue buttercreams is the consistency then you are going to get similar consitency with the french. This is what i love about the cupcake cafe buttercream (a french buttercream). It's smooth, not too sweet, and tastes fantastic. The eggs are cooked when you pour the hot syrup over them.
cheers
Nati
Okay, thanks for the info/advice. I like the not too sweet taste, but there are sooo many air bubbles in my Swiss buttercream. I use Sylvia Weinstock's recipe and frankly, I don't see how in the world she ever gets any of her icing smooth with that stuff.
This bakery is not too far from my job. When i was planning my wedding 3 yrs ago, i had to go see their cupcakes. they are beautiful. I bought a few for me and XH to taste. they were good, i didn't like the icing too much, but it was ok. I'm very picky eater and terrible at trying new things (foods). The cakes are beautiful too.
I got the cupcake cafe book from somewhere else--maybe ebay but I definitely did not pay $67.00 for it. I order so many things (cookbooks and cakey things), I can't remember where I get them all. Does that say cake addict or what???
Mac
Funny you say that cause today i was looking for a post on the cupcake cafe buttercream and I came across this.
http://www.cakecentral.com/cake-decorating-ftopict-17734-cupcake.html+cafe
Nati 
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