Pre-Cupcake Challenge Prep!

So things have been so crazy and busy in the world of hollicakes.

I’ve been doing tons of prep work for the LA Cupcake Challenge that is now less than a week away!

1300 mini liners, 110 plastic cupcake containers, 4 mini cupcake pans, 36 hollicakes t-shirts, 50 lbs of sugar, 25 lbs of flour, 25 lbs of chocolate chips, 50 eggs, 2 hollicakes banners, 2 handmade cupcake towers, and so many other things.

It makes me tired just thinking about all the money that’s been spent! But it is all worth it, because its going to help my little business more than I know (hopefully).

For those of you who don’t know, the LA Cupcake Challenge is on Feb. 5 from 4-7pm. You can find out all the info here!

Wana know what 2 flavors I will be entering? Okay, okay I’ll tell you.

Cactus Cooler - Pineapple orange cake topped with mango swiss meringue buttercream.
Mallow Delight - Dark chocolate cake topped with homemade marshmallow fluff and dipped in chocolate.

I can’t wait to make these cupcakes =]

Hello, Costco shopping trip!



Wow.



The boyfren starting to make my cupcake towers =]




Wish me luck with the many hours of baking I have ahead of me this week!

I’ll post again soon with some more pictures of the process!

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Morning After Mimosa Cupcakes



I’m sorry I’ve been such a terrible blogger, haven’t updated in forever. I feel so bad!

But the thing is...I just started a new job at the Fairmont Hotel in Newport Beach! In the Pastry Kitchen/Bakery =]

I’m so excited. This is like a career job. I’m done with school, starting a career job....that means I’m like a real grown-up, adult now. Oh wow.

Anyways, back to these alcoholic cupcakes!

And by the way, Happy New Year!

So what is a Morning After Mimosa Cupcake? It’s a champagne cupcake with fresh squeezed orange juice.

The perfect remedy for those nasty New Year’s Day hangovers.



Morning After Mimosa Cupcakes
-makes 20-24 cupcakes

2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup unsalted butter
1 1/2 cups white sugar
2 eggs
3/4 cup champagne
1/2 cup orange juice (preferably fresh squeezed!)
zest from 2 oranges

1. Preheat oven to 350, prepare cupcake pan with liners. Cream butter and sugar until fluffy.
2. Add eggs one at a time. Sift together flour, baking powder and salt in separate bowl.
3. Add orange zest, orange juice and champagne. Then add dry ingredients, mix until just combined.
4. Fill liner 2/3 full and bake for 20-25 minutes.

The main ingredients, minus the eggs.

Oh yeah, those oranges are from my grandma’s orange tree in her backyard. Pretty much the most amazing oranges ever.




Mimosa Cream Cheese Buttercream

1 1/2 cups unsalted butter, softened
1 1/2 cups cream cheese, softened
3-4 cups powdered sugar, sifted
2 teaspoons orange juice
2 tablespoons champagne
pinch of orange zest

1. Cream butter and cream cheese until combined and fluffy. Add powdered sugar, 1/2 cup at a time, to taste.
2. Add orange juice, zest and champagne. Mix until combined. Frost the cooled cupcakes!


More posts coming soon!
Also working on some amazing updates for the website too!

<3hollicakes
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