roses, and other new adventures

Let’s start with the other new adventures–last Sunday, I made these cupcakes for Jerwin and Carol C., for their son’s Christening. On the way to the reception, though, I had a (mis)adventure with a cab driver that resulted in me losing my bag, and all its contents. Thankfully, thought, the cupcakes themselves were intact, and ready to be given to guests. ^___^

all the pretty cuppies, and bows!

After that misadventure, though, I’ve had a great week–in general, and in terms of cupcakes, too. Cupcake-wise, aside from the Christening of Rose C.’s daughter (pictures to follow), I had an adventure in making fondant roses. Thania R. ordered some cupcakes as a gift for her mom’s birthday. I love the way she described her mom: "She’s turning 60 but looks 40, and loves the color red!" Such a sassy-sounding mom deserved something as equally sassy…I hope these red velvet cupcakes rose to the occassion. ^____^ These are the first fondant roses I made myself. The boyfriend called them a bit cartoony (i.e. not super-realistic), but pretty. Do you agree with him?

On the more general, non-cupcake front, life has been going great after the "tragedy" last Sunday. Even though so many important things were in my bag (a lot of my research for my thesis was in the bag, as well as a book which is one of the major sources of my thesis), everything and everyone has been so kind and helpful.

Life’s good–enough reason to eat a cupcake! ^__~ 

pictures of the wedding cupcakes

I finally have more photos of the cupcake tower I made for a friend’s wedding last March. ^___^ Here they are! Credit goes to my beloved Kapi C. for the phone cam photos.

back to basics

It’s been a busy first few weeks of April for me–not only cupcakes-wise, but in a lot of other areas of my life, as well. I’m working on my Master’s thesis, and that’s been taking up a lot of my time, too. Part of what excites me about what I do–both philosophy and baking–is the constant feeling of wonder and rediscovery. These past few weeks have been a rediscovery on my part of why I love doing what I do.

:)

In honor of that rediscovery, I made some cupcakes (very quickly! I think these took about an hour to make, including baking) for my family the other night. They’re very simple and not as "polished" as the cupcakes I make for orders, but I just wanted to revisit my reasons for baking–the joy of really sharing the things that I love with other people. 

banana cupcakes for my family, with lumpy cream cheese frosting

Speaking of sharing and giving, I am happy to announce that Chipper Cupcakes donated Php2,000 to Jesuit Volunteers Philippines this month, and I’d like to acknowledge that it wouldn’t have been possible, if not for all the people who ordered during the month of March.

I’ve decided to continue Cupcakes with a Cause this month of April, and again, the beneficiary will be Jesuit Volunteers Philippines (JVP).

New Prices for April 2008

Hi everyone! Due to the recent dramatic increases in the cost of flour, and the gradual increase in the cost of other premium ingredients like butter and milk, I’ve increased my prices. Thanks! ^___^

Updated Flavors and Prices
(as of 2 April 2008)

minimum order: one dozen (12 pieces) per flavor

classics
chocolate - Php 35 each
vanilla - Php 36 each
(topped with either vanilla or chocolate buttercream)
(standard decoration: sprinkles or nonpareils)

east-meets-west
(PhP 42 each)
masala chai tea (topped with cream cheese frosting)
green tea (topped with green tea buttercream frosting and a fondant sakura flower) *currently available, limited number only!
mango-rum (topped with vanilla-rum buttercream and a dried mango chip)
almond lychee (topped with vanilla-lychee buttercream and a lychee chunk)

traditional with a twist
(PhP42 each)
chocolate-banana-caramel (topped with caramel frosting and white or red nonpareils)
chocolate peanut butter (topped with peanut butter frosting with white nonpareils)
red velvet (topped with cream cheese frosting and pink sprinkles or hearts)
honey gingerbread (topped with lemon cream cheese frosting) *special Christmas flavor

(PhP55 each)
Nigella’s chocolate cupcakes - extra-moist chocolate cupcakes made with 70% cacao chocolate (topped with rich whipped bittersweet chocolate ganache and a sky blue sakura flower)

a busy weekend!

Had a busy weekend–right on the tail of finals week and giving so many exams!–and here are the fruits of my labor:

baptism cupcakes for Tess V., in yellow, green, and pink:

Wedding cupcakes (my first!) for my friend Jomel S. and his wife Niña these vanilla and chocolate cupcakes, topped with vanilla buttercream , graced their wedding last Saturday. (more pictures to come!)

And last, but not the least, baptism cupcakes for Jeni E.–with a twist!

this is filled with dulce de leche! 

the cupcakes all laid out at the venue

 whew! I’m really glad I survived that weekend. Thanks for choosing chipper cupcakes to be part of your special days!

(In the next few days, watch out for: new pricing, more pictures, and the results of the first month of Cupcakes for a Cause!)