Empirical Baker

Apparently Cooked flour Frosting is the most popular thing I write about. I attempted a few other versions of it recently, and none have come out right. I found another version today which includes powdered sugar that I may try soon.

Top Five Posts of 2010

1. Heirloom Cooked Flour Frosting: A unique frosting made from milk, flour, butter, and sugar. Traditional for Red Velvet Cake.
2. How Many Frostings Are There: I keep adding to this list. And, I keep discovering new frostings every day!
3. Dulce de Leche Cupcakes with Brown Sugar Frosting. This and my Chocolate Orange Cupcakes are my most requested at parties.
4. Orange Chocolate Cupcakes with Chocolate Orange Marmalade Frosting. My Cupcake Camp entry, loved by most who tasted it, and Jennifer Appel from Buttercup Bakeshop called them “Amazing.”
5. Coconut Ginger Brownies with Ginger Salted Caramel Sauce: My Award Winning “Ginger Dessert Bars.”

This year, my personal baking goal is to 1) Find more people to eat my cakes, and 2) attempt to document pictures and video of the various types of frosting. In my extensive cupcake research, the three places that offered non powdered sugar based buttercream also had the best cupcake cake base. (Those three places are the Robicellis (The best cupcakes in the entire world), Molly’s Cupcakes (in Chicago, but opening soon in NYC), and sugar Sweet sunshine.) I find that many people write cupcake recipes that discuss that this or that frosting is the best, but never actually discuss *Why* the frosting is good. I think educating people on *Why* what they are eating tastes like it tastes is a good step.

My professional goals are to 1) GRADUATE! (OMG I am sick of school) and 2) write the business plan for, well, a possible business. If you know me in person, please ask, if not, I am not quite ready to put it out on the internet. :)

What are your baking goals for the year?