I had a great time at my cupcake event on Sunday. The kids had a great time – especially when decorating. They unleashed their creative sides, as you can see from the pictures above. Most of those were done by the children. I showed them print outs of a couple of designs like a Santa hat, a snowman and a Christmas tree, and then let them go free.
This is the most notable design, done by a girl who looked no more than eight.
The mothers requested I do more events in the future so it looks like there will be more family events on the horizon.
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I logged into Facebook yesterday to discover two Christmas workshops, in addition to my own, happening right near my old house in Chigasaki.
First up, as a reminder, my Christmas Cupcake Family Afternoon on December 1st at Serendipity Cafe. (Japanese details on their site). If you would like to join, please head here to the Facebook event and RSVP. Maximum of six families. As of right now there is only one spot left.
Second up is a Christmas Cooking decorating workshop at Serendipity Cafe on December 5th and 7th. For more information, comment on their blog post in the link above.
And third up is a Balloon Christmas tree workshop at Bunchkins English Playroom on December 4th. What a creative way to use balloons. Contact the email address in the picture below for more information.
I posted on my Facebook page early in September warning that I would be posting an abnormal number of cupcakes this September. I had several batches to make; a picnic, son’s birthday party, friend’s son’s birthday party and my son’s school birthday party. So here is a roundup. I ended up doing a cake for my son’s birthday party. My recipe of choice is the Hummingbird Bakery vanilla cupcake recipe.
Standard changes to the recipe
- make half a batch of icing – I can’t imagine putting the entire amount of icing on just twelve cupcakes
- reduce the sugar in the cake to 60 grams per batch – I have given this to a number of Japanese people and this seems to be an amount that is not too sweet
- I’ve use cow’s (about 3%), soy and rice milks, all with good results
I’ve also done some flavor adjustments
- for black sesame cupcakes see this post
- for cookies and cream cupcakes, whir up most of a package of oreos in the food processor and add 2/3 to the batter and 1/3 to the icing. Reduce the sugar in the batter to 40 grams.
Worms and dirt cupcakes – these are cookies and cream cupcakes made with the instructions above. The “dirt” is more whirred up oreos.
Nozomi shinkansen cake – this was my son’s birthday cake for his party. I used the cupcake recipe above and baked it in loaf pans and then shaped it. The morning was hot so it was a bit melty in the picture.
Coconut cake – this cake I made for my son’s actual birthday. I wanted cake. It was good but not good enough to share the recipe link.
Vanilla cupcakes – these were the cupcakes I made for the birthday party at my son’s school. They do one party a month instead of having individual parties. I made three batches of the cupcake recipe (36 cupcakes) and two batches of icing. I still had enough icing left over for one more batch.