Perfect for spring, how sweet is this cupcake (complete with melting/crying ice cream) illo?
Artwork courtesy ♥ Melly Kay ♥.
Last weekend I had the privilege to photograph Peddlers Village's first annual Cupcake Decorating Competition. Held at Giggleberry Fair, it was one of the special events planned to celebrate their 50th anniversary. I was the only blogger invited, and I must say... I felt pretty cool when I was allowed to enter the roped off section and preview the all the entries!
With over 1,000 cupcakes competing in various categories, I had to to quickly devise my own grading system. Anything you see here falls under one of my own categories: Pretty, Creative, or Simply Adorable. For those of you who didn't make it to the competition, here's a little "taste."
It’s real easy: Make a cake using the BabyCakes mixes and frosting and decorate it with whatever Spring-inspired splendor you can imagine—there are no rules limiting your creative hankerings. Then, by April 19th, send a picture of this masterpiece to contest@babycakesnyc.com, along with your name, city and state, and what you are calling your cake. You can then consider yourself entered in the inaugural BabyCakes Cake Art Contest of the World! (If you want to send a photo of yourself as well, cool!)
We’ll set up an online gallery where your friends and loved ones can vote your cake into prize territory. The first place winner will receive a $100 BabyCakes gift certificate, both BabyCakes cookbooks, and an official BabyCakes apron exactly like those that the bakery bakers wear. There are also prizes for 2nd and 3rd place winners, because that seems fair.
Here you go, the magical foundation of the cakes we make at the bakery, consisting of garbanzo-fava bean flour, rice flour, potato starch, arrowroot, baking powder, baking soda, salt, and xanthan gum. All you need to have in the cupboard is: vanilla, oil, agave nectar, and applesauce (preferably unsweetened).