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Cake Couture Cupcakes


My right wrist/hand has been aching from all the computer-ing I’ve been doing the last few days, so Gabe and I decided to take a day off to be out and about. We ended up going to visit one of our favorite places, Cake Couture at the Aina Haina Shopping Center.

Cake Couture offers a variety of classic cupcake flavors that rotates on a weekly basis.  They also have daily “gourmet flavors” that you only learn about once you’re in the shop.  Out of Friday’s menu, I was looking forward to trying the orange creamsicle cupcake (my favorite being the lemon, as I’m a citrus fan), but unfortunately they were sold out by the time we got there, which was around 1:30pm.  Some flavors are very popular, and sell out fast, but because the entire stock of cupcakes sell so well, the shop has a tendancy to close early if there are no cupcakes left.

I was amused to see that the gourmet cupcake of the day was the “Hostess” cupcake, a far superior version of its namesake that was a ligh chocolate cake filled with marshmallow and frosted with a chocolate ganache frosting.  I had to try it, so that was my pick, while Gabe got one mocha cupcake and one red velvet cupcake.

The Hostess cupcake was really good!  I am actually getting to the age where I like a little frosting on a lot of cake, rather than the other way around, so it having a thin frosting layer was very appealing to me.  The marshmallow inside was enough to add that marshmallow flavor without overpowering the delicious perfection that was the cake.  I highly recommend it.  I also stole a taste of Gabe’s mocha cupcake.  I couldn’t really taste the mocha in the cake, which seemed to be just a rich chocolate, but I could definitely taste it in the frosting.  I think it’s along the lines of the chocolate mint cupcake, where the frosting carries the flavoring.

Overall, a delicious excursion.  I’m a fan of sweets, so expect more posts like this in the future!

How to Make a Failcake (and Failfrosting!)


It is important to remember in baking a failcake that it should be a spontaneous action – one should not plan to make a failcake.  There should also be no specific recipe to follow, and should only use materials that are on-hand – no running to the store!  If you don’t have an important ingredient…say…baking soda…just make do!

Failcakes are best baked at about 3AM, when you have a random craving for cake, but most places are either closed or sold out of cake.  Failcakes bring immense satisfaction because it’s hard to make it taste completely terrible, even though it fails as a cake in general, and hey, you invented it!

My failcake I made last night is a chocolate failcake with lemon/vanilla failfrosting.  It started out with two cups of flour, 1 cup sugar, 1 tsp baking powder, 2 tsps vanilla extract, 1 egg, and 4 squares of melted semi-sweet baking chocolate squares.  This ended up mixing into a powdery dough-like substance, so another egg, a pat of butter, and a splash of canola oil was added.  Still too dough-y and not enough like batter, a cup of water was added.  This made it taste like chocolate flavored liquid chalkdust, so another 6 squares of chocolate were added, as well as a little more flour to thicken it up a bit.  Because there was no baking soda to be had, another egg was added, because it couldn’t hurt, right?

Once I got the batter tasting halfway decent, I poured it into a greased and dusted 9″ round baking pan.  The cake ended up being baked for about 40 minutes, but probably could have gone another 20, as it came out rather undercooked and brownie-like.   Failcakes shall not be soft and delicate, but heavy and brick-like!  Actually, mine came out more like a brownie than cake.

Then it was time for the failfrosting.  Intending to make a sort of buttercream, the last of my butter, about half an inch of a stick, was mixed with powered sugar, and then one tsp. of vanilla extract and one tsp. of lemon juice was added.  Taste tests proved this to be rather like sour candy, so more sugar was added to dilute the flavor.  This made a sugar dough.  Because there was no more butter, milk ended up being used to thin the failfrosting.

When your failcake is cool, frost it with failfrosting!   Be careful about feeding it to other people who can sue you for food poisoning.  Also keep it in the fridge, because who knows if it got cooked enough.  Once your failcake spends the night in the fridge, it will be like a brick you have to carve at with your fork, but that’s okay!  You’ve made a failcake!

And mine is delicious! :)