But as they say, one really does learn through experience, and one of the biggest lessons I’ve learned throughout my time as a baker is proper planning and preparation is key. I worked it all out in my mind ahead of time: all the ingredients were purchased and divided on Monday. The icing was made on Tuesday. All the little fondant sunshines were made on Wednesday. Two of the 3 flavors of cupcakes were baked on Thursday (Vanilla, and Strawberry – one should try and bake from lightest to darkest). I took off from my day job on Friday, baked the remaning chocolate cupcakes, iced and then decorated them all. The job was done around 7:30 PM which was pretty much exactly what I had estimated (I took some breaks throughout the day for chores and leisure, which I also knew I would do so I included that in my pre-planning – it’s good to know yourself). I delivered the cupcakes in tact, and came home to a clean kitchen – planning ahead also makes for an easier cleanup.
Anyway, the reason I’m telling you all this is to help you avoid some of the costly mistakes and frustration I experienced early on, including running out of ingredients mid-job, getting only 3 hours of sleep in order to get a job done in time, and turning your kitchen into a war zone of batter explosions and icing blasts. It also makes for a better end product – a more relaxed baker is a more focused baker and is less likely to make mistakes..
I’m sure now you are all dying to know just how the sunshine cupcakes turned out. Well, wait no more!! Feast your eyes below – it’s ok to stare directly at the sun in this case.
Chocolate with chocolate buttercream and gold sugar sparkles….
Vanilla with buttercream and gold sugar sparkles, and…
Strawberry with buttercream and pink sugar sparkles. It’s a sunshine day!!