Queen Camby, INC.
Part-time food bloggers, full-time food lovers
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Photoset reblogged from E.A.T. Cupcakes
this weekend, e’s fall play was closing, so we made cupcakes for them to sell at the show AND for the cast and crew. that was about 72 cupcakes in all! quite the job! the first flavor we made was cookies n’ cream, which is always a hit. so amazing, with dark chocolate cake and fluffy frosting made with crushed oreo cookies!
with love & icing,
e&tanyone else develop an overwhelming desire for Oreo’s after seeing these cookies n’ cream cupcakes?!
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Photoset reblogged from E.A.T. Cupcakes
the play’s cast got their own batch of cupcakes (because you know how actors are so special)…and they definitely got the gourmet treatment! a fluffy vanilla cake with diced strawberries inside, plus our signature vanilla buttercream. to top it all off, chocolate ganache drizzle and a white chocolate initial for everyone’s character! they definitely loved them; enjoy the photos!
with love&icing,
e&tif these strawberry cupcakes don’t look delicious to you, you must not have a pulse! :O
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Baked Caramel Apple Donuts
tell me that doesn’t look delicious and simple to make!
(i just love it when delicious and simple are together in one sentence <3)
-Katt
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Photo reblogged from Food Whore
cream cheese frosting goes with ANYTHING! it’s simply heaven <3
(with red velvet, i think we’d all agree its just EXTRA special)
-Katt
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Thanks!
Peace, Love, and NOMs,
- Mari.
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Link reblogged from Foodies and Goodies
The pop of the cork as a Champagne bottle opens is the hallmark of most celebrations. But it’s also the most telling sign of an amateur at work. Not only can a flying stopper do serious injury to a partygoer – it does happen – but when done correctly, the noise level should actually be at a “bare whisper,” according to Sebastian Allano, head sommelier of the three-star Michelin restaurant Caprice in Hong Kong. He teaches us how to silence our sparkling bottles.
