Yesterday, I blogged about Pizzazzerie’s very cute cupcake skewers, and last night I decided to test them out for myself. If you’re as in love with the idea as I am and are planning to bake up a delicious bunch, here are a few tips and lessons learned via my first attempt.
First of all, Courtney recommended I use mini-cupcakes, and for good reason. The big ones are just too large! Plus, I feel like people prefer little cupcakes. So I was good there.
The biggest flaw in my plan was that I didn’t make the cake batter thick enough. The cupcakes were too fluffy, and thus the skewers eventually worked their way all the way through the cupcakes and poked out the top. Next time, I’m going to use less water in the mix.
Since I used cupcake liners, I had to use a knife to pre-poke the skewer holes before inserting the skeweres. This seemed to work fine. However, my skewers still worked their way all the way through the cupcake. Aside from thicker batter, I also might try to find a different type of skewer. I used steak skewers in this instance.
I also iced and sprinkled my cupcakes before skewering them, but when I had to poke holes in them, all the sprinkles fell off. I had to re-sprinkle them, so next time I’ll put the sprinkles on last.
All in all, I think I learned a lot from my first cupcake skewer attempt, and enough cupcakes made it that I got to the dinner party with one nice bouquet. Everyone was pretty impressed, and I’m excited for my next try.
Have you tried to create this awesome treat? How did it work out?
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I actually sent your post from yesterday to my caterer and asked if they can make that happen for me. I love cupcakes and I love food on a stick.
As for making your own, some suggestions (seriously, I am like the Cupcake Master): Don’t use a mix! Mixes are magically concocted to make the cake ultra light, which is delicious but not good for sticks. Find yourself a good white/yellow cake recipe that can be modified for chocolate (my favorite is in the Better Homes and Gardens Cookbook), and instead of milk, use plain or vanilla yogurt. Use slightly less than the amount of milk called for and add it in small batches. It’ll make the cake a little more dense, which might support a skewer a little better. You might have to experiment a little to get it right (it took me many, many tries), but I think it would work!
Elizabeth,
THANK YOU!!! Those are amazing tips. I’m well on my way to becoming a wife ;) Hehe…
AMAZING!!!!!!!!!!!!!!!!!!!!!!!! Good job!!!!!!!!!!!!
Yes, what I actually did too to make them weigh less was made mini cupcakes then took a little circle cutter and put that through the mini cupcake to make it a smaller circle. Also a pound cake would be good b/c it’s dense. And then raspberry may have also helped it stay up. or tie a ribbon underneath so it helps the cupcake not slide down.
Thanks girl! I’m going to keep working at these, so those tips really help :)
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