The Fall Harvest series is far from over, but after a full solid week of apple muffin recipes, fall farmers’ markets, and yummy fall sweets and breakfast comfort foods, I’m ready to take a small break before diving straight back in. It’s time to get some frosting and cupcake fun back in the mix, Le Dolci style! I’m so happy you were all so supportive and excited about my internship here at the studio when I posted about my first day and since then, I’ve been bouncing off the walls and soaking up every minute of it.
I’ve learned so much and I’m really lucky I have Lisa and Miya to help guide me along. It feels awesome knowing I’m helping Lisa and her business and being given all sorts of responsibilities and things to do. Every time there’s something different, whether it’s mixing and baking a gazillion batches of vanilla cupcakes (minis and regulars) for orders, making fondant decorations, baking cake for cake pops, writing blog posts for the website, doing some photographh for the website and soon-to-be online store, and frosting and piping the afternoon away!
When I said I was learning a lot, I wasn’t kidding. Let it be known that not only were my fondant olives my first foray into the sugary, squishy world of fondant, but that piping frosting was also completely unchartered territory. But, wait, I bake cookies and cupcakes of my own! How can I not have piped frosting before?? My family (or rather, my parents) don’t prefer frosting. I know. If I didn’t know any better, I would have thought I was adopted. I lick frosting off the spoon. THE FROSTING IS THE BEST PART. And yet, all this time, I’ve been denied when it comes to my own homemade cupcakes. Do I have fancy piping nozzles and tips? Yup. Have I used them? Nope. Those babies are being saved for when I eventually move out and won’t have to see my parents wrinkle their nose at the sight of icing sugar and butter. I’m being dramatic – it really isn’t that bad! You can understand why piping frosting would provoke such jubiliance on my part then, when for others it’s just part of the every day grind.
My first frosting piping project at Le Dolci was for a set of minis! Cute little vanilla cupcake minis with pink vanilla buttercream frosting in the shaped of frosting “flowers”. I’ll be honest, my first piping job was awkward. As I was doing it, I was confused as to why it didn’t feel natural. I know, it was my first time, so of course it wasn’t going to look perfect. But this awkwardness was more than just my perfectionist personality screaming for mercy; this just felt…somewhat wrong.
It wasn’t until I was on the streetcar after I left that I finally figured out what was wrong: I had used the wrong hand to pipe! I’m right-handed and for whatever reason, I had started piping with my left! I don’t know about you guys, but I do not have two fully-functioning hands. I mean, my left hand isn’t impaired (I’m typing, aren’t I?), but aside from holding things, lifting it up to wave hello, and lifting things, my left hand is, well, kind of useless. Hence why the first piping gig was less than stellar.
Enter frosting fun day #2. After realizing my mistake, I was raring to go and this time, the results were MUCH better 😀 I piped bright, gorgeous yellow vanilla frosting “flowers” onto mini cupcakes again and dusted them with some edible sparkly glitter. OOOO, FAIRY DUST!! I had the mini cupcakes out on a cooling rack, I flipped the piping bag inside out to attach the tip and kept the top of the bag flipped down to fill the bag with frosting using a spatula. Flipping the top of the piping bag back up, I twisted it tight, kept it taut with my left hand, and gently applied pressure with my right hand to pipe. After frosting the minis, I dipped a paintbrush into the sparkly glitter and, doing what Lisa showed me, tapped the handle of the brush to gently glitter and dust the cupcakes. Operation frosting was a success!
Did I help myself to one? Pft, do cows go moo? Of course I did! Only I didn’t bother piping the frosting. I just grabbed a mini and slapped some creamy frosting on it with a knife. With cupcakes, there’s never any regrets or inhibitions 😉
Le Dolci is a private studio located at 75 Portland St., just east of Bathurst near King St. West. The studio hosts cupcake decorating classes and handles catering for both corporate and personal events. For more information on classes, schedules, rates, and more, visit their official website here and their Facebook page here.