This post is late! My apologies. This past weekend was filled with playing catch up, cleaning house, baking cupcakes, meeting friends, and general busyness! After being away from work, computers, and baking for 2 weeks, it’s been a bit tough readjusting, to say the least. Dylan and I both figured that by having the wedding stress over and done with, things would begin to relax a little bit for us … well, it hasn’t yet, but we’re still hoping!
I’m sorry to report that we don’t have a new cupcake flavor to tempt you with this week. On Sunday we ended up getting an order for the Manito Tap House for 3 dozen cupcakes and that pretty much took over our afternoon. We just didn’t have it in us after that.
Which leads me to something else I need to bring up here.
While we are still planning on keeping this blog going, it’s going to have to change a bit for business reasons, and for my own personal sanity. It’s really a challenge to come up with a different cupcake flavor every week! I’m sure there are still ideas to be had, we’re just going to limit our cupcake experiments to once a month instead of weekly. There are a few other reasons to go along with this, including that it gets expensive to buy special ingredients every week to indulge our creative culinary adventures. We also want to spend more time growing our business. It’d be different if Dylan and I both didn’t work full time jobs, but that’s not going to change any time soon. Our goal right now is to get our cupcakes at a few new places around Spokane.
Aside from all this business talk, Dylan and I got married! (As if you didn’t know already, I think I’ve talked about it a LOT on here, haha) It’s official, we are Mr. & Mrs. Sweet and Stout! Here’s a preview picture from our photographer, Shelia Carson Photography. Check her out, she’s awesome!
Jackie & Dylan
I’m sorry to report that we don’t have a new cupcake flavor to tempt you with today. Instead, we wanted to share with you our very first wedding cupcakes! Back when we first started doing our Kickstarter campaign to get our business off the ground, our friends Amanda & Jerod contributed to our efforts and we promised them wedding cupcakes. Back in October, it seemed like a long way to go, and finally this past weekend, we got in the kitchen and made 200 cupcakes for their wedding. Half was our Salted Chocolate Caramel and the other half was the Lemon Raspberry Cupcakes.
After 4 hours in the kitchen, we emerged with all 200 cupcakes, not too bad for us! Both flavors turned out really great, and we delivered and set them up this past Saturday. Amanda had found these really great cupcake stands that we used, then we placed the rest on the surrounding tables. Each flavor had an entire table dedicated to it, and we really needed it! 200 cupcakes is a lot!
I over-calculated the amount of batter that we would actually need to produce these cupcakes and ended up with over 10 dozen of each flavor. We ended up having to use the giant mixer in the kitchen (for the first time), it was pretty awesome to be able to produce so much batter all at once.
The next wedding we’ll be baking cupcakes for is our own, which is coming up pretty rapidly! It’s just a 3 week countdown until Dylan and I become Mr. and Mrs. Sweet and Stout, and we’re pretty excited about that. We have a couple guest posts lined up for the blog while we’re away, looking forward to sharing those. We had quite the weekend filled with baking, this past Sunday we baked another 3 dozen cupcakes for the Manito Tap House. It’s good to be busy!
Jackie & Dylan