This past Thursday, September 19, I hosted my third cupcake tasting party.
In case you are not familiar of what my parties entail, I offer guests a tasting plate of 6 cupcakes: some new or concept flavours and some staple classics.
For every party, I have also drawn upon a theme for the inspiration behind my new selection of cake offerings.
This round, my inspiration was fall and Canadian produce. Fall is definitely Quebec’s best season for food and I love using the best of what our crops have to offer.
Unlike past parties, this time the majority of my flavours were all new concepts.
Here’s what I made :
Sweet Potato Toffee:
Roasted and puréed sweet potato made the base for this cake. Filled with toffee glaze and iced with caramel buttercream .
Peanut Butter Jelly Time:
Homemade jam made with Quebec strawberries and rhubarb, layered in the middle of my peanut butter cake. Iced with vanilla buttercream.
Apple Almond: September’s Cupcake of the month:
Almond cake made with homemade apple sauce and filled with sliced quebec apples. Iced with cinnamon buttercream and garnished with a homemade apple chip.
Completely gluten free: brownie bottom base, coconut macaroon cake top, glazed with dark chocolate ganache.
This was my only pre-existing flavour…but a house fav nonetheless.
German chocolate cake filled with chocolate chips and toasted walnuts, topped with meringue
The Southern Belle
My classic vanilla cake filled with Ontario peaches that were sautéed in a caramel Bourbon sauce, topped with a Bourbon buttercream and drizzled with bourbon toffee glaze.
This party, I really wanted to put forth products that had layers of flavours, complexity and dynamic elements;
Almost every cake involved a base or separate element.
I noticed the subtle enhancements these base elements provided, and based on the feedback I think my guests appreciated the difference too.
I look forward to adding these new flavours to my menu and seeing what others think.