Cupcake catering for benefit art show4

Posted by in General (Thursday July 28, 2005 at 3:14 pm)

I am baking mini cupcakes (and doing some savory appetizers) for a benefit art show at my ex-bosses studio this weekend.

I am going to make chili-chocolate cupcakes with flamed colored marshmallow frosting. Hopefully they come out the way I imagine them in my head. We shall see…

I wish I could do more sweet things for the party, but the savory bits are going to be a challenge and I don’t want to over extend myself. I will be searching the many awesome food blogs out there for some appetizer ideas. Only problem is that there is no refrigeration or a way to heat things. So far I am planning on caprese on a toothpick (tomato, mozzarella, basil, olive oil) and fresh fig & goat cheese wrapped with prosciutto on a toothpick. Not sure what else. Any ideas?

The other cool thing is that I have a piece in the show and my husband is performing. Should be a good time.

4 comments for Cupcake catering for benefit art show »

  1. Ooooh, I love making appetizers… here’s one that always gets rave reviews:

    http://www.leitesculinaria.com/recipes/cookbook/parm_crackers.html

    … and I’ve not made these, but I have made the Union Square Cafe recipe and they’re fabulous!

    http://www.leitesculinaria.com/recipes/cookbook/rosemary_cashews.html

    Best of luck!

    Comment by Buttercreamqueen — July 28, 2005 @ 6:23 pm

  2. I am so making the cheddar-parmesan crackers. Perfect, because I can get a lot done without a lot of work. Thanks!

    Comment by chockylit — July 29, 2005 @ 10:09 am

  3. Glad I could help! I recently stumbled on your site by way of another cupcake blog, and you’re now a regular stop for me… so thanks for the upkeep here!

    By the way… very cool tile!

    Buttercreamqueen :)

    Comment by Anonymous — July 29, 2005 @ 7:42 pm

  4. What a beautiful site …your photos and creations are just amazing! There is a recipe from Clotidle at Chocolate and Zucchini from a while back that I somewhat tweaked…easy and delicious…instant polenta with some chopped basil and sundried tomato mixed in – cut in to small bite size squares that you could quick saute’ for golden color and then serve at room temp, no refrif or reheat- just a suggestion!

    PS I second the Leite’s culinaria suggestions, his recipes are always wonderful!

    Best of luck with the show!

    Anna

    Comment by archanasuri1@msn.com — September 13, 2005 @ 8:44 pm

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