Comments on: Cupcakes by Whiskie Bits

By: Chic and Charming

Chic and Charming — Mon, 24 Sep 2007 03:33:47 +0000

Those all sounds and look absolutely divine. I went to her website and there are even more amazing flavors there! I wish she could ship!

By: Cherry

Cherry — Mon, 24 Sep 2007 05:22:43 +0000

You do realize that I am now trying to think up a reason to have a party so I can try her treats!
Beautiful and so creative!

By: Julie

Julie — Mon, 24 Sep 2007 16:09:00 +0000

They are lovely to look at! What do you think makes the biggest difference in quality? I think your cupcakes are amazing and delicious, so to hear hers are ten times better is alarming. And I’ll admit, it makes me a little sad for some reason …

By: chockylit

chockylit — Mon, 24 Sep 2007 16:50:21 +0000

Well, she disagrees with me… She just emailed me saying mine are great. I think what she has on my is a developed palate (she is a pro after all and not an amateur like me). She gets a great intensity of flavor that I shy away from. The quality of the end result is on par though for sure. But really, I would expect hers to be better given she bakes them ten-times more often that I do.

By: Trilly

Trilly — Tue, 25 Sep 2007 14:35:48 +0000

First, I want to thank Cheryl for posting my treats. I baked these for a British-themed wedding and Cheryl caught me on a good day of baking :)

I’m going to answer Julie’s question about quality, in general. Baking to me is only worth it if you use the finest ingredients. Baked goods will taste 100% better if you use the best and purest quality ingredients that you can find. This is half the battle. The other half is the science of baking. It’s very easy to over-mix cake batter or over-fold egg whites, for example. The result, as we all know, is an over-worked cake. (We’ve all had one or many of those bad days.)

I agree with Cheryl. The more you practice at baking; you will develop better techniques and skills. And even refine your taste buds. But again, that is all subjective…..

Thanks again chockylit. You are absolutely inspiring :)

By: Gloria Baker

Gloria Baker — Sun, 30 Sep 2007 15:06:49 +0000

I love your cucakes are amazing, I hope to do soon.Thanks. Gloria

By: Gloria Baker

Gloria Baker — Sun, 30 Sep 2007 15:07:45 +0000

Sorry I want to say cupcakes, have problem with my english sometimes, but you understand me.

By: Megan

Megan — Tue, 02 Oct 2007 21:00:34 +0000

Is there any way to get my hands on the chocolate espresso and salted caramel cupcake recipe? I absolutely love salted caramel ice cream and this cupcake sounds so good!

By: veron

veron — Thu, 15 Nov 2007 16:27:55 +0000

What beautiful cupcakes! I *heart* the saffron cardamom cupcakes. Question for Cheryl and Trilly. I am not an american buttercream frosting fan , but I want to make cupcakes that have frosting that is not too sweet. I noticed that you both use cream cheese a lot in your cupcake frostings, does this give the body and stiffness you would want in a frosting without making it too sweet?