There's always a reason to bake!: About Me/ Contact Me

I'm a wife and mother residing in the great state of Utah (I have never been skiing...) who decided to write a cupcake cookbook, 101 Gourmet Cupcakes in 10 Minutes. I have always loved to bake and cook, spending countless hours in the kitchen. It is cute, fun, and easy, even for the most novice baker. Your family and friends will be amazed with these delicious creations that you can bake for any occasion.

My second book, 101 Gourmet Cookies for Everyone is a wonderful collection of my best cookies for EVERYONE! From Gluten-free to low-fat, low-sugar recipes, vegan recipes..... and traditional, this book has it all! I am so proud of these books and I am so grateful for this fantastic opportunity to share my most treasured recipes with you!

101 Gourmet Cake Bites is my 3rd book- it's full of great recipes- of cake bites and cake pops! I call them bite size pieces of heaven! Not only can your cake bites and cake pops look cute and adorable, they can now taste great.

and.... the 4th book of the 101 Gourmet Series will be out in August of 2012. What goes better with cupcakes, cookies and cake bites? You got it! Ice cream. Look for ice cream secrets, new recipes and teasers from now until August 2012- when 101 Gourmet Ice Cream Creations is released!

Happy Baking,

Wendy

I'm always looking for baking ideas and love to hear what you are baking. Email me with questions about the books, or to say hi! You may be featured on the blog......

101gourmetcupcakes(at)gmail(dot)com

Cupcake FAQ's

1. What happens if the cupcakes fall after being baked?
a. When you test the cupcakes before removing them from the oven, they should spring back when lightly touched. Most of the recipes in 101 Gourmet Cupcakes state "bake for 15-18 minutes or until cake springs back when lightly touched." But you need to take into account that some ovens vary slightly. The correct tempature is 350 for most of the cupcakes. But your oven may cook hot or cold. Watch the first batch and calculate the time needed for your oven. Some of my first batches "fell" and sometimes they still do, depending on if I am truly paying attention or not. Practice does make perfect; and if that fails, you can always frost them before anyone sees them! No one will ever know.

2. Is the Chocolate Ganache suppose to be runny?
a. No. The ganache will set up as you let it stand. If you need it to be ready sooner than later, place it in the fridge and stir every 10 minutes to distribute the cool chocolate. This recipe is rather easy, almost too simple really. The consistency you want is thick fudge in order to frost. It will then harden even more once you let your frosted cupcakes rest before serving.

3. What cupcake is your favorite?
a. Asking me which cupcake is my favorite is like asking me "which child is your favorite?" I can honestly say that I like them all. But if I have to narrow it down to just 3 (I can't do just one or two), it would be Nanaimo Brownie, Chocolate Peanut Butter Cup and Key Lime Pie.

4. Where do you find your paper liners?
a. I have several places that I find my paper liners and decorative holders. If you are local (Salt Lake City area), Orson Gygi's, Robert's and Hobby Lobby have great selections. If you want endless possibilities, try amazon.com. That is where I found my orange sunflower holders used for Good Things Utah on 9/18/2009.

There's always a reason to bake!

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About Me/ Contact Me

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101 Gourmet Cupcakes in 10 Minutes

101 Gourmet Cookies for Everyone

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