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Why do most cupcakes suck? - Page 7

post #91 of 112
Quote:
Originally Posted by kwilkinson View Post
WHY DON'T YOU TRY TO LEARN SOMETHING ABOUT THE MOIST CAKES OF AMERICA










got u there.

post #92 of 112
Well...this was a fun read I own a company that makes, sells, and distributes cupcakes...as well as other goodies Red velvet is my personal specialty. I've developed recipes for many others though.
post #93 of 112
Quote:
Why is the cupcake piled so high with frosting that you can't even bite into the whole thing?

It's symbolic. It doesn't fit into a person's mouth because it is eating-disorder food. It is food for people whose ideas of pleasure and vice are so twisted up that they can't imagine a sweet treat of normal proportions, something a person might eat two or three of (for breakfast, maybe) without feeling nauseated.

It is a cupcake for people who hate cupcakes.

i hate this kind of faux-intellectual food writing. it's a cupcake, not a f&cking metaphor. Why do they put so much icing on it? maybe because they're bad bakers. Maybe because they like icing. Almost certainly not because of the psychic state of their customers.
post #94 of 112
Quote:
Originally Posted by foodguy View Post
i hate this kind of faux-intellectual food writing. it's a cupcake, not a f&cking metaphor. Why do they put so much icing on it? maybe because they're bad bakers. Maybe because they like icing. Almost certainly not because of the psychic state of their customers.
I like to pile frosting high on cupcakes. To deal with the sweetness factor I balance the frosting so it isn't so sweet. Simple really.
post #95 of 112
Thread Starter 
Quote:
Originally Posted by D Yizz View Post
Those overhyped, excessively ingredient laden, experimentally flavored cupcakes are just a fad. If you want a cupcake, ask for a simple one. If you like traditional frosting, it's ok, but try one with meringue frosting and you'll be hooked. Also, most cupcakes taste bad because you Americans like to eat your cake dry like hell, and cupcakes follow a similar recipe. Since cupcakes don't have layers of filling like cake does, the dryness is even worse. A recipe that uses heavy cream solves this problem.

Actually American cake tends to be rich but too sweet.

Ever had a Sacher torte? How would you describe it?
post #96 of 112
Thread Starter 
Quote:
Originally Posted by foodguy View Post
i hate this kind of faux-intellectual food writing. it's a cupcake, not a f&cking metaphor. Why do they put so much icing on it? maybe because they're bad bakers. Maybe because they like icing. Almost certainly not because of the psychic state of their customers.

but... but... it brings them back to this magical moment when they were 3 feet tall and staring through glass at a bakery in their childhood hometown. It looked enormous, and biting into it brings back a flurry of memories and nostalgia that would take Anthony Bourdain an entire episode of his nauseating show to philosophically render in his pseudo intellectual prose.
post #97 of 112
because americans aren't fat enough already
post #98 of 112
Quote:
Originally Posted by SField View Post
but... but... it brings them back to this magical moment when they were 3 feet tall and staring through glass at a bakery in their childhood hometown. It looked enormous, and biting into it brings back a flurry of memories and nostalgia that would take Anthony Bourdain an entire episode of his nauseating show to philosophically render in his pseudo intellectual prose.

post #99 of 112

blasphemy!

try crumbs in nyc or georgetown cupcakes in DC

post #100 of 112

Cuz most  start with plain ole cakey cake batter.......

post #101 of 112
Quote:
Originally Posted by stylezgwrite View Post

Cuz most  start with plain ole cakey cake batter.......


What the hell does this even mean?
post #102 of 112
Quote:
Originally Posted by foodguy View Post

Quote:
Originally Posted by globetrotterView Post
next thing will be cake pops. mark my words.

actually, there was an industry survey that predicted single-serving pie was the next thing.
Hmmm... I could've sworn that the next thing, and it's already here, are macarons. There are macaron shops everywhere, and they are available in every flavor. I don't believe that you guys are still discussing cupcakes in 2011.
Quote:
Originally Posted by SField View Post

Quote:
Originally Posted by D YizzView Post
Those overhyped, excessively ingredient laden, experimentally flavored cupcakes are just a fad. If you want a cupcake, ask for a simple one. If you like traditional frosting, it's ok, but try one with meringue frosting and you'll be hooked. Also, most cupcakes taste bad because you Americans like to eat your cake dry like hell, and cupcakes follow a similar recipe. Since cupcakes don't have layers of filling like cake does, the dryness is even worse. A recipe that uses heavy cream solves this problem.

Actually American cake tends to be rich but too sweet.

Ever had a Sacher torte? How would you describe it?
Yes, both the genuine thing from the Sacher hotel and many, many variations. I would describe every one I've eaten as dense.

The problem with American deserts, like most foods American, is the overuse of sugar.
post #103 of 112
I stand by my prior post. Get some friends and share a cake. No one likes people who eat cupcakes.
post #104 of 112
Quote:
Originally Posted by harvey_birdman View Post

I stand by my prior post. Get some friends and share a cake. No one likes people who eat cupcakes.

Well, I do love cake. Not so sure about people.
post #105 of 112
Quote:
Originally Posted by harvey_birdman View Post

I stand by my prior post. Get some friends and share a cake. No one likes people who eat cupcakes.

I love them. I have made a small fortune off of people that love them biggrin.gif
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