One of the first posts that I have planned on doing is about my recent obsession with cupcakes! However, I know nearly nothing about this delicious, wonderfully-sized dessert. So, for an answer to my questions, I was honored to have an interview with Tina Horneck. I found her to be quite an expert on the topic! J
The first cupcakes that Tina decorated were for a baby shower in October 2010, although she has been making various delicious desserts for years. She described cupcakes as ‘the perfect dessert’ – an opinion that I share, also. Over the past year and a half Tina has made various designs for baby showers, bridal showers, birthdays, holidays, and everything in between.
When I asked Tina what major components one would need to know about cupcakes, she summarized basic knowledge of cupcake making into the following two points:
- Moisture in the cupcake is vital. A tip she gave is to make the cakes ahead of time, wrap, and freeze them until they are ready to be served so they conserve moister.
- Four basic frostings are used for cupcake decorating. Each of these frosting is used for a different design.
· Whipped – a light frosting made of cream and sugar
· Buttercream – thicker frosting used for support designs
· Royal – dries stiff and can be used for the creation of stick designs
· Ganache – both used as filling or icing
In the future, Tina will be busy with more cake/cupcake decorating as she is planning to make the cupcakes for her brother and future sister-in-law’s wedding this summer. The theme of this design is Christmas in July. Can’t wait to see how she pulls this cupcake extravaganza off! J 
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