Forkers Central

I'm probably waaaay behind the times on this one, but I'd never seen this before yesterday. It's freaking genius.

How do they do that??

fondant on top of cupcakes

what is fondant?

It's like a bendy pancake that you can roll out, cut and shape, instead of regular frosting:


- Mere "doesn't taste as good as frosting, but it looks really nice" 1975

How do you cut that cupcake cake?

How do you cut that cupcake cake?

With a kniiiiiife, Dear Henry. Dear Henry. Dear Henry.
With a kniiiiiife, Dear Henry. Dear Henry.
With... a... knife.

I made mini pumpkin and polenta cupcakes for a birthday celebration last weekend....topped with a cream cheese/powder sugar/cool whip frosting. very very yummy

I made mini pumpkin and polenta cupcakes for a birthday celebration last weekend....

HIPPIE!

- Mere "polenta? unless the birthday baby was allergic to wheat, then never mind" 1975

I'm disapointed. I thought they just baked the cupcakes close together so that the tops all fused, and they frosted the fused top.

I like your idea better.

At Kroger, they just put the cupcakes near each other and do lots of frosting between them. Not even fondant.

- Mere "still prefer ice cream cone cupcakes" 1975

I made mini pumpkin and polenta cupcakes for a birthday celebration last weekend....

HIPPIE!

- Mere "polenta? unless the birthday baby was allergic to wheat, then never mind" 1975

you've got it all wrong mere...this cake was YUMMY. got it out of the local paper

pumpkin cake
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Wednesday, October 4, 2006 (SF Chronicle)
Runner-up 2001: Pumpkin Polenta Cake



This cake from The Baker columnist Flo Braker gets its unique texture and
taste from cornmeal. It's the perfect dessert to serve when pumpkin-time
rolls around. Accompany with softly whipped cream, ice cream or a simple
puree of frozen raspberries or strawberries, sweetened to taste.

INSTRUCTIONS:
2 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 large eggs
1 cup canned pumpkin puree
1 cup medium polenta (cornmeal)
1/3 cup milk

INSTRUCTIONS: Adjust rack to lower third of oven; preheat oven to 350
degrees. Grease and flour a 10-inch angel food tube pan. For best results,
have all ingredients at room temperature.

Sift together the flour, spices, baking powder, baking soda and salt; set
aside. Using an electric mixer, preferably with a paddle attachment, beat
the butter at medium speed until creamy and smooth. Add the brown and
granulated sugars; beat until light. Add the eggs, 1 at a time, beating
well after each addition. Reduce mixer speed to low; add the pumpkin puree
and polenta. Add the flour mixture to the pumpkin mixture alternately with
the milk, ending with the dry ingredients, and stir just until well
blended. Pour the batter into the prepared pan, spreading it evenly.

Bake for 55 to 65 minutes, or until a cake tester comes out free of raw
batter. Remove the pan from the oven and place on a wire rack. Let the
cake cool in the pan for about 10 minutes. Invert the cake onto the wire
rack; remove the cake pan. Let the cake cool completely before slicing.

Serves 10

PER SERVING (cake only): 525 calories, 7 g protein, 79 g carbohydrate, 21
g fat (12 g saturated), 115 mg cholesterol, 257 mg sodium, 2 g fiber. ----------------------------------------------------------------------
Copyright 2006 SF Chronicle