rockin' cup-quakes

Hear the latest on what's happening with BluRuby and then some!

Sunday, November 21, 2010

Post Cupcake Camp LA

There was rain, a little bit of slow traffic, a few puddles here and there, but no one could have stopped it from happening - it rained CUPCAKES on Saturday, November 20, 2010!  Congratulations to everyone involved in planning this charitable event, Cupcake Camp LA 2010, and all the participating bakers, including yours truly, in showing up and delivering fun and a ton of sugar - I meant that literally and figuratively!  I hope everyone who attended and tasted all the cuppy delights went home satisfied and not in any state of sugar shock :D  Water....drink lots of water!  :)

For pictures of the event, please go to the BluRuby fanpage:!/album.php?aid=48452&id=159733164041116

Wednesday, November 17, 2010

BluRuby @ Cupcake Camp LA this Saturday Nov. 20

All you cupcake crazy people!  Want to sample as many cupcakes as you want?  Want to learn to decorate those divine baked goodies coming out of your oven?  Want to be immersed in cupcakelandia at least for a few hours?

Then stop by the Music Box Theater in Hollywood this coming Saturday for Cupcake Camp LA!   It should be one fun, sugar filled afternoon and most importantly, it's for charity! See you there!

Thursday, November 04, 2010

BluRuby Yummy Recipe Choice for the Month

Thought you might want to try this recipe for REALLY AWESOME buttercream frosting! This will work so well with your printed frosting sheet art so plan your next cupcake, cookie or cake creation with this great combo - Whipped Vanilla Buttercream Frosting and BluRuby Edible Art (


(perfect frosting for your choice edible art)

Whipped Vanilla Buttercream Frosting

5 tbsp all purpose flour
1 cup milk (you can use low fat if you prefer)
1 cup sugar (better if you use baker's sugar)
8 oz unsalted butter, softened (equiv. to 2 sticks of butter)
1 tsp vanilla extract

1. Using a whisk, dissolve the flour with milk in a sauce pan over low to medium heat. Stir until a thick roux forms (like paste). Remove from heat, cover with plastic wrap (this is so no film forms on the surface of the roux) set aside and allow to cool. (You will have to give this a few minutes of cooling time before proceeding to the next step. Tip: Make your roux while waiting for your butter to soften so you save time)

2. In a separate bowl, beat the softened butter, sugar, and vanilla extract until well blended. Add the cooled flour paste and whip for about 8 - 10 minutes until sugar is dissolved. Halfway through whipping, stop and scrape the sides and bottom of the bowl to make sure everything is incorporated. Then continue to whip until you have this wonderfully light, whipped frosting.

3. If you need to color your frosting, you can add your choice of food coloring after you are done whipping. At slow speed of your mixer, add your color and mix until you arrive at your desired color.

OR just leave your frosting white and decorate with BLURUBY EDIBLE ART for an even more fabulous finish!

This recipe is enough to cover 24 regular size cupcakes, 48 mini cupcakes, 8" round double layer cake, or a single layer quarter sheet cake

Have fun!