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Celebrate the Cupcake Part 2

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While cupcakes will always be an indulgence, Bella’s Cookies, Inc. is the first natural and organic bakery in Delaware. Bella’s cookies are “clean,” meaning no Trans Fats, no Hydrogenated Oils, no Artificial Ingredients and no Preservatives.

From the tastefully sublime to the extremely elegant, Michele Mitchell, Executive Pastry Chef of the Hotel du Pont culinary team, displays the of art using chocolate and other confections and utilizes her talents of hand and air brushing, stenciling and intricate gold painting to create one-of-a-kind works of edible art.

Wedding Cupcake Tower: Wilton Industries

Those seeking a fun alternative to traditional wedding cakes can have a cupcake tower made, with a fully decorated cutting cake at the top. Alternatively, some couples choose to serve individual cupcakes decorated like a miniature wedding cake and placed on stands or have “cupcake favors” at each table in addition to their traditional wedding cake.

Creating your own signature cupcake masterpieces will be the crowning touch at your next social gathering. Martha Stewart’s Cupcakes, 175 Inspired Ideas for Everyone’s Favorite Treats, ($24.99; Clarkson Potter, Trade Paperback, 2009) provides a delicious addition to the Martha Stewart library. From classics such as devil’s food cupcakes to sweet surprises like peanut butter and jelly cupcakes, and from elegant delicacies like tiny cherry-almond tea cakes to festive showstoppers topped with piped buttercream blossoms or meringue bouquets. Each recipe is accompanied by a luscious color photograph so tempting you will find it difficult to select the first one to try. Since citrus and berry flavors are popular during the hot summer months, lemon meringue, orange vanilla bean or strawberry cupcakes are sure to be crowd pleasers. For family reunions, weddings or anniversary celebrations, consider making a Monogram Tower, Photo Toppers, or Place Card Flags.

Vegans have their own selection of tasting treats to choose from in Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero. ($16.95, Da Capo Press; 2006.)

Every single recipe has been tested to perfection, so sneak these cupcakes (made from the book that was named Cookbook of the Year” byVegNews magazine) into any party and watch them win over the crowd. Indulge in Brooklyn Brownie Cupcakes, or a new twist on an old summer favorite S’mores Cupcakes.

Once you have lovingly crafted the cupcakes, you’ll want to pack them carefully for transport and display them in style. Wilton has designed “The World’s Most Versatile Cupcake Carrier,” the ultimate 3-in-1 caddy. It features a reversible cupcake tray which holds 12 standard or 24 mini cupcakes. Display your cupcakes with pride on a specially designed Cupcakes and More dessert stand.

Wilton’s Cupcake Fun delivers exactly what it promises, whimsical designs and mouthwatering recipes for all occasions. To find local retailers, recipes, tips and techniques, visit http://www.wilton.com.

You don’t have to wait for a special occasion. Make everyday special with a cupcake from The Perfect Cup Café in Hockessin. Serendipity guides their baker, so dedicated followers who claim The Perfect Cup Café makes the “best cupcakes in the tri-state area” check in daily to get their fix.

For More Information:

Bella’s Cookies

18572 Cool Spring Rd.

Milton, Delaware

(302) 684- 8152

Coastal Cakery

Milton, Delaware

(302) 841-8292

Hotel du Pont

11th & Market Streets,

Wilmington Delaware

(800) 441-9019

Liz Marden Gourmet Cakes & Desserts, Inc.

1252 Old Lancaster Pike

Hockessin, Delaware

(302) 239-0728

The Perfect Cup Cafe

7460 Lancaster Pike

Hockessin, Delaware

(302) 239-9118

Martha Stewart’s Cupcakes, 175 Inspired Ideas for Everyone’s Favorite Treats ($24.99; Clarkson Potter, trade Paperback,2009)

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero. ($16.95, Da Capo Press; 2006.)

Wilton Industries, Inc.

This story was first published in the News Journal under the byline of Gail A. Sisolak. All rights reserved.

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