In which I am a sore loser

When I found out that my cupcakes did not win anything at the State Fair, I was disappointed but not surprised. I've only been doing this stuff for a year, there must have been better submissions than mine.

And then I saw the winners.

 The red ribbon was well deserved. Those birds are darling and I love the lacy cupcake liners.

But really - a big, boring orange lily and not even a fancy liner? I have yet to go to a wedding that served cupcakes, but I would damn well expect something a little fancy.  And those pumpkins? That's all you're going to do? Nothing else to jazz it up? Bah.

I guess the scoring must have come down to the taste and such. Perhaps vanilla chai spice is not as popular as I thought. Perhaps the texture of my awkwardly baked cupcakes lost me points. I hope I get a score card of some sort so I can make adjustments for next year. Because there will be a next year. This just got personal, Creative Activities judges. I will win you over one way or another.

Look at my adorable cupcakes!

Some of the other also-rans. 

I thought these were particularly adorable. Campfire cupcakes!

State Fair Time!

At long last, the famous C&H Sugar Cupcake Decorating Contest entry!

The theme for the contest is Fall Wedding Cupcakes, which I found very uninspiring at first. I got some very good advice from my dear friend Chris which put things in perspective, and I got to work. For the sake of originality, I wanted to avoid pumpkin flavored cupcakes. Some Pinterest browsing gave me ideas for other fall flavors. I made test batches of a few recipes and forced my friends and coworkers to taste them all. The chai cupcakes were definitely the best, so I adapted the recipe for my tastes and purposes. (Side note: if you like chai, you will love these cupcakes. I can't get enough of them!)

My mortar & pestle and a spice grinder. I used whole spices and ground them myself for the most intense flavor. 

 I tried to be tricky with my oven to get super poofy cupcakes by preheating to 350 and then turning it down to 325 when I put the cupcakes in, but my oven is a piece of garbage when it comes to temperature regulation. They did not come out poofy at all, much to my dismay.

Cardamom!

 I used one of my newest Wilton toys, the cupcake filler tip. It claims to be an easy and drip-free way to fill cupcake pans. It is definitely cleaner than trying to scoop the batter with a measuring cup like I usually do, but you can see in the picture I still managed to drip a bit. As for easy - not really. You have to apply a great deal more pressure to get the batter through the drip-proof tip, and you can't squeeze from the back of the pastry bag like you were using icing - I found that a milking-the-cow motion worked the best. I'm going to continue using it since I've already got it, but I wouldn't tell anyone else to run out and get one for themselves.

Squeezy squeezy. Look at my super cool apron!

I forgot to take pictures during the process of making the gum paste decorations. It took about two weekends to get the desired result. Adding food coloring to the gum paste didn't get the right intensity of color that I was looking for, so I painted the dried decorations with another Wilton product, the Dab'n'Color. This turned out even better than I expected - the colors are beautifully variegated and mottled and super fall-like. Added bonus: the leaves are lighter on the back side just like real leaves!

The end result. 

We turned them in this morning. Bizarre Foods with Andrew Zimmern was doing some filming, which leads me to believe he's got an Episode on a Stick in the works. Either that or someone at Food Network thinks cookies are weird! I feel pretty confident about my chances, because the entrants before and after me had boring looking cupcakes and I suspect they were pumpkin flavored. Cross your fingers and wish me luck that the judges like cardamom as much as I do!