FROSTING
Have your cake and eat it too.
Letter from the Editor
This issue is all about cake’s cuter, younger sister; the cupcake.
According to an article on timesnews.net, these sweet treats have experienced a boom in the recession.
It seems that with the stock markets lying low, people are reverting back to the simple pleasure of baking cupcakes.
I can just barely work the toaster but invariably I end up smearing drool on the window of any patisserie shop I happen to pass.
There’s just something about the sight of those miniature cakes with sparkly sprinkles on top that fills me with glee.
I swear I could lose my house, job, dog and car all in one day but if you handed me a cupcake you’d be guaranteed to get a smile.
Perhaps it’s how small and pretty they are, or the fact that I’m sure all the best childhood memories involve cupcakes.
Whatever their magical quality, this issue is about cupcakes and the indulgence they bring in the form of little treasures.
Whether you’re a baking novice or a baking pro; go forth, and indulge.