CupCake Camp in San Francisco!

Our Batallion of Almond Yoshimis patiently waited for deployment!

CupCake Camp was so much fun!  In fact it was such a success that the volunteers could barely keep up with demand!  Sadly this meant that actually eating a dozen or so cupcakes (as I’d planned) wasn’t possible – still, the four or five cupcakes that I was able to steal a bite of were great; my favorite was chocolate with mint buttercream, proving once again that you can’t go wrong with chocolate. Our time to shine was 3:15, with the introduction of our Almond Yoshimi cupcake, a variation of Bizcocho Borracho, a Puerto Rican wedding favorite!

Go Farmer Cooker, go! Pretty ladies and yummy cupcakes - what could possibly be better?

Our jumbo-sized cupcakes were a hit with the crowd – surprisingly one of the few sweet varieties available at Cupcake Camp.  Many bakers brought some very yummy bacon-topped and mushroom-filled options, so we were very happy to offer lucky tasters a fluffy, sweet bite (or three!) of our very own almond-infused creation.  Naturally the tasters swelled at our table until *zoom!* every last cupcake was gone.

And the crowd went wild! Lines formed instantly and many people were sadly turned away - nonetheless 36 lucky visitors (and their closest friends) got a taste of Almond Yoshimi!

In all a great event, thanks so much to Ariel Waldman & company for providing an opportunity for everyone at pier 38 to enjoy and share cupcake creations!  Need the recipe for Almond Yoshimi?  It’s coming soon!