THAW 2010

On Thursday, May 6, I packed up 600 mini cupcakes and hauled them over to Sodo in Seattle. Why? Because I was a sponsor of THAW 2010. THAW is a fashion show and fund raiser for Huntington's disease. To visit the event's website, click here. The auction that they held raised over $26,000. It was a very successful event and I am glad to have been a part of it.



Some of the other sponsors were: Via Tribunali, Beauty.com, Vitamin Water, Smart Water, Cafe Vita, and Absolut Vodka. If you go to THAW's website and click on "sponsors," my name is up there with all the other big ones!





These were the guys from Via Tribunali, a fabulous local pizza place. They were making individual pizzas all night that were just delicious. I highly recommend them.



Smart Water and Vitamin Water were sponsors of the events, so there were no shortages of tasty Vitamin Water Zeros or ice cold water.



There was even a Vitamin Water Zero lounge to kick back, relax, and drink some Vitamin Water in. Fun!

Now, for the dessert. I made 3 different kinds of mini cupcakes for the event: lemon poundcake with blackberry buttercream, chocolate cake with bailey's buttercream, and carrot cake with spiced cream cheese frosting. People kept coming back for more, so I guess that means they liked them. I had a table set up in the VIP section of the event, which was upstairs, alongside swankily lit lounges and tables from other local restaurants and bars.



I set up my table early, and then I got to walk around and look at all the other sponsors who had set up tables. A Seattle restaurant called Tango was also set up in the VIP section, and the pastry chef came over and told me she had seen my blog. I was so excited. It reminded me to thank all my readers for coming to my blog. Having readers who visit my blog and leave such nice comments is a real treat. So, thank you!


Also, the editor of Seattle magazine, Rachel Hart, stopped by, along with the owner of Trophy Cupcakes (my former employer), Jennifer Shea. They gave me great encouragement and said really nice things about my cupcakes and the typography of the signs I made.



Overall, I can't even imagine how the event could have gone any better. I had a great time, helped benefit an important cause, got to bake a ton, and got the word out about my blog. I hope if you're in Seattle around this time next year, you attend the event.


Have a nice weekend!

Also, for recipes:

the lemon+blackberry cupcakes were the recipe used for my cakespy feature: here

The chocolate+bailey's is my chocolate cupcake: here

Bailey's Buttercream

2 sticks unsalted butter, softened
1 1/4 cup powdered sugar
1 1/2 tablespoons coffee extract
1 tablespoon whiskey

Beat butter until smooth and creamy. Add powdered sugar, coffee extract, and whiskey. Beat thoroughly and transfer to a piping bag to frost cupcakes.

And here are the carrot cupcakes: here



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Cupcake Camp Part II

Woah. Cupcake camp was crazy. I've never seen so many cupcake-crazed people in my life. Overall, it was a fun event that benefited a good cause. I think everyone who brought cupcakes deserves a pat on the back. Or at least a nice, firm handshake. New cupcakes were supposed to be brought out every 15 minutes, but things didn't go as planned. Hundreds of people showed up for this thing. Which is great because that means the Hope Heart Institute made over $5000! Bravo, cupcake-eaters.


After about two hours, the quantity of cupcakes is visually represented by the image below (chocolate cupcake with salted caramel frosting by cupcake royale, the same flavor I brought!):



mostly because people took this amount of cupcakes:



I'm not going to lie, it was pretty frightening. There was a line out the building, around the block. I honestly thought maybe 300 people would show up to this thing over the course of the whole day. Boy was I wrong.



The next couple pictures are of the cupcakes I brought, carrot with spiced cream cheese frosting and chocolate salted caramel. I had to be sneaky taking pictures because I didn't want to get yelled at or be accused of trying to cut in line to steal the cupcakes. Or seem like a stalker for randomly taking pictures of people. The pictures aren't really in focus at all because I had to be so sneaky, but you can see them on people's plates or in the cute pink boxes I brought them in.







In terms of attendance, cupcake camp seattle was a huge success. the event planners (bella cupcake couture) tried to remind people to only take 5-8 cupcakes, but people simply didn't listen. no one could have anticipated how many people would come and the hosts did the best that they could.



This picture is kind of random. I just thought it was cool that someone made a little milk sculpture.



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Peppermint Mocha Cupcakes

Living in Seattle, coffee is everywhere. I take it for granted that there is a coffee shop on every third block. I'm often surprised when I visit other cities and all that's there is a starbucks. In my neighborhood, I counted, there are about 13 coffee shops, in a 6 block radius. when i visited new york city this last spring, i went on a jog for blocks and blocks trying to find a coffee shop, and ending up running for quite a while. I was shocked: no decent coffee on every other block? What is this world coming to? I eventually found a coffee, so all was well in the end.




But it's fair to say that there is quite a coffee culture here, and I've definitely been sucked into it. I started drinking coffee was I was 11, which wasn't unusual in my class at all. My addiction has only grown stronger since then, until the point that I tried a sludge cup: drip coffee with shots in it. Any self-respecting-Seattlite-coffee-addict drinks drip coffee strong. Very strong. However, I overestimated my caffeine tolerance and tried a triple-shot sludge cup before an exam. Let's just say I was a little jittery and didn't get much sleep that night, even though I had the drink at 8:00 AM.



I've recently been coffee-sober for 2 weeks, which is a new record, as I often can't go a day without it.

Mocha Cupcakes

4.25 oz unsweetened chocolate
1 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter; softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon coffee extract (only if you have it, not crucial if you don't)
1/2 cup sour cream
1/2 cup water
2 tablespoons instant espresso powder

Preheat oven to 350F.

Put the chocolate in a heatproof bowl over simmering water. Stir until melted. Remove from water and let cool.

Sift the flour, baking powder, baking soda, and salt into a bowl.

In a large bowl, mix the butter and sugar until smooth and creamy. On low speed, add the melted chocolate until incorporated. On medium speed, add the eggs, one at a time. Add the vanilla and beat until the mixture has changed to a slightly lighter color. Mix in the yogurt until completely blended. Dissolve espresso powder into water and pour into batter. Mix on low speed just until smooth. Line a muffin tin with paper cups and spray the whole pan with vegetable oil [to prevent sticking]. Fill each cup almost to the top. Bake regular sized cupcakes for aprox. 14 minutes, minis for 10 (depending on your oven.)

Peppermint Buttercream

2 sticks unsalted butter
1 cup powdered sugar
½ teaspoon salt
Couple drops peppermint oil (to taste)
couple drops spearmint oil (to taste)
Sprinkles

In a stand mixer, beat softened butter and powdered sugar, then salt, and mix thoroughly. Add in lemon oil and mix. Transfer to a piping bag and pipe onto cupcakes. Sprinkle!

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Halloween Cupcakes

These halloween cupcakes were very last minute. I made the the chocolate vanilla "ghosts" on Thursday night and the pumpkin spice ones on Halloween itself. I think that with Halloween, there has to be a little chocolate, and pumpkins are basically the symbol of Halloween, so you've got to have that. I've found that people tend to enjoy the mini cupcakes the most. First, they're irresistibly cute and they just pop into your mouth so easily.




When a regular size cupcake is presented to someone they will most likely eat it, but feel rather sick afterward. To avoid that bad feeling being associated with cupcakes, I usually make these little guys. The frosting/cake ratio also seems to work a little better with the minis.

Chocolate Cake

4.25 oz unsweetened chocolate
1 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter; softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
1/2 cup water
1 tablespoon instant espresso powder

Preheat oven to 350 degrees F.

Put the chocolate in a heatproof bowl over simmering water. Stir until melted. Remove from water and let cool.

Sift the flour, baking powder, baking soda, and salt into a bowl.

In a large bowl, mix the butter and sugar until smooth and creamy. On low speed, add the melted chocolate until incorporated. On medium speed, add the eggs, one at a time. Add the vanilla and beat until the mixture has changed to a slightly lighter color. Mix in the yogurt until completely blended. Dissolve espresso powder into water and pour into batter. Mix on low speed just until smooth. Line a muffin tin with paper cups and spray the whole pan with vegetable oil [to prevent sticking]. Fill each cup almost to the top. Bake minis for about 10 minutes.

Vanilla Buttercream

1-1-½ stick unsalted butter
1 cup powdered sugar
½ teaspoon salt
1-1-½ teaspoons vanilla extract
Sanding sugar or sprinkles

In a stand mixer, beat softened butter and powdered sugar, then salt, and mix thoroughly. Add in vanilla extract and mix. Transfer to a piping bag and pipe onto cupcakes. Sprinkle with orange sprinkles or any other decorations of choice.

Pumpkin Cake
Adapted from Martha Stewart

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
2 eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree

Preheat oven to 350 degrees F.

Beat butter, sugar, eggs, and pumpkin puree in mixer until thoroughly combined.

In a medium bowl, sift together flour, baking soda, salt, and spices. Mix together well. Add to the wet mixture. Do not overmix.

Butter and flour mini muffin tins. Fill each cup 1/2 way with batter. Bake for 10 minutes, until the cakes are firm to the touch.

Remove from oven and let cool.

Spiced Cream Cheese Frosting

1 stick butter, softened
8 oz cream cheese, softened
2 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Mix ingredients together in mixer until smooth and creamy. Transfer to a piping bag and pipe onto cooled cupcakes.

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Upside Down Apple Cakes

Last weekend I visited Lopez, one of the San Juan Islands, with my friend. Her family has a lovely house there, including apple and pear trees. The Northwest is known for those two fall fruits, and I certainly know why. I picked one of the apples and cut it open then and there. It was unbelievably crisp and juicy. As soon as I tasted it I knew I had to make something. Not being at home, I had to be a little more creative with what was there. I had a nice selection of tools, but no Kitchen Aid stand mixer! I got some help making the cakes from my friend's little sister, so she deserves some credit. I rarely bake with other people, so it was nice to have a hand.

Cake
1 stick unsalted butter, softened
2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole milk


Sift flour, baking powder, salt, cinnamon, and nutmeg into a medium bowl and whisk until well combined.

Using an electric mixer, beat butter for 10 seconds, until soft. Add sugar and beat until light and fluffy. Mix in eggs one at a time, mixing thoroughly in between.

Beat in dry ingredients in 3 parts, alternating with the milk, in two parts. Start and end with the flour. Try not to overmix. Set aside.

Apples
6-7 medium apples, preferably tart variety
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar

Preheat oven to 350 degrees F.
Peel and cut apples into thin, 1/4" slices. Toss in sugar, cinnamon, and nutmeg. Let macerate for 15 minutes in the fridge. In a large sauté pan, add 1 tablespoon of butter, and turn on medium heat. Once butter is melted, add apples and cook until the apples are cut through easily, but not browned.

Assembly
Lay apples in the bottom of the muffin tins that have been buttered and floured. Fill the remainder of the muffin cup with cake batter. Bake for 14-16 minutes, depending on your oven.

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Guest Post for Cakespy!

Hi everyone! After a few days of hiking in storms at Mount Rainier, I'm back with a guest post for cakespy. I've long been a reader of cakespy, so when Jessie asked me to do a post, I can't even describe how excited this made me. I made lemon poundcake cupcakes with raspberry and blackberry buttercream frosting. Go check it out at cakespy.com, here.
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Cupcake Duo

This was definitely one of the more frantic baking orders I've done. It's all thanks to this darn heat. It's not supposed to get this hot here. Several things went wrong, starting with the frosting. Seeing as it rarely goes above 70 degrees here, I didn't plan on any difficulties with making buttercream frosting at 2:00 in the afternoon. Wrong. I made two batches of peach frosting, using my delicious, ripe peaches from Pike Place Market, only to find the butter breaking down. I didn't figure that out until the second batch of frosting. I'd already made the cakes earlier in the day, before it got too hot, but I couldn't make the frosting until late at night when it cooled off. I also needed to make recipe cards, as it was for a little in-office cook off at the University of Washington, for my aunt. It was too hot to do anything (for me, at least), so I slept. Then I realized I hadn't made the recipe cards, and did so frantically. They were all printed and ready to go when I realized I would have to make different frostings because of the heat and my wasted peaches :( . I quickly made new ones, after I had frosted my cupcakes with their final frostings: chocolate peanut butter and lemon (with drops of peach puree on the cake). While the recipe cards ended up being kind of ugly, due to it being 12:30 at night, the cupcakes turned out well, which is what mattered in the end.


Lemon, Peach & Blueberry Cupcakes

Vanilla Blueberry Buttercake

1 stick unsalted butter
1- ¼ + 2 tablespoons cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup fresh blueberries
2 medium peaches

Preheat oven to 350F. Line a muffin tin, or mini muffin tin with paper liners. Sift 1-1/4 cups flour, baking powder, and salt into a bowl and whisk thoroughly. In a stand mixer bowl, beat the butter and sugar on medium speed until smooth. Add the eggs one at a time, mixing well in between. Add the vanilla and beat for 2 minutes. On low speed, add the flour mixture in 3 parts, and the milk in 2 parts, starting and ending with the flour. Beat just intil combined. Toss the blueberries in 2 tablespoons of flour to coat. Add the batter and mix in by hand. Fill each cupcake liner to the top (whether standard or mini sized). Bake standard cupcakes for about 18 minutes and minis for 12 minutes.
In a food processor, puree peaches until liquid consistency. Pour through a sieve to remove chunks. Spoon ½ teaspoon of peach puree on tops of cupcakes.

Lemon Buttercream Frosting

1-1-½ stick unsalted butter
1 cup powdered sugar
½ teaspoon salt
1-1-½ teaspoons lemon oil
Sanding sugar (for sprinkling)

In a stand mixer, beat softened butter and powdered sugar, then salt, and mix thoroughly. Add in lemon oil and mix. Transfer to a piping bag and pipe onto cupcakes. Sprinkle sanding sugar.



Chocolate Peanut Butter Cupcakes

Chocolate Cake

4.25 oz unsweetened chocolate
1 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter; softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
1/2 cup water
1 tablespoon instant espresso powder

Preheat oven to 350F.

Put the chocolate in a heatproof bowl over simmering water. Stir until melted. Remove from water and let cool.

Sift the flour, baking powder, baking soda, and salt into a bowl.

In a large bowl, mix the butter and sugar until smooth and creamy. On low speed, add the melted chocolate until incorporated. On medium speed, add the eggs, one at a time. Add the vanilla and beat until the mixture has changed to a slightly lighter color. Mix in the yogurt until completely blended. Dissolve espresso powder into water and pour into batter. Mix on low speed just until smooth. Line a muffin tin with paper cups and spray the whole pan with vegetable oil [to prevent sticking]. Fill each cup almost to the top. Bake regular sized cupcakes for aprox. 12 minutes, minis for 8 (depending on your oven.)

Peanut Butter Frosting

1 stick unsalted butter; softened
2/3 cup creamy peanut butter
1- 1/2 cups powdered sugar

Combine butter and peanut butter until smooth. Add powdered sugar and mix thoroughly.
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Lemon Cupcakes with lemon curd and raspberry buttercream

I got the amazing opportunity to work with a professional photographer to help me with my photography. I went to his studio and got to use his fancy lenses and software. I learned a lot about lighting and how to enhance photos to their full potential. I can't wait to use his helpful suggestions in future photos. The only photo in this post is the one at the top because I worked with only one main style at his studio, and by the time I got home, it was too dark to take photos. I wanted the cupcakes to get eaten soon because that's when they're best, so I gave them to neighbors. Have a happy 4th of july!

Lemon Buttercake

1 1/4 cups cake flour
1 teaspoon baking powder
1 stick butter
1 cup sugar
2 eggs
1 teaspoons lemon oil
2 medium lemons; zested
1/2 cup whole milk

Preheat oven to 350 degrees F. Line a muffin pan with liners. Sift the cake flour, baking powder, and salt into a medium bowl and set aside. In your mixer, beat the butter and sugar until combined and creamy (about 2 minutes). Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs one at a time, mixing until each is blended into the batter. Add the lemon oil and zest and beat for 2 more minutes. ON low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture ad mixing just until the flour is incorporates and the batter looked smooth. Fill the cake pans equally and shake to smooth top. Bake for about 12 minutes, depending on your oven. When the cake tops are dark-golden brown and a tester comes out clean, remove from oven and cool for 15 minutes before removing from pan. After at least 2 hours, you can frost the cupcakes.

Lemon Curd

2/3 cup sugar
2 tablespoons finely grated lemon zest
3 eggs
2 egg yolks
3/4 cup fresh lemon juice
4 tablespoons unsalted butter; chilled and cut into 1/2-inch cubes

Combine sugar and lemon zest with a fork in a small bowl until very fragrant. Combine lemon sugar, eggs, and egg yolks in a heatproof bowl and whisk together for 30 seconds. Place the bowl over simmering water and immediately begin whisking, continuing for 15 seconds, until the sugar is dissolved. Add the lemon and limes juices and cook, whisking continuously for about 5 minutes. Insert a thermometer. The curd is done when it has a consistency of sour cream and a temperature of 160 degrees F. Whisk in the butter cubes. Strain through a sieve and set in an ice bath to cool. Cover with plastic film to prevent a skin from forming.

Raspberry Buttercream

2 sticks unsalted butter; softened
1 cup confectioners sugar
2 cups fresh raspberries

Combine the butter and sugar in your stand mixture until smooth, and set aside. In a food processor, blend berries to a puree consistency. Sieve the raspberry mixture into your butter and sugar mixture, to remove the seeds. In your mixer, mix until smooth.

Assembly

Once your cupcakes are cool, use a small but deep cutter to make a hole in the center of your cupcake. You may need a knife to prod out the cylinder of cake being removed. Transfer your lemon curd into a piping bag and pipe it into the holes in your cupcakes. Transfer your frosting into a piping bag with a plain tip and pipe a ring around the outside rim of your cupcake, continue working upwards in a spiraling motion. Top with a little sprinkle or fondant cutout [this is what I used].
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Salted Caramel Chocolate Cupcakes

It just hit me today that I only have 1 more day of school left until summer. This school year seemed to go by so quickly; I can't even believe it. It will be nice to have lots of time to bake delicious summery treats. I leave on Sunday for some East-Coast college touring, so no baking next week, but after that, I'm around for a while, so there will most likely be a lot of desserts. I bought some really fragrant nectarines today, and I'm dying to make something with them.

I decided on these salted caramel chocolate cupcakes because I find that combination really irresistible. However, I've never had a cupcake that was those flavors, and I wanted to try it. Caramel is one of my favorite candy/dessert flavors, but I didn't want to make caramel cake. I wasn't sure how the buttercream would hold up, with the caramel mixed directly into it, but it worked just fine.



Chocolate Cupcakes

4.25 oz unsweetened chocolate
1 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter; softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt
1/2 cup water
1 tablespoon instant espresso powder

Preheat oven to 350F.

Put the chocolate in a heatproof bowl over simmering water. Stir until melted. Remove from water and let cool.

Sift the flour, baking powder, baking soda, and salt into a bowl.

In a large bowl, mix the butter and sugar until smooth and creamy. On low speed, add the melted chocolate until incorporated. On medium speed, add the eggs, one at a time. Add the vanilla and beat until the mixture has changed to a slightly lighter color. Mix in the yogurt until completely blended. Dissolve espresso powder into water. Add flour mixture in 3 parts, alternating with the water, in 2 parts. Mix on low speed just until smooth. Line a muffin tin with paper cups and spray the whole pan with vegetable oil [to prevent sticking]. Fill each cup almost to the top. Bake regular sized cupcakes for aprox. 12 minutes, minis for 8 (depending on your oven.)

Caramel Buttercream

1/4 cup water
1/2 cup + 2 tablespoons sugar
2 sticks unsalted butter; softened
1 1/2 cups powdered sugar
1/2 teaspoon salt
Fleur de Sel

In a heavy saucepan, combine sugar and water over medium heat until dissolved. Once dissolved, let boil without stirring, only swirling the pan to mix. Add salt. Once amber colored, remove from heat.

In a mixer bowl, beat softened butter just to break down. Add powdered sugar slowly. Pour in caramel until thoroughly mixed. Add more powdered sugar if the consistency is too thin. Transfer to a piping bag and evenly pipe onto cupcakes. Sprinkle with fleur de sel, should you like.


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Coconut Cupcakes Two Ways

I recently got a request for some coconut cupcakes, without the shredded coconut texture, seeing as many people dislike it. I really love the flavor and crunch of toasted coconut, especially when it's a little burned. I found this recipe while flipping through my Bon Appétit. It uses condensed coconut milk in both the cake and the frosting. This gets us that delicious coconut flavor, without the dreaded texture. They are extremely moist and buttery, with a crunchy top, as all cupcakes should be. I made my usual buttercream, but decreased the butter a little because the condensed coconut milk is pretty thick. In my last post, I mentioned getting some new savarin molds. I used them today and I really love the look. I think I will try it with a spongier cake next time, so I'll get more even results.

For the reduced coconut milk:

2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)

Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill.



For the cake:

2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup reduced coconut milk (see above), room temperature

Preheat to 350°F. Line muffin cups with paper liners (I used mini's). Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 12 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

Note: I used mini cupcakes for this recipe, so the baking time is about half (20-24 min) what it would if this recipe were made in a standard muffin pan


For the frosting:

1 1/2 sticks unsalted butter, room temperature
1 1/4 cups powdered sugar
1/3 cup reduced coconut milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
Toasted coconut for garnish

Beat butter and sugar together gradually, on a low speed. Add coconut milk, vanilla extract, and salt. Mix until thoroughly combined. Transfer to a piping bag.
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