Melting Chocolate

For those of you who don’t know me, I’m a member of the West island cake club. It’s a local non-profit club for cake decorators! I joined in November 2013, and this year I was on the executive board as a part of the workshop team. I’ve learned a lot throughout a short period with them. I can say that today was no different.

I woke up at 8:15 and pulled myself out of bed to get ready, mornings aren’t really my thing. Luckily for me, the location was really close to my house. I ate my breakfast and hurried out the door. I got there for 9 like I promised I would. I’ve done a few other workshops this year and I didn’t even know what was coming to me today. Most of the workshops from this year have been max 10 people. This workshop had 19 ladies! It was an amazing turnout! What I didn’t realize that meant for me was how incredibly busy we were all going to be!

With 20 pounds of candy melts (10lbs of semi-sweet wafers, 5lbs of white vanilla wafers, and 5lbs of assorted colored wafers), I was assigned melting duty. Karen and I made a great team and juggled all the tasks. Melting duty meant, continuously melting chocolate for 19 lovely ladies, not just once but in about 4 rotations. I could see how the process if your doing it alone in your own kitchen with smaller amounts would be manageable and not too messy, but keeping those bowls heated up and reheating them fast enough was for sure a challenge! Oh, and I forgot to mention silly me wore shoes with a small heel on them! My feet are killing me!

I missed all the information of the course but I did learn how to melt the chocolate. A big thank you to everyone who came out today and to Italia and Karen for everything today! It was a great day!



Using a double boiler or a pot and a metal mixing bowl bring the water to a boil. Turn the stove off and place the bowl or second pot over the steam. Mix frequently so the bottom doesn’t burn. Turn stove to simmer if you need to keep warm. To keep colors warm you can use small bowls and your crock-pot on low.



Margarita Cupcake (Made with Tequila)

Would you care for a Margarita cupcake? These are to die for! They’re not too sweet & have a great light, low calorie icing!

I found a recipe I sort of liked. Decided to add things I thought were missing and removed some stuff I didn’t like. This is what I came up with. If you have kids and don’t want to use the tequila you can substitute it for more margarita mix.


  • 1 box of white cake mix
  • 1/2 cup nonalcoholic margarita mix
  • 1/4 cup of tequila
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoons grated lime peel
  • 4 egg whites

For icing:

  • 1/2 container of low fat cool whip
  • 1/2 container of key lime yogurt (I like to use Greek yogurt cause it’s a bit thicker and has more protein)


Put it all in your mixer bowl and whisk on low for 30 seconds then on medium speed for two minutes. Scrapping down the bowl occasionally. Divide into 18 cupcake liners (2/3 of the way full) & bake at 350 degrees for 17-20 minutes.

In a medium bowl whisk together cool whip & key lime yogurt. Ice cupcakes garnish with a bit of lime zest and a slice of lime, and voila! Tasty cupcakes that will impress everyone!