These cupcakes were from a couple of weeks back:
This is today's cake, for a graduating student going to med school:
That's a caduceus next to her name, not a squished bug. I'm not unhappy with the cake but my piping is pretty lame.
I have a birthday cake due on Saturday, and feeds-60 cake for a retirement party next Friday, and I was asked for a Key Lime Cake for the week after that. The birthday cake is for a one-year-old, so that's very special, with a father and guests in the restaurant industry, which is kind of terrifying. The mother is nervous about giving her baby sugar for the first time (toddler go zoom!)
I was asked for both the birthday cake and the retirement cake to use cage-free eggs ($4/dozen; regular eggs are about $1.85), organic milk ($4/half gallon; regular milk is $3-4/gallon), and organic butter ($6/pound; regular butter is $2-3/pound). I wasn't planning to use organics for the rest of the ingredients but I'm wondering if I should mention that…? or go ahead and get the organic sugar…? I'll buy mixes before I give up my White Lily flour–they run $5/one layer, so $10-15 for the entire cake, with milk and eggs on top of that.
So please, weigh in–organics: help or hype? I have to shop for the birthday cake tomorrow.