We’re pleased to announce that you can buy cupcakes with bitcoins at Cups and Cakes Bakery thanks to a new startup called BitPay! You might be scratching your head right now- What is a “bitcoin” anyways?
Bitcoins are a new currency designed as a cash like digital currency for the internet. Like local SOMA startup, BitTorrent, it was built as open source, and now has built a global community around it. Some of it’s advantages, include tiny transaction costs, and no need for banks or middlemen, unless you want it!
We think this is great move for both customers AND small businesses like ours. We’d like to prove that there is a viable physical market for bitcoin use.
“Have you ever noticed that more places seem to be offering discounts for cash transactions every day? There are two very valid reasons for this and they’re both problems that Bitcoin solves. First, every credit card transaction is being bled dry by a handful of middle-men.” –codinginmysleep
Cups and Cakes Bakery is no exception- In owner/founder, Jennifer Longson’s words about credit card payments: “I just assume I’m not going to get 3-4% of my income”.
Offering customers a cash-like digital way to pay, small businesses are more likely to flourish, and keep money in the local community instead of big banks. With the help of another company, BitPay, we can just as easily accept instant payments over the Bitcoin network for a nominal 1%. Just like another local company, LevelUp, Bitpay just requires a smartphone to do instant transactions.
Ultimately, it was win-win for us to accept, it’s more convenient for tech-savvy customers, and costs nothing to setup since we use an iPad for a register!
Come on by the shop and give bitcoins a try in person, or order online and we’ll deliver them to your door. You deserve a cupcake!
Well, actually two!
Do you think she likes it? The blue cupcake charm is Jennifer’s second cupcake charm from Tiffany & Co!
I called Cups and Cakes’ Head Decorator, Melissa, with a secret request, “Can you make me a blue Tiffany cupcake please?”
Melissa replied “No problem!”.
I had already put the charm on hold at our local Tiffany’s over in Union Square. By the next day I had both cupcakes in my hands for the big surprise.
Two Tiffany & Co. cupcakes for my Ms. Cupcakes! Score!
Remember that day a couple months ago that we were CLOSED on a SATURDAY!?! Well, we had a pretty good reason – Jen, the owner of Cups & Cakes, was getting married! Here’s a few pictures from the day, mostly consisting of cupcake porn. You know you want it.
The Full Spread: We had over 10 flavors of cupcakes at the big event!
Our theme was Rainbows & Robots, so we wanted a TON of color with our cupcakes!
We also had a Candy Bar, including all sorts of rainbow candies -
Skittles, M&Ms, gummi bears…you get the idea!
The Bride getting a little pre-dinner snack!
Hmmm trying to decide which one to have!
Gabino presenting our gorgeous rainbow cake to cut!
Tom’s Bender (from Futurama) Groom’s Cake!
We had so much fun cutting through all the awesome layers!
So, to answer your questions…YES, we can do groom’s cakes! We can do small shaped cakes (we’ll have a blog all about the Bender cake at a later date!), and we can do specialized decoration, like our Rainbow Mini Cake.
Ladybugs abound this month at Cups and Cakes! We’ve have several orders for ladybug cakes and cupcakes, just in the last few weeks! We figured we’d share some of the cuteness with you!
Little Tiny Ladybugs
Bugs and Bees and Blossoms, oh my!
All custom decoration done by Melissa Krall.
We wanted to do something cool for a local mapping group in San Francisco that meets everytime this year for WhereCamp. Instead of just making regular cupcakes, we made cupcakes in the style of MAPTILES. We’re pretty happy with the result:
Next to each other
Jen cutting up the tiles
All laid out!
Jen showing em off
Our cupcake friend, Pinguino asked us a very important question:
“How many cupcakes can you fit on a cat?”
We had to find out!!!!1!!
A cat investigates our pink box.
Early attempts were futile.
But we distracted them with cupcakes.
Ninja like reflexes!
Adri waited for the kittehs to calm down and started stacking cupcakes…
…one after another
Winning the world record for 10 (freestanding) mini cupcakes on a cat!!
*No kittehs were harmed in this post, only annoyed.
Here at the shop we have a few things that we sneak in our pockets as we walk out the door after closing. You know, that little something to snack on to keep you happy on your travels home. For us, it’s our homemade soft salted caramels. Sweet, salty, and a little chewy – these caramels are the perfect mix of the three.
We adapted this recipe from GiversLog.
Items you’ll need:
- 1 medium (3-5 quarts is fine), heavy-bottomed pot.
- 1 long-handled wooden spoon
- 1 rubber spatula
- 9″ x 9″ pan (square sides work great for this – we love 2″ deep pans from Fat Daddios)
- Parchment Paper (to line the pan)
- Non-Stick pan spray
- 1 candy thermometer (range up to 350* at least) – make sure it has a clip to attach it to the side of the pot! We like a digital thermometer for this – makes it easy.
- measuring cups (pyrex works great)
- digital scale (we like to weigh our ingredients – we’ll forgive you if you don’t, so we’ll also include regular measures)
- Wax paper for wrapping caramels
- Pastry Brush
- 8 oz. (1 c.) butter, unsalted
- 14.5 oz (2 1/4 c.) light brown sugar
- 11.5 oz (1 c.) light corn syrup
- 1 – 14 oz can sweetened condensed milk
- 1 tbs Vanilla
- 1/2 tsp. salt
- water for brushing the sides of the pot
- Fine Sea Salt, for sprinkling
- Prep your pan: cut 2 layers of parchment to line the pan, all the way up the sides. Spray a light coating of pam all over so your caramels don’t stick!
- Measure out all ingredients ahead of time – makes all the dumping and stirring much easier!
- Melt the butter in your pot on low.
- Once butter is melted, pour the brown sugar in the center of the pan. If any sugar crystals stick to side of pan, push them down with a wet pastry brush so they do not crystallize the entire batch and make you want to cry. Stir slowly until well combined with melted butter.
- Add corn syrup and sweetened condensed milk – stir to combine. Brush the insides of the pot down with a wet pastry brush once again (remember, we don’t want any crying!)
- Cook and stir on medium for about a minute.
- Stir, bringing to a boil on medium high heat. Once boiling, clip on your candy thermometer (don’t let it touch the bottom of the pan).
- I can’t reiterate this enough – KEEP STIRRING!
- Temperature doesn’t raise at a steady rate, so keep your eye on the thermometer. This can take a while, anywhere from 15-30 minutes. Once your caramel reaches 244 degrees, pull the caramel from the heat.
- Stir in the vanilla and salt.
- Pour into lined pan, and leave it to set on the counter. You can cool them a little faster in the fridge, if you need to.
- Once caramels are set, sprinkle sea salt over the sheet of caramels, and gently press down with a sheet of parchment or saran wrap (to set the salt into the caramels).
- Cut & enjoy! Wrap these up with wax paper for gorgeous little gifts, or just put a knife down next to it and watch them disappear!