Photos from Cupcakes Take the Cake via Flickr and The Cupcake Activist.

The above image is a journal with the clever saying.  Peter Pauper Press also has gift bags, bookmarks, and desk notes available.

The festival took place in downtown Napa along the riverfront.

My favorite Bay Area cupcake shop, Kara’s Cupcakes, had their “KaraVan” at the event.  I had a meyer lemon mini cupcake, my new favorite flavor.  It pairs surprisingly well with Sauvignon Blanc.

I love the display case in the van.  The KaraVan had a constant line that day.

Here is a description of the classic cream puff:

Pacific Puffs’ signature classic cream puff consists of a freshly baked choux pastry puff filled with a light and sweet mixture of vanilla custard and whipped cream, topped with a thick chocolate glaze.

I didn’t try one because I had just devoured chocolate chip cookie dough ice cream with warm peanut butter on top at Ghirardelli Square (yes, even I have limits on my sugar-intake).  Next time I’m in the neighborhood, a visit to Pacific Puffs is at the top of my list!

Thanks Teplyn for the picture!

There are so many cupcake accessories these days, from cupcake wrappers to cupcake liners.  (I didn’t know there was a difference, but there most definitely is!)

The cupcake kits are great for theme parties and allow the desserts to really fit the theme.   They offer kits in fifteen different themes, although any sorority girl or former Shark can easily think of 100+ party themes.

Two of my favorites are the Aloha and the Robot cupcake kits, shown below.

I have been intrigued by Baltimore since I became an ardent fan of The Wire.  If you haven’t seen it, you should.  It will change your life.  No, I am not exaggerating.

Back to why I want to visit Baltimore: new cocktail and cupcake pairings at Pazo.  This article in the Baltimore Sun describes some of the creative flavors.

I want to try this one: 

Rum Baba Cupcake, made with Crème Fraiche & Candied Mint, paired with Classic Elderflower Mondello Mojito, $9, made with St. Germain Elderflower Liqueur and fresh lemon

And this one:

Pazo Chocolate Cupcake (pictured), made with white chocolate mousse & salted caramel, paired with an Espresso Martini, $14, made with Van Gogh Espresso Vodka and chilled espresso

Ooh this one sounds pretty good too:

Bacon & Manchego Cupcake, made with Miticrema Mousse, paired with Warm Apple Cider, $11, made with Grey Goose La Poire, St. Elizabeth Allspice Dram and Velvet Falernum

Maybe I’ll experiment and to come up with new cupcake flavors of my own.  Stay tuned.  Let me know if you ever make it to Baltimore.

Photo from CupcakesOMG!

Thanks Natalie for the link!

Brandenburg Gate

Kaiser Wilhelm Memorial Church 

Hot chocolate in Europe  is unlike anything in the United States.   It is creamy, velvety, and thick.   Chocolate in liquid form.  The thought of asking for “skim milk, no whipped cream” didn’t even cross my mind, as it would have desecrated the tasty drink.  Not to mention the request was beyond my language capabilities (except in France where I’m pretty sure they would have refused anyway).

I got into a routine where I would have a hot chocolate almost every afternoon during my trip.  And a coffee every morning of course.  I love the café culture in Europe where you can sit down and order only a coffee or hot chocolate and stay all afternoon.  “To go” orders are practically non-existent.  Taking a break from the cold and enjoying a liquid dessert was one of the highlights of my trip.

Wondering where to find these life-changing hot chocolates?  In Paris, I’d recommend Angelina or Café de Flore.  In Budapest we went to Aztek Choxolat Café, which had several different kinds of hot chocolates, including sour cherry and ginger.  I absolutely loved Café Savoy in Prague–definitely try the “double” chocolate (pictured below).  The above picture is of my hot chocolate at Fassbender & Rausch in Berlin.

“Double” deliciousness at Café Savoy in Prague

It is a new episode  (Season 4: Kraus and Greta) so I couldn’t find a Youtube video yet, but I will post it as soon as I do.