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Ask the Patch Pro: Abby Jimenez of Nadia Cakes

Nadia Cakes owner Abby Jimenez, who has been on TLC's "Fabulous Cakes" and won Food Network’s “Cupcake Wars”, will soon be opening Nadia Cakes in the Twin Cities. She joins us as this week’s Patch Pro for some cupcake and custom cake conversation.

If you've already heard of Nadia Cakes, a cupcake shop and custom cake studio, you're not alone.

The founder of the California-based business, CEO/Executive Chef Abby Jimenez, has appeared on TLC's Fabulous Cakes and appeared on and won the Food Network's Cupcake Wars earlier this year.

Jimenez, this week’s Patch Pro, moved to Minnesota earlier this year for the upcoming . The grand opening is reportedly scheduled for July 26.

As a Patch Pro, she will answering your questions about cupcakes, custom cakes, winning the Cupcake Wars, appearing on television, her new shop in Maple Grove and just about any other bakery-related questions you can throw her way.

Just enter your questions in comments below! Jimenez will be on hand to answer your questions through Friday, July 6. 

Emma Sisk July 01, 2012 at 02:26 AM
I forgot to ask in my earlier comment but do you make a salted caramel cupcake(it my favorite kind)? And I just want to say I am VERY exited for your new MN store to open, do you know the opening date yet?
Abby Jimenez July 01, 2012 at 03:55 PM
Hi Emma, See my comments to Mary about lemon cake. it can be a pain! As for the strawberry frosting, I know exactly what's happening. When strawberries touch sugar they begin to weep- and they contain a lot of water! When you put strawberry into the frosting the sugar in the frosting makes the berry release water and it will make your frosting thin and watery. This also happens when you use fresh strawberries on top of cupcakes. Unless they have some sort of glaze on them, you'll see them wilt and weep down onto the cupcake within just a few hours. This is why we never top our strawberry cupcakes with fresh strawberries. They just don't last very long. The way we deal with this problem in our strawberry frosting at Nadia Cakes is to puree the strawberry first and then gradually add it in to the frosting, testing consistancy as you go. A little goes a long way! Then we add in some extra strawberry extract for extra kick. Don't try and fix the thin frosting problem with extra powdered sugar. It will make your frosting way too sweet! As for the Almond Joy cupcake, when I think of that candy I think coconut, with chocolate palying a supporting role. I would probably do a coconut cake instead of chocolate and then I'd dip the top in melted chocolate and frost it with chocolate or coconut cream cheese and roll it in almonds and sweetened coconut flakes. Just play with it. We do make salted caramel! We do a chocolate salted and a caramel salted. It's amazing!
Wendy Erlien July 01, 2012 at 04:04 PM
With the Fourth of July coming up -- do you have an advice for transporting baked goods so they don't suffer in the heat of a car or outside? Do some frosting types deal better in heat than others?
kathy April 17, 2013 at 09:13 PM
Hello, I am baking alot of cupcakes for a school function. Is it okay to bake them a couple of days in advance and frost them a day or so later? I am baking about 125 ! Thanks, Kathy (very amatur baker !)
Abby Jimenez April 18, 2013 at 05:00 PM
Kathy, I would recommend baking them the day before and frosting them the day of to split up the labor. You can even make the frosting the day before as the sugar will keep it fresh. The cupcakes however will start to go stale and get dry the longer they sit so I don't recommend baking them too far in advance. Also, cover them well with plastic wrap to keep them moist.

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