Anonymous wrote:ok granted OP sounded like she had a pole up her butt, but perhaps she was just stressed? you guys are just sad old soccer moms waiting for a scapegoat to take out your frustration on.
Anonymous wrote:I think Georgetown Cupcake is a bit overrated. I know, I know...big deal, you're on T.V., but seriously? Who the hell waits 1 hour for a freaking cupcake?
Anonymous wrote:Anonymous wrote:This is the funniest DCUM thread ever!!!
I was just getting to the end (yes, for some unknown reason, I just read six pages of cupcake thread) and was about to post this. I couldn't care less about some entitled woman's cupcake caper, but this was truly entertaining to read.
Anonymous wrote:As long as they bake the cupcakes themselves, as opposed to contracting out to some other entity, I'm not really bothered by this. In fact, even if they contracted out, I could understand. How many Georgetown storefronts have kitchens that can produce hundreds, maybe thousands, of cupcakes a day?
That said, I've always wondered what sort of fats they put into the icing to get it so smooth. My friend who took a cake-making class said you can't get really smooth, creamy icing without using Crisco or its equivalent.
Anonymous wrote:This is the funniest DCUM thread ever!!!
Anonymous wrote:Anonymous wrote:As long as they bake the cupcakes themselves, as opposed to contracting out to some other entity, I'm not really bothered by this. In fact, even if they contracted out, I could understand. How many Georgetown storefronts have kitchens that can produce hundreds, maybe thousands, of cupcakes a day?
That said, I've always wondered what sort of fats they put into the icing to get it so smooth. My friend who took a cake-making class said you can't get really smooth, creamy icing without using Crisco or its equivalent.
At $2.75 a pop they can figure it out!
Anonymous wrote:As long as they bake the cupcakes themselves, as opposed to contracting out to some other entity, I'm not really bothered by this. In fact, even if they contracted out, I could understand. How many Georgetown storefronts have kitchens that can produce hundreds, maybe thousands, of cupcakes a day?
That said, I've always wondered what sort of fats they put into the icing to get it so smooth. My friend who took a cake-making class said you can't get really smooth, creamy icing without using Crisco or its equivalent.