In an event which would have been unthinkable a few decades ago, a local bakery is competing on food television to win $10,000 for its cupcake.
Cupcake DownSouth, which has stores in Charleston, Mt. Pleasant and Columbia, will appear on the Oct. 19 episode of Food Network’s Cupcake Wars, an elimination challenge judged by a cupcake mogul and online macaroon company chef. Four bakeries are featured in the showdown, which has previously produced winning entries such as a “Salted Caramel Cupcake with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream” and a chocolate chip cookie dough cupcake.
Charleston’s cupcakery may want to claim its cash prize while it can: the Wall Street Journal in April reported “the icing is coming off America’s cupcake craze,” citing the slippage of the Crumb chain’s stock price from $13 a share in mid-2011 to $1.70 earlier this year.
The show airs at 8 p.m.
A number of local restaurants and bakeries are supporting Breast Cancer Awareness Month, a nearly 30-year old campaign to raise money for breast cancer research and prevention, with dedicated menu items:
- Fish is also pouring pink drinks for the Center, donating $1 for every pink cocktail and glass of pink wine sold during its Wednesday, Oct. 23 happy hour, which runs from 4:30 p.m.-8 p.m. As extra incentive to support the cause, the first 10 guests to arrive will receive a free glass of sparkling wine.
- Cupcake DownSouth has created a special “Cupcake for the Cure,” described as “a chocolate cake with cream cheese icing and a pink sugar heart.” For every cupcake sold, the bakery will donate $1 to the Susan G. Komen Foundation. Customers who make an additional $1 donation will also receive a $1 coupon for use on future visits.
Cupcake creators are a dime a baker’s dozen these days, but Cupcake Camp Charleston’s on the hunt for pastry artists willing to serve up at least 24 cupcakes for free.
Now in its fourth year, Cupcake Camp is a community benefit for the South Carolina Youth Advocate Program. Originally created in 2008 by a San Francisco populist scientist, the event’s since spread to cities around the world. There’s no charge for the cupcakes – organizers describe the Camp as a chance “for people to share and eat cupcakes in an open environment – but donations will be accepted online and during the event at The Alley on Nov. 10 from 3 p.m.-5 p.m. Continue reading
While celiac disease sufferers sometimes fret that the sudden popularity of gluten-free foods could obscure the gravity of their condition – “this is our medicine,” the founder and president of the National Foundation for Celiac Awareness recently explained to the Philadelphia Inquirer – a local gluten-free baker says better-tasting medicine never hurt anybody.
“It is a serious condition, but life is to be enjoyed,” says Julia Ingram, who was diagnosed with severe gluten intolerance while enrolled in pastry school. “I want to make things that are delicious.”
Ingram acknowledges that many of her customers at Sweet Radish Bakeshop, scheduled to open next Monday on the corner of Spring and St. Philip streets, won’t be under doctor’s orders to eat her salted caramel brownie cupcakes, chocolate chip cookies and banana bundt cake. But by exposing eaters without gluten sensitivities to the diversity of gluten-free baking, she hopes to raise local awareness of mandated gluten-free diets. Continue reading