TheCakeBoss Chocolate Cupcakes, TheNinjaBaker Plum Wine Frosting, #CakeBoss Facebook Event

Quick Quiz:

1. Do you watch Buddy Valastro, the Cake Boss, on TV?
2. Are you addicted to The Next Great Baker show?
3. Do you own the cookbook entitled Cake Boss: Stories and Recipes from Mia Famiglia?
4. Or tried recipes out of any of the myriads of Cake Boss cookbooks?
5. Are you a frequent visitor of Carlo’s Bakery in Hoboken, New Jersey and/or in Las Vegas, Nevada?

Diagnosis: You may be a Cake Boss fan if you answered yes to any of the above questions.

If your reply was no, here’s a chance to meet and be inspired by the TV celebrity chef and successful owner of Carlo’s Bakery on Facebook. On Wednesday, 22 October 2014, at 5 p.m. PT / 8 p.m. ET (in the US), Buddy Valastro, the Cake Boss will demonstrate cake decorating skills. Apparently he will be using the Cake Boss Ghost Cakelette Pan. His assistant? Daughter Sofia. All those who RSVP to this Facebook event are also in the running for a professional Cake Boss Airbrush Kit. The winner will be announced at the Facebook event. Here’s the link to meet, greet and win! The winner will be announced during the event.

For your reference, I volunteered to do a product review of the Cake Boss’ decorating turntable. So, shortly after it arrives, another bit of Cake Boss fun will be posted at NinjaBaker.com. In the meantime, for this upcoming event I was inspired to bake cupcakes with the Cake Boss’ chocolate cake recipe. They were almost - almost as good as the chocolate cupcakes I tasted with my cousins at the Las Vegas Carlo's Bakery. The soft cake is packed with cocoa and chocolate and delivers one blissful bite! 

For the Ninja Baker frosting, I whipped up my Japanese plum wine into a luxurious (grownup!) buttercream. It is amazing how a few tablespoons of wine can translate into one powerful Ninja punch. Japanese plum wine truly is a lovely companion to the sugary buttercream base. (Substitute the alcohol with a tart cherry juice for kidlets.)

Here's the easy how-to: Whip together a ½ cup softened butter and a ½ cup non-hydrogenated oil vegetable shortening.  Gradually add 1 pound (about 4 cups) of powdered sugar. Beat in drops of pink food coloring along with 3½ tablespoons of Japanese plum wine.  When smooth and all the ingredients are incorporated, fill a piping bag and decorate with your favorite tip. Garnish with a fondant sakura cherry blossom if desired.