Rodent-Infested Wedding Cake Shop Tries to Pass Off Mouse Droppings as Sprinkles

zaterdag 3 augustus 2013

AppId is over the quota
AppId is over the quota
by Maressa Brown 17 hours ago

When it comes to dining out or ordering food, ignorance is probably bliss. We're likely all better off not knowing about any lack of sanitation behind the scenes. But every now and then, a total nightmare hits the news, and we have no choice but to face the facts: There are some very dirty, disgusting food establishments out there. Ugh. Warning: Do NOT proceed if your stomach is easily turned!

The chef at a wedding cake shop called Bake & Cake told inspectors that mouse droppings found in his ingredients were actually chocolate sprinkles, according to a court report. Ewwwwww! Apparently, the filthy basement of the central London bakery was covered in "rodent mess alongside discarded food, piles of sawdust, and filthy machinery," the Daily Mail reports. And when an inspector found icing for cakes was "embedded" with mouse droppings, the chef said it was chocolate vermicelli used to decorate cakes and buns. What the ...?!?

And it gets worse ... The prosecutor in the case, Marie-Claire Amuah, said:

[The inspector] pulled out a tray of triangles of white chocolate, and found some mouse dropping embedded in the chocolate, meaning the mouse had to walk over it to be there. ... A box with icing inside had mouse droppings on the top of the plastic bag used to cover it and metal racking used to store cooling trays had mouse droppings along them.

Additionally, they say they found "fresh excrement just inches from pre-prepared pastry, bags of flour, and chocolate icing." A sponge used for food prep was found covered in mouse dirt, and upon further investigation, the inspector learned that every room of the bakery's basement had evidence of mouse infestation. So. Disgusting!

It's apparent that this bakery should no longer be in business. But what I want to know is how was it possible that things were able to get this out of control? When was the last time the shop was inspected? This is just a completely disgusting example of why restaurants and bakeries need to be checked regularly, and why the "grading" system that cities like NYC have are so important. And beyond being totally grossed out, I feel horrible for this bakery's clientele. People pay good money for a wedding cake ... way too much to have to worry that it may be tainted with mouse poop! AGH!

How gross is this?! Do you think the bakery should be closed for good?

ABOUT THE AUTHOR Maressa Brown

has enjoyed reporting and writing for a variety of entertainment and women's magazines and websites. More often than not, you'll find her blogging, hitting the gym, reading, researching something on her iPhone, laughing, chatting at an above-"normal" volume, or getting her caffeine fix.

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Heavenly Homemade Cupcakes Recipe With White Frosting and Rainbow Sprinkles

donderdag 18 juli 2013

AppId is over the quota
AppId is over the quota
by Maressa Brown 12 hours ago in Food & Party

Sure, it's a time-saver to bust out a box of your fave cake mix to bake up a batch of cupcakes. But sometimes you just want the fully homemade version. Better yet -- homemade and easy! 

That's exactly what this Easy Homemade Funfetti Cupcakes recipe is. All you need are a few baking staples, and in no time at all, you'll be able to enjoy a fluffy, blissful, buttercreamy dessert from "scratch." Oh, and bonus: They're super cute, too!

Easy Homemade Funfetti Cupcakes from SallysBakingAddiction.com

1 2/3 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt1/2 cup (1 stick) unsalted butter, melted1 cup granulated sugar1 large egg1/4 cup yogurt (plain or vanilla, Greek yogurt, sour cream)3/4 cup milk (can also use soy milk or almond milk)2 teaspoons vanilla extract1/2 cup sprinkles1 cup (2 sticks) unsalted butter, softened to room temperature3-4 cups powdered (confectioners') sugar1/4 cup heavy cream (or milk or half-and-half)1 teaspoon vanilla extractSalt, to tasteInstructions

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar -- mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes and top with sprinkles. There may be leftover frosting depending how much you use on each cupcake.Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

Image via HaleyNealPhotography/Flickr

Click the "Like" button below to get a tasty recipe every day on Facebook. ABOUT THE AUTHOR Maressa Brown

has enjoyed reporting and writing for a variety of entertainment and women's magazines and websites. More often than not, you'll find her blogging, hitting the gym, reading, researching something on her iPhone, laughing, chatting at an above-"normal" volume, or getting her caffeine fix.

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