One of the most common lines I’ve had to say repeatedly on the phone. Usually at 3pm, when the kitchen is cleaned and I was getting ready for the next day. Or finally getting a chance to sit with a customer and have a nice cup of well deserved tea. The phone would ring and on the other end, a frantic caller with the request,”Can I pick up a birthday cake in about an hour?? I hope you have what I want because this person is specific about what they like.”. Nice cup of tea just became the 7pm iced tea. With a deep breath, my reply would be that I don’t have that actual cake (or maybe I did by a stroke of luck) but I’ll make something that will work. The answer was never “no” but options. Hey, when you wait until the last-minute, options are better than no.

Important questions are: What’s the occasion, favorite colors, and flavors and the most important question absolutely ever: Are there any allergies. Once you have this information you can start your game plan. This is equivalent to overtime at the Superbowl. You have to think fast, work quick and deliver on time.

Cupcakes are a great way to make something quick and come as close to the requested flavor as you can. They can look very festive, decorative, simple or elegant and in a flash. Generally they take 15 to 18 minutes. While they are in the oven, prepare the frosting, icing or ganache (ga-NASH). so it’s ready to go once the bailout cakes are cooled. Put them in the freezer for a quick chill.

I always have ganache on hand, everyday all day. It’s your kitchen duct tape. It will fix everything. Here’s a nice recipe I’ll share:

1 cup of 1/2 and 1/2 and 1 cup of chocolate chips (semi sweet). That’s it! Place the 1/2 and 1/2 in a 4 cup microwave safe bowl. heat until just before the boiling point. Remove and add the chips. Let it sit for 5 minutes. Whisk together. When you first start to whisk, it looks like you’re getting no where but keep going. It’ll come together. This liquid gem is ready to use. Just dip the cupcakes in the ganache and let the excess drip off. Place on a plate and repeat until they’re all done. They will look decadent and shine. You will be the master chef of the day. Sometimes after they set, I’ll add a sugared violet or other flower. You can also frost the cupcake and then drizzle the ganache.

The sweet part about ganache is that’s the dipping stage when it’s first made. Let it sit at room temperature and it will solidify so you can use it as a frosting. Put it in the fridge and you can scoop it and make truffles. I’ve seen people dip bacon in it and sprinkle coarse salt on top. Keep it on hand and you’ll quickly realize why I call it sweet kitchen duct tape.

Gluten free friends, this applies to you too. Pipe some ganache in the middle and then put the top on and frost it. It’ll help make you a household name to gluten-free. Make sure the chocolate chips you are using are gluten-free of course.

So the next time you find out the night before that you’ve been nominated to make the main event for the next day’s festivities, try this option of making cupcakes.

School moms, make cupcakes and freeze them. Lots of them. Be ready. It’s going to happen. Frost them right from the freezer and by the next day they’re ready. Don’t panic. If you find out while you’re pouring that day’s orange juice you need a dozen asap, they’ll defrost by lunch time.

It’s a quick fix to a last-minute request. It works for any occasion too. You can do this and I’m here to help. If you have any questions, please feel free to ask them here. If you’re a cupcake officiando, post your work. I’d love to see it and so would everyone else. Bake on!