Jocelyn and I were best friends in high school – a given since we had 6 out of 7 classes together. Our teachers must have hated us, not just because we were chatty, but because we were ALWAYS together (and usually being dorks).
As one of the best students at our school and probably the most Type-A person I knew, it came as no surprise when she, as a grown-up Pastry Chef, was the first to come to mind when asking myself, “Who should create some recipes for this cupcake business I have no recipes for?” (Side note: we still use some of her cake recipes today, because they’re just that good.)
When I was in CA for our first photo shoot, Jocelyn started piping cupcakes for the camera. She told me to garnish the cupcakes that were sitting on the side and to use the garnishes to conceal any mistakes. So I did.
Once back in Chicago, as we hustled through our first year of running Foiled, I quickly realized that garnishes were going to be our saving grace. Without the chocolate curls, toasted coconut, crushed peanuts or Oreo crumbs, we’d have sent out lopsided, air-bubbly cupcakes. But with the garnishes, nobody noticed anything except how good the cupcakes tasted (thanks to Jocelyn and her Type-A-ness, I promise).
We have a rockstar Chicago-based pastry team that knows what they’re doing, but just in case, we’ll always keep our garnish stock full.
P.S. Go 49ers!