March 14, 2008
Martha's cupcake battle royal: buttercream vs. fondant
Nichelle Stephens, a co-founder of the Cupcakes Take the Cake blog, is the desserts correspondent for NewYorkology. She hits up desserts sweet and savory in all the boroughs. By day, she does bookkeeping and Tuesday nights she can be found laughing with some of the best female comics she can find at Chicks and Giggles at Ochi's Lounge.
Buttercream frosting or fondant icing? That is the question.
For cupcake lovers, is it a nobler cupcake to have fondant icing which is hard like candy or to have buttercream frosting which has been a smooth drawing card for the recent cupcake craze? If there is ever to be a duel between icing and frosting, then it can settled sweetly at Martha's Country Bakery in Astoria.
 You may ask, "what is fondant icing?" Well, it is the "hard" icing that is often used on wedding cakes. It is often made with corn syrup or corn starch instead of butter like buttercream. It is sweet, but with a harder edge.
Now back to the eating. At Martha's Country Bakery there are cupcakes with chocolate fondant icing and vanilla fondant icing with both vanilla and chocolate cake. There are also buttercream frosted cupcakes, and the black forest cupcake is a "can't-miss". Cupcakes are two dollars each which lets you know Martha's is not too far from Manhattan. The bakery also stays open late on the weekends, if a late night cupcake fix is what you desire.
Martha's Country Bakery
36-21 Ditmars Blvd., map
Astoria, NY 11205
Phone: (718) 545-9737
Sunday-Thursday 6 a.m. to 11 p.m.
Friday and Saturday 6 a.m. to 1 a.m.
Picture credits: Rachel Kramer Bussel.
Earlier:
Bay Ridge's Little Cupcake Bake Shop both green, good
Charbonnel Et Walker's $6 sticky toffee cupcake
March 14, 2008 01:45 PM in Cheap Stuff, Foodology, Kids, Out of Manhattan
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