Monday, 12 de December de 2016

Drip cake com calda de café e buttercream, para o meu aniversário


Sorry, this entry is only available in Brazilian Portuguese.

  1. Gabriel Miossi
    12 de December de 2016 - 11:45

    Oi Ju!

    Que bolo lindo!!! Essas fotos enchem nossos olhos e também nossas bocas!! haha
    Eu tenho problemas com meu forno que não me deixa fazer bolos, a massa não assa no meio, acaba ficando um pouco crua e não fica legal. Mas quero muito testar esse, vou tentar dar um jeito nisso, fazer alguns testes.
    Credooo, você é sagitarianaaa!! hahahahah brincadeira, adoro pessoas desse signo, os palhaços do zodíaco! Não tem medo do desconhecido, gostam de se aventurar. kkk
    Te desejo felicidades, parabéns!
    Acho digno um post sobre o seu aniversário semana que vem! hahah.


    • 27 de December de 2016 - 22:25

      Biel, obrigada!! Então, sobre o forno, talvez ele esteja muito quente, não? O ideal é assar por igual, mas é normal que bolos, especialmente os grandes, acabem com casquinha queimada pra poder assar o centro completamente. Se ficar, você pode apenas tirar a casquinha fora cortando com uma faca de serra bem boa. Demora e requer paciência, mas dá certinho! Obrigada pelos parabéns :)

  2. Elaíne
    29 de December de 2016 - 20:00

    Ju pode ser outro óleo, de soja, por exemplo?

    • 29 de December de 2016 - 23:38

      Elaíne, pode sim! É que o de soja não é muito saudável pois a maioria das sojas são transgênicas e cheias de agrotóxicos. Mas funciona também.

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.


All photos and texts on this website are produced by Cupcakeando, unless specified otherwise. They represent a lot of work and effort. In case you want to use any photo or text from this website, please make sure to link back to me or even get in touch with me before anything. I’ll be glad to help, but it’s important to give the proper recognition. :)

Creative Commons License
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.


What if your question has already been answered on the FAQ? Read it just to make sure!

Send your questions or doubts through here.
I answer to each and every e-mail sent to me. Make sure you’ll get my e-mail by adding to your safe contacts, or my answer might just flip into your spam box.