It was bound to happen: My first-ever catering fail.
About two weeks ago, I had the opportunity to cater sweets for a corporate baby shower. The guest of honor (pappa-to-be) met me at my car to help me unload, and then wheeled in the boxes of cupcakes. The time: 9:45 AM; fifteen minutes to spare before the event was due to begin.
Neither of us saw the “lip” the bridged the gap between the parking structure and the sidewalk. Like popcorn on a hot tin skillet, the cupcakes bounced around until they landed on their tops.
Mortified would have been one way to describe it.
Instead of getting upset about it, the pappa let out one big “whoops,” and carried on. THANK GOODNESS I made an additional 24 cupcakes, and we only lost about 12.
We stuck some forks in it and pretended that “upside-down chocolate cupcakes” were the new rage. Evidently, we were very convincing, because some of the guests seriously bought it.
One thing I always do for my clients is “throw in a little extra.” For this job, I looked online until I found a way to creatively use up the last of my boysenberry jelly (an impulse Costco purchase that led to months and months of eating jelly). In the end, a recipe for “peanut butter and jelly bars” proved to be a winner. I suppose you could make this with any other flavored jelly you’ve got. The only trouble is figuring out what to do with the leftover dough, because you won’t need it all.