bake - January 2017 - 36

cakes

The Cupcake Experience

MY DELIGHT CUPCAKERY

Mother-daughter founders Melinda and Naomi Moreno care-

award-winning breakfast cupcake which is made with a ﬂuffy

fully built the My Delight concept from humble beginnings and

buttermilk base with Applewood smoked bacon and iced with

a passionate enthusiasm to grow a business culture focused

a buttery maple frosting and maple syrup drizzle.

around the brand. To stand out from other cupcake shops,
My Delight keeps things exciting by treating their product as

The cupcake shop also offers cupcakes that are gluten free,

unique pieces of art and having a staff that truly loves their

vegan-friendly and even cupcakes for dogs.

work, creating an experience for each customer. Each cupcake
is forged from fresh ingredients and originates from non-GMO

My Delight can be found just south of the 10 Freeway in the

ﬂour, locally sourced ingredients and the world's best imported

Gateway at Mountain Village Shopping Center. The store fea-

chocolates and vanillas.

tures limited varieties of cupcakes, macarons, cake pops, bars
and beverages.

"Our main focus at My Delight is delight in itself. For our workers to delight in the work they craft, our customers and each
other as co-workers. Our company's culture of compassion,

HOT TIP

creativity and care is what truly set us our product and service
apart from the rest," says Melinda Moreno, co-founder.
Located in Ontario, California, My Delight Cupcakery is busier
than ever with high demand for their luscious selection of cup-

One of the hottest tips in the cupcake business is
the unique topper. And one of the easiest ways to
make custom toppers is to use fondant and make
your unique creations ahead of time.

cakes and a recent unveiling of multiple new holiday varieties.
Seven years have quickly passed since being founded in 2009,
and the family-owned brand continues to evolve and keep cus-

Satin Ice offers the following basic tips to help
cake decorators when working with fondant:

tomers on their toes by revealing limited monthly menus, while
always keeping their popular signature cupcakes stocked daily.
"After working in the pastry industry for ﬁve years, I was able
to gain enough knowledge that allowed me to realize that there
were crucial elements missing from the work environments. My
goal in opening the shop was to ﬁll a need. A need our community had for a great artisan bakery and a need the workforce
had for a work environment with a great culture," says Naomi
Martinez, co-founder.
My Delight prepped for the 2016 holiday by updating their
monthly selection of unique ﬂavors that sell out daily. My
Delight always offers a ﬂavor of the week and even has an

36 < JAN 2017 | bakemag.com

* Make sure your surface tools and hands are
clean and dry.
* Work fast to keep fondant pliable. Wrap and
seal fondant that's not in use.
* Don't forget to knead, knead, knead.
* Use cornstarch and confectioners sugar to
make a non-stick surface.
* Roll out fondant to about 1/8-inch thick.
* Use a firm mix and avoid ultra moist.
* Store fondant at room temperature
(but put chocolate in the fridge).
* Crumb-coat your cake and chill in the fridge.

http://www.bakemag.com

bake - January 2017

Table of Contents for the Digital Edition of bake - January 2017