During the beginning few days of filming, the cast found it difficult to run the M Street shop while allowing the film crew to get the right shots for the series. Although filming may have made a few customers wait a little longer than normal, everyone was understanding and non-complaining. However, Producer Doug from Big Fish in Bethesda, MD told me that while the crew loved filming in Georgetown and loved all the free cupcakes, logistics were a complete nightmare. Apparently, parking tickets and tow jobs were rampant.
By December 2009, Georgetown Cupcake outgrew the location and moved the shop to a new location at the corner of 33rd and M Street NW in Georgetown. Georgetown Cupcake has opened a second location in Bethesda, Maryland, and sells cupcakes online. Recently they have opened in Soho, New York, Newbury St. in Boston, and Los Angeles. A shop was initially meant to open in Atlanta in Spring of 2013 and eventually opened in March 2015. Along with these locations the store also ships nationwide. The shop maintains the Potomac Street location for filling mail and special orders, as well as hosting special events such as cupcake decorating parties. The majority of shipping orders and large projects, however, are filled at their shipping annex located in Sterling, Virginia.  On weekends at the M Street location, lines extend out the door and around the corner. Customers consist equally of both tourists and locals.
The shop sells an average of 10,000 cupcakes daily, with red velvet being the top-seller. Each day, Georgetown Cupcake gives away 100 free cupcakes at each location; they announce the free, not-on-the-menu flavor on their Facebook and Twitter pages, and give them out to the first 100 customers who request them.
When it it's time to pour the cupcake batter, freehand isn't the way to go. Resist the urge to just eyeball the batter, which often results in cupcakes of varying size and doneness (small ones overcooked, bigger ones undercooked). Many cupcake enthusiasts swear by the ice cream scoop as a neat and accurate filling device. Of course, the tool you use to fill your cupcake pan doesn't really matter -- as long as you're consistent about filling each cup to the same level. Most bakers recommend filling them between 1/2 and 1/3 full, depending on the particular recipe. Some recipes double in size when baked, while others barely swell at all. Die-hard cupcake fans encourage baking a trial cupcake to ensure the best turnout of the batch. (Those of us who are less picky simply encourage a taste test or 12 to assess the turnout.)
Although cupcakes are at their best when eaten fresh, there are several ways to store them that will keep their flavor and fluffiness factors in check. First, avoid food poisoning by storing all cupcakes with creamy fillings or whipped cream toppings in the refrigerator or freezer. Cupcakes freeze very well for up to three months, except for those with hard candy toppings or decorating gel -- these don't defrost very easily. To thaw frozen cupcakes, simply place them on a countertop or in the refrigerator.
Don't be too hasty about frosting your cupcakes if you plan on storing them for a few days before anyone consumes them. For instance, if the cupcakes will be consumed in a day or two for a class party that's around the corner, just store them in an airtight container at room temperature. Plan on frosting them the day of the event. If you know that you'll be freezing part of your batch because you have a celebration a few weeks from now or simply because you don't want to have too many cupcakes on hand, experts recommend freezing plain cupcakes and frosting them after they've thawed out.
Suite 106 Cupcakery and its owner, Christiana Grammer, is a two-time Cupcake Wars champion, winning both the Cupcake for a Cause and Cupcake Champion Spiderman episodes. Christiana learned to bake from her mother, and combines those childhood lessons with gourmet, organic, all natural ingredients and artisan techniques to create these award-winning cupcakes. The storefronts offer the winning flavors on a rotating basis throughout the week, from Pancakes N Bacon on Sunday to Pumpkin Pie on Saturday. In the area? Pick up a Chocolate Salted Toffee.Menu: 6 out of 10Presentation: 8 out of 10Cake-to-Frosting Ratio: 8 out of 10
Melissa opened the first Baked by Melissa shop in 2009, and never looked back. Inspired by the care-free rock 'n roll culture of the 60s and 70s and the idea that people should be able to taste more flavors without a guilt trip, Baked By Melissa has skyrocketed to the height of NYC cupcake fame. The miniature cupcakes are adorably squat but pack a powerful punch. The Mini of the Month for November 2012 is the Apple Pie a la Mode, made of apple cake, vanilla icing, caramel cream cheese stuffing, and a graham cracker crumble topping.Menu: 6 out of 10Presentation: 8 out of 10Cake-to-Frosting Ratio: 9 out of 10
These award-winning chefs in Baltimore, Maryland not only come up with delicious flavors, they make them look good. Charm City Cupcakes prides itself on turning their cupcakes into breathtaking pieces of dessert not just bake sale fodder. The menu ranges from the everyday, like red velvet and vanilla, to black-tie, such as limoncello chiffon and Jamaican rum. Feel free to drop by anytime Charm City also has a breakfast cupcakes menu, including flavors like apple cinnamon spice and espresso.
If you're ever in Portland, Oregon, stop by Crave Bake Shop. Not only does it serve up creative (and creatively named) cupcakes, all the flavors are gluten-free. Founder Kyra Bussanich was diagnosed with an auto-immune disorder as a young adult, and the lack of gluten-free sweet treats in the market motivated Kyra to start her own shop after graduating from Le Cordon Bleu. The Daily Meal advises you to try her African Yam creation, a spiced yam cake filled with espresso Italian meringue buttercream and topped with clove mascarpone whipped cream.Menu: 9 out of 10Presentation: 9 out of 10Cake-to-Frosting Ratio: 8 out of 10 076b4e4f54