Monday of last week I had the chance to talk to the very charming and multi-talented Meg Carriero who’s not only an actress but bakes some awesome cupcakes with cannoli cream! Meg was kind enough to bring some cupcakes the previous week and it didn’t take long for us to devour them, especially with the assistance of a certain someone whose name rhymes with “giller”.
Without further ado, here’s how the meeting went:
So you’ve been in theatre, TV/film, and promos. Why baking?
Meg Carriero (MC): I loved to bake ever since I was a child. It’d be someone’s birthday and my mother would be like, “Let’s bake a cake.” and it was always a really happy time for me. My mother passed away about 5 years ago so I didn’t do it for a while and I was trying to find a way to remember that and get close to her again so I started baking. And I enjoyed it! I was like, this is fun. I like it and I started looking into doing boxed cakes. I started looking for recipes online and slightly altering them and changing some things from there.
So you grab the recipes online and change them up?
MC: I was, originally, and now I’m trying more to make them right from scratch start to finish to make them completely mine.
Was using cannoli cream your idea?
MC: Actually, I’ve been trying to figure out ways to get the cupcakes out there and I became pretty good friends with Sean [Sullivan] from Feed Your Hole and I asked him if he was interested in picking up my cupcakes maybe once a week/month or if he’d want to try them first and then place an order and we go from there. He’s Irish-Italian and I was adopted into an Irish-Italian family and he mentioned cannoli cream. I’ve been wanting to do legit cannolis for a while and I was like, this is great, let’s do this! That’s where it came from; basically, Sean had requested it.
Is the cannoli cream cupcake your main cupcake?
Before that I had a cappuccino cupcake that has gone over really well. I’ve been working on a signature cupcake which is a spiced carrot cupcake with Captain Morgan’s Spiced Rum.
I don’t think that’s for the kids!
MC: (laughs) Right! That’s more for the adults. It won’t be heavy but it will have a hint of it just to give it the adult flare.
I was thinking of the name for a long time and I went with Yummy Bunny. I love my bunny ears I wear and I was thinking this was a good way to help parents who are super busy with kids’ birthdays and they don’t want to buy store-bought cupcakes. I can deliver them wearing bunny ears! I was thinking, what rhymes with bunny that’s about food and so Yummy Bunny came up.
How many times have you delivered them to kids?
MC: I haven’t done it at all yet because I’ve been working on recipes. I’ve kind of moved away from that and more into just getting them out there any way possible right now which is why I brought them to Sean and BiteHunter.com…
We loved them by the way!
MC: Thank you! Awesome! So hopefully I can use you guys as testers in the future.
Any upcoming major orders?
MC: I’ve been talking to Sean on when he wants to do them so we’re in discussions right now. That’ll be my first really big one and I’m very excited!
When you started, did you get it right the first time or was your house filled with smoke?
MC: (laughs) I’ve always been good with cakes and brownies and truffles but the first time I tried making churros I did set my kitchen on fire. (laughs) I don’t do churros anymore. I’ve been removed from churros for a year so I may bring that back.
With all the work you do outside of baking, do you find it hard to find time to bake?
MC: I do. Right now it’s good that things are being planned far in advance for the most part with it so I have time to plan things around it and make sure not to have gigs around that time. If it gets busier there are decisions that have to be made as to what I’m going to do and what I’m not as far as things outside of baking.
So would you ever consider baking a full-time career?
MC: Goal-wise I’d like to have a storefront one day. Whether I personally run it myself is up in the air because acting is my first love, I absolutely enjoy it. Promotions I also do and enjoy but it’s not something I want to do my entire life which is why it’d be nice if the baking took off because I’d enjoy that a lot more.
What part of baking do you love the most?
MC: The decorating. When it comes to the frosting and what goes on the frosting it’s just so much more artistic at that point.
Speaking of which have you tried Babycakes?
MC: I have not! I hear many things about them, I’ve looked over their cookbook and I know they do a lot of vegan and gluten free baking. I want to get into that too because there are so many people now with problems with wheat allergies. So many people are moving away from dairy that I would love to pick their brains on how they started and what ingredients they use.
What is your favorite cupcake to make?
MC: That’s a tough one. I love them all for different reasons. The carrot cupcake with real shreds of carrots is a recipe I haven’t perfected yet and it’s been a challenge and since it’s the signature one I really want it to be special and perfect. I’ve been testing that one out a lot and I feel that when I finally perfect it it’s going to be a weight off my shoulders. That’s completely 100% my own creation.
Were truffles a natural progression from cupcakes?
MC: That came out of me not having a lot of money to do Christmas this year. I felt everyone loves chocolate so I made four different kinds and put them in nice boxes. I gave them to all my family and some of my friends.
Was it easy to make?
MC: It was. It was time-consuming but it’s pretty easy as long as you have a good knife. I didn’t have a good enough knife to cut the chocolate fine but most of it is to let it sit for a couple of hours and making sure to have the time to do it.
At the end of all this, what would be your main goal with your baking?
MC: Honestly, it’s going to sound really cheesy and cliche but to make people happy! There has been a lot of people who get excited when they see them and they love how they taste. That makes me feel good and it brightens they’re day and it’s really cute. It’d be nice to leave promotional work and still do this. I’ll have more control over my life and have a little more leeway with my scheduling which would be nice.
I’d like to thank Meg for taking to time to talk about cupcakes and her love of baking. If you want to know more about Meg Carriero check out megcarriero.net. Also, check out Yummy Bunny for more about Meg’s baking.