Last January, I had the wonderful opportunity to do my first wedding (congratulations
Eat Pretty Cake!). I baked 300 mini cupcakes and hand decorated them all by myself. Even though I have a loving mother, sister, and husband who offered to help, that little, annoying perfectionist with the voice of Jimmy Stewart that lives deep inside of me REFUSED to let them. Sorry loving mother, sister, and husband...and thank you for accepting me, even if you don't understand me. Anyway, I did let my husband help...a little. Actually, I really couldn't have done it without him. He was the loving, encouraging force that drove me through that long night of baking. He also hand crafted the amazing four tiered stand that the cupcakes were displayed on, and found these amazing mini
cupcake holders for me to transfer the cupcakes safely to their final destination.
I used fresh blackberries coated in pink sanding sugar to top off about half of the cupcakes. Now the tricky part about this is you need to roll the blackberries in the sugar when the berries are COLD, fresh out of the fridge. If you let them become room temperature, the sugar won't stick. And you don't want to wet the blackberries either, because then you just get a sticky, mushy mess. So remember, cold berries = BEAUTIFUL, not so cold berries = MUSHY MESS.
The other cupcakes I topped off with white nonpareils, which is a guaranteed classy look for any frosted treat.
Surfas is a wonderful baking supply store where you can find nonpareils and almost every color sanding sugar, along with a million other baking lover's supplies...I literally drool every time I go into that store.
Every couple on their wedding day has to cut their cake. Mini cupcakes don't quite "cut" it for this part (hee hee). A cake topper is a beautiful addition to a cupcake wedding. Not a huge one, just something small and simple that the newlyweds can really cut into and get a good sized piece to shove into their loved one's face...or not, it's up to them how they want to begin the rest of their lives together. For the cupcakes, I used a delicious rotation of dark chocolate and vanilla cream cheese frosting. For the cake topper, a sleek fondant icing really brought the whole picture perfect look together. And fresh flowers, of course, is always a lovely way to add that last little touch.
And last but not least, the bubbly. I love a nice glass of sparkling wine with a yummy cupcake...or the other way around! Particularly, I love Trader Joes Prosecco, and for only seven bucks, you can't beat it. Beginning with a tart apple flavor and a creamy vanilla finish, it is the perfect adult beverage for a cupcake!
Photography by
Nick P. Ouellette
