Having a small kitchen with no dishwasher is a great thing. There is no room for mess when a big project is underway, so the cleanup process is constant and quite rewarding. After baking four different kinds of cupcakes with 3 types of frosting, my kitchen was cleaner than when I started 6 hours previously and sparkling like freshly whitened teeth.
A dear friend has asked me to assist with their wedding cupcakes and yesterday was the big tasting to determine the flavors. The winners? The menu will include Mexican chocolate, roasted peach cake with strawberries and fresh mint, red velvet, carrot cake, chocolate ganache, espresso salt, and lots of cream cheese frosting.
I think I may be more excited than they are– especially since we’re going with mini cupcakes, so there will be a sea of 350 tiny morsels waiting to be snarfed.
I even got to practice making cupcakes in jars, for my lovely sister’s wedding.
Weddings are a beeeeeeautiful thing.
This wedding was a couple of months ago, but I am only just now posting the photos. Shameful.
The beautiful couple graciously extended me the honor of making 70 cupcakes and 3 small cakes for their dessert selection. I had a fantastic time creating these goodies and they were very well received!
Below you will see the unbelievable photos from Ashley O’Dell Photography, who was awarded “Boston’s Best” by “The Improper Bostonian 2011”. She’s given an well-deserved mention (as was yours truly!) in the “Style Me Pretty”, a bridal blog that is gobbled up daily by eager brides the world over.
I made 4 different flavors for their special day:
2 Turtle Cakes (caramel cakes, caramel buttercream, chocolate ganache, pecans, and caramel drizzle)
1 Honey-Almond Cake (honey cake with honey glaze, almond buttercream)
35 Carrot Cupcakes with cream cheese frosting
35 Roasted Peach and Strawberry cupcakes with vanilla buttercream
Obviously, you’re going to like what you see below, so give me a holler when you realize how much you need my mad skills!