By: Jen Angel
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OK, these aren’t for a small wedding (I mean, 350 cupcakes is not really small), but it seems that mini cupcakes are the thing to do at weddings these days. These perfect little cakes are four flavors: strawberry, lemon, lavender, and chocolate, with vanilla buttercream. An alternate view is here. I also made a small, 6-inch “cutting” cake so that the happy couple could do the ceremonial cut at the reception. They chose strawberry for the small cake, and you can see a photo here. I’m really happy with the way these turned out, especially the lemon. I mean, the large sugar beads with the swirl are so classic and just *say* “wedding” to me.
I know you may think that mini cupcakes are a good idea (Hey, I’m not eating a big cupcake!), but it’s way easier to go back for seconds and thirds, and pretty soon you’ve eaten the equivalent of two big cupcakes, which really, may not be a good idea. I always caution people that if you have multiple flavors of cupcakes, your friends & guests will want to taste all the flavors – whether or not the cupcakes are mini or regular size – and that could lead to a lot of overindulgence. I mean, I wouldn’t want to be accused of enticing people or anything like that.
You know what else is a bad idea? Cupcakes for breakfast. Don’t say I didn’t warn you.
Also, earlier today was a carrot cake for Vanessa, from Chris, for a volleyball-in-the-park themed party. I hope they enjoyed it!
Up next? Mexican chocolate cupcakes for a benefit event, and lots more birthdays to celebrate.