I was called upon to make the wedding cake for my sister’s wedding which I gladly accepted. The bride and groom chose to have wedding cupcakes instead of a traditional cake, which I was more than happy about as it made life a lot easier in the run up to the wedding!
I started out, a week before the wedding, cutting heart shapes from black and red fondant so that they could dry out.
The day before the wedding I whipped up several bowls of cupcake batter so that I could make the 100 cupcakes needed – half vanilla and half chocolate.
Once all cooled, I topped with a swirl of either red or white buttercream. Some were sprayed with silver food spray, and they were all sprinkled with food glitter.
I then added the hearts in different patterns until they were all done! I think they looked lovely, my sister and brother-in-law loved them, and I was complimented on the look and taste of the cupcakes on the wedding day – very proud!
The top tier was a 6″ fruit cake, bought, ready iced from the supermarket, and I attached a black ribbon around the base to make it tie in with the colour theme. They bought a handmade topper with their initials.
The catering staff put the cupcakes out and it was wonderful to see the cupcakes displayed on the stand!
For the cupcakes
For the buttercream icing
To make the buttercream
For more celebration cupcakes check out these 25+ Cupcake Recipes