From the author:
Based on what I’ve read and the number of e-mails I receive, I know that cupcake wedding cakes are all the rage. People like them because they are unusual and because they can reflect the bride’s and groom’s personalities. To create the wedding cake, individual cupcakes, beautifully frosted, are stacked attractively on tiers with flowers and greenery cascading down. The recipe that follows serves a party of twenty-four, but you can make as large or as small a wedding cake as you desire, or several cakes. See “the Cupcake Doctor says” for how to expand this recipe to feed more guests.
To make the cupcakes, you can use recipes in Cupcakes! from the Cake Mix Doctor by Anne Byrn. Here are a few of Anne’s favorite choices:
My first choice for a vanilla cupcake is a basic yellow pound cake, such as White Russian Cupcakes minus the Kahlúa, then frosted with Buttercream Frosting flavored with a teaspoon of pure almond extract. If chocolate is preferred, choose Chocolate Almond Cupcakes or Chocolate Cream Cheese Cupcakes, and frost with Basic Chocolate Ganache.
Cupcake Wedding Cake
SERVES UP TO 24
- Buttercream frosting of your choice
- 24 cupcakes of your choice baked in gold foil liners
- Gold, silver, and pink dragées
- 3 glass cake stands, 8, 10, and 12 inches in size (see “the Cupcake Doctor says”)
- Lace ribbon or paper doilies to fit the rounds of the stand
- Small footed compote dish to hold top cupcake
- Unsprayed flowers, such as perfect roses and orchids, and other greenery, for decoration
- Place a heaping tablespoon of frosting on each cupcake and spread it out smoothly with a short metal spatula or a spoon, taking care to cover the tops completely. Decorate the frosting with the dragées, spacing them in an attractive pattern, and set the cupcakes aside.
- Line each cake stand with lace ribbon or a paper doily. Stack the stands on top of each other to form a tiered stand.
- Space 10 cupcakes attractively around the bottom tier, 8 cupcakes around the middle tier, and 5 cupcakes around the top tier. Line the compote dish with some of the ribbon or a doily trimmed to fit neatly and nestle 1 cupcake in it. Place the compote dish and cupcake in the center of the top tier.
- Decorate the top cupcake with small roses or one large beautiful rose, then intersperse roses, other small flowers, and greenery around the remaining cupcakes as desired. Remind guests to remove the dragées before eating the cupcakes.
A cupcake wedding cake needs to be assembled on site and served as soon as possible.
the Cupcake Doctor says…
If you are serving more than 24 guests, you have two options: You can create a larger and taller Cupcake Wedding Cake using the cardboard rounds and plastic columns designed for wedding cakes and available at baking supply stores. A frosted cupcake measures about 3 inches across, so you can map out ahead of time what size and how many rounds you will need. Decorate the outside edges of the tiers with grosgrain ribbon adhered with the help of a glue gun. Line them with doilies or lace ribbon. A second option is to make several 24-cupcake wedding cakes and group them attractively together on a central table.
Cupcakes! From the Cake Mix Doctor
by Anne Byrn
The cupcake is America’s darling. The very word conjures up whimsy, coziness, pleasure, nostalgia. Not to mention the fact that their diminutive size means you can eat a lot of them.
Once upon a time, a family had only two recipes for cupcakes—chocolate and vanilla. Not anymore. Now Anne Byrn brings them to the next level. And who better? Recognized as the master of cake-mix baking, Anne is the author of The Cake Mix Doctor and Chocolate from the Cake Mix Doctor. In Cupcakes! she offers 135 tempting recipes for children and grown-ups, for special days and everyday, lunch bags, holiday festivities, and an unexpected dinner party dessert.
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