My dear work colleague Emma tied the knot with her (now) husband Dave on Friday. She was very brave in taking on the task to make cupcakes for her evening guests herself, as well as actually getting herself ready to be a bride, but asked me to make some cupcakes for her daytime wedding guests.
Their wedding theme was tea party and the couple themselves had done a fantastic job of making a lot of things themselves, so between us we decided that Alice in Wonderland inspired tea party cupcakes would be the perfect compliment to their wedding meal. I made 3 cupcake flavours:
- Vanilla (made with goats milk and goats butter) for the bride’s mother
- Vanilla (made with cows milk and cows butter)
- Rose Water (also made with cows milk and cows butter)
Once the cupcakes were out of the oven and completely cool, I piped a small amount of buttercream onto each cake and topped with a circle of fondant to make a dome. The cupcake decorations were made a couple of days in advance to allow them to harden, making them easier to assemble on the cakes. Everything was made by hand and I used PME flower cutters for the small flowers on each cake (purple signifying Rose Water flavour and blue signifying Vanilla flavour).
The decorations were put onto the cupcakes using royal icing and I also used royal icing to attached the edible pearls and pipe the little white dots onto the mushrooms.
Congratulations to Emma and Dave, glad the cakes went down a storm 🙂
Last night I thought I’d have a play with my texture mats and other various tools by decorating cupcakes with cute vintage themed fondant pretties.
Trex is a cupcake girl’s best friend! Spead a small amount of Trex on your surface to roll out your fondant – this won’t make your fondant dry out like icing sugar does. I used normal biscuit cutters to cut the rounds and made the bows by rolling a long thin piece of fondant, cutting it into a strip then folding each end into the middle and placing another small strip over the middle (where the two ends meet) to make the knot.
A silicone mould was used to create the cameo (free with Cake Decorating magazine issue 8). Once the fondant was pushed inside, I popped it in the freezer for 15 minutes to harden the fondant.
Simple techniques and a great way to spend an evening decorating cupcakes…