13

Mar

2012

Make Your Own Wedding Cup Cakes

Today I am talking DIY wedding cup cakes. Are you currently choosing your wedding cake? are you or a family member thinking of making your own? Do you just love cake? well if so you need to read this post, as it is all about Cake!

I was lucky enough to be sent a new wedding cupcake book a couple of weeks ago, so I wanted to share with you a couple of the recipes from it. The Book Wedding Cupcakes is written by Joanna Farrow and published by Spruce, priced at £8.99 and it gives you lots of easy step by step tutorials on how to create any of the 28 recipes.  ‘An inspiring collection of delicious cupcake recipes that will make your wedding day truly special’

Wedding cupcakes are simple to make, easy on the pocket, and everyone loves them (especially me!) which makes them the perfect wedding cake. This book provides a collection of 28  wedding cupcake ideas while showing you how to choose, cook, and style your miniature cakes, from frosted flowers to crystallised fruit, and from subtle flavours to more daring combinations. It includes designs such as Bride and Groom cupcakes or Confetti cakes. There are also a variety of flavours such as white chocolate and frosted fruit to rich chocolate swirls.

 

I have chosen two of my favorite recipes for you to try yourself, Country wedding and White Chocolate and Frosted Fruit………enjoy!

 

Country wedding

These little cakes are perfect for an informal wedding. Ice and add the lavender bundles the day before the wedding.

 

SERVES 48
PREPARATION AND DECORATING TIME about 1½ hours

8 cups (1 kg) confectioners’ sugar
½–2/3 cup (125–150 ml) lemon juice
Lilac food coloring
2 quantities (48) Vanilla Cupcakes, see page 4, baked in a mixture 
of white and lilac baking cups
Plenty of lavender sprigs
15 yards (14 m) fine lilac ribbon, cut into 11-inch (28-cm) lengths

TO MAKE THE ICING Mix the confectioners’ sugar with enough lemon juice to make a smooth glaze that is not quite thick enough to hold its shape when the spoon is lifted from the bowl. (Add the lemon juice cautiously once nearly mixed so you don’t overthin the icing.) Stir in a little lilac food coloring.

TO FINISH Spread the icing over the cakes with a spatula so that it just starts to run over the sides of the cakes. (If it’s too runny, work in a little more confectioners’ sugar; if it’s too thick to spread, add a dash more lemon juice.)

Tie the lavender sprigs together in twos with the ribbon and press gently 
onto the icing.

 

 

White chocolate and frosted fruit

These country-style cupcakes look beautiful on a tiered cake stand with additional fruit arranged in between them. Make sure the fruit are thoroughly dry before arranging over the ganache or the juices will seep into the chocolate and the confectioners’ sugar dusting will dissolve.

 

SERVES 48
PREPARATION AND DECORATING TIME about 1½ hours

4 cups (1 liter) heavy cream
2¼ lb (1 kg) white chocolate, chopped
2 quantities (48) White Chocolate Cupcakes, see page 4, baked in white and pink baking cups
3¼ lb (1.5 kg) mixture of small berries, e.g. small strawberries, raspberries, and blueberries
Confectioners’ sugar, for dusting

TO MAKE THE GANACHE Heat half the cream in a saucepan until bubbling up around the edges but not boiling. Stir in the chocolate and transfer to a bowl. Let cool, stirring occasionally until the chocolate has melted and the mixture is completely cold. Stir in the remaining cream and chill until thickened.

TO DECORATE THE CUPCAKES  Before spreading the ganache check its consistency. If it doesn’t hold its shape when stirred, beat very lightly with a handheld electric mixer until it just holds its shape. Put in a large pastry bag fitted with a large star tip and pipe swirls onto the cupcakes so that each cake is completely covered with a thick layer of ganache.
Arrange the fruit on top of the ganache and dust lightly with confectioners’ sugar.

 

For more of these delicious  recipes get your copy of Wedding Cupcakes by Joanna Farrow HERE or at other good book shops

Happy Baking

Kelly xx

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Comments

    Hannah Webster

    *drools* if I could eat cupcakes I would be happy to devour an entire batch of those beauties. It’s kinda lucky I’m a coeliac or I’d end up overdosing on carbs for sure. Lovely lovely cupcakes. That book looks aces. x

    Reply
    Barb

    Hi. I am making vanilla cupcakes for a wedding this month and the bride loves your lavender cupcakes above. For the frosting – can I use vanilla instead of lemon? Thanks

    Reply

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