Sunday, May 16, 2010

The Wedding

Here is the final chapter in the 'wedding cup cake' saga. It's a little late but here is what we ended up making for the wedding.

As you can see below we set to work early Saturday morning (day before the wedding) baking 110 cupcakes from the trusted and well tested White Wings Golden Butter Cake mix. Yes I took the easy way out and went packet cake. The reason for doing so was that we found the packet cakes stayed moist longer and since they were going to be eaten over a day after making we thought this was the best option.

Axel helped turn the cupcakes as I piped. The new piper that I bought for the job didn't work so well, icing kept on coming out even after I stopped pressing. I had to use an old one I had that was very hard to use and needed a lot of force to push the icing through. Hence the aching hand and sore shoulder the next day! It all went pretty well and took 8 hours to complete. We did however break 2 electric hand mixers, one blowing up in our faces (lucky I didn't loose my eyebrows). Fortunately the last one broke just as we finished making the last batch of icing.

Here is a shot of the cupcakes on the cake table. Unfortunately even if you send a photo of how the cake should look and detailed instructions to the reception, people still can't set up the cakes exactly how you intened... in our case a missing cupcake on the very top part of the stand. If there was no cupcake intended for the top, why would we have it there? Obviously not all people think the same.

We went with the silver patty pans and plain blue icing pipped in little stars all around. No silver balls. We were pleased with the end results and all up it cost under 200 dollars which included the cake stand and the practice runs. Much cheaper than paying $4.00 to $5.00 per cupcake, which would have meant minimum $440 plus the stand. Considering at least 30 cakes were not eatten that would have been $120 wasted.

So here ends our cupcake story!

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