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Weddings

a december wedding

I recently made cupcakes for a young couple’s wedding last December 30. The cupcakes were in two flavors as bride L._ likes coffee and groom C._ prefers chocolate. The motif was a combination of bronze and olive green so I incorporated the colors in the marshmallow petals that embellished the cupcakes. I personally do not like fondant and my frosting of choice is ganache. Aside from being delicious (who doesn’t love chocolate?) it is stable enough to stay at room temperature for hours. The small cake on top of the cupcake tree is devil’s food, filled and frosted with bittersweet chocolate ganache.

The cupcake tree I used is made of sturdy corrugated cardboard that I bought here. The beauty of this cupcake tree is that you can embellish it in any way you want to match the motif of an event. This can also hold up to 300 cupcakes and the top tier can accommodate an 8-inch cake.

Embarking on this project was a delight but still it did stress me out when I thought of the delivery. Even though I have safely transported countless cakes before, I still had these thoughts of the cake sliding and collapsing and the cupcakes tumbling out of their containers while in transit. I know it was silly of me to think about any delivery disaster because it can be prevented. Drive carefully preferably with a companion, allow plenty of lead time before the reception, carry necessary tools (piping bags, frosting, decorations) in case the cakes need repair, bring more than one set of directions to the site and have the proper containers for the cakes. I have special boxes that have cardboard inserts to keep the cupcakes in place but a box can only hold a dozen cupcakes so I got these cupcake couriers. Fortunately, no mishaps whatsoever happened on our way to the reception site. And boy did I sleep soundly that night!

Having cupcakes for a wedding is a unique way of celebrating an important milestone in a couple’s life. These miniature cakes are easier to serve and they can come in different flavors and even different decorations, adding a touch of whimsy to a memorable occasion. For those who want the traditional cake cutting ceremony, a small cake on the topmost tier can still serve that purpose, just like what L._ and C._ had in their wedding.

To L._ and C._, thank you. It was a pleasure working with you. All the best to you and may you have a happy life together!

Add comment January 10th, 2010

For the Love of Fruitcake

don’t hate me because i love fruitcake!

Odd as it may seem, I am among the minority who love fruitcake. I can empathize with the fruitcake loathers because I have tasted some bad ones myself. But the recipe that my mother got from a former neighbor Mrs. L._ (who have since passed away, God bless her soul) has become a family favorite. Mrs. L._’s fruitcake is neither dry nor brick-like, it’s not overly stuffed with candied peels and nuts and the melding of spices and spirit is nicely balanced. It is heady and moist and utterly delectable. If one uses the best ingredients, there is no reason for a fruitcake to taste like cardboard.

While I was clearing our ref a few days ago for some space to store cupcakes I made for a wedding project, I chanced upon this fruitcake that I had baked a year ago. It was part of a batch I made for my friend M._ who asked me to bake one for her fruitcake-loving husband. To my delight, it was still moist! And it tasted just as it did when it was freshly baked, only better—divine!

Happy new year everyone!

Add comment January 3rd, 2010