the great cupcake event
my friend meg and i thought it (and ourselves) brilliant to offer to make our teacherfriend allie's wedding cake, namely in the form of many, many cupcakes. meg was in charge of all things coconut and chocolate, while i was the boss of all things vanilla and guava, in step with the wedding's california-mex cuisine theme.
here is our story.

here is our story.

in deference to the bride's food politics.
i bow to the majesty of professional stand mixers.
yes, that is me clamping his arm down with my armpit.
i should've consulted with meghan to see how close to the edge she was going to pipe, but because i was terrified of multiple cupcake pileups during transport, they were more like centered blobs of icing.
they are a lot pinker than they appear here. strauss makes an incredibly rich heavy cream. sierra nevada (no relation to the beer) makes a local cream cheese that gives the frosting some definition. no, the guava was not local. thank you, brazil.
meg found organic, fair trade stuff that was actually good.
this is ina garten's recipe from barefoot contessa.
i think meghan found the cake recipe is from the cake bible. her cupcakes were like the julia robertses to my eric robertses. i wish i had taken a picture of her first attempts at piping, because believe me when i tell you she's come a looooooong way. but her final product was tha BUSINESS, so shoutouts to her.
and finally, heartiest congratulations to friend allie and new hubs danielamador:
the end.
4 Comments:
They all look so yummy!!! Well done!
that's a crazy amount of butter. mmmmm.
How come your butter wrappers were a different color than mine? Did your recipes call for salted? And technically, the chocolate frosting was a buttercream, not a merinque. :)
I just saw this blog and WHOA! You are amazing!
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