I think, like most people I am partial to a little bit of cake – preferably with a nice strong hot cup of tea! I always enjoy photographing wedding cakes, even though I hardly ever get any to eat at a wedding! Here is some really helpful information by Alex from Cakes2party4 about wedding cupcakes!
Choosing a wedding cake is a large part of the wedding celebrations.
Well we all want to see the bride, the flowers and okay as long as the groom turns up is reasonably smart…with or without designer stubble, doesn’t faint…he’s nearly home and dry… all in all the next thing to turn your head is the cake.
Traditionally cakes were round, like the wedding ring to signify the bond, no breakages in the circle, everlasting love, clever.
Wedding cakes are there, in the posed pictures for posterity for years to come… a symbol of cutting the cake. So today, modern bride and grooms don’t always want the tall tiers, the whole standing in front of the group and cutting a cake formally. With the royal icing, even fondant icing… There is still a call for these cakes and I am happy to make them, but I love wedding cupcakes, you can have them as formal as you wish, on a tiered stand with a smaller cutting cake to have later, or freeze for after the honey moon.
There is no need to worry about portion sizes or huge pieces of cake to be left, as single pods/ boxes can be supplied on a sale or return for extra cupcakes. Actually the main issue with cupcakes is that everyone gets one and guests aren’t sneaking them in their bags…oh yes they do.
Cupcakes for weddings can have cases, colour of butter cream or décor to tie in with the scheme of the day. There are still a few rules to follow with cupcakes, such as fresh fruit being placed just before they are to be eaten, as the fruit spoils quickly and seeps into the butter cream. Recently I took cupcakes slightly unfinished and the topping was placed just before the service. Other friends and family were making cakes as the wedding was at lunchtime, this was a quick sugar rush of prettiness while pictures were being taken before going to the more formal venue.
Cupcakes are also more fun to create with flavours. You can have different flavours colour coded with a menu card next to them, and unlike a large cake where you are feeding the masses so to speak, you can have a variety knowing people are choosing there own, however I still suggest not too many flavours, and not too extreme.
There are also popular flavours that work better in a smaller portioned cake rather than a large cake, red velvet being one of them. I assumed red velvet to be chocolate cake, red colour and a fad… however red velvet if made properly is a lush light cake, with a taste of butter milk.
A myth of cupcakes are that they dry out quick and need making so close to the date, they do need again a bit more care, but if covered correctly and the right recipes you can have them made the day or two in advance, with them lasting a few days after, again this does depend on how they are looked after.
Another advantage of wedding cupcakes is allergies, if you have someone requiring an egg free cake/vegan/low gluten it is easier to make these in smaller batches and hold for the guests. However after doing this for a bride who required a vegan cake, although not a vegan herself. Kindly ordered by her mum so she could have some wedding cake, they had to hide a few as the guests were tucking in to them.
You can have the cupcakes prettied up with décor to fit your theme, flowers, roses, colours, hearts or left with a swirl to look like a rose and have a cutting cake if you wish.
I also supply cake stands if required for your cupcake tower.
I love making cupcakes and very often now pick a flavour and sell them on a Friday.
Whichever style of cake you wish, choose what you like it is your day, however much everyone else is sharing the day with you, I would hate for you to look back on your ceremonial cake pictures wishing you hadn’t taken the option you had.
Baking dreams come true…