My First Wedding- Mini Cupcakes & 6" Cake

This weekend I reached a new milestone!  I did a wedding!!  It was such an honor to be able to contribute to the celebration.  I loved that the bride and groom knew exactly what they wanted and were able to communicate that to me.  They choose three flavors of cake.  Lemon cake, with Lemon Curd Filling and a Lemon Buttercream topped with a fresh raspberry,  White Cake, with a Raspberry filling, and a Swiss Meringue Frosting sprinkled with toasted coconut, 

Devilishly Moist Chocolate Cake, with a Fudgy Frosting.  Everything was all natural with no food coloring or fondant.  All the recipes I used were from my very favorite cake cookbook of all time by Tish Boyle, The Cake Book.

For the top tier on the cake stand, I made a 6" White Cake, with a Raspberry Filling, and a Swiss Meringue Frosting sprinkled with toasted coconut.  She wanted 125 of each flavor of mini cupcakes, I ended up with a few extra of each flavor, and the total was more than 400 mini cupcakes!  We calculated three cupcakes per guest, one of each flavor.  My husband helped me deliver and set up.  He was a huge help!!  The bride had fresh flowers that I used to decorate the top of the cake and around the mini cupcakes.

It took us a good 1 1/2 hours to set up the cupcakes just right.  Amazingly the frosting was in good shape when we got there (thanks to my hubby's careful driving!!) and all we had to do was place the raspberries on the Lemon mini cupcakes.  Just a few of the mini's got messed up and so some people (family of the bride and groom) had a little "taste test" as we were setting up, since we had plenty of extras this was not a problem. The bride and groom had a guard near by all day, so no one would be temped to do their own taste test.

I pray Jeff and Christi have a blessed life together and enjoy each other to the fullest!