The latest wedding cake/cupcake tower

annie1992

12 years ago

Yes, I've been baking again. My stepdaughter got married, a very small affair, and asked me to make the wedding cake. Black and white color theme, just like Ashley's, it must be fashionable.

Anyway, she emailed me some pictures and decided she really wanted a cupcake tower. Double bonus for me, it was far easier to transport the cupcakes 3 hours away than a multi-layer monstrosity. The "poofy bow" made of fondant, though, rode on my lap the whole way. I broke several loops and a ribbon tail and put the blasted thing together about 4 times, so I didn't breathe until it was on top of the cake and I walked away.

So, here's the "poofy bow". The loops are made separately and then stuck into a big glob of wet fondant, then allowed to dry.

Yes, it fit on top of the cake. The top layers were gluten free as the bride was diagnosed as celiac several years ago. It's one of the very few times that I gave up and bought a cake mix. King Arthur Flour's chocolate. It didn't taste awful...

I spent 2 days baking and decorating 6 dozen cupcakes. They filled every square inch of my counters that didn't hold fondant loops and the top cake layers! And the bride asked for them to look like roses, so I got some practice on that too.

She also wanted cake pops. (sigh) I hate fiddly little tedious projects, but made 25 chocolate and 25 vanilla cake pops...

Which were then packaged separately into cellophane bags and tied with black ribbon. Yeah.....I didn't enjoy that.

I made chocolate cupcakes with Snickers Bar middles, vanilla cupcakes with a red velvet "heart" and carrot cupcakes with a cream cheese filling:

And put them all together into a tower...

Elery and I have had three daughters and a son get married in the past couple of years. Thank goodness our supply of children is officially exhausted!

Annie

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Comments (31)

riverrat1
12 years ago
As always your cakes look amazing! I know I never tire of seeing the food that comes out of your kitchen...although I miss the old orange countertops. ;-)
annie1992
Original Author
12 years ago
Hey, RR!! I'm happy to "see" you here again. I must have conjured you up, Elery and I were cleaning the basement today and I found that swatch of fabric you sent with the autumn leaves on it, I'd packed it away when I was painting the dining room.

So now it's washed and on my kitchen table, just on time for autumn. I thought of you and smiled....

Annie
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Why not, no more off topic than dogs and errant bunnies! And it is a way of celebrating holidays..What holiday doesn't have cake associated with it?? I would be very interested in talking about it here, or if they would, another forum. Maybe entertaining?? No one usually posts over there anyway!. Ok, I will have to try a different fondant, and I will check those sites. The few fondants I had were on wedding cakes, and were very sweet! I like whipped cream, buttercream is too sweet for me also, and of course creamcheese, and a choc icing I make. When I was "selling" I was always amazed how much cream cheese I needed for the carrot cakes, and even buying in bulk it was a pricey item. Now I don't keep track of the cost. If someone asks me to make them a cake for an occasion, I just tell them what to buy, and I do it for them. I mean even Ash Wed has a sweet associated with it, HOT CROSS BUNS!
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Like cloud swift, I use all butter for flavor, but if I have to decorate and want things to look just so, I use half butter and half shortening, as the shortening doesn't melt as quickly or get as soft. Like Sol, I don't think the cake sounds too heavy, as long as you don't skimp on that beating step. I know I hurried it once on Pixistix' Hot Milk Cake and got a very heavy cake, but it's far lighter when I don't hurry that beating in the beginning, then don't overbeat when I add the flour at the end. I'd also go for the cake flour if you are worried about the texture or density of the cake. The cake flour is lower in protein (i.e. less gluten development if overbeaten) and more finely textured. It generally makes a lighter cake. That said, I think it will be fine with all purpose, which I use for most of my baking, from cake to bread. I only buy the "specialty flour" when I'm doing something special, like my stepdaughter's wedding cake next week. As our Sol is a baker extraordinaire, she's never steered me wrong. If she says so, then I do it. And here some people thought I was a good baker, maybe I'm not that good after all, maybe it's just Sol's good advice and the recipes from here! Annie
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Ricky and Annie – beautiful cupcakes and cakes! As one who’s made quite a few fondant cakes for first my family (for fun and out of love), then friends, and years later acquaintance’s special occasions (a little something on the side) and making all ingredients from scratch, I can attest that fondant is entirely unpleasant – no matter how I tried using various flavors and methods! I dare anyone to argue that a chocolate sculpture made of quality chocolate is not divine in taste as compared to sugar and glucose formed into a sheet or elaborate sculpture, and even a gently flavored sugar-blown sculpture is preferable on the palate than fondant. I eventually stopped making fondant cakes altogether and to create desserts that were both pleasing to the eye and enjoyable to consume, reveling in the diversity of pastries that I felt were both attractive and a delectable to the consumer(s). Try as I might to convince otherwise, most still wanted the fondant cakes. Typically tailored to each person’s unique personality, I have wonderful memories of huge smiles, squeals of delight, tears of joy and appreciation, awestruck looks of surprise… I have to admit, my memories of the reactions to those cakes far outweigh any compliments of other desserts/pastries I made – no matter how elaborate or simple. Many people love them. I could wax on and on, but instead, I echo annie1992’s comments for my answer to the question: Have wedding cakes gone too far? No more so than the venue, hiring a wedding planner, the gown, the flowers, the menu, the music, the invitations, the gift registries, favors, the photographer/videographer… ad infinitum. The accoutrements typically last a day; the memories (hopefully) a lifetime. A Groom’s cake is not bridal, but a reflection of the groom. At the National average cost of $30,000+ for a wedding? And I’ve seen some unique weddings. The cakes have not gone any further than the rest of the visual pomp and circumstance. Would I do that? Nope. Just the 2 of us, simple garb which has been worn repeatedly since, a small speaker softly playing Pearl Jam’s Future Days, and a brief ceremony. It was perfect… for us. A couple months ago my friend’s DD told me she’d far prefer to have a simple ceremony and put the money saved toward their first home. Wise and sensible young lady! Fast forward, with the engagement now official it turns out she does want the gown, the venue, the flowers, all friends and family, and yes, The Cake. Were she my daughter I could not deny her desire to make her wedding day special. To answer one more question: Yes, mostly the sculptural fondant cakes are for show, as is the rest of the pomp and circumstance.
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woodie
12 years ago
Wow! I'm not often speechless, but maybe tonight's the night! Beautiful Annie and congrats to you and Elery for getting them all married off :)
coconut_nj
12 years ago
Annie, you are such a trooper, making all that stuff you don't enjoy!! As usual though, you did a great job. I'm very happy for you that you're out of offspring. Now you get a little break before the grandkids. Although with Mikayla, you might need to rest up for a couple years...lol... can you imagine what her needs will be?? You probably already have nightmares. Thanks for sharing.
lizbeth-gardener
12 years ago
Beautiful job, Annie! Would love to have one of those cupcakes right now-actually one of each flavor!
jvanderh
12 years ago
Wow. Stunning! What a tremendous amount of work. I love the hearts. How did you do them? I love the lacey looking doohickeys too.

I've just recently been working on a GF cupcake recipe. I'd have tried to pimp it, but it's just as well, you had enough to do. Congrats on the stunning display, and double congrats on being done with wedding baking.
compumom
12 years ago
Congratulations once again to the most esteemed baker! What a beautiful display! Despite your dislike of "fiddly" tasks, you make them look perfect!
Best wishes to the bride and of course to her daddy too!

The family is so lucky to have you!
sooz
12 years ago
Oh my goodness, Annie!!!! Those photos are awesome, and the display is outstanding and everything looks perfect, and I betcha every single item was delicious! Thank you so much for sharing and giving inspiration!

Smiles,
Sooz
sleevendog (5a NY 6aNYC NL CA)
12 years ago
Haha, so great! I appreciate the grumpiness with repeated fussiness. (not another bow!!)
The photos of the process are so good! You make it look easy.
Congrats on another success.
mitchdesj
12 years ago
it is gorgeous, you outdid yourself !!!
mitchdesj
12 years ago
double post

This post was edited by mitchdesj on Mon, Oct 14, 13 at 18:13
teresa_nc7
12 years ago
Everything looks beautiful! So.......you're ready to become a part-time baker in your retirement?

I'm with you on doing lots of fiddly little stuff - especially when it disappears in one bite! LOL!

Teresa
party_music50
12 years ago
wow, Annie, it all looks great and you did an especially good job on the poofy fondant bow! What a lot of *fussing* was required! I hope they appreciate you!

Have to post this now -- for some reason this entire page keeps turning all black on me!!!! :(
foodonastump
12 years ago
Impressive as always! I might have the patience for ONE of those projects, but no way I could get through all of that.

I second the question above on how you did the hearts.

Last month I was at a Fall festival at my kids' camp and a bakery was there selling cake pops. I don't remember if they were selling for $3 or $4 each, one of the two, either way enough to where I wouldn't buy the kids seconds after they devoured them in one bite. Anyway, just thought I'd tell you that one tray is worth between $120 and $160 around here in case you're looking for a second career...
kitchendetective
12 years ago
Oh, my. Unbelievable!
Solsthumper
12 years ago
Woodie-Ann, since you've been lurking, catch this hug [W].

AnnieB, I'll bet you were the only one in the country looking forward to Monday.
As I mentioned when we 'talked,' I love a B/W theme. It's elegant, clean and timeless! Without a doubt, you made the wedding couple very happy. Put your feet up and rest for the next round.

You didn't hear this from me, but, I'm (almost) hoping Sam gets married soon, before I get much older. I can't fathom making a large wedding cake, then hauling it 10 hrs. to its destination. But it's bound to happen.

I'll just have to jack myself up on Demerol.

Sol
User
12 years ago
Annie that is just amazing! I think you have outdone yourself.....by the way I have two kids to go....are you available?

....and a great big shout out to Woodie!!!
triciae
12 years ago
Annie -

That cupcake tower is fantastic! The top bow is just awesome. As a side note, if I would have made the bow it would have been flat as a pancake before I even tried to get it out of the house.

You've created many wonderful family memories with your baking/cooking.

/tricia
woodie
12 years ago
Thanks for that hug, Sol, but I must say that I thought of you more as a Mojito girl than a Demerol girl under pressure!

Hi Chase and hi everybody!

Annie, how did you get those little red hearts in the middle of those cupcakes? It's sure a mystery to this girl!
craftyrn
12 years ago
Wow Annie-- so elegant !
& so much work .

Diane
dancingqueengw
12 years ago
WOW! That is absolutely amazing. How on earth do you have a heart inside of a cupcake? You are incredible and how fortunate your family is to have your gifts!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
12 years ago
"Let them eat cake!"

And they will be very happy with those amazing creations.

dcarch
annie1992
Original Author
12 years ago
Woodie, I'm so happy to see you here again, I miss you!

Sol, I'll help for Sam's wedding. My cake baking skills are nothing close to yours but I could mix batter or bring the mojitos or SOMETHING...

Thank you, everyone. I was pleased with the way everything turned out and doubly pleased that the fondant bow made it there intact.

The hearts inside the cupcakes. OK, I hate to admit that it was actually easy, I'd love to fib and tell you it was all difficult and technical. Bake a sheet cake layer of red velvet cake, cut hearts with a small cookie cutter, it has to be small enough to fit down inside the cupcake. Put a spoonful of batter into the cupcake paper or pan, set the heart into it and fill with batter, making sure the heart is covered with batter. Bake again, check for doneness slightly toward the edge. The only trick is that you have to mark the cupcake so you know which direction to cut or you just have a red glob visible from the side view, LOL.

This would work with bunnies for Easter, trees or bells for Christmas, Shamrocks for St. Pat's, whatever strikes you and you have a cookie cutter for.

It was actually more difficult to get the Snickers bars not to sink into the bottom of the cupcake, we had to eat a couple of batches before I figured out to freeze the candy before plopping it into the middle of the unbaked cupcake. It was a difficult job, but had to be done. (grin) I did have some dedicated volunteers that helped me with that one.....

Annie
trixietx
12 years ago
You are so talented! Everything looks delicious and beautiful!!!
rob333 (zone 7b)
12 years ago
Tell me again how you're retired? Doncha mean just plain tired?! Phenomenal work!!!!!!!!!!!! I really really love it every detail. I would say makes me want to get married all over again, but I haven't gone crazy yet.

_____________________________
(wink, wink!!!)

Meaning, I don't really think y'all are crazy for being/getting married, not that I'm "on the road" kind of wink, wink. Still not dating after years of being away from him. Might find me an "Elery" some day, but I'd have to be looking. And it'd have to be someone like him!
User
12 years ago
Annie, I'm so impressed. I would never have the patience to bake and decorate all of those cupcakes or wedding cakes.

I love the top bow. Beautifully done.

Thanks for the tip on getting the heart into the cupcake. I also wondered how that was done.

~Ann
sally2_gw
12 years ago
Great job as always, Annie!

Sally
artsyshell
12 years ago
Beautiful cupcake cake! They are so lucky to have such a talented mom/stepmom.
mustangs81
12 years ago
Amazing...as usual. I ditto what Robin said!! I'm stressed over making Butterfinger cake for our team BBQ.

Robin, give it a shot. I'm sure once "the guy" meets you long enough to find out your intelligence and skills, it will be a done deal.
Tracey_OH
12 years ago
Love love love! Great job as usual Annie. I see you've mastered the rose swirl! I just made some this weekend for a baby shower. Thank goodness it was nowhere near as many as you had to make!

Tracey
tami_ohio
12 years ago
WOW! You did a fantastic job Annie! And contrats to all involved! Wish I had a tiny bit of your energy and talent.

Tami

The latest wedding cake/cupcake tower

Comments (31)

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annie1992
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The latest wedding cake/cupcake tower

Comments (31)

annie1992Original Author

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