130 cupcakes: The Path to Wedding Bliss

Everything happens for a reason. I strongly believe this and live my life by this. Every little thing…So when a former co-worker (and friend!) said she was getting married I automatically thought “wedding cupcakes.” I wanted to bake the cupcakes for my wedding but I already had a million and one things to do and one more thing & you would have been reading about me in the paper: “Bride to Be Climbs Skyscraper In Downtown Tampa Threatens to Mix Ivory Linens with Eggshell Napkins.” Sooo Andi (bride to be) and I decided to go into this venture together…. I would bake her wedding cupcakes in exchange for this fabulous website you see before you. She really is an amazing supporter of mine. The planning was on… I would be making roughly 120 cupcakes and providing a candy station (basically a set up of glass apothecary jars filled with candy that guests help themselves to!In addition or instead of favors!)  I being an avid asker of too many questions, Andi finally said to me “Do whatever you think is best, I have faith in you.” Which was a huge statement …she trusted me that much! Now I knew I had to put my all into it so her cupcakes wouldn’t suck.  She gave me some guidelines (you mean you DON’T want spiders on your cupcakes for your October wedding?) and I was off!

Her theme of Autumn proved simpler to find supplies to decorate. I visited my favorite sites and first stopped at Etsy. We knew the design would include cupcake flags and found an amazing printing guru Kristina who runs the Etsy store Ink Wink Design (more on her in a later post! ) I worked with Kristina and I ordered 60 flags for half of the cupcakes for a very reasonable price! I went through various ideas for the other half and decided some chocolate autumn leaves would look great! So I found a mold from Confectionary House via Amazon and the idea was almost pulled together! The final look would also include red and orange sugar pearls from Fancy Flours! As well as High Tea & regular black liners from Confectionary House.

After months (literally) and gathering materials and finalizing the look I was ready. Before I knew it the early summer meeting with Andi was a blur and it was the beginning of October.  With the wedding only weeks away I admit I panicked a bit… it’s in my nature… I’m a worrier.  After many nights of cheerleading from the Hubs I was ready to tackle my biggest baking endeavor… yet.  Luckily I was able to take off the day before the wedding to have a bake a thon.  I enlisted my co-baker, some call her Rita but I call her Mom! I arrived at Mom’s around 8:45 am the Friday before the wedding and we had mixed, prepped and had two dozen cupcakes in the oven by 9:15! We had a nice system set up where Mom would mix up the batch, I would measure exactly the amount of batter (Sweet Tip: 1/4 cup measuring scoop leveled off make the perfect height cupcakes!) and stick them in the oven two dozen at a time. While one batch was baking I began decorating the cooled baked cupcakes. I have to admit I was a little gun shy with the first batch, them I got into the groove (boy you got to prove yourrr looove tooo meee! Oh, Madonna didn’t pop in your head there? Sorry.) I decided to pair the Ivory Sugar Pearls I purchased locally with the High Tea Liners and yellow cake with chocolate frosting, topped off with the flags. The chocolate cake with cream cheese icing would be paired with the orange & red sugar pearls and chocolate autumn leaves.  In a last minute idea I added some Wilton red and orange candy melts to the mix. I melted a few in a handy Zip and nuked in the microwave for a few seconds.  With a small hole in the corner cut, I swirled on the leaf mold, and poured regular melted chocolate on top, creating a great autumn leaf look.

I felt a grumble in my tummy a few batches in and realized it was already 2:30! Time flies when your baking fun! We stopped for a quick lunch and started the baking train again.  I began lining up the finished cupcakes on the dining room table… as the lines grew, so did my confidence. I was really happy how they were turning out. They looked like fabulous little soldiers ready for sugary battle. Around 5:30 pm we were lining up the last batch and having a photo shoot, cuppie style.  A little over eight hours  and 130 cupcakes later we were done! I was a bit pooped but the feeling of accomplishment was more than enough to make up for the tiredness.

I have to admit, I was a little leery about how easily everything had gone (told you I’m a worrier!).  I mean nothing blew up, I didn’t accidently smash half the cupcakes in a random falling accident… nothing!  Nothing went wrong! I was still a bit concerned about the delivery.  I had purchased some 30 count cupcake boxes so I knew it would be easier than I thought.

The next day, cupcakes and candy ready to go, we packed up the car tight (luckily I sit indian style or I would have minded the no leg room!) and headed to Treasure Island for the set up.  Still waiting for disaster to strike ( I know, I really am a pleasant person, I just worry) we arrived at the sight and  began setting up! I was able to see Andi and with a reassuring hug I was ready to do the final touches for the cupcake tower.  Luckily I had purchased a six tiered cupcake stand for our wedding and was able to loan it to Andi for her cupcakes. My mom handled setting up the Candy Station while I began to build the tiers of the cupcakes.

After about the first tier in, I was so focused I didn’t realize my Mom taking pictures of  me (yay moms!) and she just said “wow.” I took a sec and looked at the tower and how it was shaping up and I was ridiculously proud.

The tower looked great and the customs figures I bought on Etsy from Patty at Fancy Fannie’s Bridal Shop (writing an entry about her as well, stay tuned) including Andi, her groom to be Adam and their two kids Riley and Piper were the perfect finishing touches! The last thirty cupcakes were fanned out on the table below the first tier ready for display.  I stepped back and smiled.  They looked great. The journey was over and I was extremely proud and thankful to Andi for giving me the opportunity to be a part in her special day.

Now… who thinks I can do 150 next time!?!