Summer time means prime wedding season, and when my wonderful friend M asked if I could help out with her brother’s wedding, I was more than happy to oblige and honored to be part of such a special day.  M’s brother and his lovely new husband were originally going to just get cupcakes from the supermarket (quel horreur!) and luckily M intervened and suggested that I bake since she’s tried my goods before and thought they were up to par =)  Through email correspondence, the couple and I discussed their theme/colors and what flavors they wanted.  They decided on chocolate mini cupcakes (2 per guest) with yellow and white vanilla frosting swirls on top and estimated about 175 guests so this would be a whopping 350 cupcakes!  I have never baked this many cupcakes all @ once (and of course, I’d have to make extras), but the request was basic enough that it wouldn’t be too insane.  Of course, only a crazy person thinks baking close to 400 cupcakes will be easy… hahaha

A tower of wedding cupcakes (ML’s pic)

I ordered and bought all my supplies and containers a few weeks before the wedding and got the eggs and milk the day before.  Luckily, I am too lazy to put away the extra mixer prepared and still had the twins out to do double duty.  I mean, a 6 quart mixer can only hold so much cake batter, and it will definitely not hold enough for 6 batches of mini cupcakes.  I had the oven going for a couple hours and had 3 trays going in perfect rotation: one would be baking in the oven, one would be cooling from just being in the oven and replenished with cupcake wrappers, and the other one would be getting refilled with cake batter.  I was just churning them out like a mini cupcake factory; once I got through with the 6 quarts of batter from one mixer, I moved on to the next machine.  I didn’t have enough cooling racks and just crammed all the baked cupcakes on the dining table. I lost count after making 274, but I definitely made @ least 400 minis.  Maybe 450.  Or more.  I don’t know but it was getting a little claustrophobic in the dining room and I’m really surprised I didn’t have dreams about a menacing towers of cupcakes falling on me and crushing me.  haha Read More

I took a few weeks off to go on vacation (*sigh*  one week of vacation is too short) and to gear up for the rest of this summer’s baking projects.  This past weekend I had 2 orders for birthday cakes.  Coincidentally, both requests were for predominately yellow and black designs, making me think of the monstrously large bumblebees we saw in Playa del Carmen.  Thankfully, they were harmless.  I just remember them being very vividly yellow and shiny black, and they were my inspiration for the colors I mixed for this weekend’s cakes.

Black and yellow themed cakes – cheerleader pompoms and city skylines

The first cake was for a coworker’s bf’s birthday.  She wanted something symbolic and since they have a long distance thing (she’s in Manhattan, he’s in Chi-town), she was thinking of incorporating things from both cities for the cake.  Her first idea was for me to make a 3-D airplane to signify the mode of transportation to see each other. Instead, I suggested that since this was going to be a small cake, why don’t I just do a silhouette of both city skylines around the base of a small cake and have the buildings morph into each other.  This would totally fit a 6″ round and it was basic yet meaningful enough.   She picked chocolate cake with vanilla icing for the cake flavors and wanted the background in yellow with a black skyline.

Read More