Dear Sis,
Baking for your brother and new-sister in-law was quite an adventure! I knew it was going to be a big project, but I didn’t realize exactly how BIG! The bride and groom were happy… mission accomplished. You know I aim to please!!!
Before the big reveal, here are the inspiration photos the bride send me during the planning phase:
After a week in the kitchen, it was amazing to see it all complete. It wasn’t ready a moment too soon! I literally took these pictures at 4:30 PM just before folks started flowing into the reception hall!!!
Recipes
Swiss Meringue Cream Cheese Frosting
Vanilla Bean Cupcakes and Cutting Cake
Baking Schedule and Notes
Day 1: Swiss Buttercream Frosting
A single batch frosts approximately, two dozen cupcakes, or one cake. I made three double batches: two batches for the fifty funfetti cupcakes, two batches for the fifty and vanilla bean cupcakes, and two batches for two cakes. Cake one was a double layer six inch round cake, flash frozen and wrapped to store as an anniversary cake. Cake two was a triple layer eight inch round cake, pictured above… the cutting cake.
Day 2: Swiss Meringue Cream Cheese Frosting and Chocolate Fudge Cupcakes
A single batch frosts approximately, three dozen cupcakes, or two small cakes, or one larger cake. I made three batches to frosting fifty chocolate and fifty spice cupcakes.
The chocolate cupcakes need to be hand mixed one batch at a time, so that the leavening works properly. I made two batches.
Day 3: Spice Cupcakes and Shaved Chocolate
The spice cupcakes can be prepared in a stand mixer. Although I made two batches, I made them separately so that the leavening didn’t sit too long before baking.
Day 4: Vanilla Cupcakes and Cakes
Eight hand mixed batches made fifty cupcakes, two six-inch round cakes, and three eight-inch cakes. I used vanilla bean paste instead of vanilla for a deeper vanilla taste, smell, and visual effect.
For perfect cakes, I line the bottom of the cake tins with parchment, cut to shape and size of the pan, and greased the sides. Then, I place a wet bake-even cake strips around the pan to assure that the cake bakes evenly without dry edges! The cakes baked 25-28 minutes varying by size.
Day 5: Funfetti Cake
I prepared two hand mixed batches the morning of the wedding because this recipe is not particularly shelf stable and begins to dry out quickly!
We arrived on site at noon. It took the better part of half an hour to locate the reception hall and haul everything inside. It was my goal to begin decorating at 1:00 PM, and I did, but my childcare was delayed a bit, so the first hour was slow going.
Additionally, the large containers of frosting, although left out of the fridge overnight to soften, were so large that the frosting was still effectively chilled! I had to warm each batch in the frosting bag, deal with soft and hard spots and squeeze much harder than usual. I only had two tips, one for each flavor, and not hot soapy water, so my bags got progressively more slippery with each filling. It was adventure!!! Rookie mistakes! I know for next time, if there is a next time… lol.
The manager had a cupcake and then requested business cards:) Apparently, many clients need a baker. I declined. I’m still just backing for family and friends at the moment!
Love,
b
