Red velvet cupcakes with oreos at the bottom. Dipped in chocolate ganache. Cream cheese frosting on top.
Silver dragees and edible glitter to top them off. Why? Why not!
What more can you ever want?
Pipe on the meringue and go crazy with the blowtorch.
I suppose I’ll just have to make them again.
I made a regular chocolate cake recipe and filled mini cupcake lines with the batter.
The kisses were plopped on top and pressed ever so slightly.
And I just baked them normally. The cupcake puffed up around them beautifully.
Using a regular (and delicious) chocolate buttercream, I piped spikes on top and asked my sister to toss a few green jimmies and some white nonpareils on to make them even cuter.
Don’t you love the carriers?
Each box was only about a dollar (and they’re reusable!) and it did an excellent job protecting the cupcakes while I was on route to the delivery site. In fact, these pictures were taken after a bumpy car ride and even the peaks still look beautiful.
I made 50 little lemon meringue pies
50 vanilla cupcakes dipped in sprinkles and topped with creamy vanilla frosting. The cakes themselves were orange and if you look carefully you can see a bit of color peeking out from under the sprinkles.
And, of course, topped with orange glitter.
50 of these very popular Oreo red velvet cupcakes dipped in chocolate ganache with cream cheese frosting.
And 50 chocolate mint cupcakes with chocolate frosting.
Dipped in orange sprinkles for an extra crunch and pop of color.
75 beautiful vanilla-bean checkerboard cookies.
Little fruit tarts. These all had nutty crusts, vanilla-bean pastry cream, and fresh peaches. They were topped with an apricot-lime glaze to keep them fresh and juicy.
Don’t you love the heart shapes?
Homemade coffee ganache truffles.
The chocolate, surprisingly, tempered beautifully and these traveled very well and lasted a few days unrefrigerated, so I was able to make them a bit ahead of time. I love the luster dust on top!
Quadruple chocolate cake pops.
These were so much fun to decorate and I went crazy with the sprinkles. The bride and groom supplied the vases and the marbles – I think they’re prefect.
At this point were were running short on time, so I had Stephanie photograph these in their transportation container, not on the pretty white plates.
They still look delicious!
Last but not least, the wedding cake. Inside are layers of purple cake, orange cake, and purple/orange marble cake.
Everything very carefully hand piped, which was a challenge given my lack of sleep and shaky hands. the purple dragees were carefully placed with tweezers.
The monogram topper is made out of white chocolate and edible glitter, propped up oh-so-carefully with bamboo skewers.
And here’s where I messed up. Long story short: everything traveled well, I remembered to bring my camera, but I FORGOT TO BRING THE CAMERA BATTERY. I was so excited to take a picture of the whole display, but it just didn’t happen. Fortunately, the photographer got a shot of the table, so you can get a sense of what it looked like.
My mom and I wore out matching bright pink “I Like to Bake” shirts and kept replenishing the treats as the guests enjoyed them. You can’t see the little notecards very well, but we made little signs telling guests about each treat.
I have trouble communicating the enormity of this project. Everything was made in my little kitchen and it was a great experience to spend so much time working with my mom. My sister helped with the sprinkles, my dad made the white stands, and everything happened perfectly. I prepared for months and learned so much!
Why not have both?
I had so much fun making these cupcakes! I made a batch for a family even and then I made some more for a wedding shower the following weekend. Plus, I took [most of] these pictures all by myself. Want to see how they were made?
Ice cream cone cupcakes are one of the few baked goods that I think are actually harder than they look. Why? Quite simply, ice cream cones are not made to stand upright on their own. This makes for big problems in balancing them to bake, frost, store, and transport. The first time I made them last year was a total disaster. But now, instead of placing them on a cookie tray or cupcake tray, I put each cone in the cup of a popover pan. This is great because the high sides and narrow bottom resemble the cone shape, keeping them upright and fairly stable. Much less hassle.
So: cones in pan. Batter in cones.
I use an ice cream scoop to keep my batters even, plus it’s much less mess.
Pop them in the oven and get the frosting started while the house starts to smell like chocolate cake.
I used my favorite vanilla frosting recipe. It’s a Creamy Vanilla frosting that uses a flour base and lots and lots of butter. It’s very rich, but oh so delicious.
After making it, I divided it into two bowls.
One batch was raspberry…
And the other was oreo.
Now might be a good time to tell you that I injected fudge into the bottom of each cone. After the cones have cooled completely, I started frosting using a pastry bag and a very wide circle tip.
I stuck them in the fridge for a few hours to make sure the frosting was very, very firm before I started dipping. I was worried about the frosting sliding off the top and getting ungle smooshes, but with the refrigeration everything was fine.
At this point, a few urgently needed testing, so I happily obliged and sliced them open before they were frosted.
I dipped each cone in melted chocolate mixed with a bit of vegetable oil to make it thinner and easier to work with. Immediately after dipping, each cupcake was attacked with sprinkles: red hearts for the raspberry, and rainbow hearts for the chocolate.
I love how shiny and delicious the chocolate is.
And then they’re ready to box an go! I packed them in a 1/4 sheet cake box with a mini cupcake insert to keep them stable. The size was perfect for the narrow cones and they held up great on the long drive.
All boxed up and ready for the drive!