This weekend Chez Arrow became cupcake central as I baked several dozen cupcakes and mini cupcakes for Jess and Tony's wedding. The flavor combinations were Meyer lemon cupcakes topped with lemon buttercream and candied lemon peel, chocolate-coffee cupcakes with mocha ganache, marscapone cream and cacao nibs, and vanilla cupcakes with chocolate ganache and toasted coconut.
Mini cupcakes on the top two tiers
The vanilla mini cupcakes were topped with chocolate ganache or Meyer lemon buttercream and lemon zest. This was my first time piping frosting, which worked nicely with the ganache and marscapone cream...but not the lemon buttercream...it just collapsed after piping...after a brief panic, I just spread it on the cupcakes....perhaps the lemon juice gave it more of an icing texture.
Brown liners for chocolate-coffee cupcakes
The pink, yellow and brown cupcake liners were from Confectionery House, and we transported the cupcakes in plastic cupcake trays, which I read about on not martha. Despite a bumpy ride through the Berkeley hills, they all arrived safely. The photos are dark as they were taken inside the Brazilian Room, but Tilden Park was gorgeous and sunny outside for the ceremony.
The cake table
Jess' friend Holly made the blue cakes with green ribbon, which matched their invitations, and the pretty iced sugar cookies. Most guests seemed to enjoy the cupcakes, though I witnessed a puckered face after trying the Meyer lemon...too tart for some, perhaps....
I also made a set of origami coasters and wine charms...a little crafty break from cupcake baking.
Crafty wedding gifties