Amélie & Jason’s Wedding Cake + Cupcakes

In October, I got married. And there were cupcakes.

Wedding Cupcake

The wedding cake was, of course, one of the most important things to plan. To read about our tasting and planning with Kara of KaraBoo Bakery, see my post “Travel Treats: Miramar Beach, Florida.” We discussed the design and Kara sketched it out for me, but I didn’t see the result of our master plan until we entered our reception and finished our first dance.

Wedding Cupcakes

I was delighted with the final product. Thank you KaraBoo!

Ours was a beach wedding. It took place at Carillon Beach, which is a beachside community on the Gulf of Mexico near Panama City Beach, Florida. We used blues and greens and silver seashells in the wedding décor to reflect the beach theme and definitely wanted that carried over to our cake. We also wanted to use a version of the wave “logo” that showed up in various wedding materials and we thought could work on a cake, too.

A traditional tiered cake to cut was a must, but I had to have cupcakes, too. The bonus was that this meant we could have five different delicious cake/frosting combinations. The main cake was three layers of Peanut Butter Cup (black velvet cake with peanut butter cup filling and peanut buttercream), then we had four flavors of cupcakes, color coded.

Wedding Cupcakes Sign

Navy Cupcakes – Pumpkin Spice with Caramel
Green Cupcakes – Piña Colada with Spiced Rum
Periwinkle Cupcakes – Lemon with Raspberry
Light Blue Cupcakes – Vanilla with Salted Caramel

So tasty… I only got to take a few bites at the actual reception, but leftover cupcakes were breakfast for the next three days. Now that’s the way to start a marriage!

The Cake Pull

Wedding Cake Pull

To involve some important ladies in our wedding who weren’t in my bridal party, I co-opted the New Orleans cake pull. I’m a Louisiana girl and have participated in this fun tradition as a bridesmaid in my NOLA cousins’ weddings. The cake pull is traditionally for single girls, but I paid no mind to that. I didn’t include a wedding ring or an “old maid” (?!) charm, just fun charms predicting happy futures. (I also did this as an alternative to torturing single girls with a bouquet toss.)

Bicycle Charm

Sharing our First Slice

Cutting the cake was serious business, and my newly minted husband let me do the honors. I was really concentrating at this point. After all, 100 people (including my caterer mother-in-law) were watching.

Cutting the Cake

And, then, we ate!

Eating Cake

We had a fabulous party with family and friends, and the cake and cupcakes were a highlight of a celebration full of highlights.

Amelie and Jason

Me, my love, and a cupcake = Happily Ever After

Wedding Party Shout Out

Our wedding party

This crazy crew includes some of the family and friends who made our day possible. They spoke during our ceremony and guided our guests. They helped with planning, threw parties, calmed the couple, and toasted our happiness. They let us dress them up. LOVE to our wedding party!

Photos by Rae Leytham Photography

Click here for more wedding cupcake photos…

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Irish Cream Cupcakes with Chocolate Chips

Happy St. Patrick’s Day!

I was advised to make something green and boozy, and that’s just what I did.

Irish Cream Cupcake

I baked these cupcakes with Baileys Irish Cream in the cake batter, some drizzled over after baking, and in the frosting.

Baileys Soaked Cupcakes

I poked holes in the cupcakes with a chopstick before pouring some extra Baileys over them.

I also made a couple without uncooked liquor, topped with cinnamon frosting, for the child who would be enjoying them with us. I colored the icing green in honor of the holiday (blue for kids’ version) and added chocolate chips.

The frosting was the best the part. And, yes, I used a lot!

Baileys Cupcakes

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Valentine Red Velvet Cupcakes for New Alternatives

red Velvet AMELIEWant to taste my Red Velvets? One dozen of my cupcakes are on auction right now at the Valentine’s Day Fundraiser for New Alternatives for LGBT Homeless Youth at Il Bastardo, 191 7th Ave, NYC. It’s a free entertainment program with a DJ, live performances and  a silent auction. 100% of proceeds go to charity. Click here for event info!


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Strawberry-Walnut Tart

strawberry tart closeupI’ve been on a tart kick lately. Yes, sometimes even I need a break from cupcakes.

My husband and I received a beautiful blue Le Creuset tart baking dish as a wedding present (thank you, Lisa and family!), and I’d really been wanting to put it to use. A recent dinner invitation from friends gave me the first opportunity, though I made sure to confirm that I would be let in their door NOT carrying cupcakes.

I was set on a tart but was open to requests, and one of our hosts wanted strawberry and/or banana. Opting for the first, I began a recipe search. I knew I wanted a baked, warm tart to counter the cold weather. I started from Simply Recipe’s raspberry version, which sounded divine, and made a couple of modifications. I added about 1-1 1/2 teaspoons of lemon juice in the filling to up the tartness and used sliced strawberries instead of raspberries.

The crust was made with just flour, powdered sugar, and butter (it tasted like shortbread when baked). I’ve never owned a food processor, but I gained the use of two when my husband moved in. I was quickly won over, at least for making pastry dough.

I pre-baked the crust for about 20 minutes, covering it with parchment paper and dry beans as weights. I then filled the tart with a layer of chopped walnuts, strawberries, and an egg-based filling.

Walnuts Strawberries

40 minutes later…

Finished Tart

I artfully sprinkled powdered sugar over the top before wrapping it in foil and transporting.

Tarted Up

The sugar had, of course, soaked in by the time it was unveiled. Next time, I’ll sprinkle the sugar just before serving, or skip it.

It didn’t matter once we were eating it. I call my first tart a success!


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Hot Chocolate & Marshmallow Cupcakes

hot chocolate cupcakeThere’s nothing like a mug of hot chocolate with marshmallows on a cold winter evening. And, boy, have we had some cold ones lately! Though it is currently in the 40s in NYC, I wouldn’t be surprised if we get back to single digits this winter. It is the age of wacky weather. 50° or 15°, though, a cup of cocoa is often just the thing.

hot chocolate cupcakes

My husband and I were triple booked on a recent cold Saturday night, so I made a big batch of “Hot Chocolate” to give cupcakes at each event. These were baked from my usual chocolate cupcake recipe that uses cocoa powder, which seemed appropriate. Any such chocolate recipe should do, I like Ina Garten’s (go for the good cocoa powder, as she suggests). I finished them off with marshmallow frosting (recipe below) and some bittersweet chocolate shavings.

Recipe: Marshmallow Frosting

Yields enough for 3 dozen cupcakes.

4 sticks butter (unsalted) at room temperature
2 jars Marshmallow Fluff® (7.5 oz. each)
2 cups powdered sugar
1 teaspoon vanilla extract

Beat the butter and the fluff at medium speed. Shift to low and slowly add the powdered sugar. Add the vanilla and beat at high until fluffy.

Attention, Vegetarians!

Marshmallow Fluff®, unlike most actual marshmallows, does not contain gelatin. It does contain egg whites, so it is not vegan, but it is totally cool for lacto-ovo-vegetarians. If you are buying a different brand, make sure to check the ingredients.

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