flour, butter and lemon

I baked 11 dozen cupcakes. All in one go. With my mini little oven only allowing me to bake a dozen at a time; I became a cupcake making machine.

cupcake anyone?

And loved every second of it.

You might be wondering how I found myself in this situation… Well, a few months back I was sharing a drink (or two) with some friends when the subject of wedding cakes came up. Here’s a snippet of our (slightly intoxicated) conversation:

Me: “Steph, who’s making your cake”
Steph: “No one yet. But I want cupcakes”
Me: “I can make cupcakes”
Steph: “What’s your price?`
after some negotiation…
Steph: “Done. Your hired!”

The next conversation…
Me: “So Emily… we have a cupcake order for May”
Emily: “Awesome!”
Me: “That means you’ll have to decorate 125 cupcakes!”
Emily: “Yep. No problem!”

And that my friends is how Emily and I ended up with an order for 125 cupcakes PLUS a cutting cake. The bride isn’t a lover of all things chocolate… but she sure does love all things lemon… and we know that I heart baking anything with lemons. 11 dozen lemon cupcakes later, my entire apartment smelled of lemons, sugar, and butter; tart and sweet – a perfect description of the bride ;0)

I’m most proud of the cutting cake… it’s so pretty! I’d recently given in and bought some 5-inch, 6-inch and 7-inch spring form pans and haven’t regretted it one iota! A mini tiered cake with a 6-inch round sitting atop a 7-inch round. Too cute. Seriously.

I brought Emily the cake rounds ahead of time, so that she could cover them in a lemony butter cream and white fondant.

Emily doing some piping work

more decorative piping

final product

She then came over to my place to begin the task of frosting lemon butter cream atop each and every cupcake (I tried to help, but really, I’m not a decorator and she’s just so good…why mess with a good thing?!). She is the queen of the swirl… her left hand perfectly poised with icing bag in hand, she is able to elevate the simple cupcake into wedding cake elegance.

beautifully piped cupcakes

Oh yeah… and since there were a few “overstock” cupcakes we decided to sample one… the cake was moist, slightly tart, which balanced by the sweet butter cream. I’d call that a success!

Next week we aim for 6-inch, 9-inch and 12-inch rounds… another week, another cake! I am so stoked!!!


2 thoughts on “flour, butter and lemon

  1. Pingback: adventures in promoting cupcake camp 2.0 « the twisted chef

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