Here goes – 120 Wedding cupcakes – Part one

This weekend I have been soooo busy making this wedding cake.

120 cupcakes and a 6 inch cake for the top. Each cupcake is chocolate filled with icing to match the brides colours.

Firstly I had to clear a whole side of my kitchen in order to place all the cupcakes ready for icing…








Next came the mammoth task of icing and placing the individually made topping on each cake, complete with sparkles and dusting









Pretty pleased with outcome, have to say I have spent hours on them, just hope the pick up and delivery goes smoothly.


Today I bought a new nozzle to go with my NEW cookbook!

Martha Stewarts CUPCAKES. So far it looks great although its all in American measurements so may take some getting used to.

The nozzle makes great looking grass and I just couldn’t resist making some ladybug cakes. I also used for the first time a new type of frosting, SWISS MERINGUE BUTTERCREAM.

Its quite different to ‘british buttercream’ but I have to say it makes a fantastically smooth icing perfect for piping.

Swiss Meringue Buttercream

5 large egg whites

250g sugar

450g butter

1 1/2 teaspoons of vanilla extract

1. Combine egg whites, sugar and a pinch of salt in a bowl over simmering water. Whisk until dissolved.

2. Attach to mixer and whisk until stiff, continue mixing until mixture is fluffy and glossy

3. On a low speed, slower add the butter, when all butter has been added, add vanilla. Continue beating for 2 more mins.