Wedding Cupcakes at Canoteign Falls

This week I have been mainly engrossed in carrot cupcakes!

150 cupcakes start out like looking like this

ingredients

 

A bit of baking and we are in mid flow

baking

 

Now I have 150 cupcakes made with amazingly no hitches its time for the icing, my favorite part

photo 5 photo 4(1) photo 3(1)

I prefer to use swiss meringue icing when making cupcakes I think its give s a smoother more professional look as opposed to butter icing with 300 hand made embossed heart shape toppers with the bride and grooms initials and plenty of silver sparkly sprinkles I think they are about ready.

The finished product at Canoteign Falls, beautiful location. The top cake I made a week in advance, I call it my ‘sunshine’ fruit cake as it contains ginger, cherries and apricots, lemons and oranges, perfect for a summer wedding.

photo 2-3 photo 3-3 photo 1-3

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