Recipe: Cupcake Wedding Cake

CUPCAKE WEDDING CAKE

"To create the wedding cake, individual cupcakes, beautifully frosted, are stacked attractively on tiers with flowers and greenery cascading down."

These instructions serve a party of twenty-four, but a wedding cake can be made as large or as small as desired. A cupcake wedding cake needs to be assembled on site and served as soon as possible.

Buttercream frosting of your choice
24 cupcakes of your choice, baked in gold foil liners
Gold, silver and pink dragees
3 glass cake stands, 8, 10 and 12 inches in size
Lace ribbon or paper doilies to fit the rounds of the stands.
Small-footed compote dish to hold top cupcake
Unsprayed flowers, such as roses and orchids, and greenery, for decoration

Place heaping tablespoon of frosting on each cupcake and spread it out smoothly with short metal spatula or spoon, taking care to cover tops completely. Decorate frosting with dragees, spacing them in attractive pattern; set cupcakes aside.

Line each cake stand with lace ribbon or paper doily.

Stack stands on top of each other to form tiered stand. Space 10 cupcakes attractively around bottom tier, 8 cupcakes around middle tier and 5 cupcakes around top tier.

Line compote dish with some ribbon or doily trimmed to fit neatly and nestle 1 cupcake in it. Place compote dish and cupcake in center of top tier.

Decorate top cupcake with small roses or 1 large beautiful rose, then intersperse roses, other small flowers, and greenery around remaining cupcakes as desired.

Remind guests to remove dragees before eating cupcakes.

Source: Cupcakes From the Cake Doctor by Anne Byrn