Wedding Cupcakes

Time flies! It has been almost two months since my daughter got married and I have been too busy with work to blog about this happy event of mine.



Sylvia and Andrew were married at the Church of St Mary of the Angels on the 24th of April 2010 and the wedding banquet was held the next evening in the Grand Ballroom of The Regent Hotel.

Hubby walking Sylvia down the aisle.


Friends asked if I will be making the Wedding Cake. I would really really loved to except I know I will not have the time to do so due to work commitments and the wedding preparations running up to the day itself. However, I could not let the wedding pass without giving it my personal touch could I? And so I made cupcakes for the buffet after the Church wedding ceremony. I know that if I do not ‘deliver’ the cupcakes all would still be well. I shiver to think what would happen if I could not ‘deliver’ the Wedding Cake that is to be cut in front of all the guests at the Banquet!! Brrrrrr……




The 200 cupcakes were made to the theme of butterflies and lavender hues as that was what my daughter wanted. For three weeks prior to the wedding, I would come home from work and start making the butterflies and roses at night. The weather was horrid. There was so much rain especially during the week immediately before the wedding. My roses did not dry well and I had to resort to buying the readymade ones. Luckily though, the butterflies dried well as they are much thinner. Although many did break at the wings, I just used royal icing to mend them.



I was actually quite nervous about making these cupcakes as I have never made them covered in fondant. My previous cupcakes were just simply frosted with swirls and topped with sugar ascents. I had no idea how it would turned out but when they were all completed, I was beaming like the moon. The oohs and ahs from the guests were rewarding enough to tell me that I had done a pretty good job.



I was also glad that I had made a wise choice of choosing a buttermilk lemon cupcakes instead of plain butter cupcakes. Buttermilk cakes are very moist and soft. Though I made them two days ahead, they remained exquisitely moist and soft. The citrusy lemony flavor also paired well with and cut down the sweetness of the marshmallow fondant.



I also had some pretty cupcake wrappers custom made with the bridal couple’s initials of “A & S” and theses were couriered to me from the United States . They cost me a bomb but it was worth every dollar as they are so beautiful.
I was too busy to take any photos of the cuppies myself as I was too busy entertaining the guests. Fortunately for me, the photographer did and he did a beautiful job of it too!



Getting ready for their Grand Entrance into the ballroom with the six Guard of Honor.


The couple making their first entry into the ballroom.


Riding a Harley Davidson into ballroom for their second entry.


Cake Cutting


Hubby and I dancing.