Jul 15, 2011

Wedding Cupcakes for Every Season


Wedding season is upon us but really, any season is a great reason for a wedding! Nowadays, cupcake towers as wedding cakes are a popular way to go and a trend that seems to be growing quickly.  So, I thought I would share with you some of the wedding cupcakes I have done over the last couple of years and suggest that if: a- you like cupcakes, b - are getting married, c - have allergies or are vegan then contact me!

- SL
 

Spring Wedding: Lemon cupcakes and lemon icing (non-vegan) and organic edible flowers.  Spring or Summer wedding cakes are a great time of year to utilize the many growing and available edible flowers.


This cupcake, though made for a Summer wedding would also be lovely for a late Spring wedding.




Summer Wedding: Pictured below are some Summer wedding cupcakes I did, three varieties: chocolate, angel food cake and toasted coconut (all non-vegan).  The deep red colour I think could also work well for Fall or Winter weddings.

Brightly coloured icing or accents would be a lovely contrast to silver or white in the Summer wedding cakes.



Fall Wedding: These red velvet, fondant covered cupcakes (pictured above - non-vegan) were perfect for an Autumn wedding.  Simple and elegant with a single fondant flower.




Fall Wedding: Though the cupcakes above were made for this Summer with edible flowers the colours and flavour combination, I think, would be fantastic for Fall.



Winter Wedding: My first wedding cupcakes ever and made for a winter wedding; the deep purple colour was a lovely choice for January.  I added pearl and silver candies for some added elegance.


If you have a wedding, engagement or party coming up why not sweeten the food table with some yummy cupcakes!

4 comments:

  1. Those last are beautiful and the red one too!

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  2. Thank you very much Miss Lou :)

    SL

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  3. They are so pretty, I love that you have decorated them with edible flowers too!

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