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!
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!