Chocolate Mint Wedding Cupcakes

The following was originally posted on my first blog, The Planet Cake Intern, as I learned the art of cake decorating and began putting together the very first pieces of my cake business in Kansas City. 

Flashback - talksweettome.com

Originally posted August 31, 2008

I traveled to California this fall and got to make the cupcakes for my friend Louisa’s wedding. I knew I was going to forget something at home and sure enough I did. Poor Louisa had to drive me all over to get the essential supplies (including the very necessary caffeine jolt I get from diet mountain dew). At least I remembered the recipe! Yummm, batter:

Cake batter - Talk Sweet to Me

This was by far the most fun I’ve had making a wedding cake (or in this case, cupcakes) since I left Planet Cake. Friends were everywhere so we had a lot of laughs, made a colossal mess, and everyone jumped in to help without hesitation…it was so much fun!

Robin and Jocelyn sorted the mini m&ms into colors so we could use them as a simple decoration to finish off the top of the cupcakes.

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Lou got the cupcake liners ready…

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…and the fabulous Amanda took cupcakes out of the pan and set them on wire racks to cool.

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And we were finished baking, except for the “secret” top tier. Louisa wanted to keep things simple, so told me she didn’t want a cutting cake. However, a cupcake stand does not seem complete without having that cake on top for cutting during the wedding reception! Plus, it’s tradition. Jocelyn provided the perfect distraction taking Lou and Eddie away to practice the ceremony, and the rest of us discreetly mixed up another batch of cake and stuck it in the oven. Louisa wanted easy, I wanted perfect…we ended up with the best of both worlds. Ha ha!

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There was a bit of extra cake leftover, which was perfect for taste-testing. These cupcakes were what the cupcake trials were for…luckily, Eddie liked the cake!

Edding testing cake

Time to put together the cupcake stand, covering it with icing and a yellow ribbon surround to match the wedding colors. There was an audience!

Covering boards for cupcake stand

Ribbons to cupcake stand

After the cupcakes cooled we mixed up the mint-buttercream frosting. I’ve never baked or decorated with wine in the other hand before, but it was just another thing that added to the fun this time around! If you’ve never tried it before either, put it on your to-do list. (And don’t worry, it won’t be a regular thing. I like my piping in straight, even lines, thank you very much. Although now that I think about it, a Madhatter cake might be easier this way. Hmmm…)

Baking with wine

The next morning I placed some bright, colorful fresh flowers on the cutting cake. I’d never used fresh flowers before, but tried to take the principles Handi taught me with sugar flowers and apply them to the real thing.

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We were going for a fun, spontaneous, loose, garden-type feel (smooth, but not smooth…loose, but not loose…I still hear Handi at times like these!). The look is a bit different from most of the other cakes I’ve been producing, but it was perfect for Lou and Eddie’s wedding.

Time to transport everything (the part that always has me on-edge)! The ceremony and reception were held at Thibodo Park, which was absolutely gorgeous.

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The cake set-up:

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Cake and cupcake display - Talk Sweet to Me

Lou and Eddie’s friends Steve and Nicole are professional photographers (check out their website here), and took all of the photos for the wedding. They were kind enough to share some of them:

Lou wedding photo8-cake

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Time to eat some cake!

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This is my favorite photograph that Steve and Nicole took. The bride and groom both look so happy, and Louisa is completely adorable…what great smiles!

Lou wedding photo2

Signature - TalkSweetToMe.com

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