The first weekend of October I had the pleasure of attending my brother's wedding. Chris and his bride Niccy planned a beautiful wedding up in the mountains and Niccy created almost every Autumn themed detail herself. They asked me to make their cupcakes and I was honored to be a part of their special day.
They were married outside in a field surrounded by mountains, the weather was a bit chilly but we all bundled up and it was so worth it. I might be biased since it's my brother and I love him and Niccy, but it was a fabulous, emotional, awesome wedding. I cried, laughed, cried, danced and ..... cried. Thank god for waterproof mascara.
Months before the wedding Niccy and I had gone over her vision for the wedding and the cupcakes. She was planning on a mossy table strewn with bright autumn leaves and cupcakes displayed on white plates atop birch stumps. She was a lady with a plan, a beautiful Autumn plan.
Picking the cupcake flavors was fairly simple: my family has a deep attachment to my Aunt Jackie's chocolate cake recipe with mocha rum icing so that was the first flavor. Niccy adores pumpkin and since it was going to be an Autumn wedding, pumpkin spice with cream cheese icing was the second. The third was intially vanilla, but was switched to lemon after the couple came over for a cupcake tasting. With the flavors established, all I had to do was make the leaf decorations.
I finished up 120 of them right on schedule, then suddenly realized I hadn't planned on making extra to use on the topper cake that the couple was going to slice. In fact, somehow the topper cake had been left out of my schedule entirely.. d'oh.
If you know my brother and Niccy, then you'd know right away that my brother was the one that picked out their awesome lego bride and groom. I filled the groom's cup with edible star glitter then attached a stream of glitter stars one by one in a swirl amongst the leaves to give the cake a little bit of sparkle.
The chocolate and lemon cupcakes were made in advance and frozen while the pumpkin spice cupcakes were baked the day before the wedding. I iced them all on the same day, topped each one with a leaf, a few gold stars, and a couple edible pearls then packaged them up for their ride to the mountains.
It was a huge sigh of relief once they were safely arranged in the mossy display that Niccy had set up. I had visions of dropped boxes of cupcakes, melted icing, squished topper cake. Horrors of horrors! I'm sure that my boyfriend and sister never tired of me saying "watch the cupcakes! Careful of the cupcakes! Don't put those in the sun!" People love hearing that sort of thing over and over.
But the whole day went down without a hitch. Married in the mountains, celebrated in a stunning lodge, and even surprised and delighted the guests with a beautiful dance routine as their first dance. The fact that Niccy not only got Chris to take dance lessons, but that he did so willingly and actually ended up being a good dancer is a testament to how great they are together. So congrats you two! I'd happily make those cupcakes for you both all over again.
Source details & Links (I know brides are always wanting to see where everybody bought everything from. Don't worry, I've got your back)
Cupcake Plates: Ikea, in the candle section of the market place
Fondant Cutter: Made by Wilton, bought at Micheals
Tree Stumps: The forest. Literally, they were cut down by one of the guests from their property.
Cupcake Papers: These bad boys baked like a dream, held their shape and colour perfectly in the oven.
Edible star glitter: Made by Wilton, bought at Micheals.
Edible Pearls: same as above
Ceremony Location: Tunnel Mountain, just outside of Banff Alberta