Bridal Luncheon Cake
Marcia, go to amazon.com and type in "cupcake tower stand." They have tons of different ones, starting at about $10. You could probably find one that would be small enough to set right on top of your heirlooom cake stand. You could "stick" the tower to the stand with royal icing.
Cupcake towers are so much fun. I ordered one for a holiday party a couple of years ago and it was a HUGE hit. The best thing about the cupcakes is that you can do all different flavors and frosting colors.
Off on a tangent, but recently on the pioneer woman website, she had someone come in and demonstrate how to make mini cupcakes on sticks. It was an easy boxed cake recipe, and the end result was so unbeliveably cute! Take a look--you might be able to incorporate the mini "cupcakes" into your cupcake tower theme. And, since they are candy coated, they'd travel well.
Scroll down past the baked chicken recipe--it's the next post (with lots of pictures!)
http://thepioneerwoman.com/cooking/
Cupcake towers are so much fun. I ordered one for a holiday party a couple of years ago and it was a HUGE hit. The best thing about the cupcakes is that you can do all different flavors and frosting colors.
Off on a tangent, but recently on the pioneer woman website, she had someone come in and demonstrate how to make mini cupcakes on sticks. It was an easy boxed cake recipe, and the end result was so unbeliveably cute! Take a look--you might be able to incorporate the mini "cupcakes" into your cupcake tower theme. And, since they are candy coated, they'd travel well.
Scroll down past the baked chicken recipe--it's the next post (with lots of pictures!)
http://thepioneerwoman.com/cooking/
It's like looking in your soup and finding a whole different alphabet.
Marcia,
I have done cupcakes from scratch and they NEVER get the rave reviews that .....are you ready for it.....box white cake mix get! The box white cake mix is super light and everytime I use that, everyone keeps going on and on about how good they are. So, I never do them from scratch anymore. I highly recommend any white cake mix. Very light, very delicious, very easy! And great suggestions about leaving the paper on (yes!), and using another cake pedestal to stack with yours to creat the tiers. With the charms and ribbons, I think it would be beautiful.
For visuals, just Google "cupcake tiers" and you'll get tons of great ideas. I like your idea about decorating with flowers. You could decorate each cupcake with flowers on top or even decorate your plates/tiers with the flowers and put the cupcakes on them after.
Dang it, y'all...now I keep thinking about cupcakes.
I have done cupcakes from scratch and they NEVER get the rave reviews that .....are you ready for it.....box white cake mix get! The box white cake mix is super light and everytime I use that, everyone keeps going on and on about how good they are. So, I never do them from scratch anymore. I highly recommend any white cake mix. Very light, very delicious, very easy! And great suggestions about leaving the paper on (yes!), and using another cake pedestal to stack with yours to creat the tiers. With the charms and ribbons, I think it would be beautiful.
For visuals, just Google "cupcake tiers" and you'll get tons of great ideas. I like your idea about decorating with flowers. You could decorate each cupcake with flowers on top or even decorate your plates/tiers with the flowers and put the cupcakes on them after.
Dang it, y'all...now I keep thinking about cupcakes.
- Marcia (Mrs. Pete)
- Posts: 1576
- Joined: Mon Aug 07, 2006 9:40 pm
- Location: Madison Area, Wisconsin
I have ordered a cupcake tower stand from Target. It should fit nicely on my crystal platter. I'm going to start practicing with various recipes; probably going with a boxed mix (Vicki is dead on with that idea) but I'll make some attempts with the various frostings/decorations from the site Liamsaunt posted. I'll let you know how it goes.
Thank you all, so, so much for your help here. You have saved me hours of time!
Oh, anyone know of any edible flowers? If I use flowers on these, it would be a nice touch if they were edible.
THANK YOU!!!!!!
Thank you all, so, so much for your help here. You have saved me hours of time!
Oh, anyone know of any edible flowers? If I use flowers on these, it would be a nice touch if they were edible.
THANK YOU!!!!!!
Marcia (Mrs. Pete)
Missing St. John. As always.
Missing St. John. As always.
Nasturtiums are edible:
http://www.herbalgardens.com/archives/a ... tiums.html
For Nasturtium recipes check out this website:"Nasturtiums are one of my favorite flowers because of their ease, versatility and flavor, and of course their beauty. These little wonders require very little attention to thrive in your garden. Just give them some soil, water and room to grow and they'll be happy campers. Both nasturtium flowers and leaves are edible as long as you don't use pesticides. They give a peppery punch similar to watercress in salads and pasta dishes, and the flowers add a hit of color and flavor. Nasturtium seeds are edible as well when they are young and green and have been likened to capers when pickled. They even offer their fare share of Vitamin C."
http://www.herbalgardens.com/archives/a ... tiums.html
Nasturtiums, pansies, and violets are all edible and tasty. Some roses are too, but I don't like the taste of roses. They key is to get the flowers from a source that does not use pesticide. Sometimes whole foods sells edible flowers. I know I have bought edible orchids there.
Or, if you have time, you could grow them yourself. Pansies and violets don't take very long to come up. When I got engaged my Mom planted a bed of pansies and violets to use at my shower. She used them in all different ways--some were frozen in blocks of ice to decorate the punch bowls, some were dried and sugared for accents on the desserts, and others were just used fresh for decoration. It was very pretty (and cheap!).
Or, if you have time, you could grow them yourself. Pansies and violets don't take very long to come up. When I got engaged my Mom planted a bed of pansies and violets to use at my shower. She used them in all different ways--some were frozen in blocks of ice to decorate the punch bowls, some were dried and sugared for accents on the desserts, and others were just used fresh for decoration. It was very pretty (and cheap!).
It's like looking in your soup and finding a whole different alphabet.
Even with the boxed mix, can I suggest making your own icing? It's super easy-- if I can do it anyone can.
Here's a recipe from Magnolia Bakery:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
I just had a Magnolia cupcake about 4 days ago and I can still taste that little piece of heaven.
Here's a recipe from Magnolia Bakery:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
I just had a Magnolia cupcake about 4 days ago and I can still taste that little piece of heaven.

ok so Charlie goes and gets the car washed the other day and he buys a Yankee candle scent thingy for the car. He buys vanilla cupcake. And you know how you are supposed to only expose a little bit at a time - well no he unwraps the WHOLE thing and just riding in the car can satisfy your sweet tooth. just drove home from my office and now I read this and ALL I want is a cupcake!!!!!!!!!!!!!!!!!!!!!!!!!
I came soooo close to buying some! There is a store on my walk to the train called Sweet--all they sell is cupcakes. They are really cute (and expensive--I think they are $4 each or something). I usually don't have a sweet tooth but I was tempted last night! If the line had not been so long I probably would have bought one.
I'm taking a different route to the train this evening.
I'm taking a different route to the train this evening.
It's like looking in your soup and finding a whole different alphabet.
- StJohnRuth
- Posts: 1989
- Joined: Mon Aug 07, 2006 8:42 pm
- Location: St. John, VI