Last Friday, I had my first paid cupcake gig. My stepdad’s sister had asked if I would be interested in making cupcakes for her wedding. She wanted 10 dozen and while I have never made that many before, I was up for a challenge and agreed. I also roped my mom into helping. The plan was to make ~30 cupcakes in 4 different flavors:
peanut butter cup
salted caramel pretzel
We started around noon and finished around 6, it could have probably gone a little faster but I think we made pretty good time!
The peanut butter cup/salted caramel are tried and true recipes but I was kind of winging it with both the lemon and vanilla. I wasn’t thrilled with the vanilla cake, it was really dense. At one point I told my mom, “I really want to try one of these vanilla ones to make sure they are okay, but at the same time, I really don’t want to have to remake them.” My mom told me I had to try one, we couldn’t send bad cupcakes. So I tried one and thankfully it tasted good, it was just a denser cake, sort of almost poundcake like.
The icings were all amazing, they were buttercreams (peanut butter, salted caramel, vanilla) and the lemon was a lemon cream cheese. I had always sworn that I hated buttercream but I guess I just hate bad buttercream.
Donna (aunt) had asked for a big cupcake to cut, so I borrowed my MIL’s big Wilton cupcake pans but the biggest one would have been way too big to transport. My mom is a genius and decided we could just make one ourselves.
My mom shaped and iced the cake and then it was my turn to make the “paper.” I used my jumbo star tip and I think it turned out pretty well!
We tried to swirl the icing like a real cupcake but this whipped icing was a bit too loose and wouldn’t cooperate.
This does not look like 120 cupcakes/6 hours of work.
The salted caramel were decorated with crushed pretzels and caramel, obviously.
The peanut butter cup got a mini peanut butter cup.
I bought blue sugar pearls for the vanilla/lemon, but they would not stick to the frosting. Every blue pearl you see was hand placed. On 3 dozen cupcakes.
Since we didn’t want to do that for the lemon as well (Although it probably would have stuck better to the cream cheese), my mom came up with a wonderful idea and made a sugar/lemon zest mixture that we sprinkled on the lemon cupcakes. It smelled so amazing.
While I have no real desire to make this a side business or anything (hi, no time, I had to take a day off of work to do this) I have already agreed to do another wedding next March. It was nice to hang out with my mom also, but since I couldn’t attend the wedding (I had class) I felt like I was giving up my children since I couldn’t be there to see how they went over. I’ve heard that everyone loved them though, so that is all that matters.
At a few different points during the process I thought “I should make my own wedding cupcakes!” but I’m pretty sure Keith would refuse to marry me if I put that much stress on myself the day before our wedding.