Now you know the inspiration for the designs, and the flavour it's time for the photos :-)
Fondant day was first! I wanted to get the cupcake decorations made and ready so that on baking day they would have hardened up, meaning they (hopefully) wouldn't go soft once they were placed on the buttercream. (*It worked!*) ... and it also meant that they were made and done ahead of time, giving me the afternoon before the party to really work on getting them baked and decorated already knowing what would be placed on top ... all I had to decide was the colour combinations.
Here are my supplies for fondant day! I was excited to use my new Wilton fabric silicone mould which included great button shapes. I coloured the fondant with a variety of colours, some bright, some more muted, generally going for blues, teals, browns, purples and pinks trying to match the vintagey-feel. I also used my heart punch for some little love accents which I used on a few of the cupcakes.
I really LOVE working with fondant, creating new shapes, colours and generally just playing around with it all :-)
And for the other design I had been busy working during the week before to create the tags to go on top of the pretty in pink pearl cupcake.
I used the 'Love Letter TW' - typewriter font and printed out various text on pink card stock that I would use to cut out with my tag cutter! I chose to use 'I do', 'bride-to-be', 'love' and 'l&r' (the bride and groom's initials). I also cut out brown paper tags in the same size that I would back the pink ones with.
I used a toothpick in the middle, and glued the two together. I also then used stick on pearls to decorate the tags. I had edible pearls for the cakes so thought this would match well.
52 cupcakes were baked, and I had bought 2 huge cupcake boxes from the amazing Golda's Kitchen which would fit 48 (so I guess that left over a few for the boys happily watching football until clean up time :-P).
I used almost the same recipe as last time I baked these cupcakes and so you can find the step-by-step picture tutorial there, but I've also included the recipe at the end of this post - it is so delicious, hope you get to try it!
I used a 1A large open decorating tip for the button cupcakes which I decorated first. I wanted to make sure the colour combinations were working and they would sit well on the buttercream before the evening got too late! I chose to use three buttons on each in complementing colours. Here they are - feeling happy at least half of the cupcakes had worked out and looked good!
Until the morning... photo shoot time ♥
1/2 cup unsalted buter
1 cup sugar
1 1/2 cup flour
2 1/4 baking powder
1/2 tsp salt
1/2 cup whole milk
3 tbsp loose Earl Grey tea
1. Preheat oven to 350°F and line cupcake tray with cupcake cases.
2. Grind the loose leaf tea (using coffee grinder, food processor or by hand) until it is in smaller pieces, but not quite a powder.
3. In a small saucepan heat the milk and 1 tbsp of the ground tea - warm slightly.
4. Remove the saucepan from the heat before it simmers and let it cool, allowing the tea to steep.
5. While the milk cools, cream the butter and sugar together in a mixer until it is light and fluffy.
6. Add the eggs one at a time, mixing well between each one.
7. In a bowl, mix together the flour, baking powder, salt and rest of the tea.
8. Add half of the dry mixture to the batter and stir until combined.
9. Strain the milk from the saucepan (leaving the loose steeped tea) and add to the mixture.
10. Add the remaining dry mixture and mix until all combined.
11. Divide the batter between the cupcake cases - I found that using a small OXO cookie scoop it took 3 scoops to make a perfect size of cupcake, just to a similar height as the edge of the cupcake liner.
12. Bake for 20 minutes (until light and springy to the touch, and when a cake tester comes out clean).
13. Leave to cool completely before frosting/decorating.
For the buttercream frosting, with enough to pipe at least 16-24 depending on the type of piping (and the rest will always keep a little while in the fridge if there are leftovers... just another excuse to bake more cupcakes!!)
18oz icing sugar
12oz unsalted butter
1 tsp lemon extract
2 tbsp whole milk
1. Beat sugar with the mixer until it is a little soft.
2. Add icing sugar, extract and milk.
3. Beat together until combined, soft and creamy.
4. Pipe with a tip of your choice and decorate as desired!