Wedding Cupcakes

This past weekend my mission was to make 10 dozen cupcakes plus an 8" layered cake for my friend's sister's wedding. I NEVER had to make more than 3 dozen cupcakes at time so this was a new task. First I set everything out (the night before) so I wouldnt have to stop & search in the middle of my bake-a-thon. I did measure out all the sugar & flour a few days ahead... so all i had to do was add oil/butter & eggs. Early in the morning, I took out the milk, butter & eggs to bring them to room temperature.

Flavors for the day:
- Red Velvet with Light Pink Cream Cheese Frosting
- Vanilla with Hot Pink Vanilla Buttercream



Here's the vanilla waiting for its turn into the oven.



6 dozen & counting...



10+ dozen cooling...



Vanilla Cupcakes w/Hot Pink Vanilla Buttercream





Red Velvet w/Light Pink Cream Cheese Frosting





Cupcakes wrapped & boxed...



8" 2-layer Red Velvet with Cream Cheese Frosting



The task of frosting the cake was actually completed by the hubs. After 6 hours of baking & frosting cupcakes I was hella tired. Initially, I slapped on all the frosting, making it as smooth as I thought possible. Hubs took one look at it and shook his head. "No, no, no! You canNOT bring that to the wedding!" He said he could do a MUCH better job at it. I handed him a tub of frosting & a spatula and left. Ten minutes later..... VOILA! He asked, "Did you take a before photo? Cause if you did, you must post it up!" Unfortunately, I did not.... was too tired.

On display...



Layer cake adorned with a large peony.