Cupcake Wedding Cakes- The Newest Trend in Wedding Cakes
August 5th, 2009 | 
Author: Cupcake wedding cakes are the latest kind of cakes for weddings and other important events. These cupcake style cakes have also become more widespread in just a short time. Furthermore, with their simplicity and uniqueness, it will not be a surprise if the common towering wedding cakes will become less preferred especially by the budget conscious people.
Here are a few other reasons as to why cupcake wedding cakes are gaining popularity and why so many people like and prefer them over the traditional big cakes.
1. They are attractive
These delightful small cakes are just so nice-looking once decorated and you have so many options for its designs and embellishments. For instance, you can add fresh fruits like strawberries on top, butter cream whirls, colorful sprinkles, or miniature flowers. These are only a few ideas, you can be creative and add whatever will look good on the cupcake.
2. Unlimited color
Since your choices for the cupcake’s design and toppings are almost unlimited, it will be very easy to match these small cakes with your chosen color motif. You can go for pastel colors, bright and strong colors, or just the plain but elegant white. Whatsoever color motif you may have, there will definitely be a cupcake topping that can go with it.
3. The cupcake flavor
Because cupcake wedding can be made, serve, and packed individually, it is possible to have more than one flavor, in fact, you can choose as many flavors as you like. There’s no limit with cupcake wedding , you can prefer to just stick to one flavor or opt for two or more flavors, the choice is really yours. Some popular wedding cupcakes flavors include chocolate, cinnamon, banana, vanilla, lemon, carrot, and a lot more.
4. Flexibility
As the cupcake wedding cakes are small and made for individual consumption, transporting them is not a problem. Serving and arranging them on the cake table is also very easy. Plus, your guests can choose from an array of flavors that they like.
5. Size
Contrary to what you may think, cupcakes have sizes too. They are not just the tiny cakes, they can also be ordered bigger than the regular cupcakes. Actually, there are two sizes from which you can choose: one is the small regular cupcakes and the bigger size which can be as big as a muffin. Best of all, you can even choose to mix both sizes.
6. The price
Opting for the cupcake wedding is an economical alternative for the big wedding cakes. In this case, if you have a limited budget, these cakes are the perfect choice for you. They are elegant but are easy on the pocket.
Lastly, one more decision that you have to make is how you want to present your exquisite small cupcakes. Commonly, when use at weddings, these cupcakes are arranged in a multi-tiered stand. Often, it is 3-tiered. This arrangement will let you to picture it as the traditional big tiered wedding cakes. And through this kind of display, the cupcakes will exude real beauty that will add elegance and stylishness to your wedding.
Posted in Cupcake Wedding Cakes
Hiring the right wedding planner will make your special day even better! Everything will be taken care of according as to how you would do it yourself. Seriously consider spending a little more money for a more satisfying result.
Let the debate commence!
Here is a link to an article about questions to ask you cake maker/baker http://www.articlesbase.com/cooking-tips-articles/getting-wedding-cake-quotes-1977614.html
When it comes to planning an event, we take our time and come up with a plan of action first.
I think they need to do everything possible to stimulate this area for growth and keep small businesses moving along. They are the life blood of our community.
I think the flexibility factor is what makes them the most attractive to brides-to-be. It means there is no cake-cutting charge from the reception venue or even the bakery. Plus, they are great size for kids! Great article!
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In wedding of course you need to have a better plan in advance. If we plan well, no doubt, the wedding would be more memorable.
DING DONG! It’s Jimmy John’s. Let us cater your next wedding.
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I bought this book on the basis of the reviews –wanted to get at the scaled recipes– and am so very glad I did. It was a really valuable resource for me. The basic yellow and chocolate cake recipes are wonderful — the chocolate cake in particular is a delicious standout, with a very moist crumb. The yellow cake is not actually that yellow for those of you concerned about color; I’d say it’s ivory.
I used Swiss Meringue Buttercream (recipe found elsewhere) which worked beautifully and eliminated the stress of boiling sugar, which would have been too overwhelming for me. I used the book’s proportions to cut the buttercream with passionfruit curd (for bride’s cake) and Valrhona Noisette, though — and both frosting turned out beautifully.
Giving this four stars instead of five because I think the book leads first-time bakers astray in a few areas. First, the “hot spatula” technique should be called out in very big, bold font — it’s really the only thing that is going to give a perfectly smooth finish on the “finish coat” of the cake. And, as an amateur you can’t underestimate the amount of time you’ll spend dipping that spatula into hot water, wiping it and running it over the frosting — but it works like a charm! Second, she recommends transporting the cake already stacked. Holy recipe for stress and disaster! To do this you need to drive a pointed dowel through the entire cake — I honestly can’t imagine anything more terrifying after you’ve spent so much time (and money) creating this masterpiece. If you’re doing a simple flat coat with floral embellishment, save yourself some stress and transport the “finish coat” layers to the wedding site, stack them there and then apply the final decoration. Third, don’t be afraid to leave your cake out of the refrigerator longer than she says in the book. If you refrigerate it and only have it at room temp for an hour or two before serving time, the larger layers will still be cool and with a Swiss or Italian Buttercream, you’ll have a mouthful of cold butter which is not so great. The cake and frosting need to be 100% at room temp to release their deliciousness!
Quantities of moistening syrup recipes are, as other reviewers mentioned, waaaaay too much syrup for your cake. BTW use a spray bottle instead of a brush if you’re doing this step.