I got into the wedding business last year and learning and experimenting with new designs and recipes are an ongoing project. The first thing I ask the bride after the event date is whether the wedding is outdoor or indoor. Outdoor weddings are beautiful, but unfortunately you are at the mercy of the weather. In Richmond, the weather is very erratic , it could be already 90F and extremely humid in May and this limits the frosting possibilities for your cupcake. Fortunately, my buttercream had withstood 95F and a very humid June but there are other options albeit not very tasty ones.
Fondant, whether homemade or not, can never taste as good as buttercream, whipped cream or cream cheese frosting, but one thing it’s got going for it is the possibilities it offers up as a lovely canvas and its ability to stay pretty while everyone else is sweating buckets.
Some people hate frosting (like my darling “Hungry” hubby) so domed-cuppies with half-inch buttercream and flat-topped ones with just enough frosting (or even strained apricot jam) to attach the fondant are options.
Sometimes I get carried away with er…the decorations.
Sometimes, one can just forget the bling and go for scrumptious triple-threat chocolate goodness – chocolate cupcakes, filled with chocolate pastry cream and glazed with bittersweet chocolate ganache.
I’ll be busy this week. Broad Appetit is June 6 and I’ve got some prep and baking to do. Wish me luck!