TWD will return next month - when travelling and moving are really done.

Until then... an update on part of what has been keeping me busy.
One of my dear friends got married on Friday, and I made the cupcakes for her wedding! What an incredible honor!
It was a perfectly beautiful ceremony and reception overlooking the mountains. I can't imagine a more perfect setting, or a wedding more perfectly suited to the bride! She looked beautiful, and we all had a great time!

The cupcakes were 2 dozen lemon with raspberry filling (Dorie's Celebration Cake). Since I couldn't exactly layer them the way you would a cake, I injected the jam filling instead.;
2 dozen chocolate almond (modified Dorie Chocolate cake), with a dark chocolate buttercream icing (modified from Martha's dark chocolate buttercream); and
carrot cake with cream cheese icing (Dorie's Bill's Big Carrot Cake).

Those are little blue fondant birds to tie the cupcakes in with the small 2-tier real cake with which they were served. I ordered the custom fondant-cutter on etsy, and it was absolutely perfect!

The cupcakes turned out to be much easier than I was afraid they might be. It was actually kinda fun.

TWD rewind: Big Bill's Carrot (Cup) Cake

OK. I'm posting the right recipe on the wrong day and the wrong recipe on the right day this week. I swear I'll be better starting next week. I swear! As for this week, TWD will be on Wednesday, and this old TWD recipe will be today. Got it? Good!

I made Big Bill's carrot cake,in cupcakes. I plan to make these for a friend's wedding, and this was the test run. They are the best thing I've ever made. I'm in love. And I really want to eat all of them myself! I just need to figure out how to make the cream cheese icing more stiff so that it will stand up and be pretty for the wedding day.

And yes, they oozed. But the ones in regular cupcake wrappers weren't nearly as bad, and it gave me a good excuse to eat all the bits that overflowed. Yumm!!!