I decided on cupcakes since it's so much easier - no cutting involved, everything is in a perfect portion. My mom had a recipe for carrot cake that she gave to me - it used a LOT of carrots, which was perfect, since I had plenty to work with from an extra large crop in my garden last fall (and it's a good thing that carrots last a long time in the fridge!). I did a test run first, on St. Patrick's Day, and dropped off a little box with four cupcakes, since her birthday had been the week before. She loved them. She was actually a bit disappointed that I hadn't brought over more, since she only got to have one. When she went to work there was one left and when she got back home, there was an empty box in the fridge with just a small smear of icing and a few cake crumbs inside. Well - I just had to make up for that. I made three dozen cupcakes, and there were plenty left over for the bride-to-be.
Here they are, all ready to go. Same carrot cake and cream cheese frosting, this time decorated with royal icing apple blossoms in bright pink and orange, to match her wedding colors. So pretty.
Thanks for asking me to make the cupcakes Dana, and I wish you and Ken a lifetime of happiness.
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