I have been trying to make some progress on the wedding cake and cupcakes a little bit at a time - Saturday I baked off 120 of the 150 cupcakes and they are currently filling up our freezer! I still have 30 to go (plus a few more I promised to friends). Saturday I will get them out in the morning and ice them and they will be thawed by the time of the reception! Right now we are looking for little lavender stems to place on the cupcakes, but as lavender is out of season, it is proving difficult. Any pointers?
Adam picked up a cross-cut wood plaque from Michael's and built a little cake stand, inspired by OnceWed's absolutely stunning DIY cake stand - I am going to have to wait and post pictures later because I don't want to spoil the finished product (for me OR for Erin!).
As for the wedding cake, it is going to be 2-tiered and each tier will have 3 layers. I have finished baking all 3 layers of the top tier, an 8" round, and today I will bake off the 3 layers for the 10" round. I am using an amazing recipe I found on-line from "Lavender Farm." Honestly I just googled "Vanilla Lavender Cake" and looked through all the recipes I saw and picked the best one. I also googled "Lavender cupcakes" because lavender cupcakes are much more common so there are better recipes - my recipe for the cake stuck to the Lavender Farm recipe, simply to make quantity easy because it was made specifically for an 8" round. I did add in vanilla to the cupcakes which the cupcake recipe did not call for (the cake recipe did) and unlike the cake recipe, I ended up grinding the lavender florets in my blender and then added in the 3/4 c sugar and blended it with the sugar. I think it disperses the lavender really nicely because it gets blended in several times when adding it at the beginning with the sugar and butter. The recipe called for folding in the lavender with the flour - not my style.
Today: finish baking off cupcakes and cake layers.
Tomorrow: DECORATE THE WEDDING CAKE!
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