There was a lot of love in the details for these wedding reception cupcakes, with the theme of roses and pearls, with colors of cream, black and gold.
I made each cupcake flavor stand out with it’s own decor. The menu included Lemonade, Classic Chocolate, Red Velvet, Strawberry, Vanilla Velvet and Perfectly Pineapple – all crowd pleasers, with a good selection for a group of 100 or more.
The wedding cake was the smallest two-tiered version I make, a 4″ and a 6″, perfect for the cake cutting ceremony, and for the tradition of saving the top for the first anniversary.
I set the cupcakes using black and white plating, on black table cloths and a touch of tulle at the center. I was given small rose arrangements and pearls to place on either side of the cake. I loved the gold frames used to label the cupcake menu and how the details on the cupcakes brought the theme together.