A Peony and Some Vivacious Frosting Colors

Last week, I delivered a cutting cake and four dozen cupcakes for a wedding scheduled to take place yesterday (Saturday). The couple was getting married 90 mins' drive from Eugene, so we arranged for the bride's mother to babysit the cake and cupcakes the night before they all headed out of town for the wedding.  Congratulations, Marie and Johnny!

The cutting cake was a 7-inch round with pearl trim, topped with a handmade sugar peony and its foliage. I realized while making the peony that I really want to get more serious about developing my skills in making sugar flowers. I adore this art form and am very happy to sit at my workstation and form petals by hand for hours. The flavors were vanilla sponge with organic raspberry preserves and cream-cheese filling, with a covering of white-chocolate fondant.

Nineteen of the cupcakes were Lemon Blackberry (vanilla sponge with a blackberry filling piped into the cupcake, frosted with lemon-zest Italian meringue buttercream) -- the frosting for those was tinted "pale pinkish maroon" (a description the bride and I came up with for the color she'd chosen).  Another nineteen of the cupcakes were Vanilla Raspberry (vanilla sponge, raspberry filling, cream cheese frosting); this time the frosting was tinted "pale reddish fuschia" (which comes close to a reasonable description of the color).  The final ten cupcakes were white cakes with vanilla frosting, wrapped in black laser-cut wrappers. They were for the groom, and were going to be topped with little skulls at the venue. <grin>  The "girly" cupcakes were to be topped with gumpaste blossoms that I made with a silicone mold, and finished off with a pearl center (photo below).

All the Lemon Blackberry cupcakes boxed and ready to go:

Vanilla Raspberry cupcakes and White cupcakes ready to go:

Gumpaste cupcake blossoms: