We finally got back in the kitchen last week and we wasted no time cooking up an absolute storm. We had lost time to make up for!
On the agenda for a wedding dessert buffet…
* Mini Vanilla Cupcakes with Pink Buttercream * Mini Vanilla Cupcakes with Purple Buttercream * Mini Vanilla Cupcakes with Mini Eggs * Pink Swirl Meringues * Purple Swirl Meringues
It’s always so satisfying to take cupcakes out of the oven and them be so level. Our secret to this is measuring the mixture in exactly and doing a test batch with varying amounts of batter in. Of course, once you’ve found that magic number you just need to remember it for next time. Our mini vanilla cupcakes take 10g of batter each.
We whipped up a huge batch of vanilla buttercream, then divided it up for colouring. Mini cupcakes three ways…
Each cupcake was a mini swirl of buttercream, topped with edible glitter, mimosa and Cadbury Mini Eggs. Yum!
Next on the list of bakes were the mini meringues. Theres something immensely satisfying about making them. We love watching how eggs and sugar completely transform from their raw form into something truly decadent.
They were boxed up, branded and delivered to Pitt Hall Barn along with a crate of Vintage Glass Cake Stands, ready for their wedding debut.
We’ll hopefully get some nice photos of them in situ to share with you soon, so keep an eye on our Instagram.
With all that cake baked and delivered, we certainly earned our chocolate on Sunday. Hope you all had a lovely long weekend and made the most of the sunshine whilst it was out!
Lots of Love
Martha’s Tea Party x