My cousin called me a few days before her wedding reception in a bit of a pickle. She needed a cake for her wedding, but it was too late to order one. Knowing how stressed out she was, I offered to help. However, there was no way I would be able to bake and nicely decorate a wedding cake within 24 hours. So what’s the next best solution? Cupcakes with roses on top!
I baked 88 chocolate cupcakes, and to the bride’s credit- she and her friends baked another 48 cupcakes.
We frosted them in vanilla buttercream using Wilton Tip #2D and disposable decorating bags. A trick I learned to keep the cupcakes intact for transporting was to drop the cupcakes into the carrier first and then to frost. To do the top tier, I piped big rosettes using Wilton Tip #1M. The stand was not stable enough for the top tier and suffered a few casualties, but it still came together pretty nicely.
Valuable Tip: Frost the cupcakes after dropping them in the carrier!
It’s a little smushed from having to take it off the top tier, but overall it survived.
Cupcake Tower: Imaging the blue cake was where the lone white cupcake is on the top tier.
A Crafty Mom 
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