Post # 1
Okay…so we’re planning on doing a small cake for cutting, on top of a cupcake tower. I intend of having 3 flavors of cupcakes in the tower. The colors of the wedding are red white and black…so I’m going to do a white cake, a red velvet cake, and a chocolate cake…but I am looking for the filling and frosting combos…
Sooooooo…suggestions please? What are some of your favorite fillings and frostings to go with those cake flavors?
And as I’m planning on baking the cupcakes myself, or I should say with the members of my bridal party and my step-mom, I’d also love some tips and tricks on methods/recipes etc if you fave them 🙂
Post # 3
Red velvet or vanilla / strawberry are my favorites!
Post # 4
I think cream cheese frosting is pretty standard for red velvet. You could to a caramel icing for the chocolate (maybe go for the salted caramel thing or just caramel icing, no salt, with caramel drizzle). For the vanilla, I think something light and fruit based would be a good balance. Stawberry or a light lemon are always good. (I actually tried a lemon cupcake with blackberry frosting today. It was to die for!)
Post # 5
Nutella Buttercream! It’s sooooo delicious on chocolate cupcakes. Everytime I make nutella frosted cupcakes people go nuts for them.
- 1/2 C butter, room temperature
- 1 C Nutella
- 1 C powdered sugar, sifted
- 1-2 T milk
Beat butter until smooth. Add Nutella and beat together until thoroughly combined. Slowly add powdered sugar, mixing until combined. Add 1 tablespoon of milk. Add additional milk or powdered sugar as needed to reach desired consistency.
Post # 6
I would def reccomend cream cheese frosting for red velvet, buttercream for chocolate. I am not a big fruit person so I would say chocolate filling/frosting for vanilla but thats me 🙂
To fill, I usually just get pastry bags , fill with frosting/filling, and use a round tip. stuff the tip it in top or side of cupcake and squeeze the filling. You can also cut them in half, put in filling, and put back togther as a short cut ( I dont reccomend, but it would likely save tim
If you are DIY-ing i would also suggest skipping filling unless you will have a lot of help, might just add more work during a stressful time where as regular cupcakes are just as nice 🙂
Post # 7
@kariebee43: Thanks for the input 🙂 I was thinking about the cream cheese thing for the red velvet too…and that helps me mix the colors around about too…red cake with white fillling/frosting… now to think of a way to put some black frosting on the white cakes and red frosting on the chocolate cakes…
Post # 8
@LittleRedOwl: That sounds really good. I will have to try that on one of my test runs.
Post # 9
@Boxerlover24: I love the idea of being able to mix the colors like that…thanks! As for the help…I should have plenty…but I plan on doing some test runs of my own to see how things go…gonna check out some youtube tutorials so I can see it done. I have heard most people say to use a small “melonballer” to scope out a little hole and then fill and frost over…
We’re going to be doing the whole bake and freeze for a few days thing most likely…but I should have plenty of people on hand to help (6 Bridesmaid or Best Man, sister and Stepmom)…we can do all the frosting the day before and then take them to the venue in the AM.
Post # 10
I did lemon cake with raspberry swiss meringue buttercream and chocolate with chocolate ganache topped with white peppermint swiss meringue buttercream and a Junior Mint. Junior Mints were my favorite candy when I was younger so I wanted the whole cupcake to kind of look like one. Cream cheese frosting is pretty traditional for the red velvet and is always a classic in my book.
I would recommend just finding the website of a local cupcake store and look at what they do. They have some pretty awesome flavor combinations and it might give you some inspiration for combinations as well as decorating them.
Post # 11
A cheery almond mousse filling for the white cake would be fantastic (we had that for our wedding and received many many compliments on how great the cake was.)
Love your idea btw!
Post # 12
@Ms. Drgnfly: Chocolate goes so well with nut flavors – I love idea of the the Nutella frosting posted above, or if you want a light-colored icing on the chocolate cake, you could make hazelnut or almond-flavored filling or frosting. Maybe even with chopped nuts/caramel drizzle on top!
Post # 13
Some of the best icing I ever had was strawberry daiquiri icing – chop up strawberries, add rum and sugar and heat it until its syrupy, then take a standard buttercream recipe and flavour it with the strawberry rum syrup and finely grated lime zest. You could add some red food colouring and it would go nicely with the white cake. To make it extra special you can put some of the chopped strawberries in the bottom of the cupcake and spoon over some of the syrup before icing.
Post # 14
Can’t go wrong with ganache for chocolate – perhaps chocolate mint or chocolate raspberry if you wanted a twist? The latter is a good way of putting red on your black cupcakes. Or you can fill your chocolate cupcakes with marshmallow fluff! 😀
I love the almond idea for the white ones! Alternatively, what about coconut cream? It’d suit the colour and it’s delicious. A bakery that I love makes an amazing coconut cupcake by subsituting milk in the recipe with coconut milk.
Post # 15
- Wedding: October 2014 - Greenbrier Country Club
After cake tasting, strawberry really was a crowd pleaser.
Post # 16
@ChicFoodist: mmm…like the coconut cream idea…that sounds delicious. I’m glad my dress is already a little big…and that i have so many willing taste testers…this is gonna be tough! 🙂