I am not going to lie, but the cupcake and I have a somewhat difficult relationship. It starts with the fussy way of eating it. If the cupcake is served on a plate with a fork I am good to go. But what are you supposed to do when the cupcake is handed to you in it’s little wrapper and nothing else? Do you peel the wrapper and then try to take a bite, knowing full well that the frosting will stick to your nose, or do you lick it and then eat the cake? Although the later version is, admittedly adorable on a three year old, less so on a grown woman…..
Now, once I am on the other side of the cupcake process and create them there are a few advantages. Number 1; they only need to bake 22 minutes. Yep, 48 cupcakes in 22 minutes. Amazing, right? Number 2; frosting them is super easy and last but not least there are structural components that I never ever need to worry about. A cupcake is just a cupcake after all.
But, making cupcake toppers can be fussy. At least for me. They are very small, very detailed and most of the time they need to look alike. So unless they are accompanied by a cake, or have a totally awesome theme that I can’t resist, or they are for a wonderful cause I tend to say no. Queue; the Bainbridge Island Marching Band!
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