Wedding cupcakes a popular alternative
Quick Summary
Cupcakes, once a novelty at weddings, are now commonplace and a popular alternative to traditional wedding cakes.
The pink cupcakes from Crumbs Bake Shop in Huntington are made of vanilla cake, with pink buttercream frosting and white buttercream roses on top, edged in pink sprinkles. The white cupcakes are made of vanilla cake, with white fondant and white buttercream roses on top, edged in pearl nonpareils. The cake, fillings, frosting and decorations can be custom-ordered.
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Let your wedding guests eat cake - cupcakes, that is.
These miniature desserts, once a novelty at weddings, are now commonplace and a popular alternative to traditional wedding cakes, says Amy Brady of Cupcake Gourmet in Huntington. They also make delightful favors.
Cupcakes can be served on a platter or displayed on several cake tiers in a soaring cupcake tower. They come in different sizes, bite-size, standard and jumbo, scrumptious flavors, and with assorted fillings, frostings and decorations.
Couples can customize the designs, flavors and colors to coordinate with their wedding theme. Janet Ben-Ami, creative designer for Dortoni and La Bonne Boulangerie bakeries, says some brides go for big and bold designs. One bride's cupcakes were iced in ivory butter cream, edged with gold pearls and each featured a single large sunset orange lotus flower.
In some cases, cupcakes can be cheaper than a traditional cake. And they create less waste because guests can take the treats home as favors, says Lisa Basini of Baking Coach in Smithtown.
But is a dessert so strongly associated with childhood birthday parties too informal for a wedding? Not at all, say Long Island bakers, who decorate their cupcakes with the same finesse they use on their wedding cakes. And couples don't have to worry about giving up the tradition of cake-cutting. The top tier of a cupcake tower can be served as a cake, so the time-revered ceremony of cutting the cake is not lost.
Let the party begin.
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