Page 421 - Cupcakes

Buttercream frosting of your choice

24 cupcakes of your choice baked in gold foil liners
Gold, silver, and pink dragées
3 glass cake stands, 8, 10, and 12 inches in size (see “the Cupcake Doctor
says”)

Lace ribbon or paper doilies to fit the rounds of the stand
Small footed compote dish to hold top cupcake

Unsprayed flowers, such as perfect roses and orchids, and other greenery, for
decoration

1. Place a heaping tablespoon of frosting on each cupcake and spread it out
smoothly with a short metal spatula or a spoon, taking care to cover the tops
completely. Decorate the frosting with the dragées, spacing them in an attractive
pattern, and set the cupcakes aside.

2. Line each cake stand with lace ribbon or a paper doily. Stack the stands on top
of each other to form a tiered stand.

3. Space 10 cupcakes attractively around the bottom tier, 8 cupcakes around the
middle tier, and 5 cupcakes around the top tier. Line the compote dish with some

of the ribbon or a doily trimmed to fit neatly and nestle 1 cupcake in it. Place the
compote dish and cupcake in the center of the top tier.

4. Decorate the top cupcake with small roses or one large beautiful rose, then
intersperse roses, other small flowers, and greenery around the remaining
cupcakes as desired. Remind guests to remove the dragées before eating the
cupcakes.

A cupcake wedding cake needs to be assembled on site and served as soon as
possible.