Earlier this summer I had the pleasure of working with a lovely bride, Laura Ogard, and her equally lovely parents. Her style and my style were so compatible, so it was a snap to pull off a cupcake buffet for her wedding that was exactly like she pictured. Caleb Chancey, a great photographer and all-around good guy, did a beautiful job of capturing this wedding and was so sweet to let me use some of his photos for my blog. (Thanks CC!) And thank you so much to the Ogards for letting me part of this big day!
I can’t get enough of the vintage plant stand that they borrowed from a family friend. It took all my restraint to not take it with me! And the beautiful horse stables the reception was held in couldn’t be beat.
I love a bride who appreciates balancing traditional wedding cake flavors with fun flavors. In addition to classic vanilla and chocolate-chocolate, Laura also chose mint chocolate, strawberry, red velvet, s’mores, and caramel.
I liked most of our wedding pictures, but, I hated that our photog failed to capture all the cute and spontaneous moments of the day. My husband and I are cute and spontaneous, and that did not come across in our pictures. I’ve been married 2 1/2 years, and ya know what? I decided that our wedding portraits should have another go. Eric Chapman, our good friend and amazing photographer, graciously gave us a couple hours of his time on Sunday to re-capture these moments. These are the only two I’ve seen, and no doubt there will be more on the way that I will just simply have to share!
Made these for my supper club last night. A hit! Erin, Cara, Tris, Ruth, Liza, Tiff, and Brandar….love all you ladies!
3 egg whites
3 tbs granulated sugar
1 3/4 cups powdered sugar
1 cup almonds
1/8 tsp nutmeg
1/8 tsp allspice
1/2 tsp cinnamon
1 1/2 cups Swiss meringue buttercream
1/4 cup chocolate ganache (chocolate chips, heavy cream, dash of vanilla extract melted over a double boiler)
3 tbs heavy cream
1/4 tsp instant coffee granules
Zap eggwhites in the microwave for about 20 seconds. (This mimics the aging process of the egg whites. You’re supposed to leave them out on your countertop for 48 hours, but personally I don’t have the forthought to do such a thing.) With the whisk attachment, whisk the egg whites to a foam, then slowly add the granulated sugar until your meringue is nice and glossy. In the meantime, pulse the almonds in your food processor till they are finely ground. Add in the powdered sugar and spices and pulse until combined. Fold the powdered sugar/almond mixture into the meringue until just combined, which shouldn’t be more than 40 or 50 strokes.
Now the (kinda) tricky part: Let the “batter” hang out in the mixing bowl for about 15 minutes. This will stabilize it a little bit so it won’t run too much when you pipe your perfect little meringue circles. Fill a piping bag fitted with a medium-sized round tip. (I used a Wilton #12.) Pipe 3/4-inch circles onto parchment paper; they will spread out a little bit more. Important: let them stand on the baking sheet for at least 30 minutes so they can set up. If you immediately put them in the oven, they won’t get that cute textured side we all love so much. Go ahead and preheat the oven to 280F. Pop those suckas in and bake for 20 minutes. Let them cool for a few minutes; if you have trouble getting them off the parchment, add a little bit of cold water under the parchment and they should pop right off.
Now just fill ‘em up with that delectable mocha filling and enjoy!
This couldn’t be easier. Take about a cup and a half of the swiss meringue buttercream and combine it with the ganache. Zap the heavy cream in the mic for about 15 seconds and dissolve the instant coffee granules in it. Add that into the buttercream, and you’re in business.
Now wasn’t that fun?
Kamin got hitched! Her wedding was the most beautiful ever. You might remember this post from a few weeks back; here’s a photo of the hairpiece I made for Kamin to wear during her reception. She wore it like a princess!
Congratulations to this wonderful couple! Love you both! To see more of Kamin and Corey’s photos by the amazing Jessica Messer, click here!