Bake 60 cupcakes for K's wedding. And decorate 300 of them.

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failjolesfail

failjolesfailPink Lady Cake

I borrowed the Pink Lady Cake from SmittenKitchen (http://smittenkitchen.com/2008/10/pink-lady-cake/ ) for a colleague’s last day, tomorrow. Topped with Swiss Buttercream. Froze 4 (unfrosted) for K to taste when she’s in town in a few weeks.

It’s not necessarily my kind of cake, but I think it’s something that should be at a wedding. It’s wedding cake cake…white cake with just a hint of strawberry (I do want to double the strawberry content when I make it next) and a delicate buttercream frosting. I’ll add some food coloring so the frosting is a pastel shade of pink and pipe smooth swirls or twisted stars across the top.

The recipe is light and fluffy, and makes about 40 cupcakes…gives me several to muck up on. They definitely need to be in paper liners…I don’t have enough muffin pans to wash between batches in the oven. And though I hate to admit it, the silicone pans have a much more even bake, a fluffier texture and a taller, more elegant form.

So now I’m shopping for new pans. Damn. This is in addition to the cupcake carriers I’m afraid I might need to buy.

Speaking of which, a question of etiquette:

If someone has something on their wedding registry, say, a cupcake carrier, and you need said item to help them with their wedding, is it bad form to purchase the item, use it once for their wedding, and then give it to them? I’m afraid it might be, but I just don’t see another time that I’d use a cupcake carrier.

Next week (or maybe this weekend when I’m visiting the folks) I need to make Key Lime cupcakes with toasted coconut frosting. Anyone in DC know where I can get Key Limes in the DC area? 4 years ago


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