My friend, Gina, got married this weekend, and I couldn't wait to share the photos of her cupcake tower with you.
(You may remember Gina from this post and this post.) As a gift to the bride and groom, my housemate, Ashley, and I made their wedding cupcakes and mini-cake. I baked the cakes. She was the master decorator.
We started with PB & J Cupcakes. You see here a batch of vegan cupcakes that Ashley filled with raspberry jam and topped with peanut butter frosting. We used this recipe and simply followed the directions for making it egg-free, using my own gluten-free flour mix. Here's what I used:
To replace 3 1/2 cups all-purpose flour blend:
1 1/2 cups tapioca starch
1 cup coconut flour
1/2 cup sorghum flour
1/2 cup garbanzo bean flour
With this combination of flours, the cupcakes had a dense, mildly nutty flavor that went perfectly with the peanut butter frosting and raspberry jam.
Our second flavor of cupcakes was Lemon Raspberry. We used this recipe for lemon zested white cupcakes, to which we added lemon and raspberry frosting.
Ashley decorated all morning, adding raspberries, chocolate swirls, and edible flowers.
We completed the finishing touches just in time to sit down and watch the beautiful bride walk down the aisle.
Don't you love her dress? I wish we were the same size so I could play dress-up!
There was a lot of love in the air that day.
Especially between these two. Gina and her new husband, Andy (or Ginandy as they are often called) were floating on cloud nine.
I managed to get a shot with my Bastyr girls. From left, we have Riana, who came to my rescue with soy-free Earth Balance, eggs, and the energy to bake when I was too tired. Ashley, the cake decorator extraordinaire. Gina, our blushing bride, who will soon be off to live in London with her husband. Me! And Katy, now headed to California to complete her dietetic internship after graduating from our nutrition program this year.
It was an enchanting weekend on Orcas Island.
Bon voyage, Gina and Andy! London will be lucky to have you!