Summer is here and wedding season is upon us once again. Many bridges and grooms have opted for the hip yet elegant mini cupcakes in lieu of a cake. Here’s a cupcake tier I did for a wedding last fall. German chocolate cake with mocha buttercream, carrot cake with citrus cream cheese frosting, and vanilla shortcake with vanilla bean frosting (topper cake is german chocolate:


Another brides wanted zebra / black and white cupcakes:


Rebecca Romjin and Jerry O’Connell did cupcakes for their wedding:

They opted for country apple and red velvet minis! 🙂


I’ve gotten a few more requests to make cupcakes for weddings this year…I guess the trend is still on! Couples who are tying the knot for the second time seem to gravitate toward them. And even though they’re mini, doesn’t mean they’re cheaper than a full cake  – colors and them can be customized to the wedding, and it takes just as much work to make 300 individual cakes as it is one big cake! What do you think? Cupcakes for weddings? Cheesy or chic?


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Ivy Dai is a chef, food writer and food TV host. The California native is a graduate of Le Cordon Bleu in Los Angeles and has trained with renowed pastry chefs at Hediard and Lenotre in France.


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