May 6, 2013 by Cinfuldelights
Man, it has been a crazy few weekends! With so much baking going on, I’m going to have to divide up the weekends into two posts. So let’s rewind two weekends ago with the celebration of another wedding. Instead of sticking to just the cakes, I also did all of the food on top of cupcakes and a cake. The star of the menu was my pulled pork
There’s only a picture of it before it was pulled and served, it was gone that fast. I also made
Appetizers: crab toast, artichoke jalapeno dip, and spinach dip
Main Course: mixed baby green salad with raspberries, goat cheese, and candied pecans with a champagne vinaigrette, roasted baby red potatoes, and pulled pork sliders with cider mustard dipping sauce
Which there are also no pictures of because it was devoured before I had the chance to capture it in all of its delicious gloriousness. There were also four types of cupcakes on my beautiful stand that I also used in the last wedding.
The light pink is french vanilla with lemonade buttercream and filled with raspberry jam,
the hot pink are devil’s food cupcake with raspberry buttercream also filled with raspberry.
The other two are a few classics, banana caramel and raspberry lemonade. The cake itself was raspberry filled, coated with a raspberry buttercream and covered in fondant.
As I’m sure you’ve guessed, there was a delicious raspberry theme to the evening.
Another wedding to check of the list of my ever expanding list of parties I’ve done this year. Next post, I’ll be talking about this past weekend, with more cake, cupcakes, and how I helped out my alma mater.