Bryllups cupcake tårn/ Wedding Cupcake Tower

Min lillesøsters rigtig gode veninde og hendes (nu) mand stod med det lille bitte problem, at de ikke kunne finde ud af, om de ønskede sig et cupcake tårn eller en traditionel bryllupskage til deres bryllup. Jeg synes at de løste problemet på en fantastisk måde: Tårn til receptionen og bryllupskage til festen. Jeg fik lov til at stå for begge dele, og her er så tårnet:

My little sister's good friend and her (now) husband had a tiny little problem deciding on whether to have a cupcake tower or a traditional wedding cake at their wedding. They solved the problem brilliantly in my opinion: Tower at the reception and cake at the wedding. I got to make both, and this is the tower:

144 cupcakes bestående af Mudcake Cupcakes, Nati's Caramel Mudcake Cupcakes og White Chocolate Mudcake Cupcakes, alle sammen med IMBC og fondant blomster.

144 cupcakes made up of Mudcake Cupcakes, Nati's Caramel Mudcake Cupcakes and White Chocolate Mudcake Cupcakes, all with IMBC and fondant flowers.

Blomsterne var lavet for at matche brudens buket, som skulle have bestået af vinrøde roser og orange (flame) calla liljer. Dagen før bryllupet hørte jeg dog, at blomsterhandleren havde overtalt bruden til at skifte roserne til hvide, men jeg synes nu at både brud og kager var fine :)

The flowers were made to match the bride's bouquet, which originally was supposed to be wine roses and orange (flame) calla lillies. The day before the wedding I found out that the florist had convinced the bride, that white roses would match her dress better, but I think both the bride and the cakes looked great :)

Ellers var det lidt anderledes at tage fra Hirtshals til København og lave pynt, cupcakes og kager, og prøve at medbringe så meget som muligt af grej, der skulle eller måske kunne bruges, men det gik ikke så dårligt, og det var kun et par ting, jeg savnede i processen - og det kunne med min hukommelse (eller mangel på samme) være gået meget værre :)

It was a bit challenging to be far from home, making the decorations, cupcakes and cakes and trying to remember to bring as many tools as I needed or just possibly could use, but it didn't go to bad. I only missed a couple of items in the process - and with my memory (or lack of same), it could have been much, much worse :)

Meningen var, at for at lette transporten af så mange cupcakes, så ville jeg først pynte dem i receptionslokalerne, men da jeg oplevede noget af et problem med et for koldt køkken og smørcreme i forbindelse med opsmøringen af kagen dagen før bryllupet, fik jeg kolde fødder og pyntede cupcakes hjemmefra (vidste jo ikke hvad temperaturen ville være i receptionslokalerne - især fordi vejret lige havde skiftet fra dejlig lunt efterår, til sne lige pludselig). Det besværliggjorde transporten lidt, men heldigvis var min søsters kæreste virkelig flink til at hjælpe med at bære cupcakes og pynt ned fra hhv 4. og 5. sal i små forsigtige portioner :)

To ease the transport of that many cupcakes, I'd planned to decorate them at the reception venue, but since I experienced some problems with a too cold kitchen and the buttercream (hardening too fast) when covering the cake the day before the wedding, I had cold feet and decorated the cupcakes at "home" (after all I had no idea what the temperature would be at the venue - especially since the weather just shifted from a surprisingly warm fall to snow all of a sudden). That made the transport a bit cumbersome, but luckily my sister's boyfriend was extremely helpful and helped me carry cupcakes and decorations from the 4th and 5th floor (no elevator) in small carefull portions.

Opskriften på White Chocolate Mudcake Cupcakes er bare Nigella's kage lavet i cupcake version.

The White Chocolate Mudcake Cupcakes are just Nigella's cake made in a cupcake version.

Opskrift på White Chocolate Mudcake Cupcakes/White Chocolate Mudcake Cupcakes recipe (ca 24 stk/Makes approx 24):

250 g smør i tern/ 250 g butter, chopped

150 g hakket hvid chokolade/ 150 g white chocolate, chopped

440 g sukker/ 440 g caster sugar (2 cups)

2,5 dl mælk/ 250 ml milk (1 cup)

225 g mel/ 225 g flour (1 1/2 cups)

75 g selvhævende mel/ 75 g self-raising flour (1/2 cup)

1 tsk vanilleessens/ 1 tsp vanilla essence (or extract)

2 æg, let sammenpisket 2 eggs, lightly beaten

Smør, chokolade, sukker og mælk varmes forsigtig op sammen i en gryde ved lav varme under omrøring til en glat, homogen blanding (skal ikke koge). Hæld blandingen i en stor skål og lad det køle af i ca 15 min. Pisk først begge meltyper og siden essens og æg i. Dejen hældes i cupcake forme (3/4 fyldt op) og bages ved 170 C i 25-30 min.

Combine butter, chocolate, sugar and milk in a saucepan. Using wooden spoon, stir over low heat, without boiling, until smooth. Transfer mixture to large bowl and cool for 15 minutes. Whisk in flours, then essence and eggs and pour mixture into paperlined cupcake tin (3/4 full). Bake at 170 C/340 F for 25-30 minutes.