I took a HUGE step this week.
This week, I became a Big Girl Baker.
That’s right, folks. This little amateur baker – who until 6 months ago made her husband frost all of her cupcakes because they looked hideous when she did it herself – just made cupcakes for her first wedding.
Guys, this was a big deal for me!
Ok, granted it was my little brother’s wedding, so the customers were a bit less demanding than they perhaps otherwise would have been (ie. when you’re getting your wedding cake (cupcakes) for free, you tend to be a bit more understanding). But still – the perfectionist in me has had me tweaking recipe after recipe after recipe for the past 3 months, to point where – gasp! – Nick and I were sick of cupcakes. There are few sentences sadder than that. But in truth – we’ve done some serious cupcake recipe experimenting over the past few months.
The “fun” (crazy?) part of all of this was that I live in Ohio, but the wedding was in Utah. So I had an entire suitcase full of cupcake tins, my new fancy cupcake stand, chopped hazelnuts, a cooling rack, etc (thank you, Southwest, for 2 free checked bags). I felt super Big Girl Legit Baker checking an entire suitcase of baking stuff at the airline check-in desk. Once in Utah, I borrowed my cousin’s KitchenAid mixer. And thank goodness my family was staying in a vacation rental with 2 kitchens, because I entirely took over one of them for 3 days.
A bit crazy for my first wedding gig? Definitely.
But I think the effort was worth it – don’t you?
I’ll work on sharing the recipes soon, but I was just too excited and needed to tell you about this! So – to give you a sneak peak:
Coconut Cream Pie
And the star of the show: Ferrero Rocher (with Nutella frosting…yep, we went there)
Any requests on which recipe to share first???