Wedding Cakes- The New Trend In Wedding Cakes!

Are you getting married and planning your wedding? One of the questions that you will want to ask yourself is about your wedding cake? There are so many options available from traditional wedding cakes, cupcakes or no cake at all. The trend in wedding cakes at the present time is the stacked like a pyramid cupcake wedding cake. How many delicious flavours, colours and combinations can you come up with or can your caterer? Why not have a whole range of flavours: Simple vanilla/yellow/white cake, but frosted with Nutella , Strawberry cupcakes with cream cheese, Black Forest, Oreo cupcakes, Mocha Caramel, Black Sesame cupcakes, Ginger cupcakes with lime icing or Lemon cupcakes with lemon icing and filled with blackberry butter cream. These cupcakes will make a statement with your guests and they will have fun figuring out the varieties. Perhaps you want to package one or two of the varieties for guests to take home, I would recommend the Black Sesame or the Vanilla with a flavoured powdered sugar dusting- you do not want to pack up anything that will require refrigeration. Remember to keep the cupcake stack refrigerated and bring it out just before serving. This will ensure that the cupcakes are kept cold and are considered food safe for your guests to consume.

Black Sesame Cupcakes with Matcha- Cream Cheese Frosting.

1 1/2 sticks (170 g) salted butter
1 1/2 cups (340 g) sugar
3 tablespoons black sesame paste
1/4 cup (35 g) black sesame seeds
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups (310 g) flour, sifted
1 1/4 cups milk

Preheat the oven to 375 degrees F (190 degrees C). Toast the sesame seeds in a dry pan over medium heat, stirring or tossing them constantly, until they are fragrant, about two minutes. Crush the seeds with a spice grinder so that they are small like the consistency of sand. Cream the butter and sugar in a large bowl. Add the sesame paste and seeds, eggs and vanilla and beat until combined. Gradually beat in the dry ingredients, then the milk, and beat for a couple minutes.

Fill cupcake tin and bake for 16-18 minutes, or until a skewer inserted in the center comes out clean. Cool completely before frosting.
Matcha-Cream Cheese Frosting
Makes enough for about 24 cupcakes

1 8-oz (200 g) package cream cheese, softened
1/2 stick (55 g) butter, softened
2 tablespoons whipping cream
1 cup (125 g) sifted confectioners' sugar
2 teaspoons matcha

Beat together the cream cheese, butter and whipping cream until creamy. Add the sugar and matcha and beat until glossy and smooth. This recipe is from Anjali-Delicious Coma out of Los Angeles. We hope that you will enjoy these cupcakes.

By: Event Diva

Article Directory: http://www.articledashboard.com

Brenda Phillips is happy to share recipes and event staffing solutions for all your catering requirements. Check her out at www.firstserviceshospitality.com