A few summers ago when my best friend told me she wasn’t going to have a wedding cake I decided I had to step in and say no way, I’ll make it! Little did I know how much work and stress that would bring me. Fast forward two years and two very successful wedding cakes later, I am still happily volunteering to make my friends wedding cakes. This past summer I made a wedding cake for a friend that was three tiered, something I had never done before. I think I made about three different versions before the final one and it was such an amazing experience. Again it was very stressful but the reward was so much better, watching the bride and groom cut the cake that you made and them enjoying every last bite. I already have one wedding cake booked for next summer for a long time family friend and I’m very excited to find out more details from the bride to be soon. She has a great vision of what she wants and I am so excited to give that to her!
My most recent order was not for a wedding cake though, but instead it was for a baby shower for a baby girl. My friend was hosting a baby shower for her best friend and was just going to order a cake from a grocery store when she thought of me. She asked me if I would be willing to make 30 cupcakes for a fall themed baby shower and I could not have been happier to take the opportunity. I feel so grateful to have friends and family who support me through this crazy dream of mine. I never thought I would be getting orders for cakes or cupcakes, let alone be working at a bakery and cafe. These cupcakes were so fun to make. I used a recipe for a Pumpkin Cake I found on one of my favourite blogs, A Cozy Kitchen and made the cake into 36 cupcakes. I iced them with my go to buttercream icing and used pastel food colouring in pink and peach for the baby girl. They came out delicious and everyone at the baby shower was very pleased by them!
Recipe for Cupcakes (A Cozy Kitchen):
2 cups flour
1 3/4 cups sugar
2 1/2 tsp baking powder
2 tsp pumpkin spice (I used ginger, nutmeg and cinnamon instead)
1 tsp baking soda
1/2 tsp salt
3/4 cup oil
1 can pumpkin puree
1 tsp vanilla
Preheat oven to 350 degrees. Line muffin tin with muffin liners.
In one bowl mix together dry ingredients.
In mixer, beat together the eggs, oil, pumpkin and vanilla until smooth.
Add the dry ingredients and mix until combined.
Bake for 20-25 minutes, then check with a skewer to make sure they are cooked, (30 minutes if you make a cake.)
Allow to completely cool before icing.
These cupcakes are the perfect fall treat, enjoy on a cool and crisp afternoon or make for a baby shower or fall party!