Due to this experience, I've decided I like making cupcakes much better than cakes! Much less precision is required, and you can make several varieties all at the same time (ok, call me lazy, I'm totally fine with it :) )! So 150 large cupcakes, 75 bite-sized cupcakes and a two-tier cake later - here are the flavor combos I came up with!
S'mores (including graham cracker crust, chocolate cupcake and toasted marshmallow topping)
Chocolate with Caramel
Chocolate with Raspberry
Chocolate with Bavarian Cream
Chocolate with Chocolate Buttercream
White with Raspberry
White with Vanilla Buttercream
White with Chocolate Buttercream
White with Toasted Meringue
Coconut with Coconut Buttercream and Toasted Coconut flakes
Lemon with Lemon curd filling and Lemon Buttercream
Lemon with Raspberry
Pictured Above: German Chocolate, Chocolate Chocolate and White with Chocolate
Pictured Above: S'mores, Chocolate Caramel
Pictured Above: Mini Chocolate and Vanilla, and Large Chocolate and Vanilla
Pictured Above: White with Vanilla Buttercream and White with Raspberry
Pictured Above: Lemon with Raspberry
Pictured Above: White with Vanilla and Toasted Coconut (bottom)
Pictured Above: S'mores! These were definitely my favorite!
Pictured above: Chocolate with Caramel
Happy Marriage to the happy couple! Love you both!
PS- here is the recipe I used for the Cream Cheese Buttercream:
Cream Cheese Buttercream
1 8oz pkg Cream Cheese (I prefer whipped, but regular is fine too)
1 stick butter (softened)
1 Cup vegetable shortening
8 Cups powdered sugar
3 tsp pure vanilla (I use homemade vanilla- I would use less than 3 tsp vanilla in this recipe if you are using store-bought extract)
2-3 Tbsp heavy whipping cream or milk
In an electric mixer using the paddle attachment, mix together the cream cheese, butter and shortening until smooth. Next add the powdered sugar 1 cup at a time. Next add in the vanilla then the heavy whipping cream (or milk) 1 Tbsp at a time, adding more or less (if necessary) to produce the desired consistency.