Tower of Chocolate & Vanilla Cupcakes with flowers & leaves

I thought these cupcakes were going to be a real hassle because the buttercream leaves & flowers were to be piped on top of them...but they weren't as bad as I'd expected!

First, I smoothed the Bailey's Chocolate Buttercream and the Grand Marnier Vanilla Buttercream tops with a small off-set palette knife...then I piped the leaves and flowers onto parchment-lined cookie sheets, froze them and then just placed them on all the cupcakes.

Froze the cupcakes overnight for easier transport/delivery/setup!!

Tower of Chocolate & Vanilla Cupcakes with flowers & leaves on Cake Central

Comments (40)

on

Wow, I love the presentation! This may sound like a stupid question, but did you make the display stand? If so, how? The whole thing looks great!

on

I adore this display stand. (You can see it in my Photos section being used for 2 other events!) It is a copy of the stand used in Martha Stewart magazine last year. A local carpenter made it of wood for me. It comes apart into 4 "boxes" of tiers and packs flat in the car. BUT it is huge!!! 36 inches x 36 inches x 26 inches!!! I get some great comments when I am setting them up at a wedding!

on

You make some of the best cakes I have ever seen. You are so talented. I am also a big Martha fan - she has some great ideas!

on

Thank you SO much! It's so nice to get a lovely compliment like that! Though we all poke fun at Martha...we secretly adore the ideas!

on

I can see why you use it over and over...I would do the same and find other ways to use it even more! It lends to beautiful setups...And it adds the cupcakes, it makes them look fancy! May I ask how much of the liquor you add to your buttercream? They sound yummy!

on

I LOVE that you froze them to make it easier to transport. I have a 120 cupcake wedding coming up and needed that awesome idea!

on

That is really great. I have a "2nd" wedding and this would be a great idea for them. Very cool

on

great job...i love the idea of cupcakes at a wedding, it totally saves on the hassel and messiness of cake service. a few questions 1) when flavoring the butter cream do you make the normal recipe and then add the liquor or substitue the liquid in the bc recipe for the liquor, 2) in a previous pic you said that you use higher paper liners where do you get them from? thanks in advance....ps. i hope someday my cakes look like yours!

on

:D hey took awhile, but post my previous comment, actually as soon as i hit "ok" the larger photo popped up. What a wonderful presentation and professionalism you displayed. N.

on

i get my liners from a local restaurant supply warehouse, no brand name....they just sell them in packs of 500. The mini liners and the large liners are about 25%-40% larger than the jumbo liners we find here in grocery stores and the paper is twice as thick, so they are nice and sturdy. If I flavour my IMBC with liquor, I omit the vanilla in the recipe and add about 2-3 times as much liquor instead

on

Wow, I love the presentation! This may sound like a stupid question, but did you make the display stand? If so, how? The whole thing looks great!

on

I adore this display stand. (You can see it in my Photos section being used for 2 other events!) It is a copy of the stand used in Martha Stewart magazine last year. A local carpenter made it of wood for me. It comes apart into 4 "boxes" of tiers and packs flat in the car. BUT it is huge!!! 36 inches x 36 inches x 26 inches!!! I get some great comments when I am setting them up at a wedding!

on

You make some of the best cakes I have ever seen. You are so talented. I am also a big Martha fan - she has some great ideas!

on

Thank you SO much! It's so nice to get a lovely compliment like that! Though we all poke fun at Martha...we secretly adore the ideas!

on

I can see why you use it over and over...I would do the same and find other ways to use it even more! It lends to beautiful setups...And it adds the cupcakes, it makes them look fancy! May I ask how much of the liquor you add to your buttercream? They sound yummy!

on

I LOVE that you froze them to make it easier to transport. I have a 120 cupcake wedding coming up and needed that awesome idea!

on

That is really great. I have a "2nd" wedding and this would be a great idea for them. Very cool

on

great job...i love the idea of cupcakes at a wedding, it totally saves on the hassel and messiness of cake service. a few questions 1) when flavoring the butter cream do you make the normal recipe and then add the liquor or substitue the liquid in the bc recipe for the liquor, 2) in a previous pic you said that you use higher paper liners where do you get them from? thanks in advance....ps. i hope someday my cakes look like yours!

on

:D hey took awhile, but post my previous comment, actually as soon as i hit "ok" the larger photo popped up. What a wonderful presentation and professionalism you displayed. N.

on

i get my liners from a local restaurant supply warehouse, no brand name....they just sell them in packs of 500. The mini liners and the large liners are about 25%-40% larger than the jumbo liners we find here in grocery stores and the paper is twice as thick, so they are nice and sturdy. If I flavour my IMBC with liquor, I omit the vanilla in the recipe and add about 2-3 times as much liquor instead


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