How else would I ask people to be my Bridesmaid than with cake?!
I haven’t been blogging as often in the past month due to moving house. We are now all moved in and mostly unpacked so I will hopefully have lots of yummy recipes heading your way soon!
We got the keys to our house on Friday 13th November – a good job neither of us are superstitious! As if the excitement of getting the keys to our first house wasn’t enough, Rien also asked me to marry him. Since then we have been mainly focusing on the house, but now we have sorted out everything that urgently needs doing, we can start wedding planning!
After talking to Rien, I knew who I wanted to ask to be my Bridesmaids and knew that the only way I could do this was with cake. I decided to make a cupcake for each Bridesmaid and make a little flag asking them the question. I think asking someone to be your Bridesmaid is one of the most exciting part of the wedding preparations. Obviously getting engaged is incredibly exciting and I think asking someone to be your Bridesmaid is a way of sharing that excitement as (hopefully) they will be excited too.
The easiest person to ask was my sister as she knew I would ask her. I did surprise and slightly shock her though with her flag. I had a quick google to get the correct terminology, and as it turns out she is my ‘Matron of Honour’; much to her horror. She said it made her sound really old which isn’t what she is looking for at only 26! Her exact words were ‘Could you not have just called me a Bridesmaid?!’ She’s been married for nearly 4 years now so she will definitely be able to help out and give advice as she’s been there before.
The other people I asked were my friend from primary school, Georgie and Yasmin who I met in secondary school. I always knew I would ask these two. To say they were both chuffed would be an understatement!
I didn’t want to make my usual batch of 12 cupcakes because I only needed a couple of cupcakes. I’ve used this recipe time and time again to make a smaller batch of 5 or 6 cupcakes. This recipe is really handy as you can’t just half my usual cupcake recipe as it has 3 eggs (how on earth would you half an egg?!).
I wanted to keep the cupcakes quite simple in decoration, so opted for slightly tinting the buttercream with a Wilton gel colour in Ivory. Although in the photos you might not be able to pick up the difference in colour from normal buttercream, you could in person. I used a Wilton 1M nozzle to create the rose design starting piping from the middle outwards.
For the cupcakes
75g caster sugar
75g butter or margarine
1 tsp vanilla bean paste (or vanilla extract)
75g self raising flour
- Preheat the oven to 170ºC
- Beat the butter and sugar together until light and fluffy
- Add the vanilla bean paste and eggs and mix
- Add the flour and mix until it is combined. Spoon into cupcake cases filling each 2/3 full
- Bake in the oven for 14 minutes or until a cocktail stick comes out clean
- Let the cupcakes cool slightly before removing them and leaving cool completely on a wire rack before icing
For the buttercream
70g unsalted butter
140g icing sugar
1 tbsp milk
- Beat softened butter and icing sugar together
- Gradually add the milk until it becomes smooth and quite thick – you may not need all of the milk
- Spoon the buttercream into a piping bag and pipe onto the cupcakes