I know, I know, in real life I am far from a Pollyanna, which is somewhat hilarious because I must have watched the movie Pollyanna about a million times growing up. In fact, I have a strong desire to watch it right now!
But anyhow, I must be having a Pollyanna moment because I agreed to make 150 cupcakes and a 3-tier wedding cake on Memorial Day weekend in Texas. The cupcakes don't scare me as much as the wedding cake - luckily the cake is only for cutting and photos.
I'm working with the bride, a family friend, to nail down the details, decorations, flavors, timing, etc. Maybe I should be more worried, but I think all that baking for the farmers market is coming in handy. 15 dozen cupcakes? No problem. Gallons of chocolate and raspberry buttercream frosting? No sweat. Well, actually, sweat might be involved at a May wedding in Texas, but that's OK.
The most difficult part is timing. I have access to double ovens, multiple stand mixers and a spare freezer. What I don't have is a kitchen to work in at the reception site - or uninterrupted work time. There's a bridal luncheon at the house the same day I need to be baking, so I will make the batters and wedding cake layers ahead of time and then bake the cupcakes into the night. Frosting will be made the morning of the big day, the cake will be frosted and covered in fondant, and then it's an hour drive to the reception hall. Without a kitchen, piping and decorating the cupcakes will be on a couple of tables a stage behind a movable wall along with final touches on the cake. Easy, right?
Should be an interesting, adventurous and tasty good time...
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