Back in the summer I was asked to make wedding cupcakes along with a small cutting cake.  The bride’s uncle made a lovely cupcake stand that complimented the cake and cupcakes so well.  The cupcakes were Vanilla with Blueberry/Raspberry Buttercream and Chocolate with Chocolate Buttercream.  The cutting cake was a Chocolate cake filled with Milk Chocolate Ganache.  To keep it simple and elegant, we went with a ribbon Vanilla Buttercream design for the cutting cake.  Beautiful photographs provided by Cara Chapman and Cecilia May.

Congratulations Matt & Lindsay!