I don’t really think I’ll ever understand dessert trends. From frozen yogurt to cupcakes to pudding bars… I just don’t see why something that’s already so good has to go one further and become “trendy.”
*Sigh.* I just don’t understand.
However, one good thing has come from the cupcake trend, and that is wedding cupcakes. Ten years ago, serving an assortment of cupcakes instead of the tiered white cake that everyone is so used to would have seemed strange, but now it’s become the norm, and at my friend Angela’s wedding in Minnesota last week, I finally understood why.
Wedding cakes have to be made in advance and then assembled, so no matter how hard the bakery tries, I’ve always been disappointed, either by a cake that’s wanting in moisture or an almost cement-like ultra-sweet frosting that tries to keep the moisture inside. These cupcakes, however, were the perfect choice for a wedding.
Angela and her new husband Chris had chosen three flavors: strawberry, pumpkin and chocolate-pistachio. They also had a small almond-praline cake so that they wouldn’t miss out on the cake-cutting ceremony. I didn’t try all four, but I have it on good authority that they were all superb. The cake was moist, the frosting was plentiful, but light and almost mousse-y instead of heavy and overly sweet. All in all, I’m thinking that this dessert trend may be something I can get on board with.
Love the cupcake pic, but I look dreadful in the other photo. You should have tried all four. We had a replica cake made a yr later and it was to die for!