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Aug 25, 2009 10:33 AM

Wedding cupcake tower advice

I am making 60 cupcakes plus a small (8") cake for my brother-in-law's wedding. I am looking for help deciding on a frosting flavour. The bride specified that the cake must be chocolate, which is fine by me because I have an excellent dark chocolate cupcake recipe from America's Test Kitchen.

The problem is frosting. I figured that chocolate frosting would be the best choice. However, the bride said she'd like a "snazzy" flavour, such as "pumpkin spice, cinnamon, orange or rum." I not sure that any of those flavours goes terribly well with chocolate (except maybe orange).

The cupcakes are going to be on a cupcake tower with the cake on the top, so the icing colour should add to the display. Orange frosting, unless dyed orange, would just look off-white, I think, and I'm not sure how it would look with the brown cupcakes (too halloween-y?). I am planning to use brown cupcake liners, as well. The wedding colours are brown and "a toasted orange/copper/amber colour." (It is a fall wedding in a rural setting).

The bride and groom are very flexible, so I know they won't mind whatever the frosting is, but I want to make sure it's something that tastes good and meets their "snazzy" requirement, but isn't too complicated to make and transport.

Any advice would be appreciated. Thanks.

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  1. A vanilla bean with rum would be a good frosting, and it would go well on chocolate.

    You can make it like a red velvet cake and have red frosting.

    Will the cupcakes be all choco or also white. You could have different types of frosting or choc and mocha and to keep the color scheme.

    1. personally i'm not a huge fan of orange with chocolate unless the balance is perfect...and it rarely is. pumpkin and chocolate, however, is actually a kick-ass combo.

      other thoughts:
      - salted caramel
      - espresso
      - raspberry
      - dulce de leche
      - apricot-ginger
      - chestnut
      - peanut butter (though this may be risky with a large group because of potential allergies)

      21 Replies
      1. re: goodhealthgourmet

        when I read pumpkin spice, I was immediately gross out. I feel the same way when I go in Starbucks in the fall and see pumpkin latte. ick.

        I LOVE your salted caramel and apricot-ginger suggestions.

        Rose LB has an icing flavor called burnt orange ...i haven't tried it, but she swears by it.
        I would tint the frosting orange, just not halloween orange.

        please post back after the wedding, i'd love to see a pic.

        1. re: danna

          I will post a picture after wedding. It's not till October, though, so don't hold your breath!

            1. re: HFXNS

              Beautiful! Very dramatic.

              Were you happy with the tastes? Any tips?

              1. re: karykat

                Yes, I was super happy with the flavours that were approved by the bride and groom. The white frosting was peppermint, and the cake and chocolate ones were chocolate-orange. The cupcakes themselves were very chocolatey--I used a Cook's Illustrated recipe with both cocoa and dark chocolate. I was so happy with everything.

              2. re: HFXNS

                That's beautiful--very elegant. I'm normally not a big fan of cupcake towers because they tend to look cutesy but that's anything but.

                1. re: chowser

                  Thanks. I was pleased with the results. ( :

                2. re: HFXNS

                  That's just gorgeous! I hope the happy couple _ and everyone _ enjoyed it.

                  1. re: NYCkaren

                    Thank you. I believe they did.

                  2. re: HFXNS

                    I love your final product, thanks for coming back and sharing the picture.

                    Just for the record, I am one of those people who detests the combination of chocolate and orange.
                    Raspberry, Almond, Vanilla, yes but no orange.

                    1. re: laliz

                      Well, the bride and groom LOVE the combination, so I did what I was told. Actually, it was a very nice pairing--I used Penzey's orange extract for the orange flavour.

                      I considered coconut cupcakes, but the groom said he hates coconut. I told him he should give it a try sometime; he may reconsider how he feels about it. It just depends on the quality of the products involved, I think.

                    2. re: HFXNS

                      wow! looks great! did you make the platform, or is that something available for purchase? I agree w/ the poster below, i expected a bit of cuteseyness (NTTAWWT) but your "cake" is elegant.

                      And the accountant in me immediately wondered if a cupcake tree might save a bride the "plating" fee that some venues charge if you bring in your own cake.

                      1. re: danna

                        The stand is from <>. It's a "mini," which holds up to 100 cupcakes. There are about 45 (plus the cake) in the picture. It is made out of white corrugated cardboard, but I painted it brown. (I don't sell them--I'm just really happy with how it worked out! Because of where I live, I had to buy most of my stuff on the Internet, which felt like a gamble!


                        I bet it would eliminate the plating fee. In this case, there was a catering company supplying the food, so the guests just helped themselves to cupcakes after the cake was cut.

                  3. re: goodhealthgourmet

                    "personally i'm not a huge fan of orange with chocolate unless the balance is perfect"

                    I'm the same way, which is why I am hesitant to to orange frosting on a chocolate cake. I know it is supposed to be a good combo, but to me it's not as obvious or crowd-pleasing as chocolate on chocolate.

                    I thought about caramel frosting, but I find caramel quite challenging, and this is a situation where I need things to be simple. (I will be doing a test run a few weeks in advance, of course).

                    The bride did suggest raspberry, but I haven't found a good raspberry frosting recipe. I worry that the raspberry puree would make the frosting too runny--the cupcakes may be sitting unrefrigerated for a while, so I need the frosting to stay firm at room temperature.

                    1. re: HFXNS

                      you can overcome the temperature obstacle by using shortening and more confectioner's sugar...or by adding a couple of teaspoons of meringue powder to stabilize it.

                      1. re: HFXNS

                        How about a butterscotch or penuche frosting. I've seen some that just use brown sugar so you wouldn't have to make caramel.

                        Or something with maple syrup? (Although I'm not sure how that would be with the chocolate.)

                        Or coffee flavored.

                        If you went with the butterscotch or penuche, you could put little bits of praline on top. Saw that used as a garnish with one of my favorite cake recipes, and that can be made ahead so you're not fussing with it at the last minute.

                        1. re: karykat

                          I was waiting to see if penuche would be could actually do a two tone alternating layer thing with penuche (a rich carmelly brown) and then apricot-ginger in a more subtle shade. Flavours would work well together and the look is in the bride's colour scheme.
                          Personally, I would nix the raspberry as being totally out of sync with the flavours of the season (well, here at least, maybe you are in California?)

                        2. re: HFXNS

                          There is a good raspberry frosting in the Cake Bible. I love raspberry and orange with chocolate. For something special I'd do Grand Marnier rather than plain orange.

                        3. re: goodhealthgourmet

                          OMG - I LOVE the salted carmel idea! It would make a light brown frosting to go with the liners, and then you could tie an amber / burnt orange bow around each one. A lot of work, but I bet some b-maids would help!

                          1. re: jenhen2

                            The mere mention of salted caramel starts me drooling, but the OP is afraid of caramel and so am I. I'll make it only in a situation that's not "do or die". That said...I suppose you could make the caramel well, well in advance of the actual frosting. Nothing more trendy than salted caramel, and hopefully trendy = snazzy! Maldon is beautiful on top of a sweet.

                            1. re: danna

                              I think penuche is going to give you something in the same flavor family with less angst.

                        4. A chocolate frosting with cinnamon is very nice. I love to garnish cakes and cupcakes with edible flowers. Nastersiums would be nice and fit in with the color scheme of the wedding.

                          1. I like chocolate paired best with -- vanilla. If the vanilla is true and strong (everybody knows and loves that smell) I'd certainly call it "snazzy".

                            But also, you could use more than one flavor-- perfect with the chosen colors--

                            1 Reply
                            1. re: blue room

                              I love chocolate cake with vanilla frosting, too. Oh, if everyone were so easy to please! ( :

                            2. I wonder whether the answer is to do two types of cupcakes:
                              pumpkin spice with cream cheese frosting and dark chocolate with dark chocolate frosting.
                              Although, that might be a huge pain in the ass, esp. if it turns out that everyone LOVES pumpkin or HATES it. (This is why market research exists, I guess).

                              Now I just have to figure out how to drive 60 miles in the car with them . . . .