ChocoGrok

Woa! Big wake-up call! Thanks for putting things in perspective with the math. I did not know that i did not know....a case of "didn't know" squared But, this is my first wedding cake, you know. I'm thinking about using these glassine baking cups http://beryls.safeshopper.com/278/10564.htm?208 Has anyone had problems with these cups sliding?...or the grease coming through and staining the fabric platform they are presented on?

Thanks Lorinda! Another question: the bride would like to include red berries in her cupcakes; however, since her color scheme is tiffany blue and chocolate brown, the berries will need to be hidden by frosting and blue decorations. I was wondering if there is any way to incorporate the berries. Would it be OK to assemble cake + fresh berries + frosting ahead of time? How long would the gestalt last in a fridge? Also, she reallly likes Chockylit's "Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting" ; however, does not want to include the almond meal because of nut allergies. Is there a good non-nut substitute for the recipe: http://cupcakeblog.com/index.php/category/...dients/berries/

Thanks! I've been a big fan of the Chocklit site. I read her recipes when I get hungry. She does awesome work

Thanks K8 and lorinda! Also, this is a littlle off topic, but I also have the task of filling these cupcake liners with something delish...and something that freezes/thaws well and will hold its own in warm weather. I was wondering what the winners are for wedding cake and frosting recipes. The bride would like one set of chocolate-based cupcakes and another set of vanilla-based cupcakes. I am given creative leeway with flavorings after that. I tried searching for a thread on this topic (i.e. favorite wedding cupcake recipes) but it's being evasive. I am thinking about using Nigella Lawson's Chocolate Cherry cupcake recipe, as mentioned in this thread: http://forums.egullet.org/index.php?showto...4778&hl=cupcake but I have no idea if the recipe freezes well. Also, I would like to replace the ganache with a fluffier frosting that is pipeable and stores well. Any suggestions?

K8, I am looking for rounded foam core boards. Can you recommend a source? Art supply stores or home improvement stores? Also, would stuff advertised as "cake drums" work? They are 1/2 in thick vs. the 3/16 in foam cores I've been seeing. Thanks!

Very pretty!! ← Nice! I've been ogling these: http://fancyflours.wordpress.com/2007/03/2...pcake-wrappers/ For someone who can afford to spend $400 on wrappers

Wow! Fabrics, ribbons, styrofoam of different sizes and shapes….this just opens up a whole new art project…and a really big challenge for my floppy decision-making skills . Thanks for the pix, calipoutine and lorinda. I really like the use of thin columns that is shown in one of the photographs; however, I am uncertain about construction…particularly the stability. I am concerned that one of the legs might buckle or slip from under the plate, creating a cupcake avalanche. I’m thinking this would be the case for columns vs. wider styrofoam drums since there is less surface area glued to the platform. Is there a reliable glue/ bonding agent someone could suggest? Is there a trick to getting all the columns to be exactly equal in length…I am trying to avoid a tilted platform caused by a slightly longer leg? Is there way to ensure that the tops of the columns are completely flat so they are flush with the platform when glued? I like the idea of using light-weight foam core boards; however, I am wondering if will they be sturdy enough to support the large number of cupcakes (i.e. 300)? I have this nightmare of the platforms warping under the collective corpulence of many richly-dressed cupcakes….then creaking, teetering, and snap!...the tower sinks like the titanic. K8…love the concept of a cupcake cuddler. I was wondering if you had the link to the stenciled stunnericious ones? Also, I'm thinking about making a ginormous cupcake as the cake topper. Much like this: http://www.surlatable.com/product/547901.do However, I am wondering if there is a DIY way to make this without the mold? Maybe use a very large paper coffee filter (like the ones a Dunkin Donuts store would use)? Dunno if this is feasible. Would the filter retain the ridges when the cake batter is poured in? Will the "cake" bake evenly with so much volume? It seems that there is a reason why bundt cakes and angel food cakes have the hole in the center, yes?

Hello I have been asked by a friend to make a wedding cake for 300. She would like to have a Cupcake Wedding Cake. I have have been looking into cupcake display stands. They seem to be pricey, particularly for their one-time use....approx $60 for a 6 tier stand that will display about 150 cupcakes. I was wondering if there is a way to constuct a display stand out of raw materials. It seems like the commercially available display stands are made out of plastic discs and columns. Has anyone tried hot glue-gunning these materials to form something that functions like a stand...is this stable construction? I was wondering if there are other creative and aesthetically pleasing ways that one could choose to display 300 cupcakes. Thanks!

Stamping! http://forums.egullet.org/index.php?showto...676&hl=stamping

Thanks everyone for the leads.

Help! I'm trying to locate a source for cocoa butter. I've checked the local Trader Joes and Whole Foods, and they do not carry it. Is cocoa butter an item that needs to be ordered from a speciality store? Thanks!

Milk from local cows sounds promising. A friend of mine came back from france and his suitcase was full of euro-paraphenalia ....among which was a big bottle of absinthe, thyme jelly, and this 400g Cailler chocolate bar. The label on the bar reads "Cremant, Chocolat Noir Extrafin-Extrafeine Zartbitter-Schokolade". The bar is wrapped in silver with gold lettering. The % on the back reads "Cocoa solids: 46% minimum"

An extension of the "Glass Cake" idea....besides being an homage to garnish (because the floral decoarations are the only thing "technically edible"), it is possible to put text on the glass. A Sharpie can be used to script the lyrics of the couple's favoraite song or piece of romantic poetry on the glass.

I recently received a large bar of Cailler chocolate. I was wondering if anyone has opinions on the quality of this chocolate and its use in desserts. For example, would it make an acceptable ganache or should it be used for piping small decorations?

I love the idea of a symbolic cake! Here are some very *wacky* ideas, but perhaps one of them can be used as a springboard for something practical. They are listed in increasing order of wackiness. 1. An ice sculpture of a wedding cake. It is, after all, water in the solid . You could tint the ice pink which would nice under the sun, or cast colored light on cake at night. Ice also serves as a wonderful matrix for embedding flowers. Some intricate patterns can be created when casting flowers with ice. Fruit x-sections may also be used. I believe Martha Stewarts did something similar with petal-embedded ice vodka bottle holders. http://www.marthastewart.com/portal/site/m...sc=taxonomylist 2. A glass cake decorated with gumpaste flowers. This may be fashioned by stacking cylindrical glass vases (turned upside down) on top of eachother in decreasing size. The glass cake can be used as a scaffold to hold hand-fashioned gumpaste flowers. The flowers can be elaborate since they are sitting on glass. Since there are only 30 guests, it is possible to make 30 pieces. A lot of beautiful gumpaste work has been done by eGulleters and they provide very helpful advice. Gumpaste flowers can also be ordered from various sites. (i.e. http://www.cakevisions.com/FlowerMain1.htm). Note that gumpaste flowers are edible, but are often too beautiful to eat. They last for many years and can be taken home as wedding favors. 3. A layered shot glass cake. I do not know if restrictions on alcohol apply to OA members; however, here is idea that is fun for the younger crowd. Layered shot or "Pousse Cafe" recipes can be found at internet bartending sites...for example here is one of a Banana Split Layered Shot (http://www.recipezaar.com/185363). Arrange Pousse Cafes on wedding cake platform. Shot glasses may be etched and taken home as wedding favors.