Don’t you love this gluten-free bridal shower cake? I used simple recipes for the cake and frosting. And, since I used cupcakes, it was so much easier to put together than a regular cake.
My little sister, Marcia, got married in September. On the beach. The wedding was gorgeous! Breathtaking, really.
Nate in his wedding gear on the beach with a family friend! He wasn’t in the mood for a pic.
To celebrate before her big day, I flew home with Nate to Ohio. My other sis, Lorie, and I threw her a bridal shower. We called in our favorite recruits, my Mom and my Aunt Sonnie, to help out. Of course, I insisted on making the cake.
While I was busy making some of the other food, my Aunt Sonnie stood in the kitchen and puzzled out the dress. She was a saint. It took about 30 minutes to get the cupcakes just right. We were both stunned because it looks so simple. In the end, we decided the trick was to ‘over ice’ the cupcakes so you can’t see any little spaces between them.
Nate at the bridal shower with his Aunt Marcia and cousin Allie
I found my inspiration on Pinterest. Or I guess you could say I did my best to recreate what I found on Pinterest.
If you attempt to make this cake with regular sized cupcakes, you will have a mammoth-sized dress. I used 63 mini-cupcakes and they fit perfectly on a half-sheet cake board.
Have fun with this cake!
Serves: makes more than 63 mini-cupcakes
- Make the cake batter and bake 63 mini-cupcakes. My cupcakes were perfect at 13 minutes. I made the cake batter in 3 separate batches because I hadn't doubled or tripled the recipe before and wanted to make sure they baked out properly.
- Let the cupcakes cool completely.
- While the cupcakes are cooling, make the frosting. I left most of the frosting white and colored just enough for the three cupcakes in the center. (Note: I forgot that when I color this frosting, I always started by coloring part of the heavy cream first and then folding the whipped cream cheese into the colored heavy cream. Otherwise, the frosting gets deflated from over-mixing. So, I botched it and didn't have time to make another batch. My mom ran out to get some white Pilsbury frosting and I colored that. I hated to have white sugar on my gorgeous cake but I had no other choice.)
- Chill the frosting.
- Arrange the cooled cupcakes on the cake board in the following pattern from bottom to top: two rows of 8, one row of 7, one row of 6, one row of 5, one row of 4, and one final row of 3 which makes the waistband.
- For the bodice, 14 cupcakes make up the heart outline starting out the outside of the waistband. Fill in the bodice with the remaining cupcakes. This was the tricky part - getting it to look right. Fill in the empty spots when you frost the cupcakes.
- Frost the cupcakes using a large tip.