- How many cupcake flavors would you like to choose from as a wedding guest? Maybe 3? 4?
- How many would you make for, say, 200 guests? Some people won't eat any, some people will have a couple...
- Which of these flavors appeal to you for October?
Chocolate with coffee cream filling
lavender with buttercream frosting
chocolate with chambord filling
gingerbread with lemon frosting
carrot cake with toasted coconut cream cheese
Guinness-chocolate with Bailey's icing
red velvet with CC icing
pumpkin with praline topping
pistachio-cardamom-poppy seed with whipped cream icing
almond-butter with amaretto frosting
(I know there are no plain flavors on the list, and I agree with her on that. At my wedding, the plain vanilla layer went nearly untouched and everyone scarfed down the fun layers with unusual flavorings.)
FSIL/BIL wedding update, if you remember my now-deleted original post.
apparently so strung out with work and the looming wedding deadlines
that so long as I couch a suggestion in a friendly manner, she's game.
She is nice and kind, she just never wanted a big wedding and wanted to
go to the JOP, but BIL wanted the big to-do, and now that it's
approaching and she's seeing what has to be done, she's more open to
ideas to make BIL happy. Great. Tacky DIY wedding crisis averted.
I've even gotten her to agree to a complete reception dry-run on Labor
Day weekend so we can check table settings, decor, table & chair
I'm making the dessert for the 8pm reception. She's coming to
stay with me in a couple weeks to test cupcake recipes. I've tried to
sway her from the oh-so-laborious cupcake idea, but no such luck. And that's where we are with the questions above.