MM-Cakes and cupcakes :)

I decided to combine my planned post with Memory Monday, with my weekend project being my inspiration for this Memory Monday.

I was asked to do the cake for a bridal shower this weekend, but feeling like doing something new and different, and getting a new filling recipe just days before from Klisa, I decided I would take on something new and try some filled cupcakes. I was not proactive about taking pictures this weekend and I wish I would have because they looked very cute in a little tiered cupcake holder. The pictures below are the "leftovers" but the originals had lemon zest on them as well. (and I'm jealous of Mal's photography...I need a camera to make my creations more beautiful :)
FILLING RECIPE: Raspberry Cream Filling
1 ½ C. frozen raspberries
1 ½ T. cornstarch
2 T. lemon juice
¼ C. sugar
1 8-oz. container Cool Whip (or can use whipping cream)

*In a small sauce pan, combine raspberries and lemon juice. Cook over medium-high heat until warm and liquid.
*Put mixture through a sieve to remove the seeds. Lightly press some of the pulp through, and can scoop some to have a few seeds.
*Put mixture back over heat and add the sugar and cornstarch. Bring to a boil.
*Let cool completely (can put in fridge), it will be thick!
*With an electric mixer, add the Cool Whip or whipped cream to the raspberry sauce and mix until smooth and creamy. Pipe into cooled cupcakes.

And for the "memory" part of this post I thought I'd put a few pictures of the process of making my first wedding cake (Melly and Elden's) and some of the memories and emotions of that day :)

The whole thing started out when Patty came into town to make some wedding arrangements, and we had a little cake tasting party. I made 4 kinds of cake, a few fillings and a few frostings for everyone to try. We all enjoyed way too much cake and an episode of American Idol while we ate it (Taylor Hicks season).

Thursday: A long day at 350 degrees for my little oven... but finally all of the baking is complete. Got my cake "tackle box" in the background and the building stage is soon to commence.

Friday: Mmm...raspberry filling in the middle layer with coconut cake. The bottom was lemon with lemon cream filling and the top was pumpkin spice with cream cheese.The top layer was a triple because my 6-inch cake pan wasn't as deep, but I thought it turned out pretty cute :)

Whipping up some frosting, which is probably my least favorite part of cake decorating, but my apple green Kitchen Aid does make the job a bit more fun I have to admit. (Cute apron compliments of my generous mom :)Posing with the top 2 layers after an hour or so of frosting and fondant smoothing.

LATE Friday night: The real decorating begins. Fondant leaves and piped on frosting to given a vine and flower pattern. Very cute...good choice Mel.

Saturday morning (an hour before the ceremony): Let me preface this by saying that the hour drive from Provo to Salt Lake was the most nerve racking drive of my entire life! Every bump, turn, etc., I was picturing the cake just sliding and blowing up all over the back of the car. Luckily we arrived at Little America with every bit of the cake intact. We drove up with all the pieces separate, so I assembled it once we got to Salt Lake. Here I am putting on the finishing touches once it is all put together.Thanks for the awesome photography Mat.

Pinning the ribbon, arranging the table, making sure it looks just right.You might think I'm lining up for a key putt in a big game, but really I was looking at the cake from all angles to make sure that it was straight, not leaning, etc.The final product!!!

Off to the wedding :)