This is a selection of cappuccino cupcakes and chocolate cupcakes to celebrate a golden wedding anniversary! When my son got home from work today he could smell the cappuccino cupcakes and he was very disappointed when there wasn’t one for him!

To celebrate a 50th wedding anniversary, these cupcakes are in gold paper cups and some of them are in jars with gold ribbons. The chocolate cupcakes are topped with chocolate butter icing highlighted with some edible gold spray and gold sugar, and the cappuccino cupcakes are topped with a cappuccino icing and gold sugar.

Today is mine and my husband’s first anniversary!

We had a few family members over for cake and tea this afternoon and I served chocolate cake and cupcakes, and a pineapple upside-down cake! I iced the vanilla cupcakes with violet butter icing and red sugar paste flowers to be reminiscent of our wedding’s red and purple colour scheme! The chocolate cupcakes were decorated with chocolate butter icing and red sugar paste hearts.

Red velvet cupcakes are ALWAYS a winner! They have such a gloriously different flavour that i have yet to find someone who doesn’t like them… And topped with cream cheese icing? Winner every time!

These were topped with a sugarpaste “40″ dusted silver to celebrate an anniversary.

This was a big order arranged by Campbell & Campbell for Bigen Africa’s 30^th anniversary.

The finished chocolate cupcakes in silver paper cups looked like this-

And then they were put into boxes-

I’ve done big orders before, but I thought I’d give you a little insight into the work flow for an order of over 250 cupcakes, like this one.

The red flowers with the white centres, the black organza ribbon and the flat-packed white boxes were all ordered a couple of weeks ago. Last week Tuesday I rolled out white fondant to cut the 300 odd white discs so that they could air dry. On Wednesday the black fondant “3″s and the black fondant “0″s were cut out and dusted to give them a bit of a shimmer, and then they had to dry. More than 250 of each number means its pretty much a full day’s operation of rolling fondant and cutting. On Thursday I cut the 1M lengths of organza ribbon as each box needs a metre of ribbon to go round it like a gift. On Friday, while I watched the royal nuptials on TV, I glued the black fondant number to form a “30″ on the white fondant discs, and these then had to air dry. On Saturday my husband and I folded the flat-packed white cardboard boxes that each cupcake had to be packed into, and then I mixed up 9 litres of white vanilla butter icing. On Sunday and Monday I baked, iced, decorated (with glitter, the fondant “30″ and a red fondant flower) and packaged the almost 300 cupcakes that were ordered, and with my husband’s help I tied a black organza ribbon around each box.

And there you have it.

Essentially a week’s work for me.

And here are the finished and be-ribboned boxes, awaiting delivery.

A 50^th birthday and a 60^th anniversary to be exact!

Laurean opted for red velvet cupcakes topped with cream cheese icing, fondant lettering spelling out “HAPPY ANNIVERSARY” and sugar diamonds for the diamond anniversary.

The birthday cupcakes were chocolate with nougat secret centres topped with a sticky chocolate fudge icing and blue fondant “50″s and vanilla cupcakes in silver cups with blue and white vanilla butter icing and silver dragees.