Charmain contacted me a couple of weeks before her wedding after she had a bit of a cupcake crisis!
Their wedding colour was turquoise and she had seen cupcakes on the web with a bright blue cherry on them. She wanted the same for her wedding but unfortunately the cherries in the pictures she found are not available in SA.
I experimented with a few things to make the cherries blue… to no avail. In the end, after agreeing it with Charmain, I contacted Dilene at Salon de Culinaireand she made 120 chocolate truffles and dipped them in turquoise ganache. I then topped Charmain’s chocolate cupcakes and carrot cupcakes with white butter icing, a turquoise truffle and a little fondant leaf.
Charmain supplied the black cupcake collars.
Salon de Culinaire also made a carrot cake covered in white fondant and decorated with a turquoise fondant ribbon for Charmain’s novelty cake topper!
You can see more pictures of their wedding as well as the cupcakes on Jeanette Verster Photography.