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It seems these days most brides are divided into either Team Cupcake or Wedding Cake Camp. Well I’m a double agent because I loooooove both. Mr. Glasses is a big “MEH!” on the whole thing, so I’ve got a decision to make. Ultimately it comes down to prices, but that’s no fun; sweets are wedding porn a-go-go, baby!
Lately I’ve been noticing that our wedding is not very cohesive (more on that later). What better way to tie everything together than to put our cherry blossoms on a cake?
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The problem with these cakes is that I don’t like fondant or marzipan, and I don’t see how cherry blossom cakes can be made with buttercream or cheesecake frosting—I do so love red velvet! And I think cherry blossom cakes are easy to screw up…
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Of course, if we did go with a cake, we’d have it made. Any recommendations for cake shops in Los Angeles/the South Bay?
Right now, I’m leaning towards cupcakes. They seem more practical, and practical is becoming my middle name. There wouldn’t be any leftovers, I could possibly make them myself, and they are generally cheaper.
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I’m no expert, but it seems like making the cupcakes would be possible; it’s just a matter of finding the right sugar flower decorations and maybe piping in a little brown for the branches. And if I found that to be too hard, I could just frost them in our wedding colors—white, red, pink, and black. We’d definitely need to make some sort of cupcake tower, but I’m sure Mr. G would have no problem with that. Sounds like another DIY project is in the making!
Of course, if I’m too busy to make cupcakes, I can always order them; there are tons of cupcake bakeries lurking around from the great L.A. cupcake fad of 2008 (replaced with the current truckery). Yelp! has given me a wealth of options and reviews.
So what team are you? Cupcakes? Cake? Pie? Maybe something really cool that I don’t even know about? Anyone crazy enough to make your own?
I’m with you, lady — I love cake of all types, shapes, and sizes! I don’t discriminate the two, I just ask for seconds. 
(For the record, we’re having a tiered wedding cake. But I do like both. And pie. Mmmm… pie…)
Have you tried marshmallow fondant? It tastes like sweet marshmallows and doesn’t have the same chewy texture regular fondant can have.
Mmmm, I think we’re going to have a brown cake because the chocolate frosting at the place I want to use is SO. GOOD. However, if we weren’t prohibited by our catering company (don’t get me started, they came with the venue - food will be good but they’re a pain), I’d rather have pie!
so that Buttercream cake looks like it was made by a novice. They did a horrible icing job!
I think you can incorporate both buttercream icing base - and royal icing decor. The cherry blossom flowers can be made using royal icing. Buttercream or fondant could be used to make the brown branches.
Check out Porto’s they were a zillion times more reasonably priced than the other cake places I tried in LA. Good Luck!
I’m on Team Wedding Cake, but I do love me some cupcakes. Something I’ve seen before is a cupcake tower where the first tier is actually a small round cake, that way you can still cut the cake, but you get the whimsicality (is that even a word??) of cupcakes! If you’re going to DIY, you can easily make a little round cake and frost it with the same icing you’re using on the cupcakes and use the same sugar flowers, too!
Outside of cupcakes and wedding cakes, I LOVE the new macaroon fad that’s going on. It’s making me pine for a full on sweets table.
(I’d add a pic, but I’m still a newbee and haven’t quite figured out how to source them yet.)
Ummm. Yeah. Cherry blossom cakes have a habit of being wrecks. When not done well they tend to look like what Cake Wrecks describes as poo logs. Not cool. If you do it yourself maybe stick to flowers on the the cupcakes and omit the branches. They are beautiful when done well though.
Love that you referenced Cake Wrecks! I have no new ideas, but I will say the only reason we’re doing cake is my male best friend jokingly said he wouldn’t come if we had cupcakes. He demanded cake! When I told McGroom, we decided to roll with it. It’s the only input we’ve taken on our wedding.
I love the cupcake idea (with a small cake to cut).
Have you seen this site?:
http://www.wendykromer.com/shop/product_info.php/products_id/62
(I adore the strawberries on there)
I forgot. If you do go the DIY way, look at Martha’s clip making clay flowers with the Deco lady. She make hydrengea (sic), but it’s easy to turn into another flower and the cherry blossoms look pretty easy. If you have any questions, ask me. I’ve made my flowers out of clay and I can’t imagine the gum paste is that much different.
We were going to have cupcakes because a friend of ours had them at her wedding and we loved them. However, daddy came up with a lot of funding for the wedding and he was not too pleased with the whole cupcake idea. Well, I am not a big wedding cake fan so I have compromised and we are going to have a cake buffet with about 8 different cakes from one of the best bakeries in town. I am very happy with this choice.
Cake all the way! I always said I wanted to have a wedding for the sole purpose of eating wedding cake… I was only half joking. 
Neither of us are cake OR cupcake people - we were Team Pie! They were yummy and fit our fall wedding perfectly.
i just made some of these but i made my own sugar paste daisies!!! i made red velevet with home made cream cheese frosting and its so easy and much more cost effective . i made my cupcakes for my fiances mothers baby shower!!!
I am on Team Any-type-of-dessert-you-give-me! Those cupcakes are really cute though! And, you don’t run the awkard shaped cherry blossom branch risk with them.
I think the cupcake idea would be perfect for you guys. It sounds like there are way more pros than cons. And the pictures are too adorable!
I’m having pie! And yes, making them myself. I’m planning on making them in May/early June for my end-of-June wedding, and freezing them uncooked. Then on the day or two before the wedding, have a marathon baking day!
I heart both cakes and cupcakes. We’re just having a cake though–we have a great cake baker in the family and I wouldn’t want to ask her to make cupcakes too.
I just love cakes. Cupcakes? Big muti-tiered cakes? Whatever! I think we will have a more traditional cake only because I think our venue (a restaurant) will make one for us and eliminate the stress of paying a ton for it (although it will still cost, just less) and worrying about delivery.
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Mrs. Glasses, Tokyo/Los Angeles, CA Age and Occupation: 24, English teacher Fiance's Age and Occupation: 27, English teacher Engagement Date: September 2008 Wedding Date: October 2010 Venue: Parents' backyard About Me: I’m an expat living in Tokyo. I’ve been in Japan for almost three years now, where I met my fantastic English fiance. It’s time to leave Japan, so we are planning a fun, intimate, backyard ceremony back home in the suburbs of L.A. in October. Our wedding will be a mix of my love for food, beer, my Japanese culture, and Mr. G’s Englishness. We are on a tiny budget and DIYing almost everything!
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