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I am not a cake person. For some reason it’s just never been my thing. Even as a child I would pass on the birthday cake. Now show me some warm chocolate chip or peanut butter cookies, and we have a different story; however, in the past year or so I discovered something very curious: my distaste for cake comes to a screeching halt when cake becomes CUPcakes. I think it has a lot to do with the fact that cupcakes come in so many flavors: key lime, apple pie, salted caramel, carrot cake, red velvet, s’mores, banana split, peach cobbler. (I could fill a whole post, but for y’alls’ sakes, I’ll keep myself in check.)
Trying new flavors and cupcake shops has almost become a sport for Mr. Hawk and me. If we find a new shop in town, we pick out a half dozen to take home and feast on them rest of the week. (Correction: mine last a week. Mr. Hawk eats all of his within two days and then pouts until I share my half with him.) We even have our favorites cupcakes and shops ranked. (Moistness of cake, cake-to-icing ratio, and cupcake size are all considered.) It.Is.Serious.
Pearl’s Deep Dish Apple Pie—my absolute favorite! / Image via Foodspotting
So naturally, since cupcakes are somewhat of a large presence in our lives, they must be a part of the wedding-dessert menu. It makes me a little sad to be missing out on some gorgeous wedding cakes, but it just wouldn’t be the Hawk wedding without cupcakes.
That being said, I’ve begun to think a lot about the cake cutting. I honestly don’t think I would be devastated to miss it, but it is a really sweet moment between bride and groom. I suppose we could feed each other a cupcake, but then we wouldn’t have a reason to buy an awesome Kate Spade cake cutter! But in all seriousness, I’ve been wondering if we should compromise and get a small cake for the top tier of our cupcake stand.
Image via Top Wedding Cakes
Hive, help me out. Did you/are you considering serving cupcakes as your main wedding dessert? If so, did you forgo cake all together?
(Totally off subject, but does anyone else immediately think of The Bachelor/Bachelorette and their inability to pronounce the word “forgo” on the overnight dates?!!)
My fiance proposed with the ring in a cupcake so we are definitely going the cupcake route, however we are still getting a small cake to cut.
I waiver about this SO much! I have a couple posts myself about this debate. I don’t have an answer, unfortunately. I love sweets. Every kind. Every shape.
We’re the same way but it’s not much to add a small 8 or 10 inch cake to the top layer of the cupcake tiers so I say go for it. Someone will eat it.
In our case we’re being charged $32.50. That’s a small price to pay to have a “real” cake cutting and a pittance compared to the cost of normal wedding cakes.
You could just cut a cupcake in half and feed that to each other! And for sure only a Kate Spade cake cutter would work for such a task.
I’m doing a croquembouche (cream puffs) and macarons with three small cakes (9-10 inches). I don’t like wedding cake particularly, but I really wanted something decorated! Is that weird? I dunno. I’ll be eating all the cream puffs, my guests can have the cake 
@Renee: Aw. Very sweet.
@Miss Mink: I’m glad I’m not the only one who is struggling with this decision.
@mdlapaz: Thanks for the input. $30 is less than what I imagined it would cost.
@Miss Aardvark: I like where you’re head’s at! Kate Spade AND cupcakes? Heaven.
We ordered cupcakes instead of cake and will be skipping a top tier cake. We’ll just feed each other cupcakes a la Mrs. Cola style
I think the small cutting cake is really cute on the top. It would look great and still give you that tradition. Have you decided on a cupcake tower style yet?
I also want that apple pie cupcake. Holy shizz that looks amazing.
We’re gonna go to the cupcake route. I like the idea of having multiple flavours and not having to deal with trying to cut a cake into 150 pieces. We’re going to do a small cake on top just so we can do the cake cutting. It’s only going to be small, like a 8″ and 6″ or around there, but enough to fill the tradition. Plus, it’s only an extra $25-$30 or so, I think it’s worth it.
Oh my cakes and pies! That apple pie cupcake looks delicious! We’re doing cupcakes with a small cake on top for us to cut. It just ended up being cheaper for us and like you I prefer cupcakes! We mainly cut the top cake for Mr. Warbs’ fancy.
We’re doing a small cake for cutting, cupcakes, and a dessert bar. I’m not the biggest fan of wedding cake but still want those cake cutting pictures.
We’ll also being doing cupcakes but instead of a small cake on top I’m thinking of having a giant cupcake such as this site shows: http://cupcakepictures.com/2010/06/giant-wedding-cupcake/
@peachplum09: I think this may be the direction we’re headed… if I could just make up my mind!
@jacinda10: I have not decided yet! I think I prefer the rounded styles rather than the square or rectangular stands.
@LyndzJM: I’m so surprised to hear how inexpensive having a small top tier cake is! When @mdlapaz mentioned her cake cost I was wondering if it was just her area, but I guess not!
@NC Girl: Very true!
@Miss Warbler: I think if we end up with a top tier cake it will be more for me and tradition’s sake than anything!
@Miss Doe: Oh, it IS. Shoot, I’m getting hungry…
@Future Army Wife: I’ve also been thinking about a dessert bar. If you can’t tell, this decision is still completely up in the air!
@Miss Turkey: Yay! Nothing like a good gourmet cupcake.
@sugarbox: In my opinion, the best cupcake in Richmond!
@jslb: Wow. That is adorable! I hadn’t even considered this option!
Oh my goodness that cupcake looks so good. I like the idea of a mini top tier cake, but I love the cake cutting tradition, so I might be biased!
Cake-to-icing ratio can really make or break cupcakes for me. There’s a shop here in town that everyone else raves about, but there is WAY TOO MUCH FROSTING on every cupcake. bleh.
It doesn’t help that I’m not a fan of icing to begin with, which is why we went with pie. You still need to cut pie, so we got those photos!
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Miss Hawk, Richmond, VA Age and Occupation: 26, Finance Fiance's Age and Occupation: 30, District Supervisor Engagement Date: March 13, 2011 Wedding Date: May 2012 Venue: The Chapel of the Sir Christopher Wren Building, 2007 Legacy Hall About Me: I’m an Arizona-born girl who has spent the majority of my life living below the Mason-Dixon line. The South has definitely earned a special place in my heart (alongside my Virginia born and bred fiance, of course!). We are planning a traditional Christian ceremony at my alma mater in historic Williamsburg, Virginia, followed by a rocking reception filled with Southern cooking and vintage/shabby chic details. When we’re not wedding planning, we enjoy spending time with our three dogs, going for runs together, watching plenty of football (or baseball depending on the season), and sampling new wine.
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