Happy Monday, everyone! 
Yesterday’s cupcake delivery to Toronto Hunt Club was super succesful. I iced all my cupcakes on-site and although I thought it’d be easy, it took a lot longer than I had anticipated. I thought it would take me 30-45 minutes (you know, cause I’m superpastrygirl 
) but it actually took closer to 2 hours! Wowwwwie! I’m a perfectionist so everything had to be perrrrfect.
Let me tell you a little bit about my experience! My stomach was in knots and my heart was RACING all the way there. My first worry was the giant cupcake topper. I told myself that I’d ice it at the club but I got carried away and iced it at home. Have you ever tried to deliver a top-heavy 5-layer cupcake cake that weighed close to 6 lbs and iced with perfectly swirled buttercream that is prone to melting? (your response: “no”). I THOUGHT SO! It wasn’t fun transporting it. Every sudden “STOP” at a light, every turn… the cake would shift in the box (on my lap) and my heart would drop a little. It was one rollercoaster ride there, I can tell ya that!
But nevertheless, it made it in one piece. I brought two piping bags of extra buttercream, just in case. As a pastrychef, you have to have an eye for detail, be prepared for ANY situation (toppled cake, melted buttercream) AND you have to be a bunch of crazies. Luckily, I am all those things 
As I got to the club, I got a beautiful glimpse of where the ceremony was set up. Perfectly lined white chairs with a beautiful white arch in an open space outside with the picturesque lake and clear blue sky as the backdrop. Today was the perfect weather for an outdoor wedding. I was always against outdoor weddings… I mean, don’t you have enough to worry about on your big day let alone worry about the weather? But now, I might re-consider!
The set-up went smoothly but took a while. The cake table was positioned in front of a big window with plenty of sunshine streaming in and I had a beautiful view of the lake as I iced the cupcakes
I had bagged all my icing (approximately 10lbs) with piping tips so I didn’t have to refill the bags and that saved a lot of time. The bride also requested sparkly glitter on each cupcake in ROSIE and SOUR APPLE. The cupcakes were: chocolate cupcake/strawberry buttercream, red velvet cupcake/strawberry buttercream and chocolate cupcake/key lime buttercream. The cupcake topper was 5 layers of red velvet with strawberry buttercream and finished with Princess Pink vanilla frosting. The bride requested a black + pink bow (either with polka dots, stripes or some sort of geometric design) but I couldn’t find it so I bought black wired organza and a super glittery pink ribbon to overlap and accent the bow. She loved it! 
Who doesn’t love glitter!???
Afterwards, I went out to TREAT myself for another successful wedding delivery. I had a red bean freeze in which Aiden {almost 2} drank half of it and when I told him it was MY “special” drink, he wanted it even more. He finished all the milk part and left me with the beans. Now that’s love!
