When we last left off, I was pondering the potential difficulties of baking nine dozen wedding cupcakes in a borrowed home kitchen in August.
It got more complicated before the job was done. Instead of a kitchen 10 minutes’ walk from my hotel, I was booked in a different home kitchen, 15 minutes’ drive across town. So I had to rely on family and friends of the happy couple to get me to and from my workspace.
And then the caterer wanted the cupcakes early, to have them set up at the beginning of the reception. This caused a small amount of stress when I didn’t know the weather forecast, but Mother Nature smiled on us and gave us a lovely day in the mid-70s – cool enough that I didn’t have to worry about the buttercream melting in the sun.
While I did remember to pack my silicone molds for the fillings, and to bring over French cocoa powder and Turkish hazelnuts, somehow I forgot to bring along a piping bag and my trusty star tip. Fortunately, one of the guests was able to bring in a set of tips from Boston; unfortunately, they were a bit too small for what I had in mind. I am blessed with a very resourceful husband who managed to doctor one of the tips to make it closer to the one I had left behind. Another crisis averted!