Wedding Gown Cupcake Cake

 

Just a Sliver: Wedding Dress Cupcake Cake Here’s a recipe perfect for a bridal shower – a Wedding Dress Cupcake Cake! My future mother-in-law and Gram-in-law hosted a shower for D’s cousin this week and I was on cupcake duty. She found this tutorial for a dress cupcake cake online so I decided to give it a try. Surprisingly it was pretty simple and results in such a fun and beautiful cake! If you aren’t in the market for a bridal shower cake, this is an awesome recipe for a semi-homemade Vanilla Cupcake with Vanilla Buttercream. I adapted the recipe for Almond Cupcakes with Vanilla-Almond Buttercream [if you haven't tried these, you're missing out] and it resulted in a really nice vanilla cake. If you are interested in making the cupcake cake, see the photos below to guide you on the setup. Enjoy! Just a Sliver: Wedding Dress Cupcake Cake Just a Sliver: Wedding Dress Cupcake Cake Just a Sliver: Wedding Dress Cupcake Cake Just a Sliver: Wedding Dress Cupcake Cake Just a Sliver: Wedding Dress Cupcake Cake

Wedding Dress Cupcake Cake

Yield: 24 Cupcakes

Ingredients

    Please find original tutorial on Life and other Projects
  • Cupcakes
  • 1 package Duncan Hines French Vanilla Cake Mix
  • 1 package 8 oz. cream cheese
  • 4 large eggs
  • ½ cup water
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 teaspoon pure vanilla extract
  • Vanilla Buttercream
  • Double this recipe if making Cupcake Cake
  • 1 cup (2 sticks) butter
  • 4 cups confectioners’ sugar
  • 2 oz. cream cheese
  • 1 teaspoon vanilla extract
  • 2-4 teaspoons water
  • Cupcake Cake
  • 1 13"x19" cake board
  • 22 cupcakes
  • 2 batches of the above vanilla buttercream recipe
  • Pearl or other white sprinkles
  • 3 strands of beads, pearls, or sequence (found at Michael's)
  1. Preheat oven to 350°. Line muffin tin with paper liners.
  2. Place all ingredients in large mixing bowl.
  3. Blend with an electric mixer on low speed for one minute.
  4. Stop and scrape sides of bowl with spatula. Increase mixer to medium speed and beat for two more minutes.
  5. Fill muffin tins ¾ full
  6. Bake for 15-18 minutes or until a toothpick is inserted in center and comes out clean.
  7. For the frosting: cream butter and cream cheese until light and smooth (about three minutes). Gradually add confectioners’ sugar. Add vanilla extract and water. Beat on medium speed for 5 minutes to make light and fluffy.
  8. For the cupcake cake: wait until cupcakes have completely cooled. Lay out cupcakes as seen in photo. When you have the desired layout, using a knife spread a little bit of frosting on the bottom of each cupcake so they stick to the cake board. Fill your piping bag and frost each cupcake - make sure you use more frosting than usual on each cupcake so it fills in the space between cupcakes. For any vacant spots, pipe frosting to fill holes. Sprinkle with pearl or white sprinkles. One at a time, place the strand of pearls at the "belt" of the dress. Tuck the ends in between the cupcakes so they stay in place (see photo)
  9. Transport to the bridal shower!
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Comments

  1. Peggy Harrison says:

    I want to make this dress. Your frosting recipe has 2oz. of cream cheese in the ingredients list but doesn’t mention adding it in the directions. Do I cream it with the butter and then add the conf. sugar?
    Thanks,
    Peggy

    • Hi Peggy! Thank you for pointing this out, I’ve updated the recipe. Cream the butter and cream cheese for 3 minutes and then add the confectioners’ sugar. As noted, double the recipe listed for the frosting to make sure you have extra for the assembly of the cupcake cake. Enjoy and thanks again!

  2. Can you please tell me the number of tip you used for the icing. Thank you!

  3. Love this cake! Random question for you though… Did you leave this cake out at room temp? Or does it need to be refrigerated? Thanks for any info!

    • Hi Mandy! Typically I leave this cake out at room temperature. It’s ideal to make this the day of the event but if that’s not possible just cover with tin foil overnight. If you feel more comfortable keeping it refrigerated just make sure you allow plenty of time for the cake to come back to room temp before serving. The only time I refrigerate is if I’m using a cream cheese frosting or if it’s particularly hot or humid out. Hope that helps!!

      • Great! That is usually my thought too however I wasn’t sure because there is just a little bit of cream cheese in the frosting. :)

  4. Kelly,
    This looks so beautiful! I am planning on making this for my daughter’s wedding shower.
    Can I substitute the DH French Vanilla cake mix and use the almond extract?
    Also, since the shower is a luncheon, can I make the cupcakes the day before and just frost them in the morning? Would I refrigerate the cupcakes overnight?
    Please advice this novice baker!
    Thanks so much!
    Beth

    • Hi Beth! I would suggest using either the recipe for the cupcakes listed in the tutorial (which is a vanilla cake) or making the full Almond Cupcake recipe (http://just-a-sliver.com/almondcupcakes/) which calls for Golden recipe cake mix and almond extract. This recipe is a real crow pleaser so if you’re looking for the addition of almond extract I would recommend using the full Almond cupcake recipe.
      You can definitely make these the night before and frost the day of. No need to refrigerate them, just cover the cupcakes with aluminum foil until you’re ready to frost.
      Please let me know if you have any other questions and good luck!

  5. Hi Kelly!
    I wanted to share that I have made this cake for several people with different designs and have always used your almond buttercream icing. I get so many compliments on that! Thanks for a great recipe.

    • Thank you so much for the comment, Sally! I’m really happy to hear that so many people enjoy the recipe :) definitely one of my favorites!! Thanks again!

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