There is always a snafu. I know it will happen. With Couple 1.0, it was the frosting mix up. I put the soda fountain frosting on the gingerbread latte cupcakes and vice versa. Jonathan and I (mostly Jonathan) ended up wiping all the frosting off and and re-doing it (lesson learned – label all the boxes). With Couple 2.0 it was the flimsy boxes and the cupcakes sliding all over the place (I bought some seriously thick boxes this year and I’m using shelf liner to keep the cupcakes from slipping – hope it works!). Wedding 3.0’s (which takes place on Sunday) snafu has already happened. I guess it’s good to get it out of the way so early.
See those cans right in front of the bag of flour – by the chocolate chips? I’ll tell you what those cans are not: they are not pumpkin. You see, it’s hard to find pumpkin in the Spring because it’s a seasonal item. But this year, it’s even harder. Did you hear about the pumpkin shortage from flooding earlier this year? There were no cans of pumpkin to be found to make the chocolate pumpkin cupcakes for Wedding 3.0. Luckily, Whole Foods sells canned sweet potato. Sweet potato is kinda like pumpkin, right?
The chocolate pumpkin (sweet potato) cupcakes are all baked and I can attest to the fact that only the most astute squash snobs will know the difference. Phew!
Thanks goes out as always to Jonathan for cleaning up after me and to my mother-in-law for babysitting Myles and taking over loading cupcakes in and out of the oven after he fell asleep. Everyone should be so lucky as to have such an awesome mother-in-law!
I’ll be posting more Wedding 3.0 updates as they happen on the blog and on Twitter. I sincerely hope that I have not jinxed myself by saying that the snafu has already happened.