Wedding cake during the age of quarantine

By D’Ann Dreiling

Photos courtesy Nakia Glynn

Traditions have taken a bend in the road. Due to Covid limiting guest lists, wedding cakes have taken on a whole new look, pushing large statement cakes to the back burner.  The latest cakes are not necessarily white, not necessarily tiered and not necessarily cake!

   Creativity and personal expression reign. Smaller, single-tiered cakes serve the purpose of the cake-cutting tradition and are decorated with defining aspects of the couple’s relationship. Personalized wedding cookies double duty as place cards. Individually wrapped treats at each place also serve as wedding favors. Multi-tiered serving plates can be stacked with donuts, brownies or candies substituting as the wedding cake and reflecting the couple’s taste.

     The origin of wedding cakes dates back to Ancient Rome. The wedding ceremony concluded with the groom breaking a loaf of barley bread over the bride’s head. Grain was the symbol of fertility, and guests gathered up the crumbs for good luck.

     The extravagant wedding cake first appeared at the wedding of Queen Victoria and Prince Albert in 1840. Nine feet in diameter, the cake weighed over 300 lbs.

     In today’s world, Nakia Glynn of Nakia’s Sweet SinSations offers the perfect solution for that sweet treat at the wedding reception–the cupcake. “I offer a variety of flavors to suit everyone’s taste. They meet the safety concerns of today, and they’re delicious!  

     Glynn offers the same services as a traditional cake baker. She delivers the cupcakes and sets up a beautifully tiered cupcake display at the event space, or delivers the cupcakes individually packaged.

       “I can decorate the cupcakes to reflect the couple’s history together, be it school colors, employment logos or personal quirks. I love working with my customers,” says Glynn, who also does corporate events and special occasions.

     Glynn operates out of the Heaven Sent Community Baptist Church in Raytown and can be reached at 816-916-7739, or check out her Facebook page. Proud of her culinary skills, she is willing to share her delectable recipe for Zesty Lemon Cupcakes.

Here’s the dish…

Nakia’s Zesty Lemon Cupcakes

INGREDIENTS 

For the Cupcakes: 

• 2 cups granulated sugar (leveled)
• 1/2 cup vegetable oil
• 3 large eggs (room temp)
• 2 lemons, zested
• 1 teaspoon lemon extract
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour (leveled and sifted)
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup lemon juice (2-3 med. lemons)
• 1 cup buttermilk

INSTRUCTIONS  

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. 2. Combine the sugar, oil, eggs and lemon extract in a large bowl. Beat on medium speed until the eggs and oil are well incorporated (3 minutes).
2. Add the lemon zest.
3. Combine the dry ingredients in a separate bowl. Add half the dry ingredients followed by the lemon juice and half the buttermilk, and mix just until the flour starts to incorporate.
4. Repeat the process until the ingredients are well combined.
5. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
6. Fill cupcake liners 2/3 full with the batter. Do not overfill.
7. Bake for 15-18 minutes. Insert a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.
8. Cool cupcakes completely for 20-30 minutes.

FROSTING (buttercream icing) 

• 2 tablespoons pure vanilla
• 1 pound confectioner’s sugar
• 1 cup (2 sticks) salted butter at room temperature
• 3 tablespoons heavy whipping cream
• 1/2 teaspoon salt

Whip the butter and salt for 2 minutes using a stand or a hand mixer. Sift in  the confectioner’s sugar in several batches, beating on low after each addition. Repeat until everything is well combined. Scrape the  sides of the bowl. Add a tablespoon of the cream while mixing on low, then add the vanilla. Beat until you have an even, fluffy consistency. Add more cream or milk for a thinner consistency. 

For lemon flavored icing, add ¼ tsp of lemon zest and 1 tablespoon of freshly squeezed lemon juice. Too much lemon juice will result in a runny frosting.