Bridesmaid Duties… A lot of baking!

What You’ll Need:
– Ingredients to make your favorite cake and icing
– Cupcake liners
– Two different colored ribbons
– Glue dots
– Scissors
– Sprinkles (or other decor)

I adore doing this for engagement parties, bridal showers and baby showers. What a special way to say congratulations with beautiful cupcakes! 

Kristie’s wedding colors are navy blue and coral, do you know how difficult it is to find coral ribbon!? I got as close as I could to the wedding colors and created these mini cakes of elegance. 

Doing this is easy, if I’m decorating with specific colors, I always choose a white cake with white icing. It allows the colors to pop more. Once you’ve picked your cake you find the cupcake liners, ribbons, sprinkles and glue dots. After you’ve made your cupcakes, let them cool and tie the ribbons before topping them off with icing. Hold the ribbon steady on the back of the cupcake with a single glue dot and again beneath the bow. 

Once you’ve tied all of your bows (I suggest doing this part while drinking wine and watching lifetime), you are set to ice and decorate the cupcakes and VOILA! You have magic and the bride or happy mommy-to-be will be beyond elated with how these cupcakes add to the decor of the party.

Fresh Two-Layer Peach Cake

What You’ll Need:
– 1 stick unsalted butter, at room temperature
– 1 1/2 cups sugar
– Two extra large eggs, at room temperature
– 1 cup greek yogurt, at room temperature
– 1 teaspoon pure vanilla extract
– Two cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon kosher salt
– 2 teaspoons ground cinnamon
– 4 large ripe peaches, peeled, pitted and sliced
– 1/2 cup chopped pecans

The inspiration for this cake was no other than the Palisade, CO fresh peaches. I’m a Georgia girl so these are only the 2nd best peaches in the world, but they make a damn good cake! This is best served at room temperature or slightly warm with vanilla ice cream, yum!

Directions:
Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the Greek Yogurt and vanilla, and mix until the batter is smooth.

In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon. 

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.  

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.