The wedding I went to the past week had something unique in their menu. Instead of serving the guests cake from a three-tiered, white fondant-covered cake, the bride and groom (and their planner) opted for cakes that are easier to serve and easier to stow away for later: they have decided to introduce cupcakes for dessert. Though I have heard of cupcakes being served in formal events nowadays, that wedding was the first time when I saw an elegant cupcake in action (that is, ready to be consumed).

I spent some time scrutinizing the cupcake. It was the blackest, most moist, most luscious chocolate cupcake I have ever tasted. But the taste pales compared with its design. The baker used fondant to decorate the cupcake. It was topped with a flat circle of pale blue fondant (the wedding’s theme was blue) with white fondant flowers placed delicately on top of each one. The light colors contrasted sharply with the color of the cupcake itself, giving it an elegant look that no full-fledged cake could ever hope to achieve.

I have heard someone say that beauty comes in small sizes. In the case of this tiny cupcake I am now holding in my hands (and another one in its beautifully-decorated box stowed away in my bag), that quote could not have been truer. It was so beautiful, so elegant in its simplicity, that it was simply a shame to eat it. Yet, its taste made it even more of a shame not to eat it.

I left that wedding with more than good cheer and happy moments. I left it with the ‘elegant cupcake’ idea in my mind, something I would put to good use very soon. Why not try it out for yourself too?