Winnie the Pooh Cupcakes and Tigger Tails

Winnie the Pooh Pull Apart Cupcakes and Tigger Tails Party Favors for Parker’s 1st Birthday

Favorite Things Cupcakes

Favorite Things Cupcakes in a Decorated Bakery Box Favorite Things Cupcakes in a Decorated Bakery Box

Holly's Favorite Things Cupcakes

This box of cupcakes was inspired by my friend, Holly – vanilla cake flavored with almond, topped with a light, fluffy homemade buttercream frosting and white nonpareil candies.

Each cupcake was placed in a polka-dot cup and was topped with a picture of one of her favorite things. I decorated the bakery box with a poodle-loving pinup girl that reminded me of her. The favorite things:

Buffy Summers

Black poodles

Wes Anderson

Coca Cola

Red Ray Bans

John Hughes

Battlestar Galactica

The National



Polka-dots (and she wore them before they were cool)

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Can You Dig It? | Construction Cupcake Toppers

Can you dig it? Construction Party Cupcake Toppers by Pastiche Events Can you dig it? Construction Party Cupcake Toppers by Pastiche EventsConstruction Party Cupcake Toppers by Pastiche EventsLook at that face on the birthday boy. I dare you to look at that cupcake joy and not smile…you’re smiling now, right?!

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Salted Caramel Buttercream Recipe

Salted Caramel Buttercream Cupcakes

This buttercream recipe has been scaled to make more than enough for 24 medium cupcakes:

Salted Buttercream Frosting Recipe from

First Stage

4 cups sugar
2 cup buttermilk
1 cup Crisco vegetable shortening
1 cup butter
2 teaspoon baking soda

Second Stage

1 cup unsalted butter (2 sticks)
1 teaspoon coarse sea salt (plus a bit extra for sprinkling on top)
4 cups confectioner’s sugar

  1. Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
  2. Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
  3. Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
  4. Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
  5. Add confectioner’s sugar in ½ cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer on high for about 10 seconds after each addition to merge air into the frosting.
  6. Adjust the amount of confectioner’s sugar to result in a frosting that will hold it’s shape.
  7. Frost cake and store on a cake plate covered with a dome or an airtight container.
  8. Best served within 1-3 days.

Chocolate Cupcakes with Chianti Buttercream | Jelly Jar Party Favors

Chocolate Cupcakes & Chianti Buttercream Jars by Pastiche Events

 Inspiration: Dinner at Cooper’s Hawk Winery. Birthday Girl is a lover of red wine, chocolate and all things pretty.

Feeling inspired, I turned to Sprinkle Bakes,  the blog I browse anytime I want to attempt anything exceptional. Heather Baird always seems to have what I am looking for – here is her amazing recipe for Chocolate Chianti Cupcakes.

The recipe was near perfect, but I did find that when I was blending the cooked-down Chianti into the buttercream (ohhh, that buttercream…) I didn’t have to use the full amount the recipe called for. Maybe I did something wrong, but if I would have added the full amount, the frosting would have been too watered down. I was glad I decided to add less and taste-test as my Kitchen-Aid did its work. The frosting was so unbelievable that I double layered the chocolate cupcakes (I make them smaller so they fit the jars) just so I’d have an excuse to add more frosting! After the assembly, I placed the jars in an old wine crate to tote them to the restaurant.

Chocolate Cupcakes & Chianti Buttercream Jars by Pastiche Events

First Communion Favors | Strawberry Cupcakes in Jelly Jars

You will need:

24 Quilted Jelly Jars (Ball)

Circular Paper Punches* – I used 1.75″ and 1.25″ for my two layers (Bottom layer can be a color or a pattern)

*Free Printable Template for your 1.25″ Circular Paper Punches: 1.25 Inch Circles

Satin Ribbon, Yarn or Twine – Approximately 40ft, cut into 10″ strips or longer (personal preferences for what kind of knot or bow you want to make)

Extra Large Craft Glue Stick

24 Colored Plastic Spoons

48 Small Cupcakes (2 per jar, layered with buttercream)

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