Martha Stewart Weddings, Winter 2003
In lieu of a more classic wedding cake, white cupcakes -- topped with swirls of sugary buttercream icing -- gain a sense of stature when placed on a tiered stand. Frilly lace-doily trim decorates edges. The cupcakes are crowned with fondant hearts imprinted with the first initial of the bride or the groom using a rubber stamp and shaped with a cookie cutter.
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