Wedding Cakes In Spain

Our blog spot highlighting the latest styles, recipes, trends and ideas in weddings and wedding cake design. Visit our website


March 2016

Pure Purple

These pure purple cupcakes were chosen for the wedding today in Benalmadena, so pretty so purple.

The cupcakes were displayed in colour co-ordinating wrappers and topped off with a pretty purple flower. A similar floral posy sat on the top tier, this cake was then trimmed with purple tartan ribbon.


Beautiful Cupcake Bouquet


One of my recent commissions was a ‘Cupcake Bouquet’. This is a wonderful way to display cupcakes and create a stunning effect.  They make lovely gifts for Easter, Mothers Day or birthdays and are very straightforward to bake and put together. This project involves a little baking and a little crafting, so here we go:-

To Make a bouquet of 12 cupcakes, you will need: –

Non Food Items:

Small container,  such as a plant pot, or vase – approx 11cm diameter

A polystyrene ball, slightly larger in diameter than your container – 12cm diameter so it sits comfortably on the top.

Cocktail sticks x 24 ( 2 per cupcake to avoid them spinning around !)

Glue – optional, if you wish to secure the polystyrene ball into place on your container.

Tissue paper in green and pink.

For the Cupcakes:

Cupcake baking tin

X 12 cupcake cases

175g Marg/butter

175g Sugar

3 Eggs ( at room temperature )

175g S.R. Flour Sifted

½ tspoon of Baking Powder

For the Icing:

500g Icing Sugar

75g Softened butter

Piping bag

Large ‘open’ Star Nozzle

Food colouring is optional should you decide to add colour to your ‘flowers’


Making the Cupcakes

Set the oven to 175 degrees fan ( 190 degrees conventional )

Place the cupcake cases in the cupcake tin.

Place butter and sugar into a mixing bowl and beat until soft and creamy

Slowly add the eggs

Stir in the sifted flour and baking powder, do not beat as the gluten must not be stretched.

Divide the cake mixture into the cupcake cases, the cases should be 2/3 full.

Place in the oven and bake for 15/20 mins

When golden brown and cooked remove from the oven

Place on a cooling rack and allow to cool

Once the cupcakes are cool you can decorate

Preparing the buttercream icing

Place the butter into a mixing bowl and beat until soft.  Slowly add the icing sugar until you have a creamy, pale consistency.

Decorating the cupcakes:

Put your nozzle into the piping bag

Place the butter cream into the piping bag

Pipe the buttercream onto each cupcake, starting from the centre and working in a circular motion towards the edge of the cupcake.

Repeat this step until all the cupcakes are iced

Assembling the Cupcakes

Sit the polystyrene ball on the container and glue into place.


Starting on the top of the polystyrene ball insert two cocktail sticks approx half way in, close to each other – these are going to hold one cupcake in place. Slide a cupcake on to the cocktail stick and gently push down into place.


Working in rows around the circumference of your polystyrene ball, starting beneath the cupcake in place at the top, repeat the above steps for each cupcake you attach.

Once your polystyrene ball is covered with all the cupcakes you can now fill in between them with green tissue paper. Cut the tissue paper into leaf shapes approx 4cm long and 2cm wide. Tuck the tissue leaves between the cupcakes to fill in the gaps and create the greenery.


If you wish you can finish your masterpiece off by adding a gift tag and/or wrapping in brightly coloured paper. These make fabulous gifts not just for Easter but also as birthday cake gifts too.

If you like this idea but do not feel ready to tackle this project yourself, order your ‘Cupcake Bouquet’ from us by contacting us via email at our FB page Wedding Cakes In Spain or visiting our shop Boda Boutique in Velez-Malaga.




Claires’ chocolate fudge 40th  birthday cake…Congratulations

Cupcakes of ‘Love’

Cupcakes of ‘Love’ were the choice of cake for Elaine & William yesterday as they celebrated their wedding at Hotel Casa de Los Bates in Motril.

Elaine chose soft pinks and neutrals as her wedding colours, this colour scheme was carried through to the cake design and decoration, with soft pink roses that sat on a fluffy buttercream topping along with vintage roses for the top tier.

A bespoke cupcake stand was created, – the boards were covered in soft pink fabric to compliment  Elaines wedding colour scheme.

For more inspiration and ideas when choosing a wedding cake or wedding cupcakes for your special day or event visit our website:-

All In White

It is the time of year here in Spain where the ‘First Holy Communion’ season is almost upon us, – starting in April and running for approximately 3 months until the end of June. The First Communion is considered to be one of the holiest and most important occasions in a Roman Catholic person’s life. It is the first time that a person receives the Sacrament of the Holy Eucharist and is of great importance within the Catholic Church. The event is widely celebrated in Spain with lavish parties and festivities.

At our shop Boda Boutique we have decorated the window to reflect this time of year, with an ‘all in white’ theme. If you would like us to help you with your party decorations, a candy cart, cupcakes or cake for your communion celebration then please contact us

‘Scrumptalicious’ Chocolate Biscuit Cake

This ‘scrumptalicious’ recipe is definitely one of my favourites and it is super easy to make. It is also a popular choice for many of our Irish brides and will regularly feature as an option withing their wedding cake.

The recipe is below, so go on give it a try…

choc crunch

Chocolate Biscuit Crunch

225g Butter or Margarine;  225g Milk Chocolate;  2 tablespoons syrup;  150g Sugar;   225g Rich tea biscuits – crushed;  60g Cornflakes – crushed;  60g Dessicated Coconut.

1.) Line a tin aprox 20 x 20 cm with greaseproof paper.

2.) Melt butter, sugar, syrup and chocolate in a pan DO NOT boil.

3.) Add remaining dry ingredients.

4.) Place in the prepared tin and press down.

5.) Place in the fridge to cool and set, before cutting.

‘Just Married’

Jenny & Leon were the happy couple who were ‘JUST MARRIED’ today. They both chose a cascading cupcake display for their wedding, made up of 90 individual cupcakes in a selection of several of our delicious flavours;- caramel apple, chocolate with Baileys cream, raspberry & white chocolate and zingy lemon. The pretty sugar flower decoration was designed to pick up the colours of the cupcake cases, each one was then finished off with a ‘Just Married’ flag…perfect.

If you are interested in having cupcakes for your wedding please contact us at or visit our website for further ideas and inspiration.

Caramel Apple Shortcake

Caramel Apple.jpg

It is always fun trying out new recipes and ideas for our ever popular cookie / dessert table – apart form the fact I simply love baking!  Today whilst sorting out some of my Mums old recipes cards I found this one that sounded rather tempting for Caramel Apple Squares. I have to say it is rather delicious, so please give it a try. It will certainly be featuring on our wedding dessert/cookie tables later this year.

Caramel Apple Shortcake:

Filling: 175g Plain Flour; ½ tspoon salt; 75g Margarine / butter;  75g Brown Sugar

Topping:  2 tablespoons Caramel Fudge Sauce;  2 Cooking Apples;  1 tspoon Cinnamon.

1.) Prepare a hot oven 195 degrees – Fan

2.) Sift flour & salt into a bowl.

3.) Rub in marg/butter until the mixture resembles bread crumbs.

4.) Stir in brown sugar.

5.) Spread over a shallow square tin (15cm Square)

6.) Peel, core and slice the apples place in a pan with caramel fudge sauce and heat until just warm, remove from the heat and arrange over the mixture in the tin.

7.) Sprinkle with cinnamon.

8.) Place in the oven and bake for 30 mins.

This dessert can be eaten hot or cold, it is delicious served warm with a heaped spoonful of vanilla ice cream.

Nautical & Nice

Sharing with you some of the nautical ‘niceties’ from the beautiful wedding of Helen & Jason late last year.



Blog at

Up ↑