THE FOUNTAIN OF ALL FOUNTAINS
LAS VEGAS ... In the Patisserie at the Bellagio, award-winning Executive Pastry Chef Jean-Philippe Maury along with Norwood and Antonia Oliver Design Associates designed the glass-enclosed, floor-to-ceiling chocolate fountain, pictured, that displays a spectacular series of melted chocolate cascades. This first-of-its-kind, free-standing spectacle is approximately 27-feet tall and circulates nearly two tons of melted dark, milk and white chocolate at a rate of 120 quarts per minute.
  The fountain's measurement documents have been submitted to the Guinness World Record™ for the World’s Tallest Chocolate Fountain.
  Perfect for that big grand wedding! (W&H May 5, 2008)

Cup Cakes as Mini Wedding Cakes & DESSERTS

Cupcakes have been reinvented and are being made with the same quality as wedding cakes but with fancier wrappers, decorations full of detail and more interesting flavors and frostings such as mango margarita and bittersweet chocolate raspberry are perfect for elegant celebrations.

The National Honey Board in the has a collection of cupcake recipes on their website that features the flavor trends for summer with their secret ingredient — pure honey. 

Sweetening the batter with pure honey not only adds a delicate flavor, it ensures a rich, moist texture, making each cupcake a truly decadent treat. The frostings are also flavored with natural honey for a slightly sweet, deliciously smooth texture. 

Cupcakes are portioned for individual servings, making a batch (or two) the perfect dessert for bridal showers, wedding parties and receptions. Below are two recipes, for more visit www.honey.com. To find a locally produced or special honey variety, visit www.honeylocator.com.
 

Honey Mango Margarita Cupcakes with Sea Salt
Makes 12-14 cupcakes

Ingredients:
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup ripe mango, puréed
Zest and juice (1/4 cup) of one lime
1/4 cup buttermilk
1/2 cup butter, softened
1/2 cup Wildflower Honey*
2 large eggs

Directions:
Preheat oven to 350°F.

1. Sift together flour, baking soda, baking powder and sea salt; set aside.
2. In a small bowl, combine mango purée, lime zest and juice, and buttermilk; set aside.
3. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time.
4. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the mango mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Mango Lime Butter cream and sprinkle with additional sea salt and nonpareils, if desired. 

Mango Lime Butter cream Frosting
1/2 cup butter, softened
1/2 cup ripe mango, puréed
Zest and juice (1/4 cup) of one lime
2 tablespoons Wildflower Honey*
4-5 cups powdered sugar

In a mixing bowl, cream butter until light and fluffy. Add mango purée, lime zest and juice, and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency.

*Any mild-flavored honey such as Clover may be used.

Bittersweet Chocolate Raspberry Truffle Cupcakes
Makes 18 cupcakes

Ingredients:
8 ounces 60% cocoa bittersweet chocolate, divided
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup Clover Honey*
2 large eggs
1 cup buttermilk
1/2 pint raspberries

Directions:
Preheat oven to 350°F.

1. Cut two-ounces of chocolate into 18 pieces; set aside. Place six-ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm.
2. Sift together flour, baking soda, baking powder and salt; set aside.
3. In a mixing bowl, cream butter until fluffy. Add honey and melted chocolate; mix well. Add eggs, one at a time.
4. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined.
5. Place a tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and two to three raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired. 

Bittersweet Chocolate Frosting
1/4 cup Clover Honey*
8 ounces 60% cocoa bittersweet chocolate, coarsely chopped
1 cup heavy whipping cream
2 tablespoons seedless raspberry jam, optional

1. Combine honey and chocolate in a medium bowl, set aside. In small, heavy pan, heat whipping cream over medium heat until bubbles just begin to form. Pour over honey-chocolate mixture and allow standing for two minutes. Stir until smooth; cool. Refrigerate until chilled, one to two hours.
2. With an electric mixer, beat chocolate mixture until frosting is fluffy.

*Any mild-flavored honey such as Clover may be used.

www.WeddingsHoneymoons.com | May 5, 2008