I had a request for a pumpkin themed bridal shower this week.  Kind of odd, I thought, but I took it as a challenge. 

Since rose just had two pumpkin cakes I could find, and I was scared of testing them as cupcakes, I ventured out to find one that was sure to be foolproof.  I stuck to her caramel silk meringue buttercream but added 1 tablespoon (this is for TCB version) of pink himalayan salt.  Super, duper UNBELIEVABLY good.  I tried her spun sugar techniques from the St. Honore Triffle in RHC and then I rolled out some marzipan pumpkins and pumpkin blossoms too. 

Hope they’re happy because they taste divine!

Love it- beautiful work!!

Those are sooo gorgeous!  Your tiny little pumpkins are perfect!  And all those little nests of caramel, too!  I’ll be they were absolutely thrilled.

Thanks! They just came to pick them up and were extremely happy.  Can’t wait for the bride’s comments though!

I’ll bet they were happy!  Those are beautiful!!! Thanks for the salted caramel SMBC tips!!

Oh my goodness those are sooooo pretty! Amazing job! They sound really tasty too!!

Gorgeous and no doubt delicious!!!

Your cupcakes are so beautiful.  I’m sure they received lots of oohs and aahs, followed by yums.

Oh my, how cute are those.  Absolutely adorable!!!  Love, love, love the marzipan pumpkins and spun sugar.

One word, spectacular!

BEAUTIFUL cupcakes and they also do sound very DIVINE! I love everything about them!

Oh, so cute….especially the little pumpkins .... so perfect looking.