Design to Dish: Peach & Seafoam Spring Wedding

Written by Melissa of Lulu the Baker

I love weddings! As a teenager, I loved looking through bridal magazines, and by the time I got married, had quite the collection of wedding-related glossies stashed in my room. While every season has uniquely beautiful wedding details, Spring seems almost tailor-made for weddings. The blooming flowers, warming weather, fresh flavors, and soft colors of Spring make for a lush, romantic celebration.

To go with the sweet, peachy-pink color of this Peach & Seafoam Spring Wedding inspiration board, try these scrumptious Glazed Grapefruit Mini Cakes. They’re the perfect mix of sweet and tart, and their dainty size and pale pink glaze make them both delicious and elegant.

2. Wedding Cake with pink flowers from Wedding Chicks
3. Glazed Grapefruit Mini Cakes, recipe below
4. Peach, Pink, and Seafoam Bridal Bouquet from Style Unveiled
5. Table Setting from Snippet and Ink
6. Shipwreck Wedding Table from My Sweet and Saucy


Glazed Grapefruit Mini Cakes
makes 24 cupcake-sized mini cakes

2 1/2 cups granulated sugar, divided
1/3 cup ruby red grapefruit zest (You’ll need 2-3 grapefruits to get this much zest.)
1 cup unsalted butter, at room temperature
4 eggs
3 cups flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cups ruby red grapefruit juice, divided (about 2 grapefruits)
3/4 cup buttermilk
1 teaspoon vanilla
3 cups powdered sugar

Preheat the oven to 350°F. Grease 24 cupcake tins VERY well with nonstick cooking spray. Do not use paper cupcake liners for these mini cakes. In the bowl of a stand mixer, combine 2 cups sugar with grapefruit zest. Use your hands to rub them together until fragrant. Add butter and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating and scraping down the sides of the bowl after each addition. In a medium bowl, combine flour, salt, baking soda, and baking powder. In a small bowl or measuring cup, combine 1/4 cup fresh grapefruit juice, buttermilk, and vanilla. Add the flour mixture and the buttermilk mixture to the mixer bowl alternately, beating just until combined each time. Scrape down the sides of the bowl and beat briefly to make sure everything is completely mixed in. Divide batter evenly among the prepared cupcake tins, and bake 18-20 minutes, until a toothpick inserted in the center of a mini cake comes out clean. Allow cakes to cool in the pans for 5 minutes, then gently remove and place on a cooling rack over a clean tray or cookie sheet. You might need a butter knife to help you pop the cakes out of the pan if they don’t come out easily on their own. Just be gentle.

While the mini cakes are baking, combine the remaining 1/2 cup of sugar with 1/2 cup of grapefruit juice in a small saucepan. Stir to combine, and bring to a simmer over medium heat. When sugar is completely dissolved, remove from heat. Spoon hot syrup over still-warm mini cakes, and allow to cool completely.

After the mini cakes are completely cool, make the glaze. In a medium bowl, combine 3 cups powdered sugar with 5 Tablespoons + 3/4 teaspoon grapefruit juice and a pinch of kosher salt. Whisk until completely smooth. Pick up a mini cake, hold it by the bottom, tip it upside-down, and dunk the top in glaze. Set right side up on the rack to dry. Repeat until all mini cakes are glazed.

Find more of Melissa on her blog.

  1. beautiful! beautiful! Beautiful! Everything looks so fresh and fabulous!

  2. Thanks, Holly! You really can’t go wrong with soft Spring pastels, can you?!