My neighbor and friend needed a wedding cake, and although I had never made one before, I volunteered to help her out. She decided on a cupcake wedding cake and I got to work!
Here is the topper I made

We chose 3 flavors: (Orange) Lemon with key lime buttercream (Pink) Strawberry with fresh strawberries and cream buttercream (White) Dark chocolate with vanilla bean buttercream

Justin and I designed the stand. It held about 100 cupcakes. Overall, I made 200+, as well as the 6" square. I ran out of time and had to frost the top cake in 3 minutes flat! I wish I would've had more time to do A LOT better detail work.

Friday afternoon (the day of the wedding) I had made over 50 chocolate cupcakes and both 6" squares before I decided to taste one. Once I did, I realized that I had been on autopilot for so long that I failed to measure the baking soda correctly. All in the garbage they went! I had 2 hours to bake 75 more cupcakes and two 6" squares (the recipe I used said NOT to double the recipe, so I had to make 6 dozen SEPERATE batches). I sent Justin to SLC to the ONLY place that sold black cupcake liners, and rolled up my sleeves. What a week!!! Overall, it got done and the bride and groom were VERY happy with it... that's all that matters.