I love the statement a black bow tie makes. There is something classic, elegant and refined about one that is not easily matched with another item of clothing. These cute-as-a-button cupcakes are a celebration of the fashion icon. They are super simple to recreate and are a striking addition to any black tie themed event. Plus, they taste incredible. So go on, get out there and make some Black Tie Cupcakes.

On another note entirely, this is my final post for Polka Dot Made and I just wanted to say a huge thank you to Ms Polka and the editorial team for their support and encouragement over the past few years.  I have thoroughly enjoyed my time writing for this bright, uplifting community and look forward to following Polka Dot Bride’s success in years to come.  Thank you!

You Will Need:
12 x Cupcakes
1 x Packet of white royal icing
1 x Packet of black royal icing
Sugar syrup (made by boiling equal parts sugar and water for 1min)
Small scone cutter
Gold foil wrapping paper
Cupcake wrappers

Step 1. If you can find gold foil cupcake cases; fantastic. If, like me, you go into more than five places ranging from dollar stores to specialty baking stores to ask, ‘do you have gold foil cupcake cases?’ and they, with a sad face say, ‘unfortunately not,’ then this step is for you. Take a roll of your chosen foil wrapping paper and cut in a strip wider than you need. Wrap around the cupcake case you are using and secure with double-sided tape. Use scissors to trim this new wrapper cover to size. Don’t bake the cupcakes in this paper as the glue will melt, but put them aside and slip the cupcake cases in once they are baked and cooled.

Step 2. Bake cupcakes as directed. As discussed in a previous post, this recipe is more than you could ever want in a cupcake. Allow them to cool completely.

Step 3. Roll out the Royal Icing as directed. Roll to approximately 2mm thick. Use a small scone cutter to cut rounds out of the rolled out icing. Brush the tops of the cupcakes with sugar syrup and place one round of white icing on top of each cake.

Step 5. Roll out the black royal icing as directed. Roll out to approximately 1mm thick.  Using a small, sharp knife, cut a rectangle approximately 2.5cm long by 1cm wide.  Using your pointer finger and thumb, squeeze in the middle.

Step 6. Cut another rectangle approximately 3mm x 0.7mm. Wrap this piece around the bow tie’s centre. Use the tip of the sharp knife to make detailed markings on the bow tie.  Dip your clean fingertip in simple sugar syrup and dab onto the underside of the bow tie. Attach one bow tie to the centre of each cupcake.

Ms Zigzag says: Can you imagine a tower of these cute little black tie cupcakes at a black tie wedding? It would be a special touch that guests would remember for a long time to come. This is Jess’ final post for Polka Dot Made and we are so very sad to see the wonderful Jessica leave us. We wish her all the very best with her work, studies and her sweet little family. For more from Jess’ time with us, check out all of her creative DIY posts here

About Jessica Derrick: I’m a writer and a lover of words and stories, pretty papers and flowers. I find great satisfaction in creating something beautiful from the simplest of materials. I’m happiest in a home bustling with conversation and music, sitting at a beautifully decorated table surrounded by good friends and delicious food – with a glass of champagne in hand, of course!


1. Gold Place Card from BetterWeddingDecor 2. Crown Cake topper from TheQueenOfCrowns 3. Gold Baroque Frame by TeaAndBecky 4. Table Number from ZCreateDesign 5. Large Table Card by OpenInkStand 6. Let All That You Do Sign by QuinnLuu

There’s no cocktail that says “sophistication” quite like a martini. So what else to serve at your black tie wedding but the classic? But any old martini recipe simply won’t do! Bert’s is here to save the day.
Bert’s Brassiere & Bar– overlooking the pristine Pittwater estuary in the northern beaches of Newport, New South Wales – have just opened their venue up to hosting private events and wedding receptions of up to 150 seated guests. The space features a Champagne bar, 1930’s decor and instant accommodation at The Newport hotel on site. Plus there’s an idyllic wharf nearby for your ceremony!

Their signature martini is designed to be made in batches so you can quench your guests’ thirsts quickly…but it makes a slightly smaller than average drink, so they won’t be feeling too silly before it’s time to cut the cake. Thus the “teeny” part in the name of their “Marteeny”.

Bert’s Marteeny (1L Batch Recipe) 

  • 640ml Absolut Elyx vodka
  • 120ml Madeira fortified wine (Bert’s recommends the ‘Rainwater’ variety)
  • 200ml Water (for dilution, instead of ice)
  • Peel of 2 lemons, sliced

Add all ingredients to a bottle or a jug with a lid. Leave it to rest in the fridge for 4-5 days (you’ve got an excuse to taste as the days tick by to see how citrus-y you want your drink. Strain out the lemon peel, if you want to keep it even longer). Then simply pull out the bottle and pour into chilled coupe glasses! Serve with baby pickles, olives and capers on a silver platter on the side for extra fancy points. Makes 16.

Note: To make a single serve, stir or shake 40ml Absolut Elyx, 7.5ml Madeira and 12.5ml water (all chilled) plus a twist of lemon.