My old friend Mark-who has helped me immensely with my cake business-got married! He married a beautiful lady named Amy. The fact that Mark is a very successful caterer and his wedding was a cooperative effort of the best vendors in our area, was no reason for this humble baker to be nervous-no! I was not- well, OK, I was, a little, but once I decided on the design, I was full steam ahead. Mark wanted something local and seasonal and I loved the design of Amy's invitations so.... The cake was vanilla chiffon soaked with cognac, filled with fresh pumpkin mousse and pecan praline and iced with maple buttercream. The design piped on the outside was little allium flowers from the invitations that were doing an intimate dance. The tan creamy color of the buttercream matched the burlap on the service tables and the log cake stand mirrored the grounded elegance of the affair and the bride and groom. Congratulations Mark and Amy! I was so proud to be there and be part of it! May your life be full of sweetness!
Annee is not the bride but the mother of the bride. Her daughter and son in law are in the military and were in Iraq and then New Orleans helping with the floods during most of the planning. So, Annee did the decision making. I secretly love Annee, she was so great to work with, and because after my own wedding which I planned on my own to my discredit, I wished I had left it to my parents. To acknowledge the wonderful job she did and because I love her name (although I can't figure out how to type the accent over the e), she gets the honors. She chose this design after seeing the Lindsey. The cake is vanilla chiffon filled with triple cream filling and fresh strawberries, blueberries, blackberries and raspberries. The icing is white chocolate buttercream. It is difficult to tell from the picture but the flowers are miniature red calla lilies and red rose petals. So elegant!
Monica and Michael were married in the elegance of an old Virginia estate. The designs she chose for all her decor fit perfectly with the style of the home. The pale blue we tinted her vanilla buttercream matched her invitation and the linens. The pattern on the side is piped with royal icing and then hand painted with edible silver luster dust. Michael loves carrot cake, so that's what we made the middle tier (filled with cream cheese icing, of course) and the other two are vanilla chiffon cake soaked in framboise, triple cream filling and fresh raspberries. The painting was great fun and gave the cake the feel of fine china.
Alissa, Phillip and I had a great time at their cake tasting. They tasted all different types of icings, fillings and cakes in seemingly endless combinations and created a new favorite. So simple, just my dark chocolate sour cream cake soaked with Framboise and spread thinly with raspberry jam, four layers cake and three of jam in each tier. The icing was vanilla buttercream. Their wedding was at a winery in full fall color and the room was the most beautiful fall display I have seen. The square cake accented with dark brown ribbon and decorated with orange, yellow and burgundy flowers fit right in. The piping design Alissa chose reflected well her and Phillip's light spirit.