Jill and Robert were married on a beautiful sunny February day and celebrated at a mountain top vineyard. This cake baker loved making this wedding cake! It is not often that I have the opportunity to create one with a wintery feel. Jill loved the look of the "Kirstin" so we came up with a version that reflected the beauty of this underrated season. First the leaves were piped more vertically than usual to give the feel of icicles. Then I sugared red currants, kumquats, and rosemary sprigs. The rosemary resembled frost covered pine boughs. This was finished with fresh raspberries and white orchids. One beautiful burgundy rose crowned the top. (The flowers were provided by Jill's florist Amy Webb, who does a beautiful job and is a pleasure to work with.) This rose was perfect and complemented the cherry wood stump my husband contributed. What about the inside you ask? That is where Robert comes in. He loves blueberries! The cake itself was lemon chiffon stuffed with triple cream filling and fresh blueberries and iced with white chocolate glaze. To give the cake a bit more "blueberryness", I made a blueberry lemon liquor to brush onto the cake layers to keep them moist and give an aroma of blueberries! And aroma it had! My kitched was filled with the essense of blueberry for two days! Congratulations to Jill and Robert. I am very glad that we are neighbors.
