JULIE

There are few things more Virginian than a May wedding at Ashlawn. Julie and Ben had a beautiful classic affair on one of the first truly warm spring days. Not surprisingly, they chose classic spring flavors, Lemon Chiffon Cake filled with Triple Cream and fresh strawberries and Lemon Buttercream. For a little extra richness and color, I used whole eggs instead of the usual all whites for the buttercream and the result was a lacquer like shine. Some asked if this was due to the weather, but it was from the yolks and held up beautifully. Five tiers and two inch diameter difference between them gave this cake an impressive tower feel. Perfect for a 200 guest wedding!