MUSIC RESOURCE CENTER

These musical cupcakes were done for a benefit for Charlottesville's Music Resource Center. For this we came up with a new flavor combination (for us).
Dark Chocolate Sour Cream Cake with Caramel Sea Salt Buttercream.
Music in my mouth!

ASHLEY AND GAVIN

Ashley is a woman who knows what she wants! This is my favorite type of client. As first, though, I admit that I wasn't sure how her flavor choices would go together. Then, when I was assembling the cake and could taste all of the components together, I fell in love. She really knew what she was doing!
Alternating tiers of Red Velvet Cake filled with Cream Cheese Icing and Chocolate Sour Cream Cake filled with Hazelnut Cream Filling all iced with Vanilla Buttercream.
Classic, yet complex, innovative and delicious!

The design turned out great also! The beautiful afternoon sun beaming into the King Family Vineyard skylights doesn't hurt.

Gavin is English so we honored him and his family's heritage with a traditional fruitcake decorated with a St. George cross. Three weeks soaked with brandy!

STACEY AND FRANKIE

First off, I have to say that I had a wonderful time making both of these cakes. One classic and one whimsical!

Stacey's wedding cake was the Deanne. White Butter Layers soaked with a Kahlua syrup, filled with Mascarpone Marsala Cream and iced with Mocha Buttercream. The piping of hanging vines and the green centered gumpaste flowers really gave this cake and real presence.

If you haven't guessed, Frankie is a huge Phish fan! So we decorated his groom's cake (Vanilla Butter Layers that were filled with Pumpkin Mousse and Hazelnut Praline and then iced with Maple Cream Cheese Icing) with the Phish logo. Challenging, but really fun to do!

BETH A.

Beth and Josh chose a cake buffet for their October wedding at Ashlawn!

First, we have Carrot Cake Layers filled with Cream Cheese Icing and iced with Maple Buttercream. The decoration is cornelli lace piping.

Next, is Vanilla Chiffon Layers, moistened with Frangelico, filled with Hazelnut Cream and iced with Dark Chocolate Buttercream.

And third, we have the Nancy, a dense Dark Chocolate Cake filled with fresh Raspberries and Framboise, glazed with Chocolate Ganache and then iced with White Chocolate Buttercream.

A little something for everyone!

LAUREN

Another fabulous wedding at King Family Vineyard!
Jacob and Lauren had alternating tiers of Chocolate Sour Cream and Vanilla Butter filled with Raspberry Curd and Iced with Vanilla Buttercream.

The piping was done in Chocolate Buttercream as was so much fun to do. It felt like I was making chocolate peacock feathers!

They also had mini NY Style Cheesecakes and

French Macaroons filled with Chocolate Ganache.
Yum!!!

MATT AND JENN

LIBBIE

This cake was a triumph! It proved that a very large all-butter Swiss meringue buttercream cake can survive a very hot August day without air conditioning!
Libbie and Will chose Vanilla Chiffon Layers filled with Triple Cream and Fresh Raspberries and iced with White Chocolate Buttercream.

What truly made this cake special was the heirloom topper. It has adorned many generations of her mother's families' cakes. I was so proud to put it on mine.

MELISSA D.

The first time I spoke with Melissa, she told me she and her man were cupcake aficionados!
I new the cupcakes had to be perfect and I was instantly excited about the challenge.

After our tasting, she proclaimed them perfect! She chose vanilla with chocolate buttercream, chocolate with chocolate buttercream and vanilla with white chocolate buttercream.
A true purist!

We also did a cutting cake of Spice Layers with White Chocolate Buttercream. The most exciting part to me was the gumpaste gardenias. What a pleasure to make!

Above photos by Jack Looney.

MEGHAN M.