CAITLIN

Photo by Skywriter Photography

SUSANNAH

DEBORAH

KELLY AND CORY

 

ANNE M.

There was so much I enjoyed about working with Anne and John, not the least of which was they provided a bottle of bubbly (locally made Fizz) for our tasting :)

Seriously, the best part was that Anne has great taste and a talent for putting flavors together. 

These cake were one of a kind- although I would love to repeat them!

The cake was alternating tiers of Dark Chocolate Sour Cream Rosemary Cake and Almond Layers. The Almond layers were spread with my own Fig Preserves (figs from my neighbor's tree). Then the cakes were filled with Raspberry Curd and iced with Frangelico Buttercream.

If you are thinking WOW- you would be right!

Now for the cupcakes.

We did Vanilla Thyme with Lemon Curd Buttercream and Blueberry Molasses with Maple Buttercream.

I had to control myself with these, it was hard to stop "sampling".

All of this was adorned with fresh figs that I picked 2 hours before leaving on the delivery, rosemary from the garden, and flowers provided by Jenn Pineau of Sugar Magnolia.

The stumps were cut by my hubby, Andy, off of our land.

The beautiful hand carved wooden topper was the crowning glory. The pictures do not do it justice.

MARY AND JIM

 

A beautiful summer wedding at King Family Vineyard. Flowers and peaches provided by Amy Webb at Blue Ridge Floral Design. The peaches were grown here in Crozet as we have a long history of peach and apple orchards here. I love that we were able to celebrate that tradition on the outside of this cake!

As for the inside, it was Almond Amaretto Layers filled with Whipped Triple Cream and Fresh Strawberries and iced with Maple Buttercream. Yum!

As you have already guessed, Jim is a Buffalo Bills fan! His cake was Vanilla Chiffon Layers, moistened with Kahlua, filled with Mascarpone Cream and Chocolate Shavings and iced with Espresso Buttercream. 

Two luscious cakes in one wedding, what a joy to be a guest!

TONQUISE

 

Tonquise and Adam are quite possibly the most beautiful couple I have ever met. One of the reasons that I love what I do is because I am able to be a small part of people's lives at a very special time. Even though Tonquise and I live in the same small town, we had never met. It was an honor to do so and we had a great time at the cake tasting. I remember leaving and thinking, "I hope they go with me, I hope they go with me!"

I love the design she chose and the flowers provided by Randall at the Flower Shop were fabulously exotic.

The flavor of the cake was White Butter Layers filled with Raspberry Curd and Triple Whipped Cream and iced with White Chocolate Buttercream shaded the color of terracotta.

Thank you, Tonquise and Adam for having me be part of your day. 

Photo by Jonathan Joy-Gaba!

AMANDA AND HEATHER

 

 This fantastic picture was taken by Cat Thrasher Photography.

The ones below are taken by me and you can tell who the professional is!

Amanda and Heather were married at Delfosse Vineyard in the fall. The cake was Dark Chocolate Sour Cream Layers, one of the tiers was filled with Chocolate Mousse and the others were filled with Raspberry Curd, all iced with Vanilla Buttercream. In the spirit of the vineyard and harvest, I created a grapevine growing up the cake in buttercream and using gumpaste grape leaves. Each leaf was hand painted and edged in gold. Sugared Champagne and Concord grapes topped it off!

Congratulations, Amanda and Heather! May your life together be long and sweet.

This is the cake in progress in my kitchen. 

I liked the look of the simple piping, so I added this picture in hopes it might inspire another version of this design!

ROBYN

My beautiful friend Robyn inspired this design for her birthday cake. The cake is not half as lovely as she is.

EILISH

When I first spoke to Eilish on the phone, I knew it was to be a special cake and an honor to make. She told me her fiance, Charles, works with studying and preserving the habitat of the Great White Heron in the Chesapeake Bay and she wanted us to create a cake with the heron as the focal point. 

Eilish found the the beautiful bronze statues for the top and I created the "habitat" with buttercream.

The cattails around the herons  were made from modeling chocolate and then painted to resembled the statues. It was so convincing that the staff did not believe they were edible!

  

The cake itself was Vanilla Chiffon Layers filled with Lemon Curd and and iced with Vanilla Buttercream.

Simple and lovely. Perfect for a spring wedding.