MEREDITH R.

Pies are my first love.

I was teaching a Summer Fruit Pie class at Charlottesville Cooking School yesterday and one of the students reminded me that I don't  have enough photos of pies on my site. 

Robert, these are for you.

For Meredith and Brian's late May wedding at Grace Vineyard in Crozet, 

we made

Strawberry Rhubarb,

Key Lime, Apple and

Mini Chocolate Bourbon Pecan.

The display was a collaboration between myself, April Muniz from Harvest Moon Catering, and 

Logan Powell from Real Southern Accents.

Beautiful photos by Tom Daly. 

ROB

Middle and bottom pictures by Jack Looney. Top one is by me, you can tell the difference!

JULIA

Over the winter I have a bit more time, if just a bit.

I donated cupcakes to accompany a birthday party at Crozet Arts. A friend bid on the package at silent auction and here is the winner holding her cupcake before the party.

It was a mouse themed party so I had a great time making mice and cheese and even mini red velvet cupcakes for the mice to eat. It was just too much fun.

SARA AND AMMAR

Sara and Ammar picked some fabulous flavors for their cakes. For the wedding cake, Dark Chocolate Sour Cream Layers filled with Chocolate Mousse and Raspberry Preserves were alternated with Almond Layers filled with Hazelnut Mascarpone Cream and Raspberry Preserves, all iced with White Chocolate Buttercream.

The groom's cake was Pistachio Layers filled with Rose Scented Triple Cream and Iced with Rosewater Buttercream. So Sumptuous!

Jen Fariello's photos capture it.

MARY

I collaborated with Cristina Webster of Harvest Moon Catering to create this stunning display of cupcakes for the stunning Mary on her family farm, Vintage Virginia Apples.

The cupcake flavors are

Chocolate Sour Cream with Espresso Buttercream

Strawberry Shortcake 

(using locally grown organic strawberries)

Almond filled with Lemon Curd and iced with White Chocolate Cream Cheese Icing

Yum!