Showing posts with label smooth sided cakes. Show all posts
Showing posts with label smooth sided cakes. Show all posts
ELIZABETH D.
Elizabeth and Bubba were married at Pippin Hill Winery. This was my first event at this new venue. If you have not yet seen the views from here, you need to check it out!
The cake is Carrot Layers filled with Maple Cream Cheese Icing and Vanilla Buttercream.
The cupcakes were made by a friend of the family but the cake pedestals were supplied by Cakes by Rachel.
ADRIANE
When Adriane and Joe told me that they wanted the cake for their June wedding to be Gingerbread Layers filled with Lemon Curd and iced with Mocha Buttercream, I gave pause. Then Adriane explained that this was the cake that her Grandmother always made for special occasions.
Well, say no more! As you may know by now, I am over the top nostalgic for Grandma's baking! Even though the temperatures soared on this June day, the incredible setting of Pharsalia and the love of this family made it a perfect occasion!
Beautiful photos by Tom Daly.
SHARIFA
Sharifa is a lady who I have long since admired. I was honored to be part of her garden wedding when she married a man she fell in love with as a young woman and then reconnected with many years later.
Ahhh....Romance.
BRIANA
Afternoon shadows fall on this simply classic cake at King Family Vineyards. Last autumn, I was fortunate enough to be part of and make this cake for the Free Wedding Project.
The white Frangelico Buttercream is hiding Dark Chocolate Sour Cream Layers filled with Raspberry Curd.
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.
DANIELLE B.
I loved making this cake. I admit that I wasn't familiar with the action figures that we put on the top. Danielle explained that they are from their favorite video game with one always being red and the other being blue. The two holding hands and the purple ribbon represent an alliance to last a lifetime.
KATE C.
Kate had a great vision for her cake buffet.
She found vintage bride and groom cake toppers and then we made cakes to fit her navy blue theme. The overall effect was classic and whimsical all at the same time!
Some of the cakes were Vanilla Chiffon and some were Dark Chocolate Sour Cream, all filled with Triple Cream and Fresh Raspberries and iced with White Chocolate Buttercream.
MELISSA M.
Here is another cake photographed by Jack Looney (jacklooney.com)
Melissa and Christopher were married at Alumni Hall in July. When we did our tasting the December before, they were so much fun and so clear about what they wanted their cake to be. Melissa's parents came also and after her father tasted the chocolate mousse, he repeated over and over, it doesn't matter what else you choose, as long as it has the chocolate mousse!!!
They chose two different flavors, alternating tiers of vanilla chiffon cake with triple cream filling, and chocolate chiffon cake with chocolate mouse filling. All iced with white chocolate buttercream. The caterer, Harvest Moon, served the slices with fresh berries on the side.
Action shot of the bride digging into the cake. I love it!!
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!
ALEXIS
Alexis and Jay were married on May Day, one of my favorite days of the year! A day that is full of hope and joy. Their day was celebrated at Veritas Vineyard in Afton and the weather could not have been better! The white chocolate buttercream is hiding a dark chocolate sour cream cake filled with triple cream and fresh strawberries. My good friend, Tom, uncle to the bride, reported that it was a delicious combination and that everyone must have enjoyed it because he could not find a third piece! Thank you Jay and Alexis!
Just found out- Style Me Pretty loved this wedding too!!
http://www.stylemepretty.com/2010/06/30/virginia-vineyard-wedding/
NICKY
Nicky and Altamir celebrated their wedding in an octagon barn in October. For the cake they asked for something unusual. The request was brownies! They just liked brownies so much and was it possible to make a cake made of a brownie!?! They also wanted the layers of brownie filled with fresh strawberries made into a pie filling. Well at first I have to admit I wasn't sure, but I knew they deserved their dream cake, so I said "Rachel, let's make it happen!" And wow, it was delicious. Satisfying comfort food with an elegant twist, iced with vanilla buttercream and finished with satin ribbon and a drape of marzipan. That's thinking outside the cake box!
GINA
Gina and Brian were married on a perfect September Saturday at Montfair Resort Farm. During our cake tasting Brian said that to him good vanilla cake with chocolate icing was as good as it gets- so why get more complicated! I like the way this guy thinks! Everyone loves this simple combination-especially me! When you make meringue buttercream with bittersweet Belgium chocolate as I do the icing is more like a light mousse than a thick sugary spread. We added a few raspberries for romance and the cherry wood stump was the perfect accent to Montfair's rustic event lodge. To Gina and Brian, two people who know they like to keep it simple, I wish you a long and joyous marriage.
NORAH
Annee
Annee is not the bride but the mother of the bride. Her daughter and son in law are in the military and were in Iraq and then New Orleans helping with the floods during most of the planning. So, Annee did the decision making. I secretly love Annee, she was so great to work with, and because after my own wedding which I planned on my own to my discredit, I wished I had left it to my parents. To acknowledge the wonderful job she did and because I love her name (although I can't figure out how to type the accent over the e), she gets the honors. She chose this design after seeing the Lindsey. The cake is vanilla chiffon filled with triple cream filling and fresh strawberries, blueberries, blackberries and raspberries. The icing is white chocolate buttercream. It is difficult to tell from the picture but the flowers are miniature red calla lilies and red rose petals. So elegant!
Lindsey
Lindsey and Andrew's wedding showed how elegant simple can be. She told me exactly what she wanted the cake to look like and she said I delivered!! A three tiered cake with pearls. The flavors were vanilla chiffon layers filled with the triple cream (an extra rich whipped cream, very lightly sweetened, and a touch of vanilla and liqueur) fresh raspberries and vanilla buttercream. The wedding was so elegant that Brides Washington will feature it in spring 2009!
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