Let the wedding season begin!

Simple, elegant baby's breath and white roses = wedding flowers

It’s that time of year when announcements and invitations arrive in your mail box.  Graduations and weddings.  The graduations usually require a card of congratulations and a check in response.  The weddings are more fun.  Oh, sure, you still go out and buy a pretty card and a gift or write a check, but, if you are lucky, you go to a party.  And at that party, you get to eat cake!

I received a call a few months back, requesting an order for a simple wedding cake.  I confess, wedding cake makes me nervous.  It’s such a special occasion and, in my mind, everything must be perfect, lest the bride have a melt down.  In reality, I’m usually the one who has the melt down.  I can be really hard on myself.  

I agreed to make this cake because the bride is familiar with my work and loves my cake.  She did not want a traditional cake with all of the gum paste flowers and fondant, thank God!  I don’t do those. 

So, I kept it simple, yet elegant. 

My version of simple and elegant

This cake has a layer of vanilla bean mascarpone cheesecake sandwiched between layers of chocolate buttermilk cake, two layers each, top and bottom.  Yeah, we’re talkin’ 5 layers total of pure decadence.  Oh, and the frosting is mocha rum buttercream.

A little close up detail work

I was going for a little pearl looking action on the detail work, but they look more like sweet white Kisses.  Quite appropriate for a wedding cake, yes?

I really liked this shot

I even did the floral arrangement myself.   It turned out pretty nice. 

I received a text message from one of the guests later that evening.  She told me the cake was a huge success.  Everyone really loved it, especially that cheesecake center.  I believe the word “decadent” was in there.

So, in closing this post out, I have one final confession.  This is the fourth wedding cake I have made in my entire life.  And I’m ready for the next one.