For those of you who asked or may be interested in seeing the results of my wedding cake-making efforts last week, here’s how the ol’ girl looked after being assembled on-site…
God graciously answered the prayers regarding my sanity, and I was truly grateful that He allowed me to complete the project without experiencing any major disasters during the creation or delivery of the cake (unless you count the appearance of my kitchen, of course, but fortunately, that disaster was only temporary).
The bride and groom planned a beautiful outdoor wedding and reception in a setting where they would be surrounded by the autumn colors of the Blue Ridge Mountains. To go along with their rustic decor, they wanted the cake frosted with a rough buttercream finish that would resemble tree bark. I modeled the poppy out of gumpaste to coordinate with the fall colors and added a few branches to pull everything together.
While the exterior of a cake is important, we all know that it’s what’s inside that counts, right? The flavors of the three tiers included lemon cake with cream cheese filling, chocolate bourbon cake with chocolate buttercream filling, and natural velvet cake (dye-free red velvet) with cream cheese filling.
It was a great relief to hear the bride and groom say that they loved the way the cake had turned out. They are good friends of ours, and I considered it a privilege to play a small part in their special day.