I love to bake for weddings, and this one was so much fun! I first met with Amy (the bride-to-be), her fiancee David, and Amy's mom Peggy back in October of last year for a cake tasting and initial consultation. It was so fantastic to see all of our plans finally come together for the big day on March 10th! Amy's colors were lavender, lapis (a really deep purple) and light green. For the main cake, the bride decided on wedding white almond cake filled with lavender vanilla Swiss meringue. The cakes are 8" and 5", draped in vanilla marshmallow fondant. Satin ribbon was wrapped around for detail. Amy wanted a super clean, classic design - always a good bet for a pretty wedding cake.
On the cake table, we filled the cupcake tree with about 90 cupcakes and still had a little room to spare at the bottom. Half of the cupcakes were wedding white almond cake with traditional buttercream swirls, tinted pale lavender. The other half were chocolate, and topped with deep purple Swiss Meringue buttercream to match the ribbon on the cake. All cupcakes were sprinkled with edible pearls. That table smelled SO good.
CONGRATULATIONS, David and Amy! Thanks to you guys and also to Peggy & Randy for letting play be a small part in the big day.
(See below for the Groom's Cake and birthday cake for Nick, one of the Groomsmen :)