Thursday, January 3, 2013

Winter Wedding Cake

From the tasting to the delivery, this cake has been by far one of my favorite to create. Not only did the bride and groom give me a lot of room to brainstorm and be creative, but they were also very laid back and patient to work with. At their tasting in October we decided to go with a winter theme for their cake, and incorporate elements of the New Year's holiday into the flavors. The design was a tall, four tier traditional cake with ivory and white pearls dripping down the sides to look like snow. The 12" bottom tier was vanilla confetti cake filled with champagne buttercream, followed by a 10" dark chocolate cake filled with whiskey caramel mousse and an 8" gingerbread spice cake with cinnamon cream cheese filling. The top 6" tier that the couple kept for their first year anniversary was a second chocolate tier with caramel mousse. It was topped with a single sparkly snowflake that was provided by the bride.

The pearls are edible and two tones, ivory and white. Separating each tier is a thin band of fondant at the base.

The cake was presented on an antique silver platter.

I also provided labels for the flavors to decorate the cake table. 

I can't say enough nice things about the catering staff from Harvest Moon that was so wonderful to work alongside with while I set up the cake. Other vendors for the wedding included The Jefferson Theatre as the Reception venue and Aaron Watson Photography. Cville brides, knock yourselves out.

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