I wrapped up my summer wedding season this year in South Port, NC with a wedding for some very dear friends of mine, Hannah and John. Their gorgeous and laid back wedding perfectly reflected their relationship, especially taking place in such a charming town as South Port, where the bride grew up going on beach vacations. We wanted to carry those vibes through to her cake and settled on a simple but classic three tiered cake adorned with cream and blue hydrangea blossoms and delicate cream filagree on the middle tier.
The cake was a different flavor for each tier beginning with vanilla bean pound cake on the bottom filled with fresh berries and sweetened whipped cream. The middle tier was lemon chiffon cake filled with almond cream cheese filling and it was topped off by a white chocolate almond cake with milk chocolate ganache filling. Choosing a variety of flavors was definitely the way to go; Hannah and John's guests appreciated having so many options and from what I heard, had no problem returning for seconds and thirds to try all of the flavors.
The cake is sitting on a beaded glass cake plate from my personal collection that I offer for clients to "rent" free of charge to display their cakes.
The hydrangea blossoms are all handmade out of gum paste to custom match the blooms used to make Hannah's bouquet. They can be kept indefinitely after the wedding as a unique keepsake of the day!
I wish so much happiness to these two and I was so honored to be a part of their big day!
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