Today, right now, Candise and Paul have just professed their love for one another, said their vows, and are beginning their reception. In a few hours, they'll be eating this cake, and hopefully enjoying the pink velvet interior (iced with three berry buttercream).
You all have likely already read about the sugar buttons (see my last post, please, if not), so you already know how they were produced. The one thing I didn't share publicly, is that we (planner Seth, groom Paul and me) planned to surprise the bride with two special buttons on the back of the cake: Her cats Moose and Monty.
According to Seth, Candise had been looking for subtle ways to incorporate her beloved cats, so Seth and I conspired with Paul to figure out how to get their sweet faces on the cake. Here's a shot of them on the back of the cake -- I wonder if Candise has seen them yet? Big thanks to James and Jamaica of Jamaica's Cakes for the icing printer help! Big hugs to you two...
[Day-after update: Got an email from the planner saying that the bride welled up a little when she saw the cats, then plucked them off the cake to keep.]
On my way out I clicked off a few shots from a distance of the cake on a stage, just in front of the dance floor. I loved this client, planner, and cake sooo much -- I'm kinda sad it's over. Sigh. Here's a baker's view of the cake, as I walked to my car to leave. Enjoy!
Lovely! So it stayed outside the whole time? Looks like it held up beautifully. Well done.
ReplyDeleteYes! Pure buttercream, no stabilizers. Delivered to its outdoor spot at 3:30 in 86* heat and held up for five hours, no problem! Yippee!
ReplyDeleteIt's gorgeous! All those sugar buttons, all the work, all the berries, I imagine guests are still talking about it and wishing they could have just another piece... So pretty!!!
ReplyDeleteAndrea, I just have to say thank you so much for my amazing cake! It was more beautiful then I could have imagined, and just as delicious. I couldn't stop eating it and had 3 pieces that night!
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