August 25, 2012

pixie dust and sailboats

This weekend was a very special one indeed. My close friend Jamie and her fiance John tied the knot in a beautiful vineyard ceremony in the Niagara region. I was most honoured when the bride asked me to prepare the cake for the wedding. She's got great taste and afforded me full creative reign, as long as it was "rustic". Here's the result:

A four tier-cake (bottom tier: keylime; third tier: chocolate; second and top tiers: Betty Crocker confetti cake, straight from the box) was wrapped with fondant to emulate a birch bark texture. The tiers were adorned with gumpaste acorns, buttercream leaves and treated pine cones. .

A close up shot shows the details, from the lines of the "bark" to the carved initials of the bride and groom.

The cake was set up in the bottling room which hosted all of the guests in between the wedding ceremony and reception; after that, the cake was moved outdoors. It was nearly 30C outside, but the cake held up pretty well (minus a dropped acorn or two).

Of course, this was the first occasion that I had the opportunity to see just what happens to one of Sweet&Splendid's creations.

Photo courtesy of Andrew Haber

It was a little bittersweet, but I had expected this to eventually happen (note the toppers: John made wooden puzzle pieces himself).

Photo courtesy of Andrew Haber

And it was worth it to watch the bride and groom enjoy the cake. 

Congratulations to a great couple, and thanks for throwing the best end of summer party I could have ever imagined.