Wedding Blog

I went with the butter cream for the bride’s cake. I was really into different-shaped tiers and different designs on each tier. So my cake is a 4-tier ivory cake with taupe accents. The bottom layer is square with taupe pin stripes, the third and top tier are round with taupe swiss dots and the second tier is square with a taupe scroll pattern. Each tier has a fondant cranberry ribbon along the bottom border and the entire cake is topped with a large, loose cranberry fondant bow! I can’t wait to see it in person (so far all i’ve seen is my fiance’s drawing which was actually REALLY good). By the way - I had pulled those top two cakes into my ideas! Ha - i thought the blue one looked like hat boxes. SO PRETTY and classy.

the bottom left cake is my wedding cake!!! you can see pictures at the website i posted

Brianne! Where did you get those gorgeous bridesmaid dresses?

Claire: I got them at Faccio Bridal in Nashville, TN. They are Jim Hjelm dresses in Lagoon (style #JH5650T).

Thank you for the compliments, ladies!

All the stuff that might fall by the wayside, but was still pretty darn important, I tried to do up front. That way, I kind of used all the stuff I was interested and excited about as a reward. As in “no designing favors until you’ve hired a DJ.”

We had meyer lemon cake with lemon curd and fresh rasberries filling, all covered in vanilla butter cream. The cake was square layers with dark brown swirly designed. All topped with a dark chocolate brown resin bride and groom. Just one flavor of cake so guests didn’t have to worry about not getting their choice.

I did not worry about saving the top layer — everything was eaten.

Also didn’t have a program, which made the few parts where we deviated from plan unnoticeable.

FYI — many Asian bakeries in the San Gabriel valley specialize in mango cakes…the cake itself is usually of the spongy variety that usually goes well with the mango and fresh whipped cream.

hahaha, l, i’m the same way! i can’t wait for the tastings when i get engage. its probably the one thing i’m looking forward to the most in the entire planning period. even over the dress.

My wedding cake has definitely become an afterthought, which is odd. If there’s a career I’d pursue besides the one I’m in, it’d actually be pastry arts! But the thing is, I can’t remember the last wedding I went to where I got a chance to look at the cake, let alone sit down and eat it. I guess I assume it’s the same for many people, so I figure if there’s one place where I’m going to go simple (and inexpensive), it’s definitely my cake.

We had a wicked delish passion fruit filling in our almond cake with buttercream frosting. The best part? All organic! Super yummy and can’t wait for the top layer in another 10.5 months.