Weddingbee Blog

Saturday was our first cake tasting, and I was possibly a little too excited about it. If it has anything to do with frosting and sugar and butter, well… I’m going to be excited. We went to a tasting at one of the more well known shops in our area. They did my sister’s cake (which was delish) and have gotten great reviews.

Now, let me preface this by saying I was 99.9% sure what type of cake we were going to get if we decided to go with this bakery before we even set foot inside of its doors. It’s not that I am a complete control-freak bride. Rather, I’ve had it several times at my old place of employment, and just had it for Sister French Fries’ and Dad French Fries’ birthdays a few weeks ago. Every time I’ve had it, it has been amazing. So, it’s a safe choice, even though it’s not exactly your typical wedding cake.

Because Mr. French Fries and I have discussed — and are in agreement — that this cake would be perfect, I hesitated to try it again, but we decided to add it to the list, just to be on the safe side. We narrowed it down to the following choices:

• Genoise cake with vanilla mousse and fresh strawberries covered with white chocolate ganache
• Chocolate cake with chocolate mousse covered with chocolate ganache
• Red velvet cake with cream cheese filling, covered with white chocolate ganache
• Signature cheesecake with raspberry filling, covered with chocolate ganache

Yum! I took a picture of all of the choices and will report back in a separate post about our thoughts.

I have also narrowed down what I want the cake to look like after gathering several inspiration photos. This one has all of the elements I’m looking for, however.

Source

The basics: white frosting/ganache without any other real decoration other than ribbon at the bottom of each tier and a small cluster of sugar flowers. Monochromatic, but possibly with a slight light pink tint to the flowers. I’d prefer buttercream to fondant, but white chocolate ganache would be perfect. I want the tiers to be very gradually stacked, rather than having a large distinction between each size of tier (if that makes sense). I also would love to use a simple white cake pedestal rather than the large, silver serving pedestals that you can rent from the bakery. Oh, and it has to taste absolutely fantastic. You know, just a small list of requirements.

Also, I’m considering having them save the top tier from being served, but not so that we can eat it on our anniversary. It’s so I/we can eat it after we come back from our honeymoon. I figure, we’re spending more on a cake than we do on groceries for 3 months, so… shouldn’t we get to enjoy it more than once? I think so.

How are you ensuring you’ll get to enjoy a piece of your own wedding cake?