The title may suggest the beginnings of a smutty romance novel (…not that I read those…), but I assure you that this post is indeed about our wedding confections. You see, up until about a week ago, Mr. Tartlet and I were set on serving a variety of cupcakes at our reception. However, when we met with Debbie Meyers of Sweet and Savory Bakeshop to finalize the flavors and details, we were presented with the opportunity to sample two cakes whose flavor simply blew all of our cupcake plans out the window.
For your virtual tasting pleasure, I give you the first of three kinds of cake we’ll have at our wedding: Chocolate Splendor, an 8-layer cake including 2 layers of yellow chiffon with Grand Marnier, 2 layers of chocolate souffle pastry, 2 layers of chocolate mousse, and 2 layers of espresso buttercream. Feast your eyes on the miniature, 4-layer version in the foreground below:
The second cake we’ll have is the Fallen Angel, a truly decadent dessert composed of alternating layers of a flourless chocolate cake and a mixture of dark chocolate and white chocolate mousse. It’s rich and sinfully delicious.
We were concerned that some of our guests may not take to the more adventurous flavors we’re privy to as a couple, so the third and final cake we’ll serve is a classic yellow cake with French-style buttercream and raspberry marmalade filling. This cake is the slice on the right:
Two other delicious combinations on this plate are lemon cake with buttercream filling and chocolate cake with Bailey’s mousse filling (which is still one of Mr. Tartlet’s favorites)
We’re deviating away from the traditional presentation of a single, tiered wedding cake, and instead will have three individual cakes set up like so:
Each cake will be uniquely decorated based off these inspiration photos we shared with Debbie at our meeting. Our two-tiered cake for cutting will look something like this:
One of the side cakes will be frosted with little petals like this:
While the remaining cake will take after this sweet little number in the middle:
Debbie is going to tint the buttercream frosting to reflect our wedding colors while simultaneously adding some cohesion to the three cakes, all of which will be displayed upon vintage milk glass cake stands we’ve collected over the past few months:
Sweet, sweet victory! It felt so good to check this item off our “to do” list with confidence.
Has anyone else meandered away from the tradition of only having one cake? What flavor makes your mouth water?
- Rochester, MI
- Post-Doctoral Research Fellow
- Wedding Date:
- May 2011
- The Royal Park Hotel