Weddingbee Blog

There was no contest on who would be making our wedding cake. I’ve known Nadia from Sweet Tooth since I first started working at my company three years ago and when she left the agency to pursue her passion full time, I knew that she would be our baker. It was an extra surprise when she worked with the Baconator to make our engagement cake.

Back when we were going on our dresscapades in October, she set up a fantastic tasting for us complete with little red balloons that tied into our theme. She made us a two little two tier cakes, each with a different flavor combination.

Please don’t mind the dings on the square cake, that’s all my fault since I am too clumsy for my own good.Personal Photo

The first one we dove into was a personal fave for both of us: Red velvet with cream cheese frosting. Can you say YUM?

I’m pretty sure that we licked our plates clean before we moved on to the next tier. Next was a carrot spice cake with cream cheese frosting. More yum, but just a little too fall-inspired for our early September nuptials. Moving on to the second cake for our tasting, we started with a decadent Boston Cream complete with vanilla custard and chocolate ganache as a nod to the Baconator’s love of donuts. I’m not really a chocolatey gal, though, so it was just a bit too rich for my blood. Last was the cake my mom and I had been waiting for: Pandan!!

Image via PTIT Chef

Pandan is one of those flavors that always takes me back to my childhood in Southeast Asia. It’s a plant that is used in a lot of regional cooking and is the key ingredient in a light, spongey coconutty cake that I still dream about. Luckily for us, Nadia is actually from a country in the region and knows just how to make it. For the wedding cake, she used pandan extract in her recipe for vanilla cake and filled the layers with a dreamy coconut custard. My mouth is totally watering right now…

Picking flavors was pretty much the easiest thing ever—we were sold with red velvet and green pandan within minutes. No arguments about chocolate or fruit, just a childhood favorite for each of us. Not gonna lie, a part of me hoped we’d need to try out more flavors, but that was just my stomach talking. So now on to designs, right? Wrong.

With just under 6 months to go, we got the most bittersweet news ever: our baker has a bun in the oven! OMG how exciting, right? (Anyone giving me props for the punniest sentence ever?) But wait, why is that news bittersweet? Well, she’s going to be 8 months pregnant in September and there is no way she’ll be able to bake our wedding cake and the Baconator’s grooms cake in such a state. Heck, she might already have her little bundle of joy by the time we walk down the aisle!

Image via Cafe Press

So, the Bacons are back to the drawing board and I am frantically emailing all the bakeries in the area setting up cake tastings and digesting non-friendor prices. Looks like I’m going to taste those extra flavors after all.

Did you have to change vendors last minute because of a happy surprise?