When preparing for my recent wedding-planning trip to New Orleans, organizing our wedding dessert was one of my top priorities. I have a serious sweet tooth—our dinner guests always have high expectations for the confections I turn out, and I wanted to uphold the standard at our wedding, even though I would be outsourcing the baking. So I made appointments with several different bakeries, and starting thinking about how I wanted our cake(s) to look.
From the start, I knew what I was looking for when it came to cake-spiration. Mr. Archer hates fondant, and I’m no big fan either, so we were definitely wanting our cake to be frosted with light, fluffy buttercream. While we want our cake to look pretty, what we really care about is that it must be absolutely SCRUMPTIOUS… no dry, tasteless cakes need apply! We want to keep it simple, so we’d prefer to skip the elaborate detailing and have it decorated with fresh flowers that coordinate with our decor.
Fortunately for us, these simpler cakes have become a bit trendy lately, so finding images that matched my imagination was easier than I had anticipated.
As far as a groom’s cake, Mr. Archer was undecided if he wanted one at all, much less opinionated on whether we’d serve it at our rehearsal dinner or reception. We decided that I’d do some research and price it out, and then we could make an informed decision.
Now, in a perfect world, we’d also do a dessert bar at the reception. I think it would be perfect set up on the antique credenza in the Avenue Room at our venue. I’m not sure that we’ll be able to make room in the budget for this extra- lots of little desserts sure do add up fast! But a girl can dream…
…and I do, of brownies and cake balls and cheesecake bites and more! I’m getting hungry just thinking about it…
What were your priorities when it came to wedding day desserts? When it came to wedding cake, did you go classic or non-traditional?