Pretty In Pink

 

 I think this one turned out really pretty, soft and romantic looking. Everything a wedding cake should be. I love the shades of the blush roses with a hint of a deeper color. Cake flavors were yellow butter with chocolate fudge filling and vanilla buttercream frosting. Simple but good. The sheet cakes that were added for extra servings were not filled,  just in case SOME people couldn’t eat chocolate. The reception was held at the Country Club Of  North Carolina.  Flowers by Aldena’s florist.

.  Overlooking the lake and garden.

                                                  

   Inside the dining room.

White Roses and Freesia Wedding Cake

The day (March 31st) started out gray and rainy but by late afternoon just in time for the wedding it cleared and was beautiful. The reception was held at the Fair Barn in Pinehurst, NC.  The room was filled with tables covered with bright purple cloths (in my pictures they look blue), in the center of each table a small clay pot filled with a mixture of  beautiful flowers, nice and simple.  As I’ve said  before, this is a great place for a wedding reception.

                                                   

 

 

The 3 tiered wedding cake flavors were classic butter cake filled with vanilla/almond  buttercream and iced in vanilla buttercream with a small bead border. The silver stand added just the right touch. On the top, a monogram M. The flowers,  white roses and freesia. A simple design but elegant. Flowers provided by Aberdeen Florist.

Alyce’s Wedding

   The day was cool and a little windy but bright and sunny, perfect for a wedding. The wedding and the reception was held at the Fair Barn in Pinehurst, NC. I love the Fair Barn it has plenty of room for all types of events. Here are just a few pictures with the room set up for Alyce’s wedding.                       

       The wedding cake was placed in the center of the room and surrounded by the guest tables for a good view when the bride and groom cut the cake.

The cake flavors were chocolate with peanut butter buttercream, lemon cake with lemon buttercream, and yellow butter cake with vanilla buttercream, iced in vanilla buttercream. The flowers were white hydrangea.

Maple Leaf Wedding Cake

 This Fall wedding cake flavors were yellow butter cake with black raspberry buttercream filling and rum buttercream frosting. And it was “yummy”. The multi colored maple leaves were in honor of the groom who was from Canada. They were  made from fondant.

 

An October Wedding

It was a beautiful fall afternoon for Alyssa’s wedding and reception.  The reception was held at the National Country Club. Flavors for the 3 tier square cake were marble and yellow butter cake. Fillings were chocolate and vanilla buttercream.  Iced in vanilla buttercream.

Here are a few photos of the reception area. 

                                        

White Gardenia Wedding Cake

4 tier cake with mixed flavors. Chocolate, yellow butter and marble  cake. Fillings were Raspberry, rum and mocha buttercream. Frosted in almond buttercream. A fresh gardenia was placed on each tier.

Sheet Cakes and a Wedding Cake

Most of my cakes for Friday and Saturday were pick ups except the wedding cake and Saturday turned out to be a very wet day. Rain, rain, rain. Not good for an outside wedding reception even under a tent.

I loved doing the sheet cakes, one was for a 9-year-old girl, the other for a 50′s birthday party.   Not knowing what design to do for Alexandra’s cake I gave  her a flower garden with a butterfly. All flowers made from fondant, the butterfly was purchased.

 The other sheet cake is a design I also love to do, stars, stars and more stars. Some on wires others just on the cake. The colors requested were red and black.I added a 6″ single round on the top to give the stars on wires a lift. Stars and the 50 were fondant.

By the time I was to deliver the wedding cake in the late afternoon it was really beginning to rain. I packed the cake in boxes covered with Saran for protection. Guests were arriving and trying to stay as dry as possible, they quickly hurried under the tent. Items for the wedding (flowers etc) that were  outside had to be brought under the tent. It was getting a little crowded but the guests seemed to be taking it all in stride. The cake was to be on a cake stand and to have fresh flowers but they didn’t make it to the table so the cake looks a little bare except for the black ribbon that I wrapped around each tier.

Gardenia Wedding Cake

 This bride wanted a simple classic looking cake, just a bead border top & bottom. The 3 fresh gardenia’s were the only flowers she wanted on the cake. I used water picks to keep the flowers fresh. The flavor a yellow butter cake with mocha buttercream filling and vanilla frosting. Cake sizes were 6″-10″ & 14″+ a  sheet cake. Total serving 150. The cake was delivered to the Country Club of  North Carolina.

Squares with Circles & Dots

The setting was perfect, and the evening was perfect for a beautiful out-door wedding reception (9-18- 2010). With the sun going down a light breeze blew thru the large tent that was set up in the open field cooling the late evening temperature. The tables & chairs were all ready for the many guests that were expected to attend. Margaret and her staff from Maggie’s Farm had created a nice entrance into the tent with small potted trees and flowers. The beautiful flowers on the cake were from Margaret also.

The wedding cake design of circles with dots was a request of the bride. Cake flavors were yellow butter cake  filled with different fillings, raspberry and vanilla butter cream with the exception of the top-tier which had mixed layers, chocolate and yellow cake filled with chocolate buttercream just for the groom. The cake was iced in vanilla butter cream.

 Here are more views of the cake .I couldn’t make up my mind what photo I liked best, so I posted them all.