Red and black was the color theme for this wedding.
Large beautiful silk roses supplied by the bride lay on each tier and black ribbon surrounded the layers. Topped with a “ K ” monogram was the finishing touch. Cake flavor, yellow butter cake filled with raspberry buttercream and iced in lemon buttercream.
The reception was held at the beautiful Little River Country Club.
Saturday December 1 was another beautiful day in Pinehurst. I guess that makes me sound like and advertisement for this area but when you get a day around 60 degrees in December you just have to brag. Great day for a wedding. The reception was again held in one of the best places we have here, “The Fair Barn”.
The 4 tier wedding cake was a combination of hexagon and round tiers. The cake flavor, one of my favorites, Classic yellow butter cake with different buttercream fillings in each tier, lemon, almond, chocolate and iced in almond buttercream.
Beautiful decorated tables
Head guest table
And for you “old” car buffs out there a REAL CLASSIC.
A “woody” to drive away in. Isn’t it beautiful!!!
THE GROOMS CAKE
Mike (the groom) loved my Marble cake with chocolate frosting at the tasting so that’s what I did, a 2 layer 12″ round for the rehearsal dinner.
The setting was beautiful for this reception, under a tent in the late afternoon on a secluded farm off the road, no highway noise etc. Horses grazing in a nearby field. So serene and quiet.
The 3 tier yellow butter cake was filled with black raspberry buttercream and iced in lemon buttercream basket weave. Fresh flowers mixed with strands of wheat were placed on the top and around each tier. Simple but perfect for the suroundings.
Table arrangements were also simple and pretty.
All in all I think it was a perfect day.
CONGRATULATIONS to Brittany and Ryan
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.
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.
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.
March 12th turned out to be a beautiful day for a wedding, bright and sunny. The evening reception was held at the Country Club of North Carolina. The wedding cake had two flavors, chocolate fudge and classic yellow butter cake frosted in vanilla buttercream. A purple ribbon surrounded each tier with a cascade of purple and white flowers down the front from top to bottom. I also did 2 double layer 11×15 sheet cakes in the same flavors for extra servings.
The Grooms cake which was served at the rehearsal dinner at Forest Creek Club House, was shaped like a tooth (the groom was a dentist). At least I hoped it looked like a tooth, I’ve never made one before. After looking at many designs, this is what I made. The flavor was Red Velvet with cream cheese filling and frosted in vanilla buttercream. I made the tools (picks etc ) out of fondant.
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.
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.