Thursday, February 25, 2010

Have Your Wedding Cake And Eat It, Too

Our cake was fabulous and yummy. Our baker was Mary Grace of Bella Donna Cakes. Both my cakes were based on ones from magazines/online. We alternated Red Velvet Cake with Cream Cheese filling (my all time favorite) and Chocolate Angelfood Cake with Chocolate Truffle Filling. In the grand Southern tradition of a groomscake, we had a Plain and Chocolate Swirled Cheesecake With Raspberry and Chocolate Buttercream. Yum. We still talk about how yummy the cake was! We also did a faux styrafoam layer to make it look taller but save $$$ and not have too much extra.


The inspirations cake was also from Inside Weddings. It was completely covered in pearl dragees. That means each one was hand put on with tweezers. We priced that out and it was double what the pearlized icing would be so we went with icing. Also Stephan had to talk me down on it because it wouldn't really be edible like that, you'd have to take them all off or do faux layers. So after I saw this a sketched up a little drawing to take to her (literally turned out EXACTLY like my sketch)

Real Wedding:

Mary Grace added little brooches out of fondant, dragees, and rhinestones. She got me:)

We rented a silver antique cakestand, bought a monogram custom topper in the same font as our invitation from Toppers With Glitz, and added fresh flowers from the florist.

In the military tradition we cut the cake with a saber; One of Stephan's highlights

No, I didn't let him shove it in my face! Hello, RED cake...and my make-up was too fabulous!

Groom's cake tasted even better than it looked!!!

1 comment:

  1. I was very sad that I had to leave before the cake was cut... it looked great!