Matt & Amy get hitched...

After much anticipation and lots of nervousness, I pulled the wedding cake off without a hitch. The Bride and Groom, Matt & Amy Noska were lovely and very very happy with the way their cakes looked and tasted! PHEW!

They didn't want the cakes to be vegan, so I agreed to make them traditional. Their wedding colors were a burgundy and a royal blue, and Amy liked the idea of having butterflies on the wedding cake. SO...that's what they would have! The wedding & groom's cake were my gift to them, and would also be a great way to get my wedding cake portfolio started.

First, the Groom's Cake. Before I moved to Texas, I had never heard of this tradition. We don't have that tradition in New York. In the southern U.S., however, it is customary to have a second cake, and often it depicts the groom's favorite activities or something fun like that. The tradition goes that this cake was sliced up and given as party favors for the guests to take home. I also read that unmarried women were then supposed to take the slice home and sleep with it under their pillows so that they might dream of their own prince charming...or something like that. ANYWAY, these days most people just eat it at the wedding, along side the wedding cake. I'm pretty glad, because sleeping with cake under my pillow does NOT appeal to me! (can you imagine the bugs??)


Here is the Groom's cake, which is Matt's favorite kind...German Chocolate. Also NOT vegan, this buttermilk chocolate cake with custard pecan coconut filling and topping & fudgey frosting turned out one of the most amazing cakes ever.

Now for the wedding cake.

As I said, I was very nervous to build and decorate this cake. I mean...it's someone's WEDDING cake. Amy wanted traditional white cake with buttercream frosting. It was definitely interesting to work with a NON vegan cake, because the texture is totally different. I think its easier than the light and fluffy cake I usually make. I also had wanted to make Italian Buttercream for it, but decided against it since Italian Buttercream is made up MOSTLY of butter. This wouldn't have mattered except that we had to transport it 45 minutes, from Austin to Bastrop, in the Texas heat. Even with the AC blasting, I figured a more stable frosting would be a better choice. We made it there, and once I had set the cake on its rightful table, I breathed a HUGE sigh of relief, as my job was now over and the cakes were perfectly in tact!!

Here it is, in all its glory. Not bad for my first one, right?



I can't wait for my next order!

The butterflies were hand sculpted out of gum paste, and then painted by hand, before hardening. The embellishments on the cake were made of fondant that I tinted to match the wedding colors.