Lindsay + Matt
As soon as Lindsay and Matt got engaged I secretly hoped they would ask me to make their wedding cake. I could only imagine how beautiful and perfect their special day would be. And, I was right in imagining so. The colours and decor were stunning and her photographer, Teresa Renee, captured all of it so beautifully. All images in this post are hers.
Another reason I was overjoyed to be a part of this wedding? The cake topper! Happy Potter for life.
If you've been following my blog, this was my second experience baking for a wedding and I have to admit, it was slightly less stressful than the first. But, then again, I don't think a bit of anxiety is a bad thing when you're undertaking a task this meaningful.
Lindsay and Matt asked for 150 cupcakes and a small cutting cake. Her colours were shades of lavender and faded plum. When it came to flavour and style, they really left it up to me. So I decided to keep the flavours simple. The cupcakes are iced with my favourite Italian Meringue buttercream (with extra vanilla of course) paired with mocha dot chocolate and vanilla cake.
I mixed things up with the cutting cake and used my grandpa's favourite carrot cake paired with a cream cheese icing. My original plan was to cover it in white rosettes. But, if you live in the Edmonton area, you might remember the last weekend of July was one of the hottest days of the year. So, that idea was kiboshed at around midnight the evening before the big day.
Much to my surprise, and my moms haha, I kept it cool (ish) and changed directions, rather fast, given the rosettes were losing their shape in seconds. A note to self for next time.
I imagined her display to be elegant and classic, with a touch of rustic charm thrown in. That's where I got the idea to use this old, distressed stepping ladder that my grandparents own. I saw it one day during a visit with them and I immediately pictured it as a cupcake display. If this isn't that, I don't know what it is!
"After all this time? Always."