This last weekend, I had the wonderful privilege to be involved with wedding of two good friends, Heather and Martin. Not only are they a fantastic couple, but they have a great sense of humour, wonderful design taste, and are also amazingly grounded and mellow.
Heather and Martin
The more details I learnt about what they were planning, the more excited I became. The flavour decided upon was Lavender and Lemon cake, with Swiss Meringue Buttercream filling - the idea was for it to be deliciously light for a summer wedding. (Recipe & behind the scenes to follow shortly!)
Simplicity was key - so instead of going for an ornate design with a lot of piping, the final design was a slim stacked cake with overheight tiers, with the only decoration being a garland of lavender wrapping down the front.
In the cold cellar, after assembly.
Because of how tall and narrow the cakes were, and the chance that it could tip over in the car, the cakes were stacked on site. I was thankfully able to work in the cold cellar, stacking and attaching the final decoration. The cake was also able to warm up very slowly from being in the fridge, which helped it from sweating.
On the buffet table, with the other desserts made by family and friends (Super-delicious pies made by the mother of the bride)
Dried lavender was the only decoration used, coordinated with the flowers and the overall colour scheme. Sprigs were attached to a ribbon-wrapped wire and then the garland was pinned to the front of the cake. Satin ribbon was used at the base of each tier.
Right before serving