I did it! I made a wedding cake that was actually quite elegant. Moreover, I managed by sheer good luck to match the bride’s dress, which was very pale pink with black lacy overlay. You will note that my cupcake wrappers are lacey overlays in shades of pink and slate-grey.
Anyway, enough of this talk. Time for some photos!
Not only is this cake elegant, it can levitate! I bet you didn’t know my cakes could do that!
Slightly blurry black forest mudcake. The bridegroom is German, and requested black forest cake (though I think he was joking).
Several of its blurry friends. I do love the way the chocolate curls turned out.
The bride loves lemon meringue. So do I…
Candied rose petals, for baby Matilda Rose. The cake is a gluten-free almond and strawberry cake. Nobody there was actually gluten intolerant, but I couldn’t bring myself to make an almondy, eggy cake and put wheat flour into it too.
Cakes for the bride and groom, topped with completely insane meringue towers. His has chocolate meringues, to go with the black forest cake – hers are plain and held together with white chocolate. And the towers are hollow and piped full of kirsch cream and lemon curd, respectively.
Close up of black forest layer, sans blur this time.
Top view, which I should have let Andrew take, because he is taller than me and would have made it less lop-sided.
Another photo of those meringue towers. They remind me of a biological construct, but I can’t place which one. Have I been working with scientists too long?
Congratulations to two of the loveliest people it has ever been my pleasure to work with! And because I really do love you, I’m not going to post the photo of the two of you trying to get those meringue towers into your mouths on this public blog.
I’ll save it for blackmail purposes instead. Or maybe paste it up around the lab…
(a recipe for the strawberry and almond cake is now available)