It’s hard to believe the current state of the world, let alone the wedding industry. COVID-19 has left us all in limbo, trying to do the best we can, keeping each other safe and waiting to move forward. Rose & Michael’s wedding happened about a week and a half before any of the restrictions were put into place. Their wedding of 120 people seems unheard of now, only a month later. Looking back on the gorgeous photos it’s really helped me to reconnect with why I love working on wedding cakes and feel for a moment the immense joy that these celebrations bring. Seeing how happy they are and how beautiful the entire celebration came together brings so much hope to a space where I may not get to work on another wedding cake for six months.
Rose & Michael originally came to me looking for a semi naked single tier vegan wedding cake. They loved the look of large single tier statement cakes and had a vision of native florals decorating the top that matched the bridal bouquet. I essentially had no work to do to design this…haha…they already knew exactly what they wanted. We met up in my studio, along with their son, in order to fine tuned some of the sizing details and that was that! Their massive 11” round semi naked cake was coconut with salted caramel ganache. The cake is light and fluffy with a generous amount of desiccated coconut throughout the batter. The salted caramel is homemade with burnt sugar savoury notes throughout. We had additional kitchen cakes to make up the full 120 dessert slices required. Believe me, that’s a lot of cake!
