Okay, this was just about the coolest take on a "black tie" wedding I've seen in awhile. When I first met with Krista, she showed me a picture of her dream cake from a magazine. We, of course had to tweak it to make it her own, so we changed the colors of the cake to match her Black, white, and red color scheme. We also turned the cake into a torted five-tier tower, and topped it with a frosting monogram.
It wasn't until a couple of weeks later, that she mentioned that maybe the cake should be black with white details and red flowers. Now you're speaking my language! The upside...an amazing, unique and dramatic winter wedding cake. The downside...turning 20 pounds of chocolate fondant black. Needless to say, Jenna and I got quite the upper body workout, and had food-colored hands for 3 days straight(that stuff colors more than just food). But it was all worth it. This was hand's down one of my favorite cakes in years. I just love the chance to produce the unexpected, especially when the unexpected is so incredibly tall that it is visible clear across the ballroom! A ballroom impeccably decked out under the guidance of the coordinating genius of Joan from Ambiente Design Group, one of our favorite planners (and mom to Max and Coco, every one who knows Gateaux, knows we're a collective puddle when it comes to cute doggies).
Here's the best part...these guys were nice enough to let their photographer the fabulous Olive Juice Studios release photos to all of us hard-working vendors so that we could strut our(and their) stuff. Thanks guys, you're the best!