Friday, October 30, 2009
Cake Buffet, Two Ways, Part II
So, just a week later, enter Ali and Marcus. They're having a formal evening wedding at the Carlson Rotunda. Color scheme: Black and White. Cake: Something unconventional, but chic.
Ali suggests a table with several smaller decorated cakes rather than a traditional tiered cake. But they still need to fit the decor, and brown and ivory chocolate, nuts, caramel and raspberries aren't going to work. So, Cake Buffet Method Two was born.
While just as inviting as Cake Buffet Method One, this option starts the guests out wondering if those little porcelain-like beauties are even real cakes. Then, once the caterers slice and serve them as dessert, bets are settled, and of course they were real...real damn good! I'd like to take the moment to apologize to my 3rd grade grammar teacher Mrs. Rhymer (her real name)and the many Sunday School teachers (who really did try) for that poorly worded, somewhat foul-mouthed attempt at a pun.
The best part about these two was their incredible faith and trust in the staff over here at Gateaux Inc. Like I tend to do, I decided rather last minute, that their cake designs needed a little kick. So I emailed Ali a few pictures of some new ribbon bows that I had recently created for another wedding. I couldn't help but think that they would be beautiful in black fondant. So I sketched up some new designs incorporating those onto some of the cakes, as well as keeping the giant frosting roses and monogram panels that we designed for some of the other tiers. I emailed them all to Ali who got back to me saying that I should pick whichever I think would be best, and just make it beautiful. Who does that? Certainly not me when I was a bride, or now, with anything, ever. But she did, and it was amazing to have that freedom.
So thanks to Ali and Marcus, for inventing Cake Buffet Method Two, and then letting us run with it!