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Sam and Elizabeth were both super gorgeous and very easy to work with (and I’m not just saying that because Sam is from New York like me.) Their wedding was at the Casino Ballroom on Catalina Island in California.
They chose to do a quartet of rustic-style cakes in different flavors. Believe it or not, this was the most challenging design I’ve had to execute all year. It’s not that the technique is difficult–in fact, it’s quite easy and something a home baker could easily achieve. (That’s the point of these cakes, right? To conjure up warm fuzzy memories of the homemade cakes your mom made when you were a kid? I say your mom, not my mom, because my mom definitely would not create a home baked cake, not when I was a kid and definitely not now. You can read more about her here.) With my other cakes, I strive for perfection: perfectly iced sides and top, perfectly smooth fondant. With these cakes, the difficulty was in intentionally creating something so imperfect. I damn near cried.
Anyway, that’s not the point. I really wanted to share this because I love the creative way Sam and Elizabeth instructed their guests to “swap, split, or sample” the various flavors of cake. Clients often ask me how it works at a wedding when serving more than one kind of cake. (Yes, my cakes are that good that couples often cannot limit it to just one flavor and end up choosing several.) Truth is, I don’t really know. I do like the idea of guests just digging in to each other’s cake with their forks, blatantly disregarding any conventional notions of table etiquette. Sam and Elizabeth came up with a really great way to address the issue, and it’s pretty much exactly what I imagined:
From now on, when clients ask me how it works with multiple flavor cakes, I know just what I’ll say.
Photo credit: Shana Cassidy Photography and Caroline Kidder.
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