Our beautiful cake created and photographed by Sweet Temptations Bakery.A picture of our cake is already up on our cake bakery's website (see above). Isn't it cute? This little cake came about because we decided early on that we didn't want to have the traditional wedding cake. Our caterers, Meriwether Godsey, had several different options for dessert, and because of the season and our preferences, we opted for the strawberry shortcake. MG offered to jazz things up a bit by making a berry shortcake bar - vanilla and chocolate shortcake; strawberries, blackberries, and blueberries; and whipped cream for topping. We loved the idea of our guests creating their own dessert. If a particular guest loved chocolate and berries but couldn't have dairy, then they could create a feast with no whipped cream.
Alex and I still wanted to have the traditional cake cutting, so we decided to have a little wedding cake made that would resemble the berry shortcake, not melt in the summer heat, and vaguely resemble a traditional wedding cake by being perched upon a tiered cake stand. Our cake baker, Sweet Temptations Bakery, provided just that. She made us a vanilla almond cake with strawberry filling that was covered in rolled fondant (the only icing that can withstand heat, which turned out to be incredibly necessary since it was nearly 100 F that day!), iced with a little decorative swirl pattern, and topped with the three types of berries we were serving our guests. It was perfect, and it turned out to be extremely tasty. Alex and I enjoyed it on Friday night, and then we pulled it out on Saturday for those guests who stayed until the bitter end and shared it with them. It was gone within 24 hours!
Mmmmm... (Again, captured by Don Mears.)
Alex and I still wanted to have the traditional cake cutting, so we decided to have a little wedding cake made that would resemble the berry shortcake, not melt in the summer heat, and vaguely resemble a traditional wedding cake by being perched upon a tiered cake stand. Our cake baker, Sweet Temptations Bakery, provided just that. She made us a vanilla almond cake with strawberry filling that was covered in rolled fondant (the only icing that can withstand heat, which turned out to be incredibly necessary since it was nearly 100 F that day!), iced with a little decorative swirl pattern, and topped with the three types of berries we were serving our guests. It was perfect, and it turned out to be extremely tasty. Alex and I enjoyed it on Friday night, and then we pulled it out on Saturday for those guests who stayed until the bitter end and shared it with them. It was gone within 24 hours!
Mmmmm... (Again, captured by Don Mears.)
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