Two Farmin Creek Weddings

Last Saturday, August 13th, I had the pleasure of delivering Beth and Nick's wedding cake to Farmin Creek, Lorane, OR.  I returned to Farmin Creek today to deliver Gabe and Cari's wedding cake and cupcakes.  It's a beautiful venue for an outdoor summer wedding, and I've now seen two configurations of the venue in two color schemes, both of them striking and completely different from each other. 

First up, Beth and Nick's four-tier cake in ivory fondant, which I hand-painted with a textile-inspired design on the second and fourth tiers.  The painting was done freehand, using black petal dust mixed with lemon extract.  The flowers were 'fantasy' dahlias that I made from gumpaste, colored fuschia to match the bridal palette, and dusted with pearl luster. The flavors were red velvet with cream cheese, coconut cake with coconut buttercream, and lemon poppyseed with marionberry Italian meringue buttercream. I'll post a couple of in-process shots so you can see the painting on the bottom tier more closely.

Here's two angles of the cake, set up at Farmin Creek:

It brought a big smile to my face when the bride peered out (from the tent where she was getting ready) to sneak a peek at her cake. Her expression of sheer delight and excitement was priceless!

For today's wedding, I delivered a two-tier cake and six dozen cupcakes for Gabe and Cari, who had sent me a PDF of their wedding invitation to use as inspiration for the cake:

Their colors were purple, teal, and hunter green. I translated the invitation into a hand-drawn design (using edible markers, highlighted with pale gold luster dust) for the sides, and added two gumpaste peonies and a deep green grosgrain ribbon to finish off the cake:

The bottom tier is dark chocolate sponge with bittersweet ganache filling; the top tier is vanilla poundcake with lemon curd filling. Both cakes were frosted with vanilla Italian meringue buttercream underneath the fondant. 

Their cupcakes were dark chocolate cake with milk chocolate Swiss meringue buttercream swirls, and vanilla cake with lemon curd filling and cream cheese frosting swirls. I made decorative green gumpaste leaves and pearlized purple blossoms for the cupcakes, and since the bride loves sprinkles, each cupcake was delicately strewn with either green or purple sanding sugar. Here's the display:

And a close-up of the cupcake toppers:

Hearty congratulations to these two wonderful couples!