Clean Lines

I just returned from Sodo Park (Herban Feast's catering venue in Seattle), where I set up a contemporary wedding cake for Tara and Jeff.


The cake's five tiers resemble four, because the second and third tiers (from the top) are of equal diameter, separated by a foamcore board and covered in a continuous sheet of fondant. It serves 150 guests generously; 50% of the servings are Coconut Passion (light coconut sponge, filled with coconut Swiss meringue buttercream, shredded coconut, and a passion fruit reduction), and 50% of the servings are Peanut Butter Cup (chocolate sponge, filled with peanut Swiss meringue buttercream and chopped Reese's cups).





The fondant-covered cake is almost entirely unadorned, except for some fresh green spider chrysanthemums that had been set aside for me on the cake table, and pearl satin ribbon trim. I chatted to the bride's mother and brother as I was assembling the tiers, and they commented on the clean, modern lines of it. I had to agree -- the proportions are striking, and the cake really didn't need much decoration. I was pleased to see that the tables were simply and beautifully decorated too, in shades of violet and green, in keeping with the overall design theme of elegant restraint.


UPDATE: The bride left me this wonderful message on Facebook: "Carla, the cake was simply amazing! SO many comments about how it was the best cake they've ever had. :) Thank you SO much!"


Hearty congratulations to you, Tara and Jeff!