A Woodsy Wedding Cake at Meadowbrook Farm

I delivered Angie and Jim's wedding cake this afternoon, to the Interpretive Center at Meadowbrook Farm. What a magnificent venue! It was misty and overcast around the base of Mount Si when I arrived -- such appropriate weather for the couple's Pacific Northwest-themed reception. They wanted to showcase this region to their guests, many of whom were from out of state. 

I met Angie and Jim last November, and I remember fondly that they gave me a gift of Theo chocolate at their cake consultation. It was delicious, and I promised to include this wonderful local chocolate in their wedding cake (to be specific, Theo's 70% Dark Chocolate, which is organic and fair-trade certified).

Everything on the cake is handcrafted from sugar dough and/or chocolate, and is edible. The cake incorporated green acorns, oak leaves, dogwoods, fiddleheads (in green and dark brown), ladybugs, and ferns. My husband made two of the sugar acorns (he really wanted to learn, so I showed him!), and they are perfect. I'm so proud!

Flavors were: Lavender Honey Lemon cake with white-chocolate Swiss meringue buttercream filling (for the top tier, and an 8-inch square 'side' cake for additional servings); Mocha cake (chocolate sponge with espresso buttercream filling -- for the middle tier); and Vanilla Buttermilk cake with alternating layers of strawberry buttercream with fresh raspberries, and marionberry buttercream with fresh blueberries (for the bottom tier). The entire cake was frosted with vanilla meringue frosting, tinted pale beige.

That darling little pair of ladybugs is my favorite element of the cake design. They've got floral stamens for antennae, and tiny black dots painted with edible color on their little red fondant bodies. I adore them and think they're a sweet representation of the wonderful couple whose wedding cake this is.

Congratulations, Angie and Jim!