Just a quick post to show you Katherine and Ka Wang's wedding cake, which I delivered to the Plateau Club in Sammamish two Saturdays ago. It was an incredibly hot day for this part of the world (91 degrees!), which meant that the original plan -- to frost the cake in buttercream only -- had to be modified to include a thin layer of fondant, for just a little bit of extra heat protection. Fondant is good insurance on days like that!
There was some scrambling around when I arrived at the venue, as the florist was meant to have left a bucket of fresh flowers by the cake table for me to style once the cake was assembled. Said bucket was nowhere to be seen -- there was only a bucket of some white roses, which were meant for the bride's hair. After some frenzied searching on the part of Katherine's family members and the catering staff of the Plateau Club, I was given a corsage box of orchids, some purple carnations, and two heads of purple hydrangeas, and I promptly got to work!
The cake topper was handmade by a member of the couple's family, and was simply precious -- just the perfect touch of whimsy to hint at the bride and groom's bubbly, quick-to-laugh personalities!
The cake served 100 generously, and incorporated a Styrofoam separator between the bottom and middle tiers (to accommodate the fresh flowers). Flavors included Dalmatian cake with truffle cream, Vanilla Buttermilk cake with fresh organic strawberry filling, and Peanut Butter Cup cake (chocolate sponge with peanut buttercream and chopped Reese's cups).
Here's another look at the cute topper, ringed with fresh purple hydrangeas:
Some simple grosgrain ribbon (in dark purple) and piped cascading pearls (inspired loosely by this cake, which Katherine and Ka Wang had seen in my portfolio during our consultation), finished off the design. Their wedding color scheme of purple and pale green looked so fresh and summery, especially on the bridesmaids and throughout the floral arrangements.
Congratulations, Katherine and Ka Wang!