Buttercream and Blush-Pink Peonies at Melrose Market Studios

Megan and Matt's wedding cake was a classic, rough-textured buttercream tower adorned with blush-pink sugar peonies. I delivered the cake to Melrose Market Studios, an amazing venue on the west edge of Capitol Hill (get this: exposed brick, Douglas fir beams, shiny concrete floor!), two weekends ago.

The couple chose three flavors for their cake (roughly 70 servings of each for a total of 200), namely: Coconut-Coconut (coconut milk sponge with coconut Swiss meringue buttercream filling), Strawberries and Cream (vanilla buttermilk cake with cream cheese Swiss meringue buttercream, organic strawberry preserves, and fresh chopped organic strawberries), and Pink Champagne (with whipped champagne frosting).

The antique porcelain cake topper was passed down to Megan and was of great sentimental value to her, making it the perfect topper for the cake. 



Doesn't that wine barrel make a fantastic cake table?  I placed the cake on a transparent acrylic round instead of the usual ribbon-trimmed cake board, as I didn't want it to compete with the gorgeous patina of the barrel.

The cake was frosted generously with bourbon vanilla Swiss meringue buttercream, before being textured with an offset spatula. As you must know (if you read this blog regularly) -- I luuurve making sugar peonies... and these blush-pink ones were especially rewarding to create!




Congratulations to the sweet couple!  Oh! Readers: do yourself a favor, and click here to see the jaw-droppingly beautiful images from Megan and Matt's engagement shoot, by photographer Andria Lindquist. These two lovebirds are just amazing together.