Lauren and Rob were married last Saturday at the Woodmark Hotel and Spa in Kirkland. I remember waking up that morning and looking outside the window to find a magnificent blue sky! The message was clear: Spring had arrived. Lauren and Rob certainly couldn't have wished for more beautiful weather than that for their wedding day.
Their four-tiered cake provided servings for 150-160 guests in three different flavors: Cherry Almond (moist almond cake with an organic cherry mousseline filling), Dalmatian (vanilla buttermilk cake studded with dark chocolate chips, filled with chocolate truffle cream), and Peanut Butter Cup (dark chocolate cake, filled with peanut Swiss meringue buttercream and chopped Reese's peanut butter cups).
Each tier was generously frosted in bourbon vanilla Swiss meringue buttercream before being covered in a thin layer of off-white fondant.
I created the rose petal cascade using Ateco's teardrop cutters in various different sizes. The petals were crafted from gumpaste (a pliable sugar dough that holds its shape when dry) and were dusted delicately with edible powdered pigment in rose pink.
Lauren and Rob's smashing photography duo, Loren and Kim of Alante Photography, put together a same-day slideshow for the couple, which you can view HERE. (Note, the pics above are *my* shots of the cake, not the professional ones!)
Wedding design and coordination: New Creations
Floral design: Sublime Stems