Ombré Pink Buttercream Rosettes for a Salish Lodge Wedding

We're approaching peak wedding season here at Honey Crumb and I'm pretty much in the kitchen 24/7. Just the way I like it!  I received a wonderful e-mail from one of my clients, whose wedding cake I delivered to Salish Lodge on July 4th, so I thought it'd be sweet to update the blog with her feedback and a photo of the cake I created.

Taryn and Mark's cake showcased their ombré pink-and-coral palette, with the addition of some sparkle from the rhinestone trim on the middle tier and a silver monogram topper. The middle tier was covered in a thin layer of fondant; the remaining tiers were adorned with piped Swiss meringue rosettes in coral and blush pink.

The three-tiered cake provided 60-70 servings. The top two tiers were Pink Champagne cake filled with cream cheese and fresh organic raspberries; the bottom tier was Red Velvet cake with cream cheese Swiss meringue buttercream.

Here's what Taryn said to me about the cake:

"We loved our cake! It was absolutely gorgeous, and it didn’t last long either! Mark’s aunt had to grab us 2 big slices and put them in our room so they didn’t disappear! More than a handful of guests told me they took seconds! And it was a major hit, and what a surprise for us to come in after the ceremony and see this work of art, I really feel like you captured us as a couple and our elegant event all in one beautiful cake!  Thank you again, and maybe next year when we have another baby shower (fingers crossed) we will be in touch again for another one of your world famous cakes!"

Thank YOU, Taryn. Clients like you make being a pastry chef the best job in the world.