August 14th, in my parents’ backyard, my sister got married. Her wedding was shades of green and brown, and the theme was outdoorsy, natural, woodsy wonderfulness. In the few weeks before the wedding, I asked her if she *would mind* if I did a whole dessert table rather than just a cake. Not surprisingly, she was just fine with that.
Because the wedding was during the afternoon in August, few cake recipes (or buttercreams!) would be able to successfully hold up to that kind of heat. And wow, what weather we had. During the ceremony, the mercury hit 35 degrees celcius. Luckily, assuming it would be that hot, I made her actual wedding cake out of styrofoam. Just the top tier was real, for the cake cutting, placed just before the reception. The cake we served were sheet cakes, portioned and garnished in the kitchen. Vanilla bean butter cake with tangy lemon curd (garnished with housemade candied lemon zest) and dark chocolate butter cake with chocolate cherry ganache, served with amarena cherries.
(photo credit: Lee Halliday photography)
the dessert table – cake plates made of birch rounds, cut by the Groom and the
Father of the Bride from our backyard the day before.
key lime tarts (photo credit: Lee Halliday photography)
earl grey madeleines (photo credit: Lee Halliday photography)
vanilla cheesecake lollipops (photo credit: Lee Halliday photography)
toasted coconut marshmallows (photo credit: Lee Halliday photography)