Kim & Will's Winter Wonderland Cake

This is the wedding cake I made for Kim & Will’s snowy Lake Tahoe wedding. The top tiers are Chocolate with ganache and raspberries and the bottom tier is Boston cream pie. 
I had a really tough time finding those pine cones, but it turns out, if I had just waited until we got to Tahoe, I would not have had to think about it at all. 
I also had some pretty phenomenal assistants in the kitchen with me, threatening to eat all of my ingredients. 

I am so happy with how this cake turned out. I wish I could have stuck around to eat some of it. 

Oh, also, the lovely and talented Emily, over at gem photo, has offered to send me some of her absolutely stunning photos of this cake. I am super excited about this. It was sort of the catalyst for redesigning my blog since I wanted a blog that was pretty enough to put professional quality photos on. 

A Wedding Cake...or Two

That was exhausting. The flowers were actually easier than the white detail. Next time I have to make one with fondant. I have a feeling that will have a much cleaner look. 

I looooved making the different flavors and stacking them. That was a blast. I made three different kinds of cake - almond cake with champagne buttercream and toasted almonds, chocolate cake with chocolate ganache and raspberries, and lemon cake with lemon curd and strawberries. The lemon was my favorite, hands down. Although, next time I make a wedding cake just for fun, I will have to substitute the strawberries with raspberries. Raspberries and lemon just go so well together. 

Flowers!

White on White

Colette & Ryan's Engagement Cake

My first tiered cake was for my big sister and her fiance's engagement party. It was cinnamon cake with Mexican chocolate filling and it was so delicious. 

My mom's husky, Blue, standing - er, laying guard