Maggie and Rob chose ivory for the cake color, as Maggie's dress and the table linens were not pure white. In these lovely pictures, the cake looks more yellow than ivory, its actual color, but either way, it was just beautiful. The sweet cake topper was Debbie and Bob's engagement gift to the bride and groom - as was the cake!
Much research and tasting was done to make the cake and frosting choices. The ultimate decision... a white chocolate 4 layer round cake, (15", 12", 9", and 6" layers), with white chocolate cream cheese, and French Mousseline filling - all covered with the preciously mentioned ivory frosting and fondant. The embroidery…Zotas.
The models in the cake pictures are the darling paternal cousins of the groom. :-)
A word to the wise…when negotiating with your caterer, make sure you have it in writing that he/she will cut and serve the cake. When were were signing the contract, our caterer made a point of stressing that she would do so. I have never organized a wedding, other than my own 30 + years ago, and wondered why she was making such a big deal of it.
Then I heard from one of my California friends. She had been to a wedding, with a wedding planner no less… and no one would cut and serve the cake. When the caterer was approached about taking on the task, the mother of the bride was told, "That's not in our contract, so we're not doing it." And she didn't. The gorgeous wedding cake was butchered. Had it been my job to cut the cake, the results would have been just as ugly….
Thanks again, for the beautiful pictures, Patty Cloherty!
http://my.bookbaby.com/book/simply-the-best
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