August 1st was filled with sunshine, love and lots of cake. First, a cupcake vow renewal with delicious cupcake flavours; skor, Oreo, hummingbird and lemon.
The afternoon too us to Porter’s Lake for a romantic white tent wedding on the lake for a bride who loves pink! Robbie & Steph are too sweet, they planned every last detail on a gorgeous spot on the lake. They had a 12″ Lindt white chocolate raspberry cake with Swiss meringue buttercream bottom tier, and then a 8″ top tier that was 3 layers of chocolate Oreo cake and cream cheese frosting. The entire cake was covered with fondant then trimmed with gum paste ruffles and hand painted with pink edible dust.
Lastly, a Maritime inspired wedding cake for Jenn & Jim at the Museum of the Atlantic. Their cake was a 10″ lemon raspberry cake filled with homemade Nova Scotia raspberry jam. The top tier was 8″ and was vanilla bean with Swiss meringue buttercream. I’m a huge fan of their wafer paper flower colour choices that really tied in the tartan theme.
I love making wedding cakes and delivering to so many beautiful events. These three today were outstanding!
Today, is a day of rest, sunshine and swimming. Next weekend we are busy busy again. The mixer will fire up soon!
Robbie & Steph’s Cake
Jenn & Jim’s wedding cake
Have a sweet long weekend!