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!

Krista

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