It seems like just yesterday Mountain Man came home and let me know he'd try to get me a wedding cake gig with a girl he met on his way home from a business trip.
Shortly after that, I was contacted by Diana and the wedding cake planning began. She went non-traditional, which I loved! She wanted just a small cake for the cutting, a cake for the groom and cupcakes for the guests.
We discussed flavors, fillings, frostings and numbers, the couple came for a tasting and just when we thought we had everything figured out a few last minute changes occurred.
For starters, we were originally going to use this delicious Mango Curd as a filling for the wedding cake, but about a month before the wedding the couple decided to switch it up and requested a Red Velvet Cake instead (no biggie). And as the number of guests increased, so did the number of cupcakes.
With 2 cakes, 90 cupcakes (3 flavors) and 30 mini banana creme pies to make, time management was key.
Needless to say, my kitchen became an assembly line of batters and frostings, but I got it all done.
All packed up and ready to go!
I always get so nervous when transporting cakes and cupcakes. I don't know how Duff and his gang do it on the streets of Baltimore! Every bump and turn make me cringe, praying that nothing is happening to the sweets carefully tucked away in their boxes.
Thankfully we all got to the venue in one piece and I was able to set up the goods on the fabulously sweet dessert table. Along with my cakes and cupcakes, guests had a plethora of goodies to feast on throughout the evening.
Another wedding down and hopefully many more to come!
Don't forget to check out my new cake site: sweetsbye.weebly.com
...serving the Central Texas area one sweet at a time!