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Happy Independence Day!!!
Here’s a lovely wedding cake that I delivered to the Temple Hills Country Club in Franklin, TN this past Saturday.
Britney’s mom and I used to go to the same church quite a few years ago (her daughter was just a young ‘un), and we sang on the worship team together. Earlier this year, they happened to visit Wedding 101 at The Factory In Franklin, where I was holding cake tastings. She came up to me and recognized me and we started chatting.
They hired me to make Britney’s wedding cake, which consisted of four stacked square cakes, in alternating flavors of vanilla with Swiss meringue buttercream filling and chocolate-espresso with cream cheese filling. The cake was covered in white fondant and decorated with a pearlized monogram, piping and royal purple sating ribbon at the borders, with the bottom cake having a rhinestone brooch and bow. The bride requested that the cake be presented in a spiral configuration, which gives it some upward movement.
I’m really proud of how this turned out. It’s a classic, romantic wedding cake perfect for any wedding.
Peace, love & cake!
