Yesterday was Jamie & Eugene’s 1-year anniversary! I didn’t get around to blogging about their wedding last year, as we were preparing for our baby to arrive. But they brought out their cutting cake from the freezer this weekend to celebrate their anniversary, and just polished off the last of it tonight. It’s about time I commemorated this special wedding!
I’ve known Jamie since elementary school and have been lucky to call her a friend ever since. I remember her first date with Eugene, and the many double dates that came afterward. At one point in time, I was housemates with Eugene, and then housemates with both. Add in a couple dogs, and it was a full, but joyous house with lots of dessert eating. It was an honor to be in their wedding, and to also make the desserts as well.
These beautiful photos are from Julianne Brasher (http://www.juliannebrasher.com/).
For the wedding guests, there were salted caramel chocolate cupcakes and vanilla lemon curd cupcakes, each topped with buttercream.
I had been a little worried about the cupcakes being out in the sun for a long time since I had to set up the cupcake tower earlier than usual in order to prepare for the ceremony procession. However, the chilly afternoon and evening had a convenient refrigeration effect! For the cutting cake, I made a strawberry jam and strawberry buttercream semi-naked cake, with wafer paper flowers. I love the following photo for capturing the magic of the night (with cupcakes to fuel the dancing).
A belated congratulations Jamie & Eugene, and cheers to many more anniversary celebrations ahead!
Happy Thanksgiving everyone! We stayed in town for a Friendsgiving celebration and brought this little cake to the potluck. Inspired by a Momofuku Milk Bar recipe, this cake has cheesecake layers sandwiched between brown butter cake, with brown sugar apple compote and pie crumbs as filling. I coated with Italian meringue buttercream and decorated with buttercream flowers.
My preferred apple for fillings is the Golden Delicious, as it has a nice sweetness and is able to cook down to a compote (or applesauce if cooked long enough). In other words, I feel like I can better control the texture. However, I couldn’t find any Golden Delicious at the grocery store this week, so I went with a mix of Granny Smith and Honeycrisp for a balance of tart and sweet. These apples are great for an apple pie, because the apple pieces retain their shape and structure, but less ideal in my opinion for a cake filling.
The cake was still yummy, but the slices tended to topple over because neither the cheesecake nor the apple filling had enough “mush” to serve as glue. Would love to try this one again with a different type of apple next time!
Back in November, we celebrated the expected arrival of a baby girl for my dear friends Vickee and Ian. I was unfortunately recovering from appendicitis and unable to stay for the baby shower, but was happy to deliver a lavender + bunny themed cake and cookies for the party. The cake itself was a white cake with lemon curd and blackberry Bavarian cream:
For the cookies, we had bunny-shaped iced shortbread cookies and salted chocolate chip cookies:
I love the opportunity to make gumpaste flowers for cakes. While they are a bigger time commitment, they are probably most reflective of my own cake decor aesthetic and I find the process meditative. For this cake, I made lavender buds, a white rose and some white filler flowers. Thank you to Subodh Kolla for sharing these beautiful photos!