The birds are back! And, so am I!
I can’t believe my last post was in February! I know there are some dedicated readers and bakers out there who have checked in with my blog a zillion times a day and have missed my posts terribly (cough, cough, Gina, cough). I’ll try to bake more this school year, and even better, I’ll try to post about them. In the meantime, I’ll let you know that I went to 7 weddings this summer, and I’ve still got one more to attend in October. I’ve baked two wedding cakes (well, one was a set of cupcakes). I simply HAVE to post about these desserts, especially since I have amazing professionally taken photographs!
This cake was for my friends Rachel and Zach, who had a lovely August wedding. I used the same recipe for this cake as I did for my wedding cake last summer, except I left out the fresh ginger. It was a great fluffy yellow cake, with homemade raspberry jam and toasted slivered almonds in between the layers, and slathered with vegan cream cheese frosting. I piped a dark chocolate ganache swirl around the outside and voila! The cake was ready for the love bird toppers, and for the love bird bride and groom to cut into it! Just look at these cuties:
I’ve gone to so many weddings recently; I’ve eaten a lot of cake and cried a lot of tears (of joy). It was really nice to be a part of some of the weddings and get to bake the desserts. Tune in soon for my wedding cupcakes!
Rachel and Zach, it was a pleasure to bake your wedding cake, and celebrate you both together with so many other people who love you!
Here are some in-process pictures: