So I know I say this all of the time but I really need to
get better about keeping this blog up to date.
Sometimes it is so hard to just sit down type when life is so busy.
Here goes nothing...
Right after I made the cake for the Austin Scarlett launch (literally
the day after) I hopped on a plane for the lovely and hot state of
Arizona! It was a welcomed trip after an
insanely busy week. I left with the
hopes of laying by the pool, getting some sun on my ridiculously pale body,
hanging out with my family, going horseback riding, and you know… just enjoying
vacation.
But I also volunteered to make my cousin’s wedding
cake. I really wasn’t concerned about
the cake. I’ve made a million cakes, I
pre-made all of the sugar flowers in New York and brought them on the plane
with me, it was going to be a breeze...
famous last words, I know.
famous last words, I know.
I arrived in AZ super late Monday night... and that's when I realized I kind of overbooked my "vacation". I had volunteered to make cupcakes for my cousin's daughter's birthday, make a wedding cake to serve almost 200 people, and lastly I was throwing my twin sister a baby shower complete with elephant sugar cookies and Kahlua Cupcakes (a family favorite)!
First up was little Emma’s 4th
birthday party. The family (especially the
kiddos) loved my cupcakes. A good omen
indeed.
All the kiddos with the birthday girl in the middle :) |
Pretty pink cupcakes fit for a princess. |
All of my cousin plus little Trevin. |
Next up was the wedding cake.
No big deal. Like a said before,
I know what I’m doing when it comes to baking.
I got this. Except, my mom
doesn’t exactly have all of the baking supplies I’m used to. She ended up borrowing a friend’s mixer for
me to use (last time I baked at her house, my buttercream was a bit too much for
her mixer and it ended up in smoke, literally).
After the first batch it was clear, I needed reinforcements… and a bigger
mixer. My brother in law, Chris has a
huge sweet tooth and agreed to be my sous chef.
And after a trip to Costo to buy a bigger professional kitchenaid, we
were back in business!
The cake was to feed 165 people. 4 tiers.
2 flavors. After my parents saw
all of the cake on the dining room table, they called my uncle to tell him the
cake was going to be 4 feet tall. I
have to admit if you aren’t used to seeing a cake being assembled I’m sure it
can seem really crazily huge… and fattening.
My dad helped with the shopping for cake ingredients. When I told him I needed 15 pounds of butter
I think he almost had a heart attack J
What else do you think cake is made of besides flour, sugar,
eggs and butter?
My whole family was amazed at how long it takes to make a
wedding cake, so naturally they documented every second…
I felt like the paparazzi was following me around. Which I kind of loved :) One morning I
opted to take advantage of the amazing weather and dusted my sugar succulents outside
on the back porch.
That was also the extent of sunbathing I got to do.
That was also the extent of sunbathing I got to do.
Time to assemble the cake!
It ended up being about two and a half feet tall and weighed
a ton. Two of the tiers were fresh lemon cake with prickly pear preserves and vanilla swiss meringue buttercream and the other two tiers were chocolate bourbon cake with raspberry preserves and vanilla swiss meringue buttercream. Two of my favorite flavor combos for sure! I’m not sure exactly how much it
weighed but my dad and husband were superstars and helped me deliver the cake
Saturday.
Me and my Daddio |
First Dance as Husband and Wife! |
Jeff & Tayah and their wedding party |
Posing with my husband Chris. |
Me, my momma and sister Elyse
Me and the cake! |
Some of us were VERY EXCITED about cake :) |
Me, Elyse and our oldest friend, Melissa |