Here is our picture of the wedding cake that appeared in NJ Bride, minus the beautiful setting.

This wedding cake had 2 tiers of Lemon cake with lemon filling and 2 tiers of carrot cake with cream cheese filling. It was covered in fondant, and ribbon selected by the bride was attached to each tier.

So what would a wedding be, without a honeymoon!? Jesse and I spent a fabulous week on Elbow Beach, Bermuda.  While we were there, we stopped by to visit the Bermuda Rum Cakery!  They had a  bunch of samples of different flavors, Ginger Rum cake, Pina Colada Rum cake, Banana Rum Cake…. and a little kitchen with a really BIG Hobart mixer behind a window for all to see. When we were there, not too much was happening…but we happily tasted the cake. It was delicious…..and gave you a slight buzz. :)   Here are some pics from the visit! 

So as many of you know…I got married on June 30th in Cape Cod. All in all it was an incredible, happy, beautiful and unforgettable day.

However, I’d be remiss if I didn’t tell you a little story about my very own wedding cake….

It all started the Monday morning before the wedding. I was fortunate enough to be able to use the pastry kitchen at the Wequassett Inn where our wedding reception was being held. I met the head pastry chef, Jessica, who may not realize it, but basically prevented me from throwing me cake in the garbage!

I filled, iced and fondanted the four layers of my cake. Chocolate with peanut butter filling, and white cake with hazelnut - frangelico filling. It was a tad warm and humid in the kitchen that day…which made fondanting rather difficult…but I still felt confident. Until I got back to the kitchen Tuesday morning to retrieve my cakes from the walk-in refrigerator. The Cape Cod humidity had rendered my fondant…..wet and sticky! The worst sweating I have ever seen! I began to dowel the cake regardless, determined to make my cake, complete with champagne colored bows to match my dress, and 40 pink and green sugar roses I had made the week prior.

After a few minutes, however, I started to panic, as the moisture had left the fondant swollen with water. Fortunately, Jessica was able to think a little bit more than I was at that moment, and convinced me that throwing the cake in the garbage was not the only solution. “Take the fondant off. And ice it in buttercream. We can put fresh flowers on. The sugar ones will melt!”

I was grief stricken! My perfectly planned out wedding cake was not an option! I contemplated the idea of not having a wedding cake… or throwing a few Entenmann’s on the table…but my mother, supportively suggested that was not a good idea

Needless to say, I finished the cake….not happily, and in my opinion, not well! But it stood through the wedding….and Jessica was able to use some beautiful flowers provided by our florist to decorate the cake the morning of the wedding.
The morals of the story….I will never try to use fondant or sugar decorations in Cape Cod or any other humid/tropical venue!

I will never make my own wedding cake again…Just kidding

I attached a pic of the cake, as well as sugar flowers that never made it onto the cake, and the lobster cookies we made as favors. We also had a great candy table, for which I’ll have to post pictures after I receive them.

I’d also like to take this opportunity to thank all the vendors who made my wedding day beautiful:

Robin and Jenn at Clementine Floral Studios

Ceasar Cabral at Studio C Band

Helen at Cape Services Video

My friend and fabulous opera singer, Laura D’Avella

Lou Goodman at LouGoodman Photography

Andrea and Jessica at Wequassett Inn

Tes at Trolley’s By Tes

Jo at Noteworthy at Four Seasons - 1117 Mount Kemble Ave
Morristown, NJ 07960
(973) 425-2761

Update: Look for us in the Winter 2007 issue of NJ Bride due to hit stands on or around January 15th!

So the Fall issue of New Jersey Bride is on the stands, featuring two of our cakes!

The first cake, on page 119, is a champagne-infused white cake filled with lavender and white-chocolate mousse, iced with vanilla buttercream and decorated with rolled fondant and a sugarpaste bow. This cake was inspired by some of the latest wedding dress trends.

The second cake on page 183, is a blue wedding cake made of red velvet, filled with creme fraiche mousee, iced with vanilla buttercream, and decorated with rolled fondant and bordeaux sugarpaste roses.

Special Thanks to Lisa from Cakefun Blog for recognizing our achievement. Lisa publishes a great starter guide to printing edible images which was helpful when I first started researching the topic.

Read more about the guide on Ebay.

I wanted to let you all know about a great benefit happening next weekend. It’s meant to support “Lost in Transition: Williamsburg and Carroll Gardens” on Saturday, July 22nd.

Here is more information on the benefit:

Saturday, July 22
7 PM - Midnight
Phonograph Bar
177 South 4th Street
Brooklyn NY 11211

The project documents the gentrification of two Brooklyn neighborhoods: Williamsburg & Carroll Gardens. The student’s photographs plus her photographs will be on display at the very high profile Municipal Arts Society of New York in Manhattan. So far Jackie has attempted to fund this exhibition by herself and it has gotten beyond her means. This is why we now need your HELP!

The exhibition is costing well more than anticipated. It’s time to support the arts! To offset the expenses and help support more exhibitions of high school kid’s work, we are holding a benefit/ fundraiser at Phonograph bar in Williamsburg. All proceeds go to the project. EVERY DIME counts. So please come join us in support of this worthy project!

$25 entry includes
Open Bar
Famous Nibbles
DJ’d eclectic tunes all night and
A special performance by Chaz The Unloved from Philly

$10 Raffle, plus Door Prizes (good stuff too)
Prizes include - A mixed box of wine from Moore Brothers, collectibles from Plankton Art, a delicious handmade a buttery bundt cake from Flour Shop, and more!

For more information or to view more photographs please go to:
http://www.jackieneale.com/brooklynphotos
http://www.mas.org
http://www.theurbanmemoryproject.org

Since I had some humidity issues with my wedding cake, I used the extra sugar flowers to make this bouquet.

This two tier pink, brown and ivory sleeping baby cake was created for a baby shower.  The entire cake is vanilla cake with oreos and cream filling.

My blog will be silent for the next couple of weeks due to my upcoming wedding and honeymoon! I want to thank everyone for all their support and stay tuned for some stories and photos from my wedding!

Pink Cake Box will reopen on July 13th, 2006 and I will be accepting orders for any dates after July 16th.

Anne “Khoobiar” Heap

Wedding Favors