Wedding Cake

This cake was so much fun! First of all, when the bride booked me to make her wedding cake, she did so knowing that I would be 2 weeks away from my due date with baby #2. She took a major gamble and luckily it paid off! My first child was a week late so I thought I would probably be ok. Um, no. But it could have been worse! A few weeks before their wedding, I went into preterm labor and was put on temporary bed rest until I hit the 37 week mark. I notified the bride (who, by the way, might be the most laid back, incredible person ever) who basically said whatever happens happens and it will make for a great story at the end of the day. We came up with a back up plan to have the cakes baked and ready to go, and if necessary, her sister could pick them up, ice, and stack them. Countdown to the wedding day began. Four days before the big event I was back in the hospital sure I was in labor. Things calmed down after five hours and I was sent home to rest. By the time the big day arrived, I was rested, full of energy, and able to finish the cake and deliver it.

 I had so much fun with this project because it was different from a traditional wedding cake. I loved figuring out how to decorate it to get the desired look. The bride chose a White Almond Sour Cream cake with traditional Buttercream icing.