Back in February, I got a message from Lizzie asking me if I was interested in catering her summer wedding, after she had recently found out the woman she had hired to do her cake wasn't going to be able to follow through with the order (eeek!) ... Of course I jumped on board immediately, and was even more excited as she shared more details of her wedding with me!
Lizzie and her fiancee Eddie wanted a very small cake to keep in tradition with the cutting of the cake, but were looking more for small, individual desserts that people could pick at! I was instantly excited. Most people assume I want to open a bakery some day, but my dreams are quite the opposite. Catering full dessert tables is what I really want to do, and Lizzie was giving me the opportunity to do my very first one.
From the moment we left Starbucks on the cold morning, until the day before yesterday, we probably emailed eachother about 45 times back and fourth, met up a bunch of times to go over details, sent text messages of pictures of perfect plates, paper, colors, flavors.. You name it, we covered it. Together, we took Liz's vision and built it step by step into a reality. I was so thankful she allowed me so much creative freedom as well.. The basics were -- summer wedding, to be held at The Ranch Golf Club in Southwick, MA--a very rustically beautiful venue with hardwood floors and exposed beams wrapped in white lights. Her colors were light sage green and peach mixed with taupe and browns... and she wanted everything to be dainty, rustic, and anthropologie-like. And she wanted an ombre ruffle cake.
I'd say we made it happen..
I could not choose just 5-10 photos for this one, so I posted them all.
About a month before the wedding, we decided to basically double the order, and add a cake pop to every seat as part of the guest's favors! 172 individually wrapped, tagged and ready to be devoured!
Congratulations to the beautiful couple! I can't thank Lizzie and Eddie enough for letting me sweeten their special day! My first dessert table was a huge success, and I was told today there wasn't one cake pop or cupcake left. There is no better news I'd rather hear! Catering a wedding was a overwhelming but so rewarding. I loved being at the venue, helping to create a magical day for two people who love each other, and I already can't wait for my next adventure!
Though I will say... I made around 2,000 mini desserts and three cakes since March.. I am ready for a little break :)
-Elena
Lizzie and her fiancee Eddie wanted a very small cake to keep in tradition with the cutting of the cake, but were looking more for small, individual desserts that people could pick at! I was instantly excited. Most people assume I want to open a bakery some day, but my dreams are quite the opposite. Catering full dessert tables is what I really want to do, and Lizzie was giving me the opportunity to do my very first one.
From the moment we left Starbucks on the cold morning, until the day before yesterday, we probably emailed eachother about 45 times back and fourth, met up a bunch of times to go over details, sent text messages of pictures of perfect plates, paper, colors, flavors.. You name it, we covered it. Together, we took Liz's vision and built it step by step into a reality. I was so thankful she allowed me so much creative freedom as well.. The basics were -- summer wedding, to be held at The Ranch Golf Club in Southwick, MA--a very rustically beautiful venue with hardwood floors and exposed beams wrapped in white lights. Her colors were light sage green and peach mixed with taupe and browns... and she wanted everything to be dainty, rustic, and anthropologie-like. And she wanted an ombre ruffle cake.
I'd say we made it happen..
I could not choose just 5-10 photos for this one, so I posted them all.
The cake was soft, delicate and feminine with ruffles made from a 50/50 fondant/gumpaste mix.
Lizzie's florist added hydrangeas on top, and I included a birch piece underneath the plate to tie into her centerpieces.
The cake pops included peach, greens, white and browns with wild flowers, hydrangeas, and sprinkles. Lizzie and Eddie chose mint chocolate, peanut butter, cherry chunk, vanilla and lemon rosemary. The cupcakes were vanilla and cherry chunk with a french vanilla whipped butter cream.
My porcelain plates were lovely on top of my crocheted place mats, which my yia yia made for me. They were perfect for this rustic, romantic theme.
Lizzie found these crates which were rustic and perfect for adding height to the display.
Lovely gold birch paper was found at the paper source in Boston, and matched the birch trees cut for her centerpieces.
The flickering light of the white enamel lanterns added a homey feel to the display along side the peach roses and baby's breath. Delicate and just simply elegant.
This was the final product!
This venue was just a dream..
Congratulations to the beautiful couple! I can't thank Lizzie and Eddie enough for letting me sweeten their special day! My first dessert table was a huge success, and I was told today there wasn't one cake pop or cupcake left. There is no better news I'd rather hear! Catering a wedding was a overwhelming but so rewarding. I loved being at the venue, helping to create a magical day for two people who love each other, and I already can't wait for my next adventure!
Though I will say... I made around 2,000 mini desserts and three cakes since March.. I am ready for a little break :)
-Elena
