So, apparently, this is a thing now…
Groom’s cakes shaped like tires spinning chocolate mud onto a pretty bride’s cake. The thing about this is that, as you can see from the examples above, the skill level of the cake decorator has to be pretty high for this to not look like an awful mess.
No, not wedding anniversary. Mine is in June and it’ll take quite a few more before Mr. Twistie and I have been married that long.
Still, it’s a fiftieth anniversary of a sort: the fiftieth anniversary of my birth. Just thought I’d share that with you all today.
Oh, and if you feel like celebrating Twistie style, or are looking for a delicious thing to add to your reception dessert table, I’d like to direct your attention to this delicious cake created by pastry chef Elizabeth Falkner. The combination of chocolate, hazelnuts, and orange is just my kind of celebratory confection.
If you are asking two time Top Chef Master Art Smith to bake your wedding cake, please give him more than 24-hours notice.
I don’t ever want to see him look like this:
again.
You may now resume your regularly scheduled wedding planning.
A couple weeks ago on Bridezillas, there was a bride who insisted on a fantasy wedding cake (which was going to be paid with by someone else’s food stamps until the baker informed them that would be illegal!) featuring the concepts of castles and under the sea. So it was for aquatic royalty, apparently. Alas, I can’t seem to find a picture of the specific cake online, but one thing the baker added – seemingly of her own volition – was real, live fish.
Fear not, though! For I have found other illustrations of what this looks like:
Okay, I admit this melting blue icing and guppy creation isn’t the best illustration I found. Let’s be fair. Here’s another that is far better made, and actually includes some apparatus dedicated to keeping those poor fishies alive through the reception, unlike the one on Bridezillas which wound up with a sadly ironic illustration of the relationship well before the cake was cut:
Even with the better organization and decoration of the second cake, I’m going to have to go with Hate on this one. I frankly disapprove of using living creatures as pure decoration. Also, there is far too high a likelihood of the poor creatures suffocating because even though they breathe under water, fishes still need oxygen to live.
What about you? Do you find it exploitive and icky? Harmless fun? Painfully unappetizing? Tell me what you think!
I got all giddy seeing this fabulous cake of the Millennium Falcon, complete with ‘Just Married’ banner. Check out more pics at Between the Pages… and if anyone can tell me who made this wonderful cake, I’d love to feature more of their work.
I love cake. It’s delicious, decadent, and an impressive blank canvas for the imaginative decorator. Nowhere is this more evident in designs for wedding cakes.
And so I thought today that I would share some examples of cake artists doing fabulous things with buttercream and fondant. Let’s take a look, shall we?
This Klimt-inspired cake from Sweet Ladies Bakery would make quite a focal point at your wedding reception. After all, what’s not to love about a classic done in a different format?
Of course not everyone loves Klimt.
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One thing is for sure at the vast majority of weddings: there will be cake.
Whether it’s a simple homemade pound cake or a professional confection standing five tiers high and decorated within an inch of your budget, most people do expect to at least see a cake of some sort at your reception.
Obviously, one can do without. I did. Mr. Twistie and I served our guests individual fruit tarts. They were a huge hit.
Most couples, however, will not only have cake, they will buy it. But have you ever thought about how a professional cake is made for a wedding? Here are a few fun facts to keep in mind that may help you make good decisions when it comes time to find and purchase your wedding cake.
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