Sweet Inspiration

Image from Green Wedding Shoes

When collaborating with our vendor partners we find ourselves often saying, "I know you may not do this kind of thing often, but...."  Mike and I live in the essence of our eclectic lifestyles, often drawn to things that are slightly askew or decidedly different, while at the same time being true to classic traditions, in a sense.

Why wouldn't the same thing be true when designing our wedding cake?  (Of course it is...)

Initially we liked the idea of having a sweet table with the "cake" being cupcakes...

Then, we decided to add a cake to the top cupcake tier to have a "cut the cake", moment...

and then, we decided against it...

So, after rethinking this whole cupcake, cut the cake, dessert table idea...we finally nailed it, or at least we hope you think so!

It all started with my magazine clippings and daily blog reads, becoming obsessed with color and details in images I found, each one having an element I simply adore.  So we decided just to do them all-a layer of each- that is! 

I know that sounds awfully excessive, but we have learned through our many questions, that's just not the case.   Much to our surprise, CBC pastry chef, Chon, finds it to be quite the opposite. "It's actually easier than having them pre-stacked during the delivery or saves the time of an additional person creating the tiered cake look on-site."  So... there you have it, it's even easier.

Cake Girls

Take The Cake

Image from The Knot

The idea is to have three cakes on tiered stands of varied heights rather than the traditional stacking of the frosted layers we are accustom to.  PS. I am looking for stands to "borrow" from your kitchens-so let me know if you have something you'd be willing to lend out!  Check out the prop room at Martha Stewart's studio-in a word, amazing.

Oh, and in case you are wondering what the flavor is-I'll give you a tiny hint...it starts with creme brulee, the rest is a surprise!