Angie and Cameron attended the Shields' 40th anniversary party last year and decided then and there that they wanted me to do their wedding cake. They'd liked so many aspects of the Shields' cake --the style, the flavors, the sugar lilies, the pay-it-forward donation.
We did all of the planning by e-mail--sadly, we've never met.
Angie sent me a picture of a cake with undulating satin ribbons across each tier. She wanted the lines done in a deep navy blue, with a few pink-peach-coral sugar stargazer lilies on the cake. She supplied the bride & groom topper.
The main cake served 110. The top and bottom tiers were white sour cream with raspberry preserves. The middle tier was chocolate with mocha mousse. Two kitchen cakes added another 110 servings, 55 of white sour cream with mango mousse and 55 of chocolate with mocha mousse.
The gum paste lilies were hand made and custom colored.
Everything on the cake was edible, except for the wires and stamens in the flowers.
