Alissa & Keaton's Wedding!!!

It seems like just yesterday I was sitting with Alissa and Keaton designing their cake.  Alissa had definite ideas that she wanted incorporated into the design, which makes my job easier!  I was so excited to create this cake...it truly is one-of-a-kind!   Their cake is my new favorite of all that I have created!!
Flash forward to the wedding day...I sometimes don't know what to expect when I arrive with the cake for set-up at the reception site.  It can be unnerving to say the least!  The Orchid in New Haven, IN is amazing!!!  I had transported this 5 tier cake in 2 sections, and the bottom 3 tiers were extremely heavy!  I went in to check out where I was setting up and talked to the people in the kitchen to see about using a cart.  The gentleman who was doing some of the cooking came to my rescue!!  He helped me carry the cake in and really did save me!!  They were all so nice and helpful!!  (I have set up at some places where they act like I am intruding on their territory ??  so weird).

This was really a beautiful reception site and the colors and decorations were awesome!!!

                        

Whew....is it hot out there or what?

    We are full on into wedding season and the weather has been extremely unforgiving!  With widespread storms, power outages and temps over 100, it has been a challenge at times...to say the least!  The dream of an outdoor wedding is beautiful for pictures and having a unique setting, but it can be the nightmare of the person making the cake!  You can never predict what mother nature will throw at you that day, so careful planning and preparing for the worst case scenario can save your cake!
    High temps and humidity sometimes make things a little interesting...for example:  choosing what to use for cake & cupcake decorations can really make a difference.  Candy melts/molds have a relatively low melting point of around 85 degrees, marshmallow fondant is around 180 degrees, butter cream icing somewhere around 110 degrees (this is the butter cream icing that is NOT cooked, but made from Crisco, butter, powdered sugar, milk and flavorings).  Older butter cream recipes used to require the use of heavy cream and cooking on the stove top, these recipes are unstable, require refrigeration, and melt off of the cake when temps reach around 90 degrees...I do not recommend using the older butter cream recipes for anything unless serving immediately!
    On another note, for some reason now, I can't change the main picture on the home page...glitch or something.  I have added some new pics in the Teen category as well as the Kids, so check them out!  Many wedding between now and Sept. so keep posted!