September Wedded Bliss

 

It has taken me this long, nine whole months, to go back to the work for this beautiful wedding last September. To be honest, I would skip the photo and video history from this entire month, because it all seemed too painful, as this wedding day of September 3, 2016, was just a day before my dad’s last trip into the hospital where he would stay before he passed away on the 26th.

I worked that whole month while going back and forth to see my dad in the hospital almost every day, taking care of the kids and trying to be super mom/wife/sister/daughter. The background of my life was very difficult, but I’m my dad’s daughter and that means I would do whatever it took. I even catered a wedding the weekend after he passed away. I cried a lot, but the tears didn’t get in the way. It was a happy distraction.

Now that it’s about to be Father’s Day, and my first one without my dad, I thought I’d face the weight of it all and just go for it with this post. Dad would have wanted me to. He would have been so proud of me to share my work, as he was most definitely my biggest fan and would re-post everything I ever did regarding my work. (To be so loved!)

This was a spectacular wedding and my personal favorite from 2016, because I got to do it all for the customer/client. This whole family stole my heart. Mom and Dad wanted the best for their daughter and her wonderful groom, and I was so very happy to have the opportunity to work with them to make it all happen.

We had a really nice time at the tasting appointment, and I loved how much they appreciated what I had to offer. Mom, Bride and I would work together for about a month to get all of the details just right.

The reception was held at the gorgeous Darlington House in La Jolla. I love this venue and have had the pleasure of catering weddings and events here a few times. Everyone at this location is nice, super professional and both clients and vendors are very well cared for.

One detail, on this hot day, was the shade. They were able to bring in a couple of umbrellas to do the trick. Over exposed desserts for an outdoor venue is such a shame and thank goodness we were able to work it out.

One of the first and most important requests, was to have an abundant assortment of desserts and especially cupcakes, for the dessert table. Vanilla Italia with Lavender buttercream minis, was at the top of the list.

They had a bunch of minis in their assortment but also enjoyed standard size cupcakes that are deluxe and can only be done in the larger size, including Key Lime with a graham cracker crust, and Champagne With Strawberries.

They were able to please the sugar-free needs of their guests, with our fresh seasonal berry and vanilla cream parfaits. The gluten-free offering were our Flourless Brownie Bites.

The cake was definitely the center piece and to be honest, I don’t remember what flavors I made for their three-layered, 8″ cutting cake! I know they will forgive me and what matters is that they remember!

I do remember putting the floral arrangement together at the venue and was beyond-blessed to have my friend Karen there/on-site from Franco’s Flowers, who referred me and worked on all of the gorgeous arrangements for the reception. She started the topper and gave me a bunch of clippings for me to go for it. It was so big and so gorgeous! I didn’t want to leave any space on the top of that cake, with so much beauty to work with.

Here are the incredible farm tables that Karen adorned with stunning lifted centerpieces. This was when eucalyptus had just made their way into being popular for weddings and I’ve noticed them as a special detail for almost every wedding I have catered since this day.

One other detail that I was able to provide for the reception, were creating the custom favors. Again, we worked on these special details together. Each bag had a paper inside, a stamp that they ordered and I placed, a paper doilie and a short wooden clothespin for all of the guests to take one. All of the chocolate chip cookies were baked and placed that morning.

Since last year, my daughter has become an important member of my team – getting things prepped for big catering days, and she is instrumental in helping me to carefully set all of the desserts to their special place onto the dessert table(s). We are so good at it, that we barely talk anymore. We are on the same wave length, with little to no stress at all. We just get it done, and with plenty of time to spare. I love this time together. I know she loves the work and our special time too.  These opportunities are truly appreciated, and rewarding for us as a family in so many ways.

Thanks for being here! Please contact me with any questions or comments. I’d love to hear from you.

Take care,

Mili

a look back at my daughter’s First Holy Communion

It’s that time of year again – First Holy Communion season. I have really enjoyed the opportunities I’ve been given to make cakes and special desserts for this celebration.

It reminds me of when my sweet daughter had her special day. I can’t believe that five years have already passed us by. She was just a little girl back then – I could hold her a lot more easily, that’s for sure! Now she’s a beautiful young lady, 13 years young. I’m so blessed!

I have already posted my son’s more recent Sacrament-celebration, so I wanted to dig into my archives and share the details of our celebration at home, with only family on that day in May, 2012.

My daughter loved Baby’s Breath flowers so I went for it, to decorate a little dessert table. I had a lovely larger arrangement made too, with white lilies and hydrangea, to make it gorgeous for my baby girl.

My friend Karen made that arrangement, as she has made many important days at home, all the more special with her work.

Sachi’s main request was a large creme brûlée and lots of fruit. So I placed cherries, blackberries and strawberry pops to dip into chocolate, onto plating to make them beautiful. I made cookie pops of her choice too. We had more than enough for our little celebration at home.

I knew that this was going to be the best day of her life so far, and it really was. It was emotional and very precious for me too. Here we were, right after the Mass, just outside the church doors.

I did her hair that day, in a special up-do. I also let her wear the pearl and diamond earrings that I wore on my wedding day. I wore the earrings that my husband gave me when she was born. (I always think about what I’m wearing, and how it has some sort of meaning to me.)

I also had her carry the purse that my own grandmother made for me, for my First Holy Communion, when I was seven years old (so many years ago). My Nonna also made my entire dress, that was totally crocheted, with a custom made slip as well. Oh my goodness. It was so memorable! At that time, it was the best day of my life too.

I can’t remember the little things that my sweet girl placed in that purse, but I think there was a Rosary and a flavored chapstick that she could re-apply as many times as her heart desired.

I feel so sentimental about this photo with my parents after the Mass. I love the content and the baby face of my daughter, and the joy of my parents being together with her. What a blessing, that my kids have had a close, loving relationship with their grandparents. It’s a gift. Like me, they are still very much missing my dad, their “Pop-Pop.” I’m grateful that my mom can be right here alongside us every single day.

I thought it was so cute, as my husband, her sister and brother and I were leaving the parking lot to St. Mark’s Church. She was so happy, that she was twirling around and around. There was no regular walking – more like floating and skipping. If I could go back to this day, if only for a moment, I would! xox

Now for the professional photos taken by my friend, Corina. She did such an amazing job, capturing the essence of every shot I hoped to have (and more).  These photos were taken a little more than a month before the big day, so that we could mail out a formal announcement to our family and friends.

 

 

My friend told me, “It’s not the dress that makes the girl, it’s the girl that makes the dress.” It’s so true, and I love that she chose this simply-timeless and classic dress. I had it cleaned and preserved so that we can continue to love it and one day, she can show her own children.

There’s something so beautiful and precious to me, about little hands holding a Rosary. I still love holding those hands too.

 

I truly cherish these images, and have her announcement in my office to look at every day. For you, these  might provide some wonderful ideas on specific shots for your own special occasion.

Thanks for being here, to let me share these moments with you.

xox, Mili

 

 

classic peach cobbler with nectar-syrup

classic peach cobbler with peach nectar reduction, recipe via milissweets.comI love this time of year, and I love when peaches come in season, especially when I can enjoy them from a local farm or they are home-grown. There’s nothing like freshly-picked fruit. It has a more delicious flavor and intense aroma, much like a heirloom or vine-ripened tomato, versus a typical store-bought tomato. I love them!beautiful fresh peaches via milissweets.comThere’s also something so special about the simplicity of a cobbler. It’s a classic and must-make if you have fresh fruit on hand. I’m showing you how to make my favorite peach cobbler – a classic, egg-free-version and the cupcake-version.  This recipe is one that my family has been using for several years. I confess that I took this from my husband. (He’s an excellent home-cook and prefers super-pure and simple flavors.) I’m taking the recipe up a notch and showing you how to reserve the nectar when cooking the peaches, to make a delicious peach nectar reduction, or syrup.peach cobbler by MiliI’ve decided to share my  “crazy” over peaches within the next few posts, with lots of awesome ways to work with this delightful fruit. Stay tuned for the recipes for my Peach-Brulee French Toast and Baked Peaches Alaska. (I can’t wait!) If your not a huge fan of peaches, no worries! I use this exact same recipe for making Nectarine Cobbler and Fresh Berry Cobbler. So if you prefer those flavors, simply follow the recipes that I’m sharing, with the alternate fruit(s) of your choice. In the mean time, join me in making this dessert and let me know how it goes! Mili’s Sweets Peach Cobbler Recipe – classic and cupcakes Peach prep:  Between 3 and 1/2 cups and  4 cups of fresh peaches, diced 1/2 cup filtered water 1/2 cup granulated sugar Batter prep: 1 and 1/2 cup self rising flour 1 and 1/2 cup milk (I used lactose-free, fat-free milk, but any variety will work.) 1 cup granulated sugar 1/2  teaspoon salt 1/2 teaspoon pure vanilla extract Pan Prep: 3 tablespoons salted butter, meltedclassic peach cobbler with peach nectar reduction, recipe via milissweets.comHere’s what you’ll do: First, you’ll want to prep the peaches to cook them. Wash the peaches. Cut out the pit and cut the fruit into cubes. I prefer the taste of leaving the skin on the peaches. You’ll want to cut small pieces, suitable to be bite-sized for a small child. I used about six small peaches to make 4 cups of fruit. (I wanted extra to use at another time, so between 3 and 1/2 and 4 cups of fruit is good.) In a pot, at medium heat, place the 1/2 cup water and 1/2 cup of sugar. Stir to dissolve the sugar. Add the fruit. You’ll notice that you can’t really see the water below the fruit. That will change, once it starts to cook. Bring the water to a boil. Once you see a bubble or two, reduce the heat to low and simmer for 8 minutes. When the fruit is cooked, it will still have some firmness and the juices will have risen up to the top of the fruit.fresh peach nectar reserved for peach cobbler, via milissweets.comRemove from heat. Strain the fruit so that all of the nectar is reserved in a bowl and the fruit is in a separate bowl. Allow the fruit and nectar to cool, while you prepare the pan and the cobbler batter. The next step is preparing the cobbler batter. In the bowl of your standing mixer, place the self-rising flour, salt and sugar. Use the paddle attachment (I used a scraping-paddle attachment) and put the machine on ‘stir’ or on the lowest-possible speed. While it’s turning, add the 1 and 1/2 cups of milk, add the 1/2 teaspoon of pure vanilla extract. Once completely combined, stop the mixer. There will be no lumps in the batter.classic peach cobbler with peach nectar reduction, recipe via milissweets.comI’ll start by showing you how to prepare the cupcake-version of peach cobbler. The ingredients will be the same for the classic cobbler (recipe above), but the prep and timing is a little different.classic peach cobbler cupcakes with peach nectar reduction, recipe via milissweets.comHOW TO MAKE PEACH COBBLER CUPCAKES Preheat your oven to 350 degrees. For cupcakes, you’ll want to use foil liners. Place all the of liners. This recipe yields about one and a half dozen or about 18 servings. Melt 3 tablespoons of butter. Add a teaspoon of melted butter into each foil liner.how to make classic peach cobbler cupcakes via milissweets.comnNext, pour the batter into the liners. Do not fill to the top, as the fruit and nectar will take up space. The butter will show at the sides. That’s what you’ll want to see.how to make classic peach cobbler cupcakes via milissweets.comnNext, spoon in fruit, until the batter almost reaches the top. Then, spoon on the peach nectar that has been reserved and cooled.how to make classic peach cobbler cupcakes via milissweets.comnBake for 22 minutes. You can check that the cupcakes are completely cooked-through by using a metal skewer or long tooth pick.classic peach cobbler cupcakes with peach nectar reduction, recipe via milissweets.comAllow to completely cool. When I made Cobbler Cupcakes for clients, when I was catering, I would top this cupcake with fluffy vanilla butter cream and the peach-nectar reduction as a garnish. This treat would also taste amazing, topped with a small scoop of vanilla bean ice cream or fresh whipped cream. Now, I’ll show you the alternative, classic way to serve peach cobbler.classic peach cobbler with peach nectar reduction, recipe via milissweets.comHOW TO MAKE CLASSIC PEACH COBBLER I like using a pie pan to bake the classic version of peach cobbler. Just like the cupcake-version, all of the the ingredients in the recipe above are the same. The prep and bake time will be a little different. Preheat your oven to 350 degrees. Place 3 tablespoons of butter at the bottom of the pie pan and allow to melt in the oven. Remove from the oven and prepare the batter.classic peach cobbler with peach nectar reduction, recipe via milissweets.comPour the batter, a little less than half way to the top of the pie pan. (Please note that the cake will rise up and over while it’s baking. When it has cooled, the cobbler will rest to be even with the edge of the pan.) Fill with fruit and spoon on a generous amount of the cooled nectar. You’re about to get ready to place this in the oven, but first, I want to tell you what to do with your extra nectar and cooked peaches. I never waste when it comes to fruit while baking, because there are so many ways I can repurpose the goodness. We don’t want all of the incredible nectar and peaches to go to waste, so whatever extra you have, save it for later. I place everything in mason jars. If I’m not using the nectar by the next day, I’ll freeze it. If I’m not using the peaches by the next day, I’ll use my pressure cooker to can the peaches, and save them for another date. (Once you have from-scratch canned peaches, you’ll never buy them at the store again.)fresh peach nectar and canned peaches, via milisweets.comBack to baking your cobbler! Bake for 45 minutes, or until it has completely cooked through. You can check by using a metal skewer or long tooth pick, at the center of the cobbler. It’s done when the stick comes up clean. The outer edge of the cobbler will be darker than the center and that’s what you’ll want. It has a different texture because of the sugars. It will not taste burnt. Most of the time, the imperfections are what make things special and therefore, perfect the way they are. classic peach cobbler with peach nectar reduction, recipe via milissweets.comAllow to completely cool. Now, let’s make something special with the reserved nectar. Mili’s Sweets Peach-Nectar Syrup Recipe (Peach Nectar Reduction)  Here’s what you’ll need: 1/2 cup reserved nectarhow to make peach-nectar reduction/syrup, via milisweets.comHere’s what you’ll do: Pour the nectar into a small saucepan, at medium heat. Allow to bubble. Once it comes to an overall-bubble, remove from heat. There’s no need to stir. It will thicken as it cools. Once completely cooled, it will be a very flavorful and beautiful reduction. If you decided to continue to cook the nectar, it will become a candy. (Now, that’s not such a bad idea! It just takes a little more time, and you’ll want to start with more nectar. . . .Maybe another time?)how to make peach-nectar reduction/syrup, via milisweets.comI make reductions all of the time. It’s the best way for me to incorporate deep, genuine flavor into my cakes and frostings. My favorite way to use these syrups, is for drizzling to the top of cake and ice cream. Enjoy your Memorial Day Weekend! xox, Mili

Glenny - May 24, 2014 - 12:15 pm

Scrumptious! <3

baked alaska » Mili's Sweets - May 31, 2014 - 3:39 pm

[…] In fact, you can use different cakes. I used the extra cupcakes and slices saved from when I made Peach Cobbler. (If you’d like to make this and have some extras, please link to my […]

sweetsbymili@gmail.com - June 22, 2014 - 10:36 pm

Thanks Glenny! xox

french-toast brulee » Mili's Sweets - June 23, 2014 - 7:38 am

[…] my post for peach cobbler, when I canned the extra fresh-cooked peaches and reserved nectar? I couldn’t forget about […]

[…] add to the long list of treats I’ve been making with peaches as the star ingredients, (peach cobbler, peach baked alaska, peach-brulee french toast, peach reduction/syrup, canning cooked peaches, […]

authentic-Italian sponge cake

authentic-Italian sponge cake, tiramisu cake - recipe via milissweets.com

I hope you enjoy this recipe re-post! I want to make this and enjoy this authentic Italian dessert and so it was good timing to share and keep it at the top of my “want-to-bake” list. Take care, Mili

This recipe takes me back to my childhood. Being raised as a first-generation American in a great big Italian family, meant there were many old-country recipes being cooked and baked around me at all times. If it’s possible to duplicate or enjoy the past, to bring back good memories and authentic flavors, then I’m all in.

I found scratchings of an old Italian recipe and followed it. The chemistry wasn’t there to make it work and it failed. I modified it until this dream of a cake happened. It’s simple and dead-on for flavor and texture.

authentic-Italian sponge cake, tiramisu cake - recipe via milissweets.com

Real Italian sponge cake is a lot like biscotti/sweet bread. The crust is full of flavor. The outer edge has a smokier texture but is soft and easy to cut through. It tastes a lot like biscotti. It’s not overly sweet and soaks in any flavor you can pour into it. The texture inside the cake is bouncy and lovely. I love it!

I’m sharing two versions of this cake: Tiramisu-Sponge and a Strawberries & Cream Sponge.

The flavor possibilities are endless with this recipe! It’s all about preparing what to soak-in. I can see making a Paradise Sponge with either passionfruit puree or pineapple sauce. An Orange Dream Sponge would be next on my list. I’d even love this cake soaked with dulce de leche or tres leches.

Let’s start with the base:

Authentic-Italian Sponge Cake recipe by Mili’s Sweets

Here’s what you’ll need:

6 large egg yolks

6 large egg whites

1/4 teaspoon cream of tartar

1 cup granulated sugar

1 cup canola oil

2 and 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 and 1/2 teaspoons pure vanilla extract

authentic-Italian sponge cake - recipe via milissweets.com

Here’s what you’ll do:

Preheat your oven to 350 degrees.

Separate 6 large eggs so that you have 6 yolks and 6 whites. Set the egg whites aside. In the bowl of your standing mixer, place the egg yolks and sugar. Mix with the paddle attachment until smooth and fluffy (1 minute). Add the one cup canola oil and pure vanilla extract. Mix until completely incorporated.

Slowly add the remaining dry ingredients, including baking powder, baking soda, salt and flour. The result will look a lot like choux pastry dough. Set this cake “dough” aside as you make a meringue with the egg whites.

In a separate bowl, with a whisk attachment, add the egg whites and 1/4 teaspoon of cream of tartar. Whisk on high until stiff peaks are formed.

Add the mound of prepared meringue onto the cake dough mixture. Mix these together with a paddle attachment until completely smooth. It will take two-to-three minutes for the meringue to break down into the dough, to make a perfectly smooth cake batter.

I used one 8″ (Fat Daddio Cake Pan) and prepared it with cooking spray before pouring all of the batter in.

Bake for 50 minutes.

This cake definitely takes longer to bake than most other cake recipes. Don’t open the oven until at least 30 minutes have passed. Once your cake tester (skewer or toothpick) comes out clean, you can remove the cake from the oven.

It will look a lot like rustic bread at the top – harder than a typical cake and very golden. Don’t worry. That’s what’s suppose to happen. Think biscotti on the outside and fluffy cake on the inside. You’ll have to trust me, even though the result might seem like it’s over-done, it’s not the case.

authentic-Italian sponge cake - recipe via milissweets.com

Tiramisu Sponge

Here’s what you’ll need:

1 cup fresh brewed espresso, plus 1/4 cup amaretto syrup

either one batch freshly made, unset vanilla pudding or custard, with 1/4 cup amaretto syrup added into either recipe

(I use Torani syrup for amaretto flavor. I must have a completely peanut and tree nut-free kitchen, and this rich, delicious flavoring does not contain peanut or tree nut products. Please see the Torani allergen chart for more information.)

plastic wrap

prepared whipped cream

(For my whipped cream recipe, please link to my previous post.)

sweetened cocoa for dusting

authentic-Italian sponge cake, tiramisu cake - recipe via milissweets.comHere’s what you’ll do:

Prepare either custard or vanilla pudding and set aside. Add 1/4 cup of amaretto syrup into either recipe.

Cut off the top of the cake, to have one even layer. I don’t allow the cake to completely cool. It’s really not necessary since I pour on hot toppings, and the cake is easily removed from the pan. If you can’t handle the heat, wait until the cake has completely cooled. When you’re ready, place the cake on a serving dish. Use a fork to create additional holes in the cake.

Mix together 1 cup fresh-brewed espresso and 1/4 cup amaretto syrup. Pour this mixture onto the cake layer.

Next, pour the prepared (and unset) pudding or custard onto the soaking cake to completely cover the top. (For this example, I used vanilla pudding with the extra amaretto syrup.) Place plastic wrap over the entire cake and allow to set in the refrigerator until you are ready to cover/frost with whipped cream.

authentic-Italian sponge cake, tiramisu cake - recipe via milissweets.com

** For my tips on how to frost a cake with whipped cream, please see my tutorial photos below. **

I top the Tiramisu Sponge with a dusting of cocoa powder before serving.

authentic-Italian sponge cake, tiramisu cake - recipe via milissweets.com

Strawberries & Cream Sponge

Here’s what you’ll need:

freshly-prepared Strawberry Sauce (please see my recipe below)

one batch freshly made, either unset vanilla pudding or custard

plastic wrap

prepared whipped cream

(For my whipped cream recipe, please link to my previous post.)

authentic-Italian sponge cake - recipe via milissweets.com - strawberries & cream version Here’s what you’ll do:

First, you’ll need to prepare fresh Strawberry Sauce.

Mili’s Sweets Strawberry Sauce Recipe 

2 cups fresh-cut strawberries, smashed by-hand

1/2 cup granulated sugar

Take fresh strawberries, thoroughly wash them and remove the tops. Smash them with your fingers to cut them up, break them down and to release their natural juices. Keep smashing until you have two full cups. Place the smashed strawberries and sugar in a saucepan. Cook at medium heat for 15 minutes. Stir from time to time, once the mixture comes to a boil.

authentic-Italian sponge cake - recipe via milissweets.com - strawberries & cream version

When you are ready to assemble the Strawberries & Cream Sponge, remove the top of the cake with a serrated knife, to have an even layer. Use a fork to create additional holes in the cake. Pour the hot Strawberry Sauce onto the cake layer. Use the fork to push the fruit down, into the holes.

Next, pour the prepared (and unset) pudding or custard onto the soaking cake to completely cover the top. (For this example, I used custard.) Cover the entire cake with plastic wrap and place in the refrigerator to set.

authentic-Italian sponge cake - recipe via milissweets.com - strawberries & cream version

** How to Frost a Cake With Whipped Cream **

Once the custard or pudding has set in the refrigerator, you can frost the cake with whipped cream.

Here’s how I covered the Strawberries & Cream Sponge:

authentic-Italian sponge cake - recipe via milissweets.com - whipped cream topping tutorial

First, make the fresh whipped cream. I double the recipe so that I have a nice, thick layer and I don’t run out as I’m trying to frost.

I take a circle-tip (Wilton 1A) and fill a 16″ or 18″ pastry bag. I start at the bottom base of the cake and apply pressure to the pastry bag to evenly pipe from the bottom-up. Using a turntable/revolving cake decorating stand will be your best friend when applying any frosting to cakes. Once you reach the top edge, pipe the top portion, with a mostly-even, circular motion.

With an offset spatula, I use the cake plate as a guide and smooth the sides. I then smooth the top. I take the spatula and cover the sides one more time, pushing the excess up to the top. Next, use a pastry scraper to push (with a slight amount of pressure) and smooth the edges toward the center of the cake.

Top the cake with a garnish of fresh strawberries, or if you have extra Strawberry Sauce, you can blend it until smooth and cook at medium heat for an additional 15 minutes, stirring constantly, for a lovely, thicker sauce to drizzle and decorate the cake.

authentic-Italian sponge cake - recipe via milissweets.com - strawberries & cream version

Frosting the Tiramisu Sponge was even easier. I used a large, open star-tip and made small, circular piping motions, (like piping mini cupcakes, one at at time) covering the cake from the base and moving upward, until the last one was made at the top-center.

The inside of Sponge Cakes should be soft, delicious and flavorful. Nothing about the cake will be overly-sweet, and the whipped cream is the perfect, delicate topping for any flavor you decide to soak into the sponge.

authentic-Italian sponge cake, recipes via milissweets.comI hope you enjoy this post! Please let me know if you attempt this recipe, or any of my other recipes.

Thanks for being here.

Take care, Mili

wedding desserts for C&J

I loved working with Caroline and JJ, and I could tell, right off the bat, that they are a wonderful couple.

I’m so happy for them, and I was honored to be chosen to set and cater their wedding dessert table.

wedding desserts for C & J

The Booze Brothers in Vista, has a really cool and beautiful room that they rent out for weddings and events. I love the idea and the layout, and have been fortunate enough to cater desserts there a number of times. Next time I go, I’ll have to take photos of the wall and floor details. It’s super cool and perfect for receptions for around 100 people. I love that it is tucked away in Vista, and only a five minute drive from the kitchen I work in, at MiaBella.

wedding desserts for C & J

 

They have a super-talented florist friend, who did all of their beautiful greenery and arrangements.(She did the work on the farm tables too. They were absolutely gorgeous!)

I couldn’t believe how cool they made the center backdrop look, with this decorated wood palette, and pieces of fresh ivy vines.

The look and feel was spot-on for what they were trying to achieve, and the letters they mounted were lit at the reception.

wedding desserts for C & J

wedding desserts for C & J

I used both my rustic wood plating pieces, and clean, ceramic pedestals, to go with the look and feel they wanted for this table.

There was a little shimmer with the table cloths they placed.

wedding desserts for C & J

wedding desserts for C & JOf course, I loved their menu, for their fall-wedding. They had a really nice assortment of standard-size cupcakes, to satisfy a generous single portion for their guests.

They included a custom-rendition of Apple Pie, (Caramel Apple Churro, with fresh apple pie filling at the center, topped with

vanilla cream cheese frosting and a drizzle of our handcrafted cinnamon glaze.) alongside Churro, Chocolate Chip Pumpkin and Cookies & Cream.

wedding desserts for C & J

Believe it or not, this lovely couple chose Oreo Cookies & Cream as the flavor for their wedding cake! I just love it! It’s what they really wanted and why not?

I covered it in smooth vanilla buttercream frosting, with some petite pipping at the bottom.

I created the fresh floral arrangement for the top of the cake, on-site, with the extra flowers that I was given to use.

I really loved how it turned out and I’m so happy that they loved it too!

wedding desserts for C & J

They also chose to enjoy mini Lumberjack cupcakes, with bacon. I think it’s super smart to offer minis of a “different” flavor, so that guests can have a taste.

Everyone who tries the flavor I made for my husband (years ago, before bacon was cool on cupcakes) loves it. It’s especially great as a groom’s cake flavor.

wedding desserts for C & J

I love the main floral arrangement placed for the table. It was absolutely gorgeous!

wedding desserts for C & J

As part of their custom labeling, we created a simple etiquette sign, asking guests to please enjoy dessert, after the cake cutting ceremony.

It’s nice and polite to have a reminder! I’ve been to many receptions where guests dig in, thinking it’s a buffet for them to enjoy right away. It’s better to be safe, then to have an accident or embarrassing moment, especially before the photographer has taken all of the photos.

wedding desserts for C & J

I know, it can be hard to have  the temptation of Churro, right in front of you! (After all of these years, this is the cake recipe that proves to be my best creation and biggest re-order.)

wedding desserts for C & J

So there you have it! It was a fun and wonderful opportunity! I hope to bake for this couple again soon.wedding desserts for C & J

wedding desserts for C&J