Bryce and Dianne booked me for their wedding this weekend before they even had a chance to sample flavors from the bakery, since I was on The Most Epic Trip until two weeks before their wedding. That’s some confidence! Bryce has always been very involved with earth stewardship, so I attributed at least a portion of this decision to Sugared Magnolia’s commitment to organic, fair-trade and local ingredients.
The couple is not a fan of fondant- and who is when the kind most people taste comes from an industrial bucket and is filled with artificial flavors and chemicals? (Sugared Magnolia’s handmade fondant tastes dreamy!)- so they wanted to stick with buttercream frosting. They had a few ideas in mind- beautiful layers of ruffles or whippy mounds of buttercream. They emailed photo ideas to me and based off those, I created a buttercream frosting that would resemble petals. They wanted a mid-tier riser that was stuffed with dahlias and lemon leaves (courtesy of Megan at Persimmon Floral), so that was integrated in to give the cake more height without adding to the serving amount. The cake was topped with two fragrant gardenias and a spray of lemon leaves to offset it. The base was one of Sugared Magnolias custom built cake stands wrapped in ribbon mirrored in the bouquets of the bridal party. And the flavors? Dark chocolate as the bottom tier and the top two tiers being lemon with lemon curd filling: a tangy bite of real lemon, softened by a custard base.
Here’s the final outcome!
