So I thought I should make a post about my own wedding, and the dessert table we shared with our guests. Although I would’ve loved to make all of the dessert myself, I quickly realized that it would be smart to call on the help of some talented vendors in the Denver area.
The pies were made by good friends of mine at My Mom’s Pie in Niwot, Colorado. I actually worked at this bakery for a while, and let me tell you the owners and other bakers are are a sweet as the pie they pull out of the oven. My husband and I are so fond of them that we asked my two bosses to be a part of the wedding- Kini (the “mom” in my mom’s pie) actually married us and her talented husband (co owner of the pie shoppe) played the ceremony music. The pies they made for the event were 150 3” pecan pies, (used for the guest favors), one 9” chocolate cream pie, one 9” coconut cream pie, one 9” blackberry raspberry pie, and one 9” apple.
Another great vendor we had was Glazed and Confuzed Doughnuts, also in Denver. They are a new vendor to the area, but make extremely creative and delicious gormet donuts. They made us coffee donuts, maple bacon, cherry limeaide, root beer float and raspberry moose.
The desserts I made were white chocolate raspberry cheese cake bites, red velvet cupcakes with cream cheese frosting and our wedding cake which was simply white cake with buttercream frosting.
Posting pictures in next post!
This was my first rosette cake, and I must say- it is probably one of my favorite wedding cakes and made me want to stop using fondant all together.
The cake itself is vanilla with almond buttercream. I used the wilton 2D tip to make the rosettes.
I also made four different types of cupcakes-
White cake with vanilla buttercream frosting, strawberry cake with cream cheese frosting and a sliced strawberry on top, dark chocolate cake with dark chocolate buttercream and dark chocolate morsels sprinkeled on top and Red Velvet cake with cream cheese frosting.
Here is the end result:
Luckily I was able to convince my co-workers to let me be the assigned “office birthday cake baker” at my new job, so I am again able to post new recipes and pictures of tasty cakes!
This co-worker requested a chocolate cake, which I was pretty excited about because I actually don’t have too many requests for chocolate.
So I found a recipe for a chocolate cake, but the thing the drew me to this recipe was the different textures and flavors of chocolate. The cake itself was devils food, but the frosting was chocolate buttercream, and all covered by a dark chocolate ganache. I added added raspberries, raw sliced almonds and buttercream “stars” to the top to make it a little prettier. Here is the end result, see below for recipe!
Recently I had the pleasure of making a friends 2 year old daughter’s birthday cake. She loves minnie mouse, so low and behold I made her the cutest minnie mouse cake and matching cupcakes. I have been wanting to try a rosette ombre cake for a while after I made a rosette cake for a friends wedding, and I am very excited about the result. I might be addicted to making rosette cakes!
Cupcakes were make of strawberry Cake and french vanilla with buttercream frosting. The rosette cake was strawberry cake as well, with buttercream frosting. For the ears on the cupcakes I used mini oreos- scraped the frosting out of the middle and the bow was made from fondant. The ears and bow on the rosette cake were both made with fondant- I unfortunately could not find a big enough cookie to replace the fondant. Here is the end result, enjoy!