I can’t resist showing you the wedding cake I made for a friend who got married over the weekend. I had agreed to it before the last cake I did, otherwise it’s possible I would have turned it down. But I’m so glad I didn’t, as it was a really good experience and the cake turned out beautifully.

I suppose it’s true what they say, that practice makes perfect. This wedding cake came together without a single hitch. I had the cake baked and frozen in the weeks leading up to the wedding, which always makes things less complicated. I planned to do the filling and first coat of icing Friday night, into the wee hours if necessary, but I was done after only a few hours and even went to bed early!

The next morning I woke up early to put on the final coat of icing and prepare for delivery, and couldn’t believe that I was done with it all with hours to spare. Seriously, who am I? Everything always takes longer than I think, being done early is not something I’m used to. I think I’m finally catching on to what works and what doesn’t, and I think I’d even be willing to do more cakes in the future. 

I loved the look of this cake. The flowers the bride chose were gorgeous and the design was simple and elegant. The flavors the couple chose were orange creamsicle, coconut lime, and chocolate. I really liked that they chose unusual flavors, and I had a lot of fun with them. The entire cake was frosted with Italian meringue buttercream, which remains my favorite icing for wedding cakes.

Congratulations Heather and Tom!