Ideas and personal touches from Kathleen Eagle
For My Daughter's Wedding
Sweets For a Sweet Occasion
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The bride's cake is one of the centerpieces of the wedding reception. Elizabeth took a picture from a magazine to the bakery we chose (Byerly's in Minnetonka) and told the baker that this was the look she wanted. The rolled fondant on the cake in the advertisement was done in white chocolate. Our baker suggested doing only the hand-made roses in white chocolate and using plain white rolled fondant over the cake with a "pearlized" effect, which reduced the cost dramatically, but still gave Elizabeth the beautiful cake she'd selected. We added fresh flowers and a Royal Doulton pair of white doves for a keepsake topper.
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The groom's cake is a Southern tradition that added another cake flavor, honored John's love of fishing, and recalled that the bride and groom met when she was shopping for a pickup (which he was only able to sell her after they'd dated for a year). The ceramic pickup is loaded with little gold buckets full of "gummy worms" that John handed out to the children. That's my niece, Abby, watching John cut his cake. Notice the bits of purple ribbon (left)?
Read on ....
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The bride's maids' charm pull netted the girls the traditional silver charms hinting at a future of travel (airplane), adventure (ship's wheel), power (crown), children (baby carriage), and, of course, the next to marry (wedding bell). Some brides choose to do this at the luncheon, but we thought it would be more fun to make it part of the reception.
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