Wedding season is upon us and it always amazes me that many couples wait to deal with their cake until everything else has been figured out. In each of my past 2 weddings, deciding on the cake was at the top of my list.
I remember as well the first wedding cake that I baked and frosted. It was for one of my employees when I had my bakery in the Garage in Harvard Square in the mid 70’s. She wanted a carrot cake with cream cheese frosting and I labored many hours putting the entire thing together. I had no idea how to make frosting flowers and so selected fresh flowers to adorn the cake. I remember feeling so proud of what I had created. Years later I found a picture of the cake in my archives and was horrified: the tiers were like the leaning tower of Pizza and at the same time not well proportioned.
Now, years later, I delight in doing small tiered cakes for people that know they want a Rosie’s cake and ONLY a Rosie’s cake. Many of the people who come to me are people whose parents had Rosie’s cakes at their wedding and that always warms my heart. Although I do not do extravagant designs, I love working with fresh flowers and once in a while I am asked to add special adornments such as the rhinestones on this cake:
