My sister, Sarah, and her now husband, Rich, were married at Pineland Farms last September. I baked all of the desserts & designed the table. A few nights before the wedding we assembled the ribbon backdrop. My husband, Jason, built the wood stand to use for all of my dessert tables that need a backdrop, and it worked perfectly for Sarah's. Instead of spending the morning drinkng bubbly with the rest of the bridemaids, I got my hair done first and ran over to the reception venue to set-up! Talk about major Maid of Honor duties!!
I am also really excited to say their wedding was featured on Style Me Pretty! Check out the post here and view tons of photos below:
The groom's cake came out amazing! Rich is a drummer, so Sarah took a photo of his drums, sent it to me, & I recreated it! It was red velvet & cream cheese & was gone as soon as it was cut.
Li Ward, their photographer, calligraphed all of the dinner & dessert buffet labels.
My mom made eight or so batches of her famous toffee. Sarah stamped little labels and I baged and stapled them closed. I purchased small food-safe kraft boxes for people to take home their dessert, along with the bagged toffee, which acted as wedding favors. We had a lot of thoughts for wedding favors, but with so many of our guests traveling, we decided an edible favor was the best.
The dessert buffet menu looked like this:
- Red Velvet Cake with Cream Cheese Frosting - this is the groom's cake
- Spiced Orange Carrot Cake with Cream Cheese Frosting - the cake we cut
- Mini cupcakes which include:
- Spice Orange Carrot Cake with Cream Cheese Frosting
- Lemon-Raspberry Swirl with Lemon Buttercream
- Fleur de Sel with Chocolate Ganache
- Coconut with Coconut Buttercream
- Pizzels & Italian Anise Cookies - a nod to Rich's Italian heritage
- Janet's Famous Toffee - my mom makes the best toffee. Ever!
- Nutella Cheesecake Brownies - because they are delicious & I have a mild obsession with Nutella
(All images by Fat Orange Cat Studio)