Let me start by saying that I hate, hate, hate the constipated floral bouquet that tops the beast. I hate the flowers, I hate the arrangement, and I especially hate the dark, waxy leaves and the... baby's breath?!? Why oh why did we leave the crowning touch in the hands of an unfamiliar florist? It was a country wedding- I say, let the petals fall loose and free!
That said, however, it looks every inch a wedding cake, doesn't it? Traditional and prissy, with ropes of buttercream pearls and "lady-like" swiss dots- a Camelot-era Jackie O wannabe. It may not win prizes for it's beauty or cutting-edge fashion, but then again neither will I!
I'll tell you a secret: I'm very proud of this cake. Why?
1. I looked into the lion's mouth, and I ran not from fear
2. This is the first professional wedding cake I've made, and I made it -with a partner of similar limited experience- in a non-professional kitchen of limited means
3. It survived the car trip, it didn't collapse, and the buttercream didn't melt in the 95+ degree heat
4. It was delicious
For those of you who do this commercially, or more admirable yet, as a hobby, you're a national treasure... but unless I can muster more enthusiasm, I'm done playing in this corner of the pastry world- god willing.