"THE" Wedding Cake...

Lauren (the bride) and I have been talking for almost 3 years about her wedding and more importantly her wedding cake. Lauren, from New Orleans originally, currently resides in New York City working for one of the best wedding magazines (actually THE best wedding magazine...in my humble opinion) around! So when she contacted me a few years back, I was thrilled, flattered and ready to get baking.

She and her groom, Tim, decided on a Louisiana Satsuma Chiffon Cake layered with Louisiana Meyer Lemon Curd, Louisiana Satsuma Curd and Louisiana Grapefruit Curd, swathed in Vanilla Bean Butter Cream and then tastefully garnished with Sugared Citrus Leaves, Whole Candied Kumquats and strips of Candied Citrus Zests.


It was a long time in the planning, but the cake (baked on Friday), soaked with Satsuma Simple Syrup, crumb-coated on Saturday morning and then finished right before delivery really came together.

The cakes were made from almost all local ingredients, Butter, Milk and Heavy Cream from Smith Creamery, fresh Yard Eggs from the Core Family, Nick at "Grow" farm, and the Fonseca Family and organic Citrus from the L'hoste Family. Above you will see how the cake looked as separate tiers and below the finished cake!

Sitting on a French Ivory Cake Stand and placed in the doorway on an antique table it could not have been more beautiful. The wedding was held at Cafe Amelie, a gem of a restaurant...and the site of my beautiful wedding as well, in the heart of the French Quarter. Also known as the Princess of Monaco Courtyard the gardens and fountains inside are a beautiful contrast to the somewhat crowded, dingy streets that lay outside the gates. The courtyard itself with its brick walls, lush foliage and cast iron fountains are really quite a sight. If you live here, go eat and enjoy Chef Jerry's twists on Southern cuisine and if you visit please do the same. Their signature cocktail, the Amelie, is a twist on the Mojito made with Vodka instead of Rum, fresh Lime Juice, Mint and Club Soda. Just ask my momma...its not to be missed.

Lauren had her friend, an obvious talent, design and hand make her wedding toppers. The couple was a beautiful finishing touch floating on Butter Cream with the Sugared Citrus Leaves and Candied Kumquats at their delicately painted feet.

For Tim, I made three small Gateau's de Sirop...a traditional Creole Cake made from Steen's Cane Syrup and bathed in dark El Ray Chocolate Ganache. Each cake was layered with whipped Chocolate Ganache and one was prickled with toasted Almonds to break up the shine factor.

A beautiful setting, a beautiful couple and a beautiful cake...if I do say so myself. You can't ask for more. Congratulations Lauren and Tim!