Hello there friends. Life is chugging along at an increasingly hectic pace here in Mama Bear’s Kitchen. With only 8 weeks left until THE wedding of the year, it’s all hands on deck to get through that mammoth list of things to do. Time to wash the tea cups, find all of those buntings, and try really really hard to think through all of those teeny tiny details that will make this wedding an event to remember!
I was beyond delighted about making this semi naked wedding cake for the most stunning vintage bride on the weekend. It was a two tiered caramel sour cream cake. My apologies for the terrible quality of the photos. The room was very dark and my camera decided not to cooperate with me, which only left these phone shots. The venue was breathtaking. The Abbey has a gorgeous open air chapel and converted barn for the reception, which was filled with old suitcases, fairy lights, hessian, rope, horse shoes and doily buntings…..my kind of wedding venue. I think I will line it up for my next daughter! The flowers around the cake matched the bridal bouquet and her pretty floral head wreath. It was an honour to create this rustic cake for such a beautiful wedding.