Today is our one and a half year wedding anniversary!! We saved the top layer of our wedding cake after our big day, but never actually ate it on our actual one year anniversary as many people do as tradition (it was actually in my parents’ freezer at the time). My mom finally made me take it and my husband and I have had it in our freezer for several months now. I figured now was as good a time as ever to pull it out and see if it is still any good!!
While enjoying our 18-month old cake, I thought I would share my wedding cake idea here on Food Marriage! A cake was included in our wedding package at RiverCrest Golf Club and Preserve in Phoenixville, PA where our wedding reception was held. That made it easy for me, as I did not have to seek out another bakery. It took me a couple months of watching cake shows on TV and flipping through pictures in magazines to decide that I didn’t want anything that I have seen somewhere else. I didn’t want to copy someone else’s idea…I wanted to come up with my own!
I designed my cake to match our wedding invitations. I drew up a picture of what I wanted it look like and then shared it with RiverCrest’s chef. They said that they could do exactly what I wanted and I entrusted them to create my dream cake!
The cake started out as a four-layer vanilla sponge cake with vanilla buttercream covered filling and covered in white fondant. Our invitations had a scrolling pattern in green that I decided to replicate on the cake. The invitations also had a monogram “H” for Haggerty at the top, so I actually ordered an inexpensive Monogram H Wedding Cake Topper from Party City. No one would know the topper cost less than $8, because it really dressed up the cake and made it even more elegant!!
I had the chef add on rolled fondant pearls around the bottom of each of the cake layers. And because all of the flowers at the reception were in white and yellow, I had them add sections of flowers in a couple sections.