The Story: This was a very important cake to me, made for my best friend of over 25 years, Tanjay. Tanjay and her husband Tony had an amazingly stylish and intimate wedding at the Long Beach Museum of Art in Southern California. She enlisted her friends to help her put the wedding together— the photography, the music, the flowers, the invitations, the decorations, and my part, the cake were all services provided by friends! Everything came together BEAUTIFULLY, and it was obvious that so much love went into the wedding.
My big challenge for this cake was transporting it! I live in Philadelphia, and the wedding was in California. I packed the actual cake layers on dry ice and overnighted it to Cali, and on my flight I checked in suitcases filled with tools and buttercream, and I carried all the fragile parts of the cake as my carry-ons onto the plane! When I got to Cali, I took over my dad’s kitchen and worked on the cake for a couple of days. Luckily, everything went as smoothly as I had planned.
The cake went with the wedding’s travel theme, as well as the color scheme of navy blue, gray and magenta. The cake was further personalized by the luggage stickers on the cake, representing locations important to both Tanjay and Tony. (Those cities were also the cake table names— so cute!) I hand-painted all the fondant with food coloring, using in some cases actual vintage luggage stickers as inspiration.
The Cake: It was important to Tanjay that the cake stood apart from your average bland wedding cake of just cake and icing, and she wanted something fresh and seasonal. We went with a light vanilla pound cake with a vanilla cream filling, packed with fresh strawberries, blackberries and raspberries, all finished with italian buttercream. Everyone loved it!