On Saturday 25, 2012, my friends Mark and Michelle – the creative, productive, magic-making force behind Songhaven farm – were married in a beautiful ceremony on their land in Cahone, Colorado. I had the unique pleasure of making their wedding cake.
Michelle requested a carrot cake, with raisins, walnuts and cream cheese frosting. I adapted my favorite carrot cake recipe for high altitude (I bake at around 7,300 feet), using raisins soaked in Earl Grey tea. All the carrots were from the farm, and I added cardamom and ginger in addition to the cinnamon the recipe calls for. For the frosting, I made a white chocolate-cream cheese buttercream from Rose Levy Beranbaum’s The Cake Bible, which I modified to include orange zest.
The day before the wedding, which also happened to be a harvest day on the farm, Michelle and I picked zinnias, cosmos, borage and nasturtiums to decorate the cake. Although I’d been obsessively imagining the cake for weeks, trying to picture how I would decorate it, I decided to simply “let the flowers talk to me”.
And talk they did! As soon as I began decorating the cake, inspiration struck.
The cake turned out looking – and tasting – wonderful. Most importantly, the bride was happy!