My first wedding cake

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!


6 thoughts on “My first wedding cake

  1. Oh, happy indeed!! Fun to see the cake in the making since I missed the part going on in the kitchen! What a beautiful cake and super yummy too!! Great job and many thanks Emily!

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