I'll be perfectly honest. I'm still in awe as I look back at the pictures of Jaclyln & Camillo's wedding cake.
Jaclyn first reached out to me by email in late March, inquiring for availability on June 11, just 2 1/2 months away. When I met with Jaclyn and her fabulous mom, I learned of Jaclyn's vision of a large cake filled with sugar flowers and intricate lace piping. Her colors were ivory with shades of pinks and blush, touched with gold. When we finished our consultation, the 5-tier cake design included 2 separators filled with sugar flowers, more sugar flowers on the sides of the cake, and then a very large sugar flower cake topper that curved to the right to the bottom of the first tier. The bottom cake tier had tiny piped blossoms and a pearl strand in a scallop shape around the tier. The remaining cake tiers boasted lace piping with random placement of pearls and blossoms. This majestic beauty sat a top a gold cake stand with hanging crystals. Below is a closeup of the piping details on a few of the cake tiers:
I knew when designing with Jaclyn and her mom that the sugar work would be extensive and, most likely, the most we've ever done to date. In the end, there were over 300 combined sugar flowers of peonies, roses, hydrangeas and blossoms. It really looked like a florists shop, rather than a cake shop!
Jaclyn and Camilo's wedding was set to be an outdoor, tented wedding at The Inn at Barley Sheaf, Holicong, Pennsylvania (www.barleysheaf.com), about 90 minutes from the cake shop. With the weather forecasts ranging from hot/humid/sunny to cloudy/rainy/humid, and everything in between, we needed to make sure that their cake was well taken care of and set up at the appropriate time. I am especially thankful to the owners of The Inn at Barley Sheaf for their kindness and helpful direction not only before the wedding, but on the day of.
For their cake flavors, Jaclyn and Camilo chose 4 different cake flavors, which included Vanilla Cake with Caramel Chocolate Pretzel and Almond Cake with Chocolate Truffle and Amaretto. We sized the decorated cake to serve around 235 large cuts, and then there were extra side cakes of different flavors, including a gluten free choice, resulting in a total amount of cake servings of 325. Jaclyn later told me that her 215 guests wiped out the entire supply of cake, and that everyone was returning for more cake!
Below is a test run of the what would be the final setup. At this point, the cake is not yet finished:
Many thanks to the stunning work of Love and Light Photographs (loveandlightphotographs.com). Jessa and her team truly captured the romantic essence of this beauty!
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