Last summer when two of my closest friends got engaged here on the farm, I immediately started dreaming about making their wedding cake. Not because I had the wherewithal to do such a thing—more like, I love cake, and our little group of friends had all grown accustomed to mini cakes for special occasions, and I love cake. When I was actually invited to make a mini cake for what would be their gorgeous, down home farm wedding, I knew I needed to get practicing. Vermonters are a discerning bunch, especially when it comes to food. Thus, I started my Cake-A-Month project. I pored over cake recipes for the first few weeks of 2017. Then, in classic fashion, I got busy and thoughts of cakes left my mind entirely. In the end, despite my lackadaisical approach, the cake was baked and the bride and groom loved it.
The wedding itself was one of the most beautiful affairs I've ever been present for. Pete and Abi are remarkably un-extravagant and very special. Nothing was contrived and everything was authentic. Yes, they were married on an idyllic Vermont hay field called The Hogback, but Pete was the one who baled all of the hay. Abi was a vision in an ivory linen dress and a wildflower crown, but it was the same dress she wore to her high school graduation and the flower crown was whipped together an hour before the wedding. I was honored to bake a simple cake for two of my best friends. Cheers to baking mini cakes for everyone you love! Hooray!
This was my second wedding cake. I baked a last minute funfetti mini cake for my sister's wedding. (By "last minute," I mean I flew home two nights before the wedding with a cake stand and sprinkles in my carry-on, put it all together the morning of the wedding, and scribbled a decorative rainbow pennant flag with crayons right beforehand. I told myself I was a good little sister for ensuring they would eat cake, but never again.) For Pete and Abi's wedding, I went with a lemon yellow cake that was super delicious and everything I love in a cake: dense, moist, not overwhelming. I topped each layer with Maine blueberry preserves, and decided to use American buttercream because it's simple, sturdy, and more stable than its lighter (and superior, in my opinion) cousins, Swiss and Italian. My main consideration with frosting was keeping it stable and un-melting, as it was going to sit outside on a hot summer day. A few things went awry as they are oft to do. Overall, I loved the process so much that I am almost willing to offer my unprofessional (dare I call it down home?) cake baking services for your next low key affair. Emphasis on low key.