Some people crave pie, and some chocolate, but when I have a sweet tooth craving, it’s often for cake. We made quite a few cakes last year for friends’ events, including two weddings—one of which we attended. It was a beautiful ceremony and it was so nice to see the cake (pictured above) in context at the wedding dinner.
Wedding cakes are a pastry industry of its own category, and while we’re not in the business of making cakes for customers, we will make cakes once in a while for friends. We decided this early on when we made our very first wedding cake for the business way back in 2008 when we started. Maybe some of you remember? Although Mark had baked wedding cakes for his past jobs as restaurant pastry chef, he never had to transport a cake before—and holy hell, was that stressful! Mark drove the car with me in the backseat holding the box of cake layers very carefully, desperately trying not to move. We assembled the cake at the venue, which is pretty typical. I had never really decorated a cake before, so I felt like I was completely winging the placement of the flowers and felt all the pressure in the world trying to make this cake hold up for such an important life event. All turned out well in the end, but the stressful episode was enough to make us swear off adding wedding cakes to our business early on.
That first wedding cake episode definitely flashed back as we agreed to do two wedding cakes last Fall, but I guess in our older age, we learned a thing or two because the experience wasn’t nearly as stressful as we recalled. We now prefer assembling and decorating prior to delivery with any necessary touch ups done at the venue. It went more smoothly this time, aside from a small incident where the top two layers of one of the wedding cakes started to slide after turning a corner in the car.
Lately, we’ve started to dream about where we’ll retire and what we’ll do in retirement. The idea of having a very small local bakery wherever we settle, just to do cakes has landed on the table (most likely in a small town, preferably like Stars Hollow if we can make such wishes). I know I’ve said it before and I know I’m biased, but I do still think Mark bakes some of the best tasting cakes around. I still haven’t gotten around to learning how to make icing flowers 10 years later, but I guess that’s what retirement is for.