Monday, May 23, 2011

North Georgia Wedding

Wow!! What a fun weekend!!  The four-tier cake for Josh and Ashley's wedding turned out beautiful!!  And it could not have come together if it were not for the help of my husband!!  He constructed the best cake base that could withstand the gravel and dirt road we had to travel on to deliver this cake.  Oh, how I was praying as I was sitting in the back of the van watching the cake shimmy and shake as we drove up the never ending bumpy, twisty, mountainous road!!
SO thankful the cake was delivered safe and the bride and groom were so happy with it!  I have to admit I love hearing compliments from the wedding photographer!! J
And I will end with this… as we were packing up from the long evening of working the wedding, which was a blast to do, I over heard a few people say, “this was the best icing and cake I have ever tasted!”  What a glorious ending to a long night! 
*we have a new email address:

Saturday, March 26, 2011

Things that make the world go round!

OH, what a lovely rainy day for Pirouette in the Park and a little cake to go with it!!  It was so much fun delivering the cake today for the Georgia Ballet!!  Delivering a cake can be very tricky…. Depending on your vehicle and your driver things can get interesting!  Today was one of those fun trips with the three kiddos in the car, my mother who came in town just in time to drive while I held tight to the three-tier cake!! ~LOL~ I love my life, my family, and those who make me smile along the way.  And what do those three things have to do with cake, well…. Let’s just say I have my cake and I can eat it too!! J

Monday, March 7, 2011


Is that beer or is that a really awesome looking cake???  Now, I personally am not a beer drinker but I really would not mind this nice, tall "cold one!"  Rich chocolate cake and yummy butter cream...this cake was a blast to make!!  "CHEERS!"   

Monday, February 21, 2011

The Georgia Ballet, YAY!

So February has been a month full of getting things up and running!!  Website, cake blog, and lots of other stuff.  I am so excited that we have 3 cakes already marked on the calendar!  And I am very excited about the cake we are doing for The Georgia Ballet!!!  They will be having a Walk-a-Thon at Laurel Park in Marietta on March 26 from 9am-12pm.  And one of the featured items to be raffled off is one of OUR very own cakes!!  :)

Saturday, February 12, 2011

Two Thumbs Up for the Strawberry Cupcakes

So, today could not have gone any better.  Meeting up with engaged lovies is so much fun!  The couple was absolutely sweet as pie and as cute as can be!!  They gave the strawberry cake a thumbs up and another thumbs up to the buttery vanilla cake!!  YAY!!  The Wedding will be May 21, 2011!!  The cake is going to be a beautiful 4- tier round stacked cake.  Ribbon will be placed on alternating tiers and fresh flowers to be the cake topper with flowers sporadically placed around the cake!  Frosted with butter cream icing and a piped bead boarder, this cake is going to be simply elegant!!

Thursday, February 10, 2011

Sassy Strawberry Cake!!

I am so excited to try this new recipe!!  We have a request to make a strawberry cake, and here at The Rustic Wedding Cake, we like to make it all from scratch!!  No Substitutes!!  Good ole’ flour, sugar, eggs… and some fresh fruit.  This recipe I found on line from “A Dash of Sass”
It looks so yummy…and it must be if it is pulled from a Paula Deen recipe!!
Praying the “tasting” goes well this Saturday!
 Homemade Strawberry Cake
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten
red food coloring**
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting (recipe below); frost as desired and refrigerate until ready to serve.
*  You can use fresh or frozen strawberries.  If you use frozen, let them defrost on a cookie sheet.  Then place in a food processor and pulse until pureed.  Run through a medium-sized strainer to remove the seeds. If you have some extra strawberries, try whipping up a quick batch of strawberry scones!

The first Blog Post EVER!!

The Rustic Wedding Cake is a family run and home operated cake-making business of passion.  My husband loves to bake and I love to create works of art out of cake.  I, "B", as my husband calls me, really do not enjoy the "baking" side of making cakes... That is where my husband has a true love and passion!  I on the other hand I LOVE to ice and frost, and use fresh flowers to make a” cake", a "CAKE!"
So what does one write about on a "cake blog".... Hummm, well may I first admit that as I am writing this, my amazing husband has no idea that I have created this site.  I did call him and say, "I have an idea!"  He said, "ok, text me."  I have yet to text him.  I'll get on that asap. Right after I type this up!! :)
For 11 years I have been making cakes for friends, friends of friends, and cousins of sister- in- laws, and well you get the idea.  SO, I have decided to make a "home operated" business out of "cake makin." And I will be attempting to blog along as we go! Check us out!!