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Thursday, September 8, 2011

Sangria and Spanish Lace Wedding


What a beautiful wedding!  Vanessa and David, the gorgeous couple, held their reception at the incredible Rancho Las Lomas, in Silverado Canyon. Lush overgrown trees and greenery, tigers and zebras on the grounds and a beautiful villa with a Rapunzle-type turret off in the distance.  What a fabulous backdrop for our Sangria and Spanish Lace styled dessert table. We used deep bordeauxs, fuschias and a pop of orange contrasted with crisp white goodies on dark chocolate brown table, all set against a gorgeous blue tile background.  What a beautiful day.  Enjoy!



The bride had five cakes.  The large central one was three tiers of red velvet and cream cheese, and the four small ones scattered around the table were all different;  devil's food cake with chocolate and raspberry filling, classic white cake with strawberry and cream cheese filling, chocolate cake with dark chocolate filling, and lemon cake with lemon and raspberry filling.  All covered simple buttercream roses and topped with deep wine colored fresh dahlias.

(Photo by Duane Peck)

Rustic cake stand - the perfect touch.

Six inch mini cakes.

Gorgeous deep dahlia.


This was my gift to the bride and groom: an edible cake topper for them to take home and enjoy on their one year anniversary.  I was in cahoots with one of the bridesmaids for details and pictures of the bride's dress, flowers and hairstyle to resemble the happy couple.


Back view of cake topper.



Nutella filled yellow cupcakes.


The bride had a special request for a treat that incorporated Oreos (the groom and his friends have a special fondness for this classic cookie), so I made a batch of these Oreo truffles.  I'm loving the mini Oreo toppers with tiny roses piped in the bride's colors.




Congratulations Vanessa and David!

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