Tuesday, March 20, 2012

Still more wedding....

I hope you have had a good Tuesday where you are.  A new record  high temperature for this date was set here today.   Cooler temperatures are predicted toward the end of the week, but it will still be ten degrees higher than average.  Of course, there is a chance of rain as well.

Tables at the reception

Continuing on with wedding coverage, there were two other tables this same size in the building where the reception was held.  Bread boards with Whole Wheat Irish Soda Bread (baked by Munchomom) and Kerrygold Irish Cheddar cheese were placed on the tables for the guests.  I have mentioned earlier that the flowers were a combination of wildflowers plus those obtained from a supplier, and that blue Mason jars were used as vases.  Raffia was tied around the jars.  There was seating for 14 per table, plus chairs around the room, and some tables and seating located outside.

                                                                                    The wedding cake!

This is the design that Country Girl wanted for the wedding cake.  The trunk and limbs of the tree are made with the same chocolate frosting that was used on the groom's cake.  For the leaves, I used almond paste which I tinted the shade of green that she wanted.  I rolled the almond paste out between plastic wrap, then cut out the leaves with a small leaf cookie cutter.  The topper is a bird's nest with two white birds inside.  Thankfully my sister was using her camera!  She took this picture, too!  The recipe for the cake is one that has been around for years.  It was on a bag of Gold Medal flour and is probably also in several Betty Crocker cookbooks.  Oh, you are also able to see the Jordan almonds that were scattered about the cake table.


4 egg whites (1/2 cup) room temperature
2 cups sifted all-purpose flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 1/2 teaspoons vanilla extract

- Grease and flour two 9-inch round layer cake pans or 9x12 oblong pan.
- Preheat oven to 350 degrees F.
- Sift dry ingredients into large bowl.  Add shortening, 1/2 cup milk, and vanilla.  Beat at low speed till moist; then two minutes at medium speed.  Add egg whites and remaining milk.  Beat two minutes longer.
- Be sure to stop and scrape the bowl as you are beating so everything will be mixed correctly.
- Bake 25 minutes, or until a cake tester inserted into the cake shows clean.
- Cool on wire rack 10 minutes; remove from pans, and cool completely on wire racks.


1/2 cup butter (1 stick), softened
4 oz. cream cheese, softened
1# powdered sugar, sifted
1 1/2 teaspoons vanilla extract
Milk added a tablespoon at a time, until frosting is desired consistency

- Cream butter and cream cheese together, adding powdered sugar gradually, blending well.  Add vanilla and milk, as needed.

This is the frosting we have used for many years.  Humidity is not a friend, however.  We generally will keep the cake refrigerated because of the frosting.

Coming next - What did they wear?

To those of you who are reading and following along - thank you!  I love reading your comments.


  1. That is a lovely cake. You made all of the food too. You even blogged. You must have been one busy lady. Have you recovered?
    I am enjoying your photos.

  2. Once again, my little picture does not do this lovely creation justice! It was a unique design, and the taste was beyond excellent! You did an amazing job of coordinating the food and other aspects of the ceremony, and the lovely bride is worth every bit of attention that you were able to give. We'll look forward to seeing those pictures, too! :-)

  3. What an amazing cake. Simply amazing! Your cake is just breathtaking.

  4. This is a lovely idea for the wedding cake Nellie and the groom's cake goes with it beautifully.