Fun With Carbs

Photo by Kristin Spencer Photography

My professional wedding photo proofs were ready yesterday (hooray!) so of course the world stopped for a few hours while I pored through them.  I almost forgot to make dinner. All the emotions of the day flooded back as I sifted through the shots. When I reached the cake pictures, I was flat-out dying for sugar.

Our cake (pictured at left) was an absolute work of art, and the geniuses responsible for it are Kristen and Jen at Sugarbelle in Glastonbury. The five-tier creation had alternating layers of devil’s food cake with Chambord truffle and white chocolate Swiss meringue buttercream, and Tahitian vanilla bean cake with strawberry and vanilla buttercream.

The cake’s design fit our classy black-and-white theme perfectly. The layers were covered in vanilla fondant and then dusted with a champagne-colored edible luster. The black scrolling and bow designs were executed perfectly, and a florist topped the layers with fresh orchids.

Kristin Spencer Photography

The servers at our venue, Water’s Edge in Westbrook, offered our guests their choice of cake flavor. The waiter assigned to my parents’ table actually brought my mother one vanilla and one chocolate, telling her that as “mom of the bride,” she should get to have both! Both were phenomenal. The vanilla was complemented perfectly by the fruity strawberry buttercream; the devil’s food cake was sinfully fudgy and the Chambord truffle was downright diabolical.

I admit to not eating more than a few bites of cake at the actual reception (I was dancing too much) but the Water’s Edge servers brought plates back to our hotel room. Best move ever. At 3 a.m., after extending the afterparty with our friends, I was sitting on the floor, wearing a T-shirt and jeans, flower still attached to my hair, eating my plate of vanilla and strawberry cake. No, sorry, I don’t have a picture of that.

Kristin Spencer Photography

We had such a tough time choosing from Sugarbelle’s dizzying lineup of flavor choices – they fill their cakes with everything from Swiss meringue buttercream to special truffles, fruit curds and European preserves.  Thankfully, at our first tasting, we were able to try out three cake flavors and six fillings.

I’m happy with our choice of classic flavors and I can’t wait to tear into that frozen top anniversary layer next September. But I’m sure I’ll be visiting their storefront on Hebron Ave. for some cupcakes soon.