When Shira first asked me to make the desserts for her wedding….I was…err…terrified and deliriously excited. Her vision of having a funky, flirty dessert buffet sounded like something so fun that I’d be a fool to pass it up.
The bride-to-be wanted to create a classy dessert extravaganza that would pull her guests back into their childhood, when the sight of sweet delights could summon sheer joy and comforting feelings of home.
This hilarious little red head was in heaven. When no one was looking, he’d pull berries out of tarts and snatch little bites. If he only knew how happy that made me!
He got caught every now and then, though.
There were creme brulees, a cobbler made from the bride and groom’s very own plums, bowls of fresh whipped cream, homemade raspberry sauce, cookies and chocolate covered strawberries.
Flourless chocolate tarts topped with regular and raspberry ganache. Chocolate zucchini cupcakes made from the product of the bride and grooms very own garden. Mouse cups and parfaits were served up in forrest green sherbet cups made from antique depression glass. My fave!
Fruit Tarts, Chocolate Cakes Filled with Chocolate Mousse….and all things divine.
Lemon Buttermilk Rhubarb Cake with Mascarpone frosting! The coolest wedding cake ever!
Thank you so much Trent and Shira. It was the greatest honor providing the desserts for your wedding. I will remember it forever and always be grateful for how much it has inspired me. Thank you!
All photos were taken by the handsome red head, Evan Lentz.