We have slowly (and I mean very slowly) started to plan our wedding. And not knowing where to start we started with the cake! On Saturday we confirmed the cake and we are now planning the whole wedding around the cake! Or should I say around Le Gâteau since we’re getting married in Paris! So, we have a cake, the city, and a photographer! Oh and the tickets for the honeymoon! Speaking of our photographer, if you want to keep up with fashion trends in Paris you should definitely check out Violeta Purple – she is an amazing fashion blogger and photographer based in Paris and a very sweet soul! <hearts>
So, we found this amazing bakery on Rue du Cardinal Lemoine in Paris that makes American style wedding cakes but with a French twist! Mais oui! Because let me tell you my darlings, what we all know as wedding cake in ‘Merrrica is not the same cake in France! Mais non! The traditional French wedding cake is called Croquembouche, which is a tower of creme-filled, puff-pastry balls piled into a high pyramid and encircled with caramelized sugar. And while I’m all about Frenchizing my wedding I’m going to pass on these balls and go with an actual cake:)
And who better to make my cake if not a young chef who snorts when she laughs and a decorator who grew up wanting to be a carpenter? Yes, they are my choice and together we will make a yummy gâteau! Well, they’ll make it I’ll eat it!
And we’ve come to the purpose of this post: how do I pick the flavors? I am not a huge sugar person (I go bananas over salt actually) so cakes are a bit unknown to me. I figured I could reach out to the worldly women of WordPress and get some suggestions. The cake will consist of 3 layers of cake and 2 layers of filling, then iced and covered in sugarpaste for design. So here are my options:
Flavors: vanilla bean, banana, lemon, orange, champagne, strawberry, raspberry, hazelnut, pistachio, chocolate, red velvet, carrot, gingerbread, pumpkin chocolate chip, almond, chocolate and vanilla marble, coconut and praline. The groom is allergic to strawberries so that’s a no no….for now:) Muhahahahahahaha….j/k.
The can also add soaking syrups or liquors to deepen or layer flavors: vanilla, chocolate, caramel, espresso, Chambord, Kahula, Grand Marnier, peach liquor or champagne.
Moreover, their cakes are filled with Swiss Meringue Buttercream. They use real vanilla beans, to produce a silky, light frosting with a delicate flavor that can be perfumed: vanilla bean, dark chocolate, milk chocolate, white chocolate, espresso, mocha, almond, caramel, cream cheese, strawberry, raspberry, blueberry, blackberry, wild berry, cherry, honey, violet, orange and lemon.
And if not decadent enough, they can also fill the cake with dark chocolate, milk chocolate or white chocolate ganache, lemon, orange, raspberry or cherry curd, fruit preserves or jams, or fresh fruit.
******************************************************************Phew!!! I’m sooooo overwhelmed by all these options!!! And I have the attention span of a 5 year old. So any suggestions from those who have gone through this selection process would be greatly appreciated! Or just those women who have a great appreciation for the art of cake making. Or just those who love sweets. Or men, I don’t discriminate! 🙂