I didn’t want a huge, elaborate wedding cake — just something pretty, and enough to feed all our guests. Myrna had led me on a cake tasting tour, and we settled on Sugar Butter Flour to make the wedding cake, plus another cake (a hummingbird cake, as I recall) to make sure there was enough for everyone, and a flourless cake for the gluten-free.
The main cake was frosted in a custom pink to match my dress, with gold paisely decorations in keeping with the semi-Indian theme of the wedding. All the cakes were delicious, of course, and there wasn’t a crumb left over.
