It seems impossible – this upcoming Saturday marks 5 years that I’ve been married to my love. Yikes! Apart from feeling like an old married lady, I am also reminiscing about my crazed decision to make my own wedding cake. Or, acually, cakes:
In keeping with the theme of throwing nearly every wedding tradition out the window, I decided to make bundt cakes (and a small cutting cake) with fresh berries, in lieu of a formal tiered cake. 2 days before my wedding, I was a sweaty, frantic mess throwing together flour, butter, and sugar in my parent’s kitchen (thanks, mom!), and baking what felt like a bazillion bundt cakes in every bundt pan shape under the sun.
As stressful as our wedding preparations were (we did almost everything DIY!), all I can remember now was how beautiful and joyous our wedding was. Everything about our wedding was a reflection of our relationship – laid back and modest, but appreciative of the simple things – good food and drinks, an intimate gathering of our closest friends and family, and good music.
We threw up a tent in our friend’s front yard in downtown Lawrence, Kansas, made a playlist of our favorite songs, bought a keg of KC’s Boulevard Wheat, catered in some BBQ – and after getting hitched in the small, romantic chapel on the University of Kansas campus, we proceeded to have the most AMAZING and FUN evening of our lives.
5 years later, I am still so appreciative and forever indebted to all the people who made our beautiful little wedding celebration possible. We have so many sweet memories of our special day – getting married to this guy was the highlight, but having our family and friends pull together to support us and provide us with the celebration of a lifetime was the icing on the cake!! 10 years, here we come!
Bonjour, friends! After a rendezvous with Provence, FR, I have been feeling sufficiently sun-soaked and full of bread, cheese, and rosé. There could be worse things, oui?
Provence was lovely, especially a particular day spent at Château des Baux de Provence – the ruins of a 10th-century castle built on a mountaintop at the southern edge of the Alpes. There were lavender bushes everywhere, and of course, honeybees – those gentle creatures that might as well have a head magnet for lavender flowers. You could literally hear the bzzzzzz-ing of thousands of honeybees near the lavender hedges – say, while you’re admiring the fortress ruins above you and the Provençal fields of olive trees and grape vines below… (Seriously, it was amazing! Go!)
Provence got the creative mind juices flowing, and was inspiration for this beautiful (and tasty!) naked cake: lavender-scented white cake, with local honey buttercream and strained blackberry filling.
O.M.G. Per usual, the man and I ended up eating the entire thing within 24 hours. And we don’t regret it, one. single. bit.
This would be stunning as a small tiered wedding cake, yes? Naked wedding cakes are all the rage, and this one is simply lovely. Dreaming of a Provence-styled wedding…
This week (and last week), I’ve been in the land of the Fran-çais, but I would like to share this gem on my camera – a triple chocolate birthday cake made with love for my husband’s last birthday. Oh my god, it was good. We ate the entire thing (just the two of us) in a single weekend.
Most of you reading this know I made the move from KC to Boston nearly two years ago (two YEARS already)! So much has happened in those two years – my husband started graduate school, we both changed jobs, oh, and we bought a 100-year-old colonial mixed with craftsman house that was occupied by the previous owners for nearly 60 years (read: lots of dust, peeling paint, lace curtains, and mustard yellow bathroom tile…soooo much yellow tile). I continued taking on small baking projects for acquaintances, friends and family, but blogging and updating this site fell by the wayside while we uprooted all of our belongings, settled into a totally different region of the country, and started a mostly DIY renovation to bring our home back to its former glory. I still LOVE this house, but I think we may have been a little naive about the time, energy, and money it would take to take on this renovation. There has been a learning curve and a fair amount of frustration with every project, but we see the light at the end of the tunnel and can begin imagining our evenings and weekends spent just relaxing, enjoying our beautiful old home, and soaking up the beauty of New England. So, that’s where I’ve been! I haven’t stopped baking, my skills have continued to grow, and I am so excited about growing my presence in the Boston area. Onwards and upwards!!
Yeah, I think it’s fair to say that if you turn 90 years of age, you deserve a luscious birthday cake. This cake was made with two layers of lemon cake, filled with house-made lemon curd, frosted with lilac-colored lemon buttercream, decorated on the sides and top with white swirls, and adorned with beautiful white magnolia sugar flowers. YUM!
So, let me just say, I am pretty darn proud of my little sis! This weekend she graduated from the University of Kansas with her Master’s degree in Speech Language Pathology (smarty pants!). She worked hard for this one, so of course, a celebration was in order! Check out the cake I made for her graduation party (strawberry!).
Congrats Casey! You’re pretty much the coolest little sister I’ve ever known (besides myself…jk…but seriously)!!!
Enjoy the spring – I am loving all the flowers in bloom!
It’s that time of year again – graduation season is in full gear! My sweet little cousin (who I swear was a baby just yesterday!) graduated from high school this weekend, so I was thrilled to make the cakes for her graduation party. Two 10-inch cakes were in order – one Triple Chocolate and one Spiced Carrot Cake. I got to try them both – sooo yummy!! The high school colors were red and black, so we decorated the carrot cake with black and red fondant “streamers” and edible confetti. The chocolate cake was decorated with white chocolate curls (diplomas!), Ghiradelli chocolate squares (graduation caps!), and edible confetti. Festive!
If you would like something similar for your graduate, it’s not too late to place your order! Just remember to give at least 3 days notice for all orders.
It’s that special time of year again – the time of year that we celebrate our moms! It’s a wonderful time to thank the woman who spent a great deal of her time raising you to be the person you are today.
At B. Michelle Bake Shop, we have just the thing to let your mom know that she is loved while also satisfying her sweet tooth! We call them ‘Flower Cupcakes’, and they come in a plethora of varieties. Design a “bouquet” perfect for the special mom in your life – pick roses, hydrangeas, or both. As for flavors, we offer vanilla, chocolate, strawberry, and lemon flavored cake with your choice of vanilla, raspberry, strawberry, blueberry or lemon frosting. Pricing is $30/dozen – make sure to place your order before Mother’s Day (May 11) by completing our contact form here!
Happy Mother’s Day – thank you moms for doing all that you do!
I am so so excited to post photos of the favorite cake I have made thus far this year – a sweet little girl’s first year birthday celebration sheet cake plus smash cake (action photo to follow!). Our sheet cakes are HUGE to say the least – 18 by 12 inches + the fact that all our cakes are super tall = a whole ‘lotta cake (serves about 50 people)! I always love a customer who lets me run with the decoration (it was given that the party colors were pink and turquoise). The sheet cake was our signature strawberry ruffle cake – we decorated it with ombre ruffles on the edges, edible turqoise fondant ruffle flowers, and a turquoise inscription. The smash cake tied it all together – 6 inch vanilla cake with American-style vanilla buttercream, frosted in a turquoise ombre pattern, and sprinkled with edible white glitter. Now finally, PHOTOS!
And as promised, smash cake in action! You go, girly! (Good idea on the tarp, Mom & Dad!)
Isn’t she just the cutest EVER?! What a sweetie!
Happy first birthday Fiona! And many more to come!