#McMillion Wedding: The cake

by Emily McFarlan Miller

Joel and I have been married a year this month. It doesn’t feel like its been that long. At the same time, I can’t believe we’ve condensed everything that’s happened since into 365 days! Needless to say, I’ve been thinking about all those things, all those other things we’ve learned and the party that started it all. And while the marriage part is the most important, I thought I would share a little bit of the wedding part here this month.

Cake seems like a random place to end the series. But there’s no real good way to end a series about our wedding. Because a your wedding day isn’t the end of anything. It’s just the beginning of a marriage. And that’s something I’ll br writing a lot more about for Start Marriage Right.

Enjoy the wedding. Love the marriage.

The cake survived a year in the freezer, wrapped in plastic, snapped inside a Tupperware container; not to mention, the better part of a day at the bottom of my suitcase, in the belly of a plane flying halfway across the U.S. Surprisingly, it even tasted pretty good when we unwrapped it on our first anniversary last week in Las Vegas.

But then, Joel and I started with a pretty tasty cake.

Some people want a wedding cake that looks like their pet or their favorite sports team’s logo or, say, a bear and a fox paddling a surfboard. Others want something opulent, wrapped in a cascade of tulips or all tied up in a bow with fondant ribbon. We wanted something that tasted amazing — because, really, how often do you get really great food at a wedding? And because Joel actually can tell the difference between American buttercream frosting and European buttercream frosting.

The Ednerik Bakery crafted two different cakes, dense and moist and fudgey and to the exact percentage of dark-to-milk chocolate Joel had specified. One had a dark chocolate-citrus ganache made with Grand Marnier; the other, dark chocolate-cayenne. These were sheet cakes, mind you. Sheet cakes will save you a lot of money, and nobody knows the difference when they appear from the kitchen, already cut.

The cake we cut was small and simple, white on white in alternating paisley patterns that not only tied in my rings, but also the mismatched lace tiers on my dress. Two of the three tiers were dressed-up Rice Krispie treats, another trick to save money. All had a plastic rod that ran down the middle, holding it together. This might have been good to know before we sawed through it, with great difficulty and confusion, using a borrowed cake knife.

If you enjoyed this series, you can find a link to all our wedding photos and more information about the ceremony and reception on our wedding website. And then read all my posts for Start Marriage Right, or other marriage-related articles I’ve pinned on Pinterest, because, really, the plans you make for your life together, while not the most photogenic, are the most important!

Read all posts in the “#McMillion Wedding” series here.

Cake: Ednerik Bakery, St. Charles, Ills.

Linking up with:

Photo credit: All wedding photos by the incomparable Shauna Bittle. Squiggles divider by IROCKSOWHAT.

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