September was quite eventful to say the least. For some reason, it was a month full of birthdays, baptisms, and weddings. Many credit this to the fact that there's a lot of lovin' going on during the holidays that result in babies being born in September. Whatever the reason behind it, I got a truckload of orders from clients for macaron cakes and towers.
One of them was a wedding cake from BJ and Tin who were tying the knot on the 25th. We met a couple of times to discuss the details of their wedding cake, and I could easily tell they were a sweet and fun couple, very easygoing and not at all overly stressed about their big day.
BJ, the dutiful groom that he was, gave Tin all the leeway regarding the wedding cake, and Tin wanted it to have macarons, be three feet high, and not so stiff and formal. Blue, pink, purple, and green made up their wedding's color scheme.
She specifically wanted the word "Love" on the cake, which I thought was so romantic. Not only, of course, was their wedding a symbol of their love, but it's also what they call each other.
Tin came up with a 5-tier design with a fully edible cake at the base. This was going to be one of the biggest cakes I'd ever done. She also wanted macaron hearts to be included in the design. The flavors she chose were hazelnut (purple), pistachio (green), chocolate (pink), and caramel (blue). The cake was a banana chocolate chip cake.
I don't know why, but everytime I deliver a major project, rains seem to follow. This was what I saw heading towards Edsa Shangri-La Hotel!
After a few last minute touches and adding macarons to the middle layer at the venue, the cake was setup in the ballroom.
I love stepping back and looking at macaron cakes. They are always so fulfilling to make, and yummy to eat!
"Hi Georgia, the cake was cute and beautiful. Thank you very much!"
~ BJ and Tin ~
Incidentally, I gave birth to my second child, a boy, a week after finishing this project. Maybe there is some truth to why so many people are born in September :p