When my son’s friends Dalton and Amy got married they fit the definition of “starving students” quite well. They were studying full-time for their undergrad degrees at the University of Washington and held various part time jobs in order to make ends meet. With limited pocket money and time, it was hard to imagine that a wedding wouldn’t drain the rest of their assets and leave them exhausted and depleted financially and mentally.
As difficult and stressful that planning a wedding can be, the couple remained optimistic and enthusiastic. Their love for each other overshadowed all the hurdles that came up while their loving family and friends helped pull off an amazing wedding and reception.
The evening was full of fun, love and romance with friends and family to fill the setting and create a focus of what is important in their lives. It was a perfect intimate portrayal of their unbreakable love and a truly enchanting wedding.
Amy and Dalton wanted a red velvet cake. They chose a clean fresh design of a white fondant cake decorated with brown ribbon and yellow flowers.
I used the same recipe that I have posted for my Red Velvet Cupcakes except on a much larger scale. I baked 13 batches of the Red Velvet recipe and ended up with a cake that weighed over 55 pounds. The finished cake was over 16 inches tall. The tiers were 14 inches, 11 inches, 8 inches, and 5 inches. I torted each layer and filled the cakes with cream cheese frosting then I spread the layers with Italian Meringue Buttercream and covered them with a homemade marshmallow fondant.
Writing this post has me thinking fondly of the special couple. After finishing their undergrad degrees, they moved to Geneva, Switzerland to attend graduate school and they have now landed full-time internships at the UN. What an amazing adventure these two are on!!
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