The wedding was beautiful! We all arrived at Sherwood Gardens. The azaleas were in full bloom. Brielle was gorgeous and her bridesmaids looked fresh and dressed perfectly for a garden wedding. Marc couldn’t stop smiling and Pastor Mike (father of the bride) tried to hold back tears. Ryan played a little Iron and Wine in the background and set the stage for a simple yet beautiful wedding.
The ceremony was over and we wandered over to the cake. My gift to Brielle was a homemade wedding cake. It was the one thing she wanted at her wedding, but didn’t have time for. I didn’t offer, because I wasn’t sure I could pull it off. But, the morning of the wedding, Terrill, Brielle’s mom stepped in to watch my kids and straighten my house, while I was freed up to make a cake. A gentle breeze was blowing and the sun shining while my kitchen aid hummed (I don’t know how Chris Ann came up with this! If only she could have seen the franticness I had to push through! She would know our cooking mojo’s are more similar than she thinks!) I chose something decadent…knowing it would have a moment in the spotlight. I made a true cream cheese pound cake and slathered it with cream cheese frosting and layered with with strawberries. It was a bit warm and humid, so I knew a whipped cream frosting would never hold up. I adorned it with a few clippings of flowers and fresh strawberries. I polished my silver forks and folded antique linen napkins. The cake really was good and rich and gone in a couple of minutes!
Congratulations Marc and Brielle! May your lives together be full of many LoveFeast moments!
Pound Cake (from Martha Stewart)
3 sticks of butter, softened
8 oz. of cream cheese, softened
(whip these together)
Add:
3 cups of granulated sugar
6 eggs added in one at a time
1 tsp. salt
2 tsps. vanilla
3 cups of flour
Pour into a buttered (I used a 9 inch) heavy pan.
Bake at 325 until golden. Approx. 1 hour.
Let rest 20 min. before turning out of pan.
Cream Cheese Icing (More From Magnolia by Allysa Torey)
1 lb. (2-8oz. packages) softened cream cheese, cut into small pieces
6 Tbls. unsalted butter, softened and cut into small pieces
1 1/2 tsp. vanilla extract
5 cups of sifted confectioners’ sugar
Beat the cream cheese and butter on medium speed in an electric mixer until smooth. Add vanilla and beat well. Add in sugar 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer to thicken before using.
