Wedding Cakes

Wes & Alison's wedding cake was a 4 tiered Pure Vanilla Butter Cake, stacked with 16"-12"-8"-4" round 3 layer cakes all filled and covered with swooping swirls of Pure Vanilla Confectioners Sugar Buttercream...rich and creamy made with Nielsen-Massey Vanilla, pure butter, confectioners sugar and heavy cream. 

Churchill Caterers and Event Planners were fantastic to work with...thank you Craig & Becky!

The wedding cake, grooms cake & cookie favors were all set up at the Prouts Neck Country Club in Scarborough, Maine.

The grooms cake was a 3 tiered Bittersweet Chocolate Cream Cheese Pound Cake, stacked with 12"-9"-6" round 3 layer cakes covered in Bittersweet Chocolate Buttercream and surrounded by fresh strawberries. The cake topper was a Spice Cake graham cracker crumb "Sand Dune" with a personalized Cinnamon Butter Surfboard Cookie on top...

...and, 225 Cinnamon Butter Surfboard Cookies with the couple's new "P" monogram on top! All the cookies were individually cellophane bag wrapped and tied with double red raffia ribbons.

Kristen's wedding cake was a 5 tiered stacked cake with 12"-10"-8"-6" and 4" round, three layer cakes all covered with delicious Swiss Meringue Buttercream! Each cake tier had a different cake flavor and filling ranging from Hazelnut Sour Cream Cake with  Bittersweet Chocolate Meringue Buttercream to Pumpkin Cream Cheese Cake with Cinnamon Vanilla Meringue Buttercream. The outside is covered with alternating tiers of Bittersweet Chocolate Meringue Buttercream piped in a vertical star tip and the Vanilla Buttercream is tinted pale blue, iced smooth and decorated with Chocolate Swiss dots.  This cake was so beautiful and Kristen was such a pleasure to work with!

This cake was set up at The Muskie Archive Center at Bates College in Lewiston, Maine

The theme for Rebekah's wedding cake was "The Rocky Coast of Maine". So...on this 4 tiered, 4 layer Wild Maine Blueberry Sour Cream Cake filled and iced smooth with Almond Amaretto Swiss Meringue Buttercream,  I used candy pebbles to mimic the granite rocky coast of Maine and the small sand dollar was from my shell collection! The his & hers motorcycle topper was made by the groom! Very simple and very beautiful!

This cake was set up at The Linekin Bay Resort in Boothbay Harbor, Maine.

The 3 cupcake flavors used for Andie's Cupcake Tower were Wild Maine Blueberry Sour Cream Cake with Vanilla Buttercream garnished with a blueberry, Vanilla Spice Cake with Vanilla Buttercream garnished with a pecan half and Buttery Chocolate Chip Cake with Chocolate Fudge Buttercream garnished with a chocolate chip. 160 cupcakes filled the tower & table top with a 6" Wild Maine Blueberry Sour Cream Cake for the bride and groom to cut at the top. The table top is decorated with real seashells.

The cupcake tower was set up at The Inn by the Sea in Cape Elizabeth, Maine.

Mindy's Wedding Cupcake Tiers & Table held over 200 Pure Vanilla Sour Cream Cupcakes with a piped swirl of Pure Vanilla Buttercream, Strawberry Buttercream, Chocolate Fudge Buttercream, Lemon Buttercream with a yellow tint or Pure Vanilla Buttercream with a mint green tint. The top of the center tier holds a 6" 3 layer Vanilla Spice Sour Cream Cake with Pure Vanilla Buttercream for the bride and groom to slice for the cake cutting. This cupcake set up was absolutely beautiful and so was the venue site...look at the beautiful harbor in the background!

This cupcake table was set up at Hillcrest Farm in New Harbor, Maine.

Amanda & Jon came to Prouts Neck, Maine from where they reside in Hong Kong to be married. After several emails and one phone call Amanda & I put together this beautiful dessert buffet for the wedding reception! This round, 3 tiered 10", 8", 6" wedding cake has 4 layers of Chocolate Sour Cream Cake in each tier, filled with Chocolate Fudge Buttercream and is covered with smooth Pure Vanilla Buttercream with simple buttercream base beads. This cake was very simple and elegant!

This cake and dessert buffet  was set up at the Prouts Neck Country Club in Scarborough, Maine.

The six 8" table cakes are Red Velvet Cake, Hummingbird Cake, Italian Cream Cake, German Chocolate Cake, Sweet Orange Cake and Coconut Cake...

...over 200 Chocolate Chip Cookies, Chocolate-Chocolate Chip Cookies and Chocolate Chip Shortbreads were labeled with the cookie type and wedding date and then individually cellophane bag wrapped and tied with navy & light blue raffia ribbons. They were all displayed in the glass cookie jars...pretty! The Seriously Chocolate Brownies were also wrapped, labeled and table displayed...
 

...and finally, an assortment of 200 Lighthouse Cookies, Sailboat Cookies and Lobster Cookies were individually wrapped and tied with Amanda & Jon's favor tags to be displayed on a long table in the Prouts Neck Country Club. This was all so beautiful and Amanda was a pleasure to work with!

This was a beautiful little cake that was picked up from my home kitchen for the wedding on Cabbage Island, Maine. The 8" & 6" stacked, 3 layer cake is Vanilla Spice Sour Cream Cake filled with Cinnamon Vanilla Swiss Meringue Buttercream and covered with Pure Vanilla Buttercream decorated with cornelli lace and buttercream beads. I took this picture putting the cake on a pedestal using fresh peonies from the garden around the pedestal base to demonstrate how beautiful a little cake display can be!
 

This 7.7.07 red, white and blue...berry square stacked wedding cake was made up of Wild Maine Blueberry Butter Cake on the base tier and Lemon Poppy Seed Butter Cake on the top two tiers. The Pure Vanilla Confectioners Sugar Buttercream was stucco finished using a natural sea sponge then decorated with Jen's red and white ribbon and blueberries...yum!

This cake was set up at The Retreat at French's Point in Stockton Springs, Maine.

Meredith selected three delicious flavors for each tier of her wedding cake...Wild Maine Blueberry Butter Cake, Lemon Butter Cake and Pumpkin Cream Cheese Pound Cake. The Pure Vanilla Confectioners Sugar Buttercream was swirled on each cake tier base (similar to a cupcake swirl!) and then a gingerbread starfish cookie was placed in the swirl...this was really cute! The ivory/chocolate brown colors were carried onto the cookie "E" topper as well.

This cake was set up at The Lawnmere Inn in Southport, Maine.

This round 3 tiered 10", 8", 6" wedding cake has 4 cake layers in each tier. The 10" cake is Almond Amaretto Butter Cake with Almond Amaretto Buttercream Filling. The 8" & 6" cakes are Lemon Butter Cake filled with Pure Vanilla Buttercream. The entire cake is covered with swooping swirls of Pure Vanilla Buttercream with buttercream base beads...this is all very natural, yet, very elegant!

This cake was set up at the Clifford House on Rutherford Island, Maine.   

Phyllis chose this 2 tiered 10" & 6" Almond Amaretto Butter Cake with 3 cake layers in each tier. The cakes were filled and covered with Almond Amaretto Buttercream decorated in a plain tip basket weave design...this was so pretty!

The cake was set up at the family home in Freeport, Maine.

This was a beautiful square, 4 layer, 3 tier 10", 8", 6" stacked wedding cake decorated in a vertical star tip design with simple buttercream base beads at each tier. All the tiers were Spice Cake with Cinnamon Vanilla Filling & Buttercream which made for a lovely tan color with lots of texture for the October wedding.

This cake was set up at The Farmhouse in Rockport, Maine.     

This 3 tiered 12", 10", 8" stacked wedding cake was iced smooth and then completely decorated in Swiss dots with buttercream base beads and topped with a beautiful vintage hand made topper! The cakes were Pure Vanilla Sour Cream Cake and Classic Chocolate Sour Cream Cake all covered with Pure Vanilla Buttercream. Very simple and pretty!

This cake was set up at Jessica's home in Gorham, Maine.

Beautiful Autumn colors on this tower! The 120 Vanilla Spice Sour Cream Cupcakes were decorated with 6 different buttercream flavors and hand tinted colors...

Ivory = Pure Vanilla
Tan = Cinnamon & Pure Vanilla
Dark Brown = Bittersweet Chocolate Fudge
Golden Yellow = Lemon & Pure Vanilla
Pumpkin Orange = Orange Spice (this was de-lish!!)
Burgundy = Milk Chocolate Kahlua

This cupcake tower was set up at the Boothbay Harbor Inn in Boothbay Harbor, Maine
 

Christy & Gary came to Maine from NYC to be married and chose this round, 4 layer, 4 tier 12", 10", 8", 6" stacked Vanilla Sour Cream Wedding Cake. It was decorated with swooping waves of  Pure Vanilla Buttercream and buttercream base beads.

This cake was set up at Christy's family home in historic Bath, Maine.

Carrie's Cupcake Tower held 175 Chocolate Sour Cream Cupcakes covered with Bittersweet Chocolate Ganache, a piped swirl of Chocolate Fudge Buttercream and fresh raspberries. The top of the tower holds an 8" 4 layer cake with the same flavors for the bride and groom to slice for the cake cutting. Carrie created the pink fabric covered squares with ribbons that make up the tower. This was really beautiful!

The cupcake tower was set up in the old casino building on Isle of Springs, Maine...yes, I took these out on a ferry and hand decorated the cupcakes once I got there!

Sarah & J.P. came to Maine from New Mexico to be married and chose this round 4 layer, 3 tier 12", 10", 8" stacked wedding cake. Each tier was a different flavor...Chocolate Sour Cream Cake with Bittersweet Chocolate Swiss Meringue Filling, Sweet Orange Cake with Fiori di Sicilia Filling and Pure Vanilla Sour Cream Cake with Vanilla Bean Swiss Meringue Filling all covered with Pure Vanilla Buttercream with alternating designs.

This cake was set up at The Lawnmere Inn in Southport, Maine.

Crystal's Wedding Cake was a statuesque square, 4 layer, 4 tier 12", 10", 8", 6" stacked cake topped with a wooden "U" monogram...notice the "U" buttercream beads on the side of the cake! The tiers were Chocolate Sour Cream Cake with Bittersweet Chocolate Swiss Meringue Filling, Sweet Orange Cake with Fiori di Sicilia Filling and Pure Vanilla Sour Cream Cake with Vanilla Bean Swiss Meringue Filling all covered with Pure Vanilla Swiss Meringue Buttercream.

This cake was set up at Fisherman's Wharf in Boothbay Harbor, Maine.

This is known as "The Chebeague Island Cake"! I worked with Jennifer's parents, Susan & Henry, to create this 4 layer, 3 tier 12", 10", 8" stacked wedding cake for the September wedding weekend celebration. The starfish theme started with the invitations and carried through to the white chocolate starfish cascade on the cake as well as large and small starfish cookies on the tables. The cake was Chocolate Sour Cream Fudge Cake with Chocolate Fudge Filling and covered with Pure Vanilla Buttercream. I took this wedding cake out on the ferry from Cousins Island to Chebeague Island in pieces (think Tropical Storm Rita) and put it together once I arrived at the Inn. This wedding was so much fun and Susan & Henry were so wonderful to work with!

This cake was set up at The Chebeague Island Inn on Chebeague Island, Maine.

This was a round, 4 layer, 4 tier 12", 10", 8", 6" stacked Chocolate Sour Cream Cake with Pure Vanilla Buttercream decorated with buttercream swags and cornelli lace. This 18" silver cake plateau is one of many cake stands and plateaus that I have available for use with a refundable deposit...please ask me!

This cake was set up at the Rockland Elks Club, Rockland, Maine.

I shipped 250 Wedding Cake Cookies to Maggie for her beautiful Westerville, Ohio wedding. I decorated the cookies using her pink and chocolate brown colors along with her new "S" monogram! I ship cookies all across the U.S. and as you can see, they look beautiful on the table!

This photograph is compliments of ©2005 Adler House Photography in Columbus, Ohio.

This was a beautiful 2 tiered wedding cake for a small family celebration. This cake has 8" & 6" tiers with 3 layers of  Maple Sour Cream Cake with Brown Sugar Maple Meringue Buttercream filling and Vanilla Swiss Meringue Buttercream in a plain tip basket weave design. The plain tip basket weave design is a simple yet very elegant wedding cake design.

This cake was set up at the family home in Appleton, Maine.

If you love rich, buttery pound cake then this is for you! These Almond Cream Cheese Pound Cakes with Amaretto Sugar & Cream Glaze are 3 sizes of Petal Bundt Cakes placed onto glass stands. Lori, her husband Darren, her very talented artist friend Amanda & I had a lot of fun designing this cake creation for the early March Wedding!   

This cake was set up at the Nobleboro Grange, Nobleboro, Maine.

This was a 3 tiered Wild Maine Blueberry Sour Cream Cake with Pure Vanilla Buttercream made for an out of state bride for an October Wedding. We never met in person and planned the whole cake via email, telephone and fax! She saw the picture below of Sylvia's Cake and wanted hers to be similar...the vanilla in the buttercream gives the cake a lovely ivory color. This cake had 10", 8" and 6" tiers with 4 layers in each tier. Venita was wonderful to work with and it was a pleasure to make the wedding cake for her!

This cake was set up the Unitarian Church in Augusta, Maine.

I made this cake in June of 2003 for a 50th Anniversary celebration for Arnold and Sylvia Hocking...you may know Sylvia from her many years as the wonderful baker and owner of Sylvia's Cakes and Breads or from her book, "Sylvia's Cakes and Breads...Famous Recipes from a Small Maine Kitchen". This was a Lemon Butter Cake with Lemon Buttercream...3 tiers with 4 layers in each cake. The topper was the original used 50 years ago!

Sylvia showed me pictures of her wedding cake since both of her sons, Steve & Bryan, requested that the anniversary cake look similar to the original. Since the original cake had 5 tiers I scaled it back to 3 tiers for the anniversary party of 90-100 guests. Sylvia, Steve & Bryan all called to say that the taste and presentation was a hit! The Hocking's are a wonderful family and I felt honored to be asked to make the anniversary cake.

This cake was set up at The Haven in Rockport, Maine.

This was an October Wedding and the bride selected a Lemon Butter Cake with Lemon Buttercream. The flowers matched her bridal bouquet which made for an exquisite presentation. This was a big cake...16", 12" and 8" tiers with 4 layers in each tier! Renee saved the 8" tier for her first anniversary. She called me one year later and said the cake was still delicious!

This cake was set up at The Hilton Hotel in Knoxville, Tennessee.

This was a small 6" cake for the bride and groom to enjoy after the reception...zoom in and notice the date!

...this was the take home cake box for the above cake with forks attached with a ribbon!

A beautiful June wedding with a very simply decorated 4 tier Orange Vanilla Cream Cake with 2 layers in each cake with Orange Vanilla Buttercream with light blue accents to match the bridesmaid's gown. 4 - 8" satellite cakes were placed on the cake table around the cake to provide additional servings...the bride gave these cakes to her parents and new in-laws. 

This cake was set up at St. James' Episcopal Church in Knoxville, Tennessee.

This was a cake I made when our Episcopal Bishop came for his October visit to St. James' Episcopal Church in Knoxville, TN. The cake was a Blackberry Jam Cake with Cinnamon Buttercream...5 tiers with 3 layers in each cake. All the cake tiers were covered with fresh pecans, decorated with dried cranberries with a small pumpkin & mums on the top with colorful fall leaves. This cake was absolutely beautiful! That's Bishop Tharp with me in the picture.

Where in Maine is this sign??

Click to enlarge the message "Keep the Peace and Remember the Poor"...says it all doesn't it? The reverse side states "Preservation is Progress".

Send me an email if you know where in Maine this sign is placed. I'll give you one hint...the name of the town starts with an "E".