My first big wedding cake of the year was this past weekend, and I did a four-tier cake plus two sheet cakes for an adorable couple, Shayla and Geoff at Willamette Valley Vineyards, where I will be spending a lot of time this summer (thanks, Willaby’s!).

The colors were bright (but dark) purple, cranberry (seen here in accent dots), champagne and ivory. One REALLY thoughtful thing the couple did was leave me two toppers to choose from. One was far too big, and the other was perfect. Thinking about the appropriate scale is so helpful to me but is not something most people think about. Here’s a shot:

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Once again I was honored to be part of Community Warehouse’s annual Chair Affair fundraiser. I provided the desserts (nearly 500!) to finish off the dinner that featured food from Relish Catering. The theme was Pan-Asian, so I went with natural tones: brown, tan, redish-brown, green and white. My favorites were the cake sandwiches with lily pads and water lillies. I also had chocolate-dipped shortbread with roasted almonds, chocolate dipped strawberry with a lime green chocolate drizzle, white chocolate cupcakes in rustic brown wrappers and white chocolate-covered petit fours with triple berry jam.

The MO is to put the desserts in the center of each table on a pedestal of some sort so that guests can just help themselves as soon as they are ready. Here are some shots:

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