KATHLEEN M. MITCHELL
LIFE&STYLE | hitched
The Icing on the Cake by Kathleen M. Mitchell
L
ike many other aspects of the wedding world, wedding cakes have really taken the spotlight in the past few years in a way they didn’t in the past. For several years the trend was for bigger, more elaborate (read: expensive) cakes—think nine tiers of fondant with sugar-spun flowers—but in the past couple years the wedding world has seen a turn to-
7%$$).' #!+% "!3)#3 3HAPES 2OUND &LUFXODU FDNHV DUH WKH PRVW WKH WUDGLWLRQDO ZHGGLQJ FDNH VKDSH 3QUARE 7KH VTXDUH ZLWK LWV FOHDQ JHRPHWULF OLQHV LV D PRUH PRGHUQ VKDSH WKDQ WKH FLUFOH (DFK WLHU FDQ EH VWDFNHG XS LQ OLQH RU URWDWHG IRU D TXLUNLHU ORRN (EXAGON 6L[ VLGHG VKDSHV DUH JDLQLQJ LQ SRSXODULW\ DV D KDSS\ PHGLXP EHWZHHQ FLUFOH DQG VTXDUH 3CALLOPED 8VXDOO\ VHHQ LQ D VFDOORSHG FLUFOH VFDOORSV DUH FXUYHG HGJHV WKDW UHVHPEOH À RZHU SHWDOV²D IDYRULWH IRU JDUGHQ DQG EUXQFK ZHGGLQJV -OLDED 7KHVH FDNHV DUH VKDSHG WR UHVHPEOH D REMHFW DQLPDO RU VHQWLPHQWDO VKDSH DQG DUH XVXDOO\ XVHG IRU WKH JURRP¶V FDNH²DUPDGLOOR DQ\RQH"
ward a more low-key beauty. More brides are choosing buttercream over the fancier but generally less tasty fondant, and using the cake to incorporate something the bride and groom share or love. Of the weddings I’ve been to in the last several years, the cake that really stands out to me was a beautiful three-tier confection from That Special Touch Cakes and Flow-
&ROSTING AND )CING "UTTERCREAM 6PRRWK FUHDP\ LFLQJ WKDW UHPDLQV VRIW ,W FDQ EH FRORUHG À DYRUHG DQG XVHG WR FUHDWH GHFRUDWLRQ $RAGEES 5RXQG HGLEOH VXJDU EDOOV FRDWHG ZLWK VLOYHU RU JROG &ONDANT (ODVWLF LFLQJ PDGH RI VXJDU FRUQ V\UXS DQG JHODWLQ WKDW FUHDWHV D VPRRWK ¿ UP EDVH IRU FRORUDWLRQ GHFRUDWLRQ RU FDUYLQJ 'ANACHE $ VZHHW ULFK FKRFRODWH EHWZHHQ PRXVVH DQG IXGJH LQ GHQVHQHVV FDQ EH XVHG DV LFLQJ RU ¿ OOLQJ 'UM PASTE 7KLV SDVWH RI VXJDU FRUQVWDUFK DQG JHODWLQ LV XVHG WR
ers (2769 Old Brandon Road, Pearl, 601932-5223). The cake was decorated with beautiful piped frosting and adorned with fresh wildflowers to match the bouquet. Only when you got close did you realize the frosting was piped on in the shape of stonefly insects—the perfect subtle touch for the wedding of an entomologist and an outdoorsman.
PROG UHDOLVWLF ORRNLQJ IUXLWV RU À RZHUV *XP SDVWH GHFRUDWLRQV KDUGHQ EXW UHPDLQ HGLEOH -ARZIPAN $ SDVWH PDGH RI JURXQG DOPRQGV VXJDU DQG HJJ ZKLWHV XVHG WR PROG HGLEOH GHFRUDWLRQV 0DU]LSDQ FDQ DOVR EH UROOHG LQ VKHHWV OLNH IRQGDQW DQG XVHG DV LFLQJ 0DQ\ ¿ QG PDU]LSDQ WDVWLHU WKDQ ERWK JXP SDVWH DQG IRQGDQW 2OYAL ICING 0DGH RI HJJ ZKLWHV DQG FRQIHFWLRQHU\ VXJDU WKLV LFLQJ LV W\SLFDOO\ SLSHG IURP D SDVWU\ EDJ WR FUHDWH ODWWLFHZRUN EHDGV ERZV RU À RZHUV $ECORATING 4ECHNIQUES "ASKETWEAVE $ SLSLQJ WHFKQLTXH WKDW IHDWXUHV LQWHUZRYHQ YHUWLFDO DQG KRUL]RQWDO VWULSV OLNH D ZLFNHU EDVNHW
An unexpected detail—such as icing insects—can make a traditional wedding cake unforgettable.
#ORNELLI $ SLSLQJ WHFKQLTXH WKDW FUHDWHV D ODFH OLNH SDWWHUQ $OTTED SWISS $ SLSLQJ WHFKQLTXH WKDW IRUPV WLQ\ GRWV WKDW UHVHPEOH D ¿ QH GRW VZLVV IDEULF 0ULLED OR SPUN SUGAR $ WHFKQLTXH LQ ZKLFK ERLOHG VXJDU LV PDQLSXODWHG DQG SXOOHG WR SURGXFH VZLUOV À RZHUV RU RWKHU VKDSHV
xxx/cvuufsgmzzphb/ofu
Xfflmz!Tdifevmf
gps!uif!npouit!pg!Pdupcfs!'!Opwfncfs
• 12-1 pm Free Yoga Glo • 5:30-7 pm Level 2&3 • 7:15-8:30 pm Level 1 (through October) • 7:15-7:45 pm Yoga for Runners (November)
Uvftebz
• 12-1 pm Level 1 • 5:15-5:45 pm Tabatas (6 for $50/$10 drop in) • 6-7:15 pm Level 1
Xfeoftebz
• 12-1 pm The Practice • 1-1:15 pm Meditation • 5:30-6:45 Yoga from the Core
Uivstebz
• 12-1 pm Level 1 • 6-7:15 pm Mixed Level Vinyasa
Gsjebz
• 11:30-12:30 pm Pilates (Oct 19-Nov 16, $60) • 5:30-6:45 pm Level 1
Tbuvsebz
• 9-10:15 am Level 1 • 10:30-11:45 am Yoga Over 50
Tvoebz
• 3-4 pm Guerilla Yoga • 5:30-7 pm Bellydancing
4136!Opsui!Tubuf!Tusffu!.!Gpoesfo!Ejtusjdu!.!712/6:5/3424
jacksonfreepress.com
Npoebz
39