This past year has thrown so many challenges at those who are trying to plan a wedding. Sick family members, state guidelines, limited guests, cold weather, shipping delays, unknowns, and any other detail is never certain. However, for this one sweet couple, their venue, catering, and cake were canceled just one month before their wedding date.
They handled the situation with patience and grace, and I admire that so deeply. I am so thankful to have been able to create their wedding cake vision. Shelby was the easiest bride to work with, and their day turned out so beautifully. No one would have ever guessed what sort of scramble they were put into just before they said, “I Do.”
They tied the knot at The Exchange in downtown Asheboro, North Carolina on Saturday, January 9th. It was the most magical day. Snow had just melted from the ground the day before their wedding, and it felt like the most perfect winter day.
Shelby requested a chocolate caramel cake, and that is exactly what she received.
A luscious chocolate cake filled with an old fashioned caramel icing and coated in the most decadent Italian meringue buttercream. It’s quite heavenly.
I also did cupcakes of those same flavors, along with some vanilla cupcakes with classic vanilla buttercream for her guests.
And, I made some gluten free and dairy free* chocolate cupcakes with dairy free vanilla buttercream. They are insanely delicious – I promise you wouldn’t miss the real thing.
I am SO glad to have all of the photos back, and I’m SO thrilled to finally be sharing them! ENJOY !
Stay Sweet,
Hannah Catherine
Some photos listed in this post were taken by me, while most were taken by:
Photography: Samantha Brooke Photography - Randleman, NC
Coordination: Emazing Events - Asheboro, NC
Venue: The Exchange - Asheboro, NC
HMUA: @hellobrooklynn on Instagram
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