It makes such a brief appearance at the reception, and yet it looms so large, in more ways than one.
No, not the maid of honor’s speech. That’s another story. (And Eloise is afraid. She is very afraid.) I’m talking about that cake.
So, for Eloise’s wedding cake, I turned to my favorite cake expert, Francine Crawford, who provided Eloise and Colin with this carnation-themed extravaganza:
It does the Pink Carnation proud, no?
Just in case something should happen to the first cake (this IS Eloise, after all), Sharlene suggested two others:
Sadly, neither of those made it to the reception. Turnip appropriated the first for a waistcoat. As for the second– after a couple of glasses of champagne, Pammy mistook it for a hat.
Eloise’s mother was a bit worried about what Eloise might wind up with left to herself, so she consulted with Clara of Clara’s flowers, who came up with these options, two in classic white:
One with a beautiful cascade of flowers designed by Clara:
And one which Clara describes as “a proper English cake stuffed full of hydrangeas, peonies, stephanotis, roses and sweet peas!”
Naturally, Eloise is now wondering whether there were spies named “the Sweet Pea”, “the Peony”, or, possibly, “the Stealthy Stephanotis”.
But here’s the real question, folks…. Flavors.
What do you think is inside that gorgeous, carnation-decked cake? Vanilla, chocolate, red velvet, carrot cake? Gingerbread? (Colin is a Miles descendant, after all.) Or has Eloise gone traditional and opted for an old school fruit cake?
One thing is for sure. There’s raspberry jam in there somewhere. Because Turnip says so.
Do you have other cakes to recommend for Colin and Eloise?
(For more cake fun, I was trying to find a 2012 post I wrote for the Ballroom Blog about historical wedding cakes, including an 1806 wedding cake recipe. But, sadly, it seems to have disappeared into the electronic ether.)