Sunflower Wedding Cakes







Although it's October, the days are still warm and sunny, with lazy, late summer breezes stirring the leaves that are just starting to fall.  A distinctive autumn chill in evenings and early mornings tempt me to pull out my boots, but it's still early for that.

Sunflowers fill the flower buckets at our grocery store; their sudden appearance is a reminder that summer is almost over.  We usually see snow in Colorado before Halloween, but I can't think about snow yet.  I love these late summer days that hint at fall, and I wish they would last for months.

Last weekend, two friends were married at the Denver Clock Tower, followed by a restaurant reception with just their family and closest friends.  I made their wedding cakes, one a lemon poppyseed cake filled with lemon curd and frosted with lemon buttercream, and the other a brown butter carrot cake with cream cheese buttercream and salted pecans.

Textured buttercream, a few sugar pearls, and yellow satin ribbon kept the cakes simple but elegant, and fresh flowers are always so lovely on cakes.  The bride had requested sunflowers and red ranunculus, and the yellow and red was so perfectly complementary to these late summer days and the changing colors of fall.

For Suzie and Ian, and the wonderful life they will share with each other...