Countdown to Cake (and our wedding)
If there is one thing that I like more than cake, it's more cake.
That being said, one of the most fun aspects of wedding planning has been our collaboration (i.e. TASTING) with La Jolla's own jewel, Michele Coulon. Her desserts are beyond delicious and her cakes are proof that those of the wedding variety can be great.
Having attended so many weddings in my life, I am convinced that most couples don't give a hootin' holler about the cake. It's an important part of the ceremony, everyone expects it, yet most are entirely forgettable.
Lately, there has been a heightened awareness of wedding cake thanks to so many reality shows featuring fondant-covered creations. These shows have raised the standard of aesthetics and creativity, but have brought too much focus on the outside, while continuing to IGNORE the importance of what's underneath.
Check out her cake flavor menu here.
We're incorporating our colors and theme with robin's egg blue butter cream and red pomegranate shapes.
Couldn't you just die? Imagine our delight at having to taste through two trays of her cake flavors. They are all balanced, fresh and incredible, so choosing was tough, but we pulled through.
DoBianchi graciously let me take charge since I have the colossal sweet tooth in this union.
I will eat my way through that cake on our wedding day, dress be damned! I know she's going to make something beautiful for us, and you better believe we will be blogging it.
Oh yea, and she also has an incredible savory menu with a French Bistro bent, open for lunch. Go NOW. Yum.