Tag Archives: food

Springly

Aaaah. March is well on its way to lamby-ness. The wedding is well on it’s way to ALMOST HERE. Commence mild concern about how much there is left to do.

We do have our reception well under way, however, which is good. We talked with our catering manager while we were in the QC a couple weeks back. We had already met with him once (he’s also the general events manager at the Figge, conveniently), had a phone conversation, and been emailing back and forth. The only funny thing was, we had already established with him that we needed a vegetarian menu, and it wasn’t until we met again a few weeks ago that I think he realized that we wanted only a vegetarian menu.

So we talked about the menu and decided on a spread of cold things (flatbreads, hummuses, fruit, cheese, salads, crostini, etc) and two hot items (mac n’ cheese and vegan pasta). Everything will be set out most of the night for people to help themselves whenever they like. When we talked about it with my parents later, my mom was really keen on having passed appetizers early in the evening, so we’ll probably do that with some hot appetizers—spanakopita, stuffed mushrooms, and so on.

We also came to some decisions about the ceremony and reception, and now have a rough schedule for the evening. You, dear in-the-know blog reader, can see it here:

-The museum closes at 5:00 and guests can start arriving around 5:15.
-The ceremony is at 5:45 and will probably end a little after 6:00 (the ceremony being one of those aaah-three months-what –are-we-doing things).
-From 6:00 til 7:30 the guest can wander the museum galleries, eat and drink in the lobby, and mingly mingly chatty chatty. Lindsey and I will be taking photos after the ceremony for about an hour (don’t worry, if you’re going to be a part of those photos, we’ll let you know ahead of time). When we’re done with the portraiture, we’ll come down to the reception.
-By 7:30 everyone will be out of the galleries and in the lobby area. We’ll do toasts and speechifying at about 7:45. Break out the champagne.
-After that, Lindsey and I have our first dance. Blog contest: guess our first-dance song and win a prize! You do not have to be at the wedding, or even invited to the wedding, to play and win! Just enter your guess in the comments. If more than one person guesses right, they all get prizes. Then we’re doing father-daughter dances, and then the party starts when I walk in. My internet is really slow right now, but you can all imagine your own Ke$ha scenario. (Actually, our venue contract specifically prohibits glittter.)
-Last call’s at 11:00, and then we should start thinking about an after party. Davenport’s gayborhood is just down the street. #justsaying Seriously though, everybody’s kicked out at midnight.

Fun fun fun. Now we just gotta get those invites in the mail, finalize our ceremony, find dresses for the bridesmaids, a couple of other small things, and countdown fewer than 90 days.

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And the Cake Said Yay

The title of this post refers to an anecdote, which is relayed in this earlier post here. The pink and yellow cake had Yay! very simply in orange piping. Yay.

So yeah! When we went to Moline, Davenport, and Bettendorf (sorry Rock Island, maybe next time) awhile ago to talk with wedding vendors, we met with some cake ladies on Monday morning. They’re a mother-daughter team. They operate their cake-making out of their house, of which I wholly approve. Lindsey’s grandma was a cake lady out of her basement, back in the day, so it’s a trade we appreciate.

We picked them to begin with because they have a functional website and a good Facebook page. Look at all these pictures! Seriously, the number of dumb, useless websites we Lindsey looked at are almost worse than the number of businesses that have no website at all.

Sara and Liz were very nice to meet with, and everything was well put-together. They have this slightly too perfectly Midwestern of the late-90’s house. Blond toddler, black lab, floral-print linoleum in the kitchen, wall-to-wall carpeting in the living room, wall paper with cottage-print border, a hutch of knick-knacks, a sofa throw that said God Bless This Home, the works. They were very sweet, and Sara took us through a slideshow of different cake designs and ideas. We knew to start that we wanted cream frosting and not fondant, probably round, at least three layers, and no columns or other props. The cake is more important to Lindsey, so I deferred to her opinion on things, but we both like what we decided on.

There are three round layers, all white with pink accents. The top and bottom layers have diagonal crosshatching, but the lines are etched in, not piped on. It comes to a sort of quilted effect. At the intersections of the lines, there will be small pink sugar pearls. The middle layer will have a piped drop design—a sort of bunting border, with lines of dots dropping from the border.

(c) Sara Lynn's Cakes

You can see it in the middle layer of the cake in this photo, though overall our cake looks different.

And you know what’s great? Getting to eat like six different kinds of cake. Especially in bits small enough where you can eat them all and not get too full. They put out a spread of white, strawberry, chocolate, lemon, almond poppyseed, mint chocolate, double chocolate, white chocolate, champagne, and cherry chip. I tried them all but the lemon, mint chocolate, and double chocolate. They were all excellent. I really liked the champagne, but thought it would be too much for a whole slice, and the cherry chip which tasted like Funfetti birthday cake. Mmm Funfetti. I didn’t like the white chocolate, because I think I’m realizing that I don’t really like white chocolate very much. The almond was one of my favorites, but in the end we decided on white and strawberry. The bottom and top layers will be white, and the middle will be strawberry.

Hot tip for blog readers, this means there’ll be fewer slices of strawberry to go around, so if you want some, step up early.