Photos courtesy of Selina Zhong Tamon and I got married almost two weeks ago. Even though we’ve lived together for more than a year now, I feel a change — a good one. I still use my maiden name by accident … Continue reading
Hmmm…so I’ve been talking to our wedding baker Kit about some flavors for the dessert bar.
She’s come up with some delectable ideas (and kept in mind our emerald and gold theme colors).
She suggested that we set out jars with candies in them: green striped barquillos and green putos — filipino rice cakes.
She also suggested leche flan and mocha cupcakes with coffee cream fillings. For the wedding cake, she’ll be designing two tiers: the top one for Tamon and I carrot and the bottom one for the guests ube — carrot even though it’s not filipino because that’s Tamon’s favorite cake flavor! Sigh, anything for my love. I’m considering the icing in this style because it’s much cheaper and more delicious than fondant. And oh so pretty!
Oh, if anyone has any large candy jars please let me know! I think we want to put the barquillos and putos in them and tie them with ribbon.
I’m working with Mithi’s ultra talented sister Kit for a wedding cake. Her sister has done some amazing work; check out her website at https://www.facebook.com/cupkits. I’ve tasted and seen some of her creations before and I’ve always wanted to order from her. Bonus: She’s an expert on filipino desserts so I’m requesting some tasty treats. Talked to her today and she had some excellent ideas.
Tamara is making our cake topper. Doubly excited.