past-perfect

Desserts: Past Perfect

Add a retro-yet-refined element to your reception with a dessert spread that recalls the sweetest traditions

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The music of chance and the memories of carefree days gone by inspired Luxe Wedding Design’s Annette Lefebvre to imagine a celebration in which letterpress love notes, vintage serving pieces, and souvenir sheet music tied yesteryear’s traditions to the new ones unfolding now. Here, Suzanne Rosellini of Rosellini Sweets (206-604-4682; rosellinisweets.blogspot.com) baked carrot cake with cream cheese frosting, double-chocolate rose-topped richness, buttermilk cake with sweet pink frosting, three layers of red velvet, and coconut cake striped with lemon curd for a spread that evokes the charm of an old-school cake walk. On vintage milk glass pedestals from Totally Tabletops (206-817-8705; totallytabletops.com) and heirloom silver stands, there’s a slice for everyone. And a sip, too: Lefebvre consulted with the wine-and-spirits pros at Élevage (206-200-9425; elevagewine.com), who suggested a nonalcoholic pomegranate liqueur served with a twist in vintage stemware from Watson Kennedy (visit watsonkennedy.com for locations) and a Château La Caussade dessert wine with notes of tropical fruit and citrus blossom.

confections

What a charming way to celebrate:
family recipes, modern trends, and
the romance of sweet nostalgia

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Midwestern grandmas and midcentury German immigrants and their progeny have been baking them for ages, but bundt cakes only recently made their wedding-world comeback. At Kirkland’s Sweet Cakes (425-821-6565; sweetcakeskirkland.com), Susanne Park decorated a chocolate-on-chocolate bundt with fresh regional fruit, topped a raspberry cake with chopped walnuts, gathered two sizes of rum-pecan minis, dusted a formal cathedral-like design with powdered sugar, and drizzled a sculptural lemon bundt with white chocolate. Élevage’s toasted walnut milkshake and the design team’s cheery pinwheels, deluxe signage, décor, and favor boxes add to the spirited retro style of soda shops, sock hops, and jukeboxes.

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Turning to the history books to investigate what our mothers’ and grandmothers’ wedding cakes were like, Ruth-Anne Ford of Ruth-Anne Ford Cakes (206-293-1798; ruthanneford.com) found that simple, elegant dots, gum-paste flowers, and gold-foil toppers were once common adornments. Here, a horseshoe bodes well for the lucky couple. Ford’s toasted-almond cake is striped with semi-sweet chocolate ganache and dark cherry mousse, and the pistachio-colored Swiss vanilla buttercream adds a final layer of nostalgia. The Chartreuse-cognac “snow cone,” however, is all caramelly, herbaceous modernity. Frequent Luxe Wedding Design collaborator and letterpress artist Lynda Sherman of Bremelo Press (206-713-4080; bremelopress.com) weaves the eras together with French-feeling paper fans—for you, of course.

 

cookies

Who can resist a plateful of cookies?
especially when there‛s a sophisticated
mix of light and sweet worldly delights

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In certain spots along the Eastern Seaboard, folks have been laying out lavish cookie buffets for decades. The team at Lisa Dupar Catering (425-881-3250; duparandcompany.com) crafted meringue puffs, vanilla sandwich cookies, madeleines, iced monogram bites, pirouettes, macaroons, and frosted fleurs-de-lis. Sherman’s expert, elegant letterpress labels let guests know what to fill up on; her sweet French sign (which translates to “It’s so good” and references a popular late-’40s song) and bottled love notes add glamour and whimsy, while a splash of Chartreuse adds that certain je ne sais quoi.

 

 

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