The Big Day

This past weekend, I made my first ever wedding cake and attended the wedding of one of my very best friends. I've known Chelsea for years and couldn't have been more excited to see her start her new life with someone she loves so much.
There's just something about weddings. I love the dresses, suits, flowers, rings, receptions, etc. I love it all, but more so, I love what they celebrate. To see two people make such a huge leap of faith because they know their love is stronger than anything that could come their way. Two people that have chosen that, more than anything, they want to spend everyday until their last growing with the other. That, if anything, is a cause for celebration.
So giving this cake as a gift for Chelsea and Danny to start their new lives together, was a complete honor for me. They've thanked me profusely, but what they do not realize is that nothing could make me happier than to make their big day a little better. So in all honesty, I want to thank them for trusting me with such an important task. I wish them all the best in this new journey filled with so much love and can only hope to have their little family supporting me on my big day in the future.

Red Velvet Cake
Adapted from Joy the Baker

  • 2 1/2 cups all purpose flour
  • 1 2/3 cup sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 1/2 cups oil
  • 1 cup buttermilk
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons vanilla
  • 1 oz red food coloring
Preheat oven to 350.
Mix all dry ingredients in a large bowl. Add all the wet ingredients into the dry ingredients. Mix with a wire whisk until well combined.
Grease two 8 inch cake pans. I put parchment paper circles at the bottom of my pans to prevent the cakes from sticking.
Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool partially in the pans for about 15 minutes then remove from pans and let cool completely before frosting.

Cream Cheese Frosting
Adapted from Joy the Baker

  • 8 oz. cream cheese at room temperature
  • 1 cup butter at room temperature
  • 1 1/4 teaspoons vanilla
  • 5 3/4 cups powdered sugar
Beat cream cheese and butter until creamy. Add vanilla. Then add the powdered sugar by the cup. Scrape the sides after each addition.
Then go ahead and frost!

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