This blog is brought to you by my smart friend Robyn. She SINGLE-handedly did the unthinkable and got a quote from Jenna Bush and Harry Hager’s cake chick explaining why the cake was a little tipsy. Can you imagine this? Robyn scooped CNN, E!, Extra, Everyone. Here’s the quote little miss dug up for herself:
“Mary Jane Ontiveroz of the Ultimate
Cheesecake in San Antonio decorated and delivered this cake. She has
over 40+ years handling cakes. The cake, a combination tres
leches/dulche de leche, did in fact have whipped icing. This is a very
popular cake in south Texas and she has a lot of experience with it.
The cake had all the necessary supports and was set-up completely
straight. When Mary Jane asked where the floral was, she was told the
florist would be finishing the cake. Mary Jane insisted to assist or do
the floral herself! She was told that was not an option and escorted
out by secret service ( not before getting a quick photo with George
who was in the tent ). Our only guess is, the topper was to heavy or
the florist did not use a ladder to place the arrangement directly in
the center. Long story short…leave the entire cake to the pastry
chef!!! Do not have people who cut flowers for a living stick them in
your cake.“
For more smart stuff that Robyn has to say, check out her blog: Mix, Mingle, Glow (gratuitous plug, you are correct.)
Photo courtesy of I have absolutely no idea. I stole it off Robyn’s blog.
Having been in the wedding florist business many years there are many committed florists who care deeply about their work, enough to want to pay attention to every last detail. Communication between florist and cake artists is the key. Unfortunately many florists send a delivery driver to set up weddings, not a trained designer. I now do wedding flower preservation and must say a preserved (lightweight) caketop could provide a beautiful solution!