There was so much I enjoyed about working with Anne and John, not the least of which was they provided a bottle of bubbly (locally made Fizz) for our tasting
Seriously, the best part was that Anne has great taste and a talent for putting flavors together.
These cake were one of a kind- although I would love to repeat them!
The cake was alternating tiers of Dark Chocolate Sour Cream Rosemary Cake and Almond Layers. The Almond layers were spread with my own Fig Preserves (figs from my neighbor’s tree). Then the cakes were filled with Raspberry Curd and iced with Frangelico Buttercream.
If you are thinking WOW- you would be right!
Now for the cupcakes.
We did Vanilla Thyme with Lemon Curd Buttercream and Blueberry Molasses with Maple Buttercream.
I had to control myself with these, it was hard to stop “sampling”.
All of this was adorned with fresh figs that I picked 2 hours before leaving on the delivery, rosemary from the garden, and flowers provided by Jenn Pineau of Sugar Magnolia.
The stumps were cut by my hubby, Andy, off of our land.
The beautiful hand carved wooden topper was the crowning glory. The pictures do not do it justice.