77 Scranton Avenue, Falmouth
Hydrangeas, white roses, tulips. Perhaps daisies for a casual wedding or, if the cake is made with carrots, a sprinkling of edible flowers. Astrid Brodahl, floral department manager at Windfall Market, says flowers are a natural for wedding cakes. Brodahl works with the market’s cake decorator, Maryanne Chipman, for the most beautiful and flavorful cake. Recently, Chipman and Brodahl joined hands to plan a three-tiered wedding cake for a couple marrying at Ballymeade Country Club in Falmouth. The cake, with an ivory basket weave pattern, had a different flavor in each tier—lemon, key lime, and butter cream—and a cascade of fresh flowers designed by Brodahl tumbling down one side. “I like to keep it simple and natural,” Brodahl says.
Visions in White
31 Richardson Road, Centerville
Casual Gourmet owner Olive Chase and her staff turn out hundreds of wedding cakes a year, most between April and the end of October. Chase says there is almost always a strong Cape Cod theme: beach grass, seashells, a beautiful blue ocean. But even a traditional design can pack a surprise: One of Chase’s most popular cakes is adorned with white rope tied into sailor’s knots and interwoven with fresh flowers that match the bride’s bouquet. The rope isn’t a sugar confection; this is real rope she buys from West Marine in Hyannis. “The cake is very simple and elegant, and speaks very strongly of the ocean and the Cape,” she says.
- Posted in Food