Bobbie and Ray were married at the Paradisus Resort in Punta Cana, Dominican Republic in early July and I was fortunate enough to spend a few days with them and make pictures of their wedding. The Paradisus is a beautiful resort with pristine beaches which provided the perfect back drop to a beachside wedding. Wedding planner, Alexandra Campbell, from Luxe Destination Weddings, did an amazing job keeping everything organized - and on time. For a destination wedding, the guest list was large and every detail was accounted for.
Bobbie would make quite the wedding planner herself. She made and brought down all of the wedding decor, including the sand dollar place cards, the centerpieces and the menus. Even more impressive is that she arrived early and made the wedding cake in the kitchen of the Paradisus, twice, once upon arrival and again after a "melt down". I asked Bobbie a few questions about her process and the story behind the cake.
RL: What was your inspiration behind the details you put together?
Bobbie: I love details, it shows new relatives about the couple's little quirks and personalities.
RL: You arrived early and made your very own cake. What obstacles did you encounter and how did you deal with them?
Bobbie: Back in February we visited the resort for a wedding “walk through” and dinner menu tasting and when it came to the cake we were denied the opportunity of a tasting. This was a huge bummer for me since I hope to open my own bakery and cake specialty shop in the near future and the wedding cake was kinda dear to my heart. The evening before my sister and I left for the wedding, I received a phone call from our wedding planner who had “Great News” for me. My husband knew that the cake was a bit of a sad subject for me and worked up a plan with my wedding planner to grant me access to the main kitchen on Thursday before the wedding to create my own wedding cake! While this was in theory a really nice surprise, this was a LOT of pressure. So fast forwarding to two days before the wedding I find myself in a refrigerated workroom in the middle of the resort's main kitchen. Nobody around me knew a word or English! 7 hours later I had completed a 4 tier white fondant cake, with satin ribbon, and 20+ sugar flowers. I put the cake and box of flowers in the refrigerator for the night and planned on returning the following day to place the flowers on the cake. After spending a few relaxing hours on the beach I went to the kitchen to check on the cake and to position all of the flowers. The refrierator apparantly turns into a freezer at night and nobody told me. So, the cold temperature made all of the fondant puddle around the bottom tier of the cake, include the sugar flowers. I had 1 hour before the rehearsal dinner to re-cover the cake and make the best out of the only 2, the semi-destroyed flowers. I’ll just have to redeem myself on our 1 year anniversary!
You can visit Bobbies blog and check take a closer look on how she made everything, including baking recipes.