This weekend, I was commisioned to make a wedding dessert for photo shoot. The setting was rustic and filled with stone, greenery and wildflowers. A formal cake would have seemed out of place in that environment. The photographer had seen one of my pies with an intricate top crust, and asked me do something along that theme. I had never seen a wedding pie, but why not? I haven’t seen her beautiful photographs yet, but I am so excited with the outcome from my wedding pie endeavor, I couldn’t wait to share it with you. Here a few cell phone photos to tide us all over until the real shots are ready…
The dessert consisted of 3 deep dish tarts of various sizes. The bottom two were filled with pastry cream and decorated with champagne grapes, mini seckle pears, apricots and a new fruit in my repertoire, pichuberries. I inserted a little greenery and a few wildflowers cut from the venue. ( Don’t tell!) The top tier was a fully baked apple pie. Some fruits and leaves were painted with edible gold leaf.
For the top, I mixed leaves cut from dough with real fruit and flowers. You can see the still undecorated backside of the tarts in this photo. I felt like McGyver assembling an extravaganza dessert on the ground in a corner of a park, but it I think it turned out pretty well despite the circumstances. I will post the real photos from the lovely Loblee Photography as soon as they are available.
This would be a great cake alternative at a wedding, or as the edible centerpiece at a bridal shower.
Since this needs to be finished on site and can’t be shipped, it is only available for order in New York City and the surrounding area. The fruit and flowers, as well as tart flavors can be tailored to your taste and color scheme. Up to 5 tiers available. Additional tarts can be made to accompany this, allowing you to keep your special dessert in tact, and feed more guests.
To discuss this and other special orders, please contact us at:
firstname.lastname@example.org | 917.375.0898
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