Red Velvet Armadillo Cakes, And Camo Groom’s Cake With His & Her Deer Heads

Wedding Cake 1 
 The weddings issue of Mississippi Magazine is out — it doesn’t have the best-ever innovations, but in this issue it was mostly the men who customized their parts the best:

“Instead of a traditional cake, the groom chose his favorite Southern desserts, pecan pie and bite-size pecan tassies.”

“…a four-tiered wedding cake for the bride…the top and bottom tiers were red velvet cake, the bride’s favorite, while the remaining two layers were Italian cream and traditional wedding cake.  The groom provided a dessert table featuring lemon tarts, pecan pie tarts, and his favorite, sweet potato casserole tarts.”

One wedding was a military wedding and included a ‘missing chair ceremony honoring Prisoners of War and those Missing in Action.’  “During the ceremony, an honor guard presented the wheel hats of each branch of the military at a vacant place setting.  A single candle decorated the table, representing the prisoner alone.  The plates were served with a lemon to signify that the POW and MIA were unable to participate in the toasts during the celebration.”  Very nice.

“The groom’s cake was fashioned as a black labrador, wearing an Auburn University collar, in honor of the groom’s alma mater.  In the lab’s mouth was a duck, wearing the National Champions’ opponents’ (Oregon) colors.”

“An armadillo red velvet cake, as a tribute to the couple’s Southern roots and one of the bride’s favorite movies…”

“The groom’s cake, a gingerbread house created to look like the couple’s new home…”

“The focal point was a chocolate chip cake filled with caramel, iced in buttercream, and designed as a red snapper.”

“The groom’s four-tiered cake, covered in camouflage fondant, sat on a stump which the groom cut.  It was topped with “his and her” deer heads.”

Leave a Reply