Oh yes, friends—I saved the best wedding post for last. Today, I finally reveal to you…our wedding cakes!
Matt and I had the luck and pleasure of hiring Jennifer Ward of Be Free Bakers, a local Kansas City allergen-free bakery, to bake our cakes. Jennifer is one of the nicest people you’ll ever meet, and she’s extremely well-versed in baking without dairy, eggs, or gluten.
Perhaps best of all, Jennifer gave me free reign over the creative process of flavor selection, and she didn’t even bat an eye at the crazy combos I came up with.
Most importantly, though, she implemented those ideas like a true expert, and we ended up with the sexiest, yummiest gluten-free vegan cupcakes known to man!
For Matt, the chocoholic, we had…
with raspberry jam filling
and mocha buttercream frosting
And for me, we had…
VANILLA-CHOCOLATE CHIP CUPCAKES
with peanut butter filling
and cookie dough buttercream frosting
Jennifer made us 120 cupcakes – 60 of each flavor – as well as a six-inch layer-cake version of the vanilla flavor (because, well, that was my flavor!) to top our lovely cupcake tower. She even coordinated the color and design of the tower and the cupcake liners with our wedding décor!
Care for a little more detail? You got it.
Jennifer made my vanilla cupcakes with real vanilla bean powder and tiny hand-grated shards of dark chocolate (“chips”) throughout.
The filling contained all-natural peanut butter and Earth Balance…
…and the cookie dough frosting – perhaps my favorite part – was a basic vegan buttercream with real chocolate chip cookie dough whipped right in.
MOUTHGASM. I can die happy now.
…and topped them with an espresso-infused chocolate mocha buttercream frosting and squares of Chocolove coffee crunch dark chocolate.
Holy hellaciously delicious.
I could never in mere words fully convey the spectacularity of these custom-designed Be Free Bakers gluten-free vegan cupcakes, so I won’t try any further. Just know that they were the CUPCAKES TO END ALL CUPCAKES. And then some. We’re still hearing about them from some of our omnivorous guests, several of whom have called them the best cupcakes they’ve ever eaten. Though many people at our wedding might’ve figured our cakes were vegan, most had no idea they were gluten-free as well. THAT is how good Jennifer’s tender, fluffy, flavorful little cakes were. Unreal!
We surprised everyone at the cake cutting by whipping out my giant coconut cleaver…
…and using it to cut the six-inch cake topping the tower. Great laughs.
And then I licked it clean, cuz I’m hardcore like that.
I gave Matt the first bite.
And then it was my turn.
This is my “YAY, CAKE!” face.
Oh dear oh dear, what I wouldn’t give for a lifetime supply of Jennifer’s outrageously excellent GF vegan cakes.
Tremendous thanks to Jennifer Ward at Be Free Bakers for creating the wedding cakes of my dreams! Visit her site, people, and those of you here in KC should be on the lookout for her cookies, brownies, and cupcake mixes in stores all around the city.
That’s it for the wedding talk, folks—this completes my series of posts about the big day. Hope you enjoyed reading about it!
For all the rest of my wedding posts, visit my Wedding tab.