The Wedding | Cakes - Guest post by Tracey Grant

by Chelle


Good Morning B (well late afternoon now) - 

Saturday started out so perfectly!  A hot cup of coffee and a slice of amazing lemon cream butter cake. Anyway, you know how we just adore stories of people finding ways to do what they love. Well the story of that slice of cake is one of those stories. I asked Tracey, my friend who made the amazing wedding cakes to write a guest post about how she got into making cakes. She writes for Well of Health as their nutrition writer. Tracey knows so much about health, nutrition, and overall well being and is someone I want to keep learning from. She also makes amazing cake and here's her story: 

Photo Credit: Andria Lindquist  Pictured: Tracey and her husband Craig

Photo Credit: Andria Lindquist  Pictured: Tracey and her husband Craig

I suppose baking cakes is just something I kind of fell into. My grandmother always made cakes from scratch, so from the very beginning I have memories of measuring out flour and sugar and cracking eggs into the bowl of her mixer from my perch on the kitchen stool. After I became the gleeful owner of my own stand mixer just out of college, I found myself playing around with recipe after recipe in my free time, the products of which I passed on to friends and colleagues who were more than happy to take them off my hands. It wasn't long before they started asking for their favorites. I didn't start with the intention to sell my treats, I made them for the love of the art. But the seed had been planted in my head, and as more and more opportunities arose, the idea of Twist Catering (more informally known as #traceystreatsies, in its earliest days) began.

Photo Credit: Andria Lindquist  

Photo Credit: Andria Lindquist  


This was my third wedding to cater, if you include my own. (For the record, I'm not sure I recommend making your own wedding cake...I was feeling very ambitious when I made that decision.) I never thought I would be bold enough to take on a wedding, but after a friend approached me with the idea about a year ago, the thrill of it enticed me, and I accepted the challenge. That wedding brought a wave of exposure, which has since brought several other opportunities for baby showers, birthday parties, and other small events. 


Photo Credit: Andria Lindquist  

Photo Credit: Andria Lindquist  

While I do have a list of my favorite items to make, I prefer to cater whatever my client has in mind. When it comes to baking, there are so many possibilities! This means that I do a lot of experimenting, adjusting, and learning along the way. Those around me certainly don't mind, as they get the remnants of all the test batches! Most recently, I've been practicing several options for those with dietary restrictions. Requests for gluten free, grain free, dairy free, vegan, low sugar, and paleo treats are growing, as allergies and food sensitivities abound in today's society. This pursuit has been an adventure of learning how to maintain texture, flavor, and functional capability as I manipulate various ingredients to meet the need at hand. Believe it or not, there's quite a bit of math and science that goes into baking! Perhaps that's why as an engineer-turned-dietitian I enjoy it so much.

Even so, I think a classic layer cake will always be my favorite. They're simple and beautiful, and I love to assemble and frost them. My style is typically similar to rustic shabby chic, with symmetrical lines and soft, loosely textured dollops of buttercream. Layer cakes have a timeless elegance, and a plated slice exposing the the contrast of airy cake separated by creamy filling is, in a word, lovely.

 

The main cake at Rachelle's wedding is one of my favorites that I've done to date, the eucalyptus leaves bringing color and distinguishing the tiers, and each bite bursting with fresh vanilla and juicy lemon cream. As much as I loved the bright flavor, I couldn't get enough of the decadently rich chocolate cake either. As this was my first foray into a gluten free wedding cake, it took many, many tries to develop it to perfection. At one point I was comparing 4 different versions! And believe me, I always went back for one more taste. Lastly, and not to be forgotten, the brown sugar cake with berry buttercream and vanilla bean frosting exclaimed summertime with every bite.

 

Together, they were a perfect complement to the celebratory atmosphere of the evening: sweet and cheerful, deep and rich, fresh, and full of life. What a joy and an honor to be a part of it all!

For more information about Twist Catering, please contact me at traceystreatsies@gmail.com!

Last night we had a get together and Tracy made this lovely little cake on the right! We printed out pictures from the wedding and had people over so they could pick their favorite pictures and eat some cake! It was so much fun! Your pictures will arrive in the mail soon! Once I figure out how to send them to wherever you are staying! Love you B!