Fresh berries set the tone for this rustic farm to table wedding- blackberries with passion fruit curd, strawberries with white chocolate crème, and blueberries with lemon curd. Of course dark chocolate scented with Earl Gray tea topped with minced candied ginger was a yummy contrast to the berries and rounded out the dessert buffet table.
The wedding cake was a combination of layers of double vanilla butter cake, fresh raspberry preserves and Gran Marnier buttercream. Taking a cue from the farm fresh vegetables and natural landscape, the cake was finished with a rough layer of buttercream and decorated with the same fresh berries that we used in the tarts, fresh herbs and flowers.
Living in Portland, Oregon inspired the couple’s choices for the relaxed atmosphere with a focus on flavors, textures, and colorful combinations of fresh ingredients.