Congratulations to my beautiful daughter, Sarah and her lovely fiance, Michael. They held their engagement party over the weekend and have allowed me to share with you some of the tasty details of their celebration.
They chose a 1/2 slab gluten free white chocolate mud cake, with white chocolate buttercream icing. Red cherry blossoms and owls made from flower paste added a personal touch to their cake.
Sarah commented, “Cherry blossoms are my favourite flowers and we both like owls. Our son, Harrison loves owls too, so they’ve been pretty important to us since he came along.”
I also had great fun making a small assortment of sweets, including these owl cake pops, made from vanilla sponge.
As shown in the photographs below, Sarah & Michael’s guests were treated to fudge, rocky road, chocolate pecan brownies, after dinner mint truffles, and ginger nut caramel tarts. I made a variety of lollipops, including one shaped as an owl! All confectionery was gluten free, with two exceptions; the ginger nut caramel tarts, which Sarah assembled, and the cake pops.
Congratulations to Sarah and Michael once again. It was a joy to make their engagement cake and I wish them a lifetime of happiness together.