Brooks and Devyn’s wedding was one “for the books”! Literally!
Not only their wedding was published in Rocky Mountain Bride Vol. 7, with them on the cover, but also Brooks gave me the inspiration for one of Dulcerella’s most popular cake flavors in 2022.
The couple wanted to introduce huckleberries in different ways at their reception, and for the tasting Brooks asked me if I can make an almond and huckleberry combination. As I used huckleberries in macarons before, and the combination sounded interesting, I agreed to try it. It turned out delicious. In honor of their reception party, I have decided to name it “One Night in Idaho”.
The cake design was a mix of different textures in muted colors. The bottom tier was had semi-naked finish and partially covered in stone texture fondant, while the top two tiers were finished in textured buttercream. The florals on the cake matched Brooks’s bouquet, with roses, orchids and dried foliage.
Their dessert table was completed by macarons in three flavors: salted caramel, huckleberry and lemon.