Los Angeles Times Magazine

November 2010

Wedded in Wonderland

The wedding cake was created by chocolatier Valerie Gordon of Valerie Confections."Kate asked for something that celebrated the harvest theme," Gordon says, "so we made a vanilla bean cake layered with Italian sugarplums, blueberries, blackberries, strawberries, raspberries and fruit jams. She wanted the buttercream frosting to look imperfect, in keeping with the informal, organic feeling of the meal."

Garnished with a cornucopia of grapes, figs and pomegranates, the cake presentation felt very much like a Dutch still life. In keeping with the resplendent mood of the evening, it struck the perfect notes of abundance, beauty and life.

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