Today we’ve got a guest on the blog. But first, a little background info to get you up to speed. Life is sort of funny sometimes. Somehow people unexpectedly come into your life and it marks the beginning of a wonderful relationship. My friendship with Sara is like that. We met in 2011 when I decided to take on the duty of coaching club volleyball in Iowa City. Sara was coaching too. Fresh off both our college careers, Sara at Central, me at Missouri, we instantly hit it off.
Upon finishing our coaching duties that year, our friendship was hardly over, but just beginning. We were both in that phase of life where everything is changing and you’re morphing into, what I can only describe as, a grown-up. Shortly thereafter, Sara and her then-boyfriend, now husband, moved to Muscatine to begin their “grown-up” lives. Then I got married. And then I bet you can’t guess what came next? No, not babies! Sara got married! And here is her the story about that…
About a year ago, I started to talk to Julianna and Jeri about cakes. Finally engaged and attempting to plan my wedding in 5 months to make sure it would be in prime tulip season, I was stressed. Cake was one of the last things on my list to take care of. I knew I needed a cake to cut and cake to eat. Beyond that I had no clue. Flavors, color, style…not my thing.
When I got around to booking a tasting, I had decided cupcakes would be it, easy to get to the venue for Jules, easy for my host and hostess to distribute out. Excellent plan. My fiancé, now husband, had other thoughts. I was told weddings have cake, full cakes! Okay, he had finally become opinionated about something. So cake decisions were his.
We headed on over to see Jules and Jeri. After tasting a small plate of cupcakes in the flavors I selected before my fiancé became opinionated, he started questioning can you do this flavor, can you make our cake look my old Vikadillac? (For those of you at home, that is a Cadillac painted in Minnesota Vikings colors and logos). Okay, that one took it too far….but Jules and Jeri laughed and were game to go down whatever flavor path or design he chose.
We were able to come to some flavor choices pretty quickly: almond, white, chocolate and lemon. Our cutting cake would be chocolate with raspberry filling. Pretty traditional, but threw in lemon for an extra. But then came style. My fiancé wanted traditional tiered cake, like huge tiered cake! That scared me. Visions a cake crashing to the ground or people running into it came into my mind (too many years of America’s Funniest Home Videos).
After asking Jules and Jeri questions, they offered the advice of sheet cakes to allow for all the flavors we wanted, but adding ease to serving for the host and hostess, exactly what I wanted even though I thought cupcakes were our style. This was an excellent idea for our needs and a great compromise between a huge tiered cake and cupcakes. Of course, we still had a two tiered cake for cutting.
After making it through the flavor and type of cake hoops, it was time to decide color and decorative style. EEK! Jules and Jeri guided us through, asking us wedding colors, showing us a book of previous cakes and pointing ones out they thought were our style. We were not good at making this decision. We told them colors, told them we wanted it to be simple and perhaps a little rustic in style. That’s all we had. No flowers or bling, it wasn’t us.
Then we departed, excited to have that off our list. Happy with our flavors and that we had a great team to do our cakes.
Finally, our big day came, cakes arrived at the venue, and the tiered cake stayed intact and did not crash to the ground. And the cakes were gorgeous. Seeing it sitting there, before it we smashed it into each other’s faces, I was in awe of what they created with my vague decorative direction. They engulfed the simplicity of my wedding design and yet, added a twist with a bit of sparkle to the cake.
Many people asked me in the weeks following the wedding where the cakes were from, my grandpa gave it raving reviews as he ate extra pieces the day after and our host and hostesses were relieved to not have to cut a tiered cake. We were grateful to find a duo like Jules and Jeri that could make our wedding cake experience special and fitting for us.
Sara & Greg's wedding cakes made the 173 mile trek all the way from Keota to Floyd, Iowa. With the help of my dear husband, his steady lap, and my not so helpful strung out nerves, their cake did not tip over and the sheet cakes rested safely in the back seat. The couple was fantastic to work with and I was honored to do their wedding and would go out of my way for anything they would ever request! I hope I get to make the trip up north again soon to see Sara, Greg, & their dog Sadie.