On Friday morning I carefully packed the frozen wedding cake into my enormous cooler, padded it with just about every single ice pack Target had in stock, tucked in some spare frosting, and delivered it to someone who was driving up to Massachusetts for the wedding. “It’s out of my hands now!” I declared to anyone who would listen, although the truth was that I was still worried.
On Saturday morning I got up at 4:30 am, showered, informed Seamus that no, we were not going for our walk yet, kissed my sleepy husband goodbye, and hit the road for the airport. Getting up and doing anything that early in the morning is on par with completing a Herculean task for me. I was so very pleased with myself when I pulled into the parking lot at Dulles at 5:58 am for my 7 am flight. Sidenote: This was the first time I've flown without checking baggage since all those liquids rules went in to effect. I was shocked when I realized how small a quart sized bag is. I have curly hair, dammit. I can't use any old shampoo or conditioner, and I need my hair gels and potions. Those do not fit in a quart size bag. So I not only got up at 4:30 am -- I did my hair before I left the house!
Anyway, I landed in Boston and picked up my rental car and took custody of the cake back. I love going to Boston and getting all nostalgic. As I headed up to Rockport, I passed the exits for: my old house in Somerville, the place in Medford where my friends and I spent portions of our senior year of college being degenerates and the reservoir where we used to take our dogs, my grandma’s old house in Wakefield, Peabody, where my Aunt Sally lives now, and Ipswich, where she used to live. Whole chapters of my life played out in those towns, and it makes me happy to reconnect with them, if only by yelling “Hi, Aunt Sally!” as I drove past her exit off of 128.
I’m very pleased to say that the cake survived the ride up to Boston. The freezing and thawing process went ok. And I was successful at thawing the frozen frosting and using it to assemble the tiers and decorate the cake. It totally came out looking like a real wedding cake! See:
Then all I had to do was worry about whether or not the cake would actually taste good. And it did! If I were to make it again (not likely) I’d try to make the strawberry layer a little thicker, but it wasn’t dry, it wasn’t soggy, it didn’t taste like it had been frozen, and it wasn’t stale. Yippee!
The wedding itself was lovely. Jules's dad lives in a state park, and they had the wedding in his yard. It was gorgeous -- sunshine but not too hot, with flowers everywhere. Jules and Mike wrote their own vows, which always makes me cry. And my friend Julie and her husband Mark and their adorable kids were there, which was both awesome and a welcome surprise.
The only drawback was the mosquitos, which were everywhere. I'm so thrilled that two people who so clearly belong together are together. As Julie said in our completely off the cuff toast (because we didn't know we'd be making one!) pretty much as long as we've known Jules, no matter who she was with, or what she was doing, Mike was there, lurking at the back of her heart. May they have a long and happy life together.
The happy couple cutting their cake:
The tall blue cooler in the background that some woman is opening is the infamous cake transport cooler.
I had a blast. It was totally worth all the hard work I put in to the cake, totally worth getting up at 4:30 in the morning, and fun all around.
Now let us never speak of wedding cakes again.