cake love wedding cake

Many people freeze the top layer of their wedding cake and eat it one year later for their anniversary. Because we bought our cake from a baker rather than a caterer, we thought it would be easier, tastier and more economical to serve all of our wedding cake at the festivities and buy a small new cake the next year. (As it turned out, I don’t think we could have saved any cake even if we tried. The kids were going crazy for the cakey delicious-ness — one of my fond memories from the reception is the image of my little sister, standing on top of a chair, holding a plate of cake and looking thoroughly satisfied.)

What we did freeze from the wedding reception: a portion o’ shrimp and grits. Last night we got it out of the freezer and ate it … and, shoo-eee, was it ever tasty. Shrimp and grits is my favorite food (aside from cake), and the fine heirloom corn and milling methods from Anson Mills in Columbia, SC, just cannot be beat. Their “slow food” grits have a much more complex flavor and texture than anything you find in the store — it’s like they are homemade oatmeal bread and the stuff in stores is Sunbeam.

Tonight is the night for cake. Yes, my friends, I am getting me some cake love, and I cannot wait. Their strawberries and cream cake is perfection.

(And yes, our anniversary was technically two weeks ago, but I am extending it into a small season of its own — a bit like the 12 days of Christmas.)

Advertisements