DomestiGal Sue,

I bet you’re wondering where I’ve been the past week. Well, it hasn’t been pretty. Finals got the better of me and I have emerged puffy, bloated, and broken out. It is not my finest hour, Sue. But starting today - TODAY, I tell you! - I am in offical detox and fabulosify mode.

Which is why I do not appreciate posts like your most recent one. Granted, I have been MIA so what right do I have to scold you for posting about carbtastic wedding cakes? Whatev. You know you love me.

For the record, I think the initial attempt at your wedding cake by your sister is A to the Dorable. And really? Can we clone her and give one of her to every bride-to-be out there? Because dude, if I had a sister who was willing to both sew my wedding dress AND bake my cake, I’d be one blissful bride.

The cake does need a little work, but I do applaud the use of buttercream frosting instead of fondant. I am really not understanding the increasing popularity of fondant-frosted wedding cakes. Is this Martha Stewart’s influence, I wonder? The more wedding magazines I buy the more anti-Martha I become, which may come as a shock considering I am the Domestic Goddess. But I simply do not appreciate the pressure she puts on us brides to have every detail of the wedding look totally perfect.

Martha, it's nothing personal.

Not that I want my cake looking like the sad, sloppy brownies that I baked for my sixth grade bake sale with multi-colored dinosaur sprinkles that my arch nemesis dropped down the stairs which I always suspected was on purpose - but I also do not need my wedding cake looking so - well - inedible.

Check it:

This is a wedding cake with fondant frosting.

Is it just me or does that just not look particularly yummy?

As opposed to this:

See now, the frosting is still smooth but you can tell that it’s creamier - and thus yummier - than that tasteless fondant.

I wish I actually knew who baked that cake with the buttercream swirlies, because that is what I want on my wedding cake! What do you think, Sue?

Thank goodness I’m back, because this cake issue is a big one and there is lots to discuss. Don’t even get me started on cupcake wedding cakes…

More soon! It’s good to be back!

xoxo,

DomestiGal Jen

So my youngest sister, who runs the shop, Shoda, from Boston, has recently added baking me and The Doctor’s wedding cake to the list of items she would like to do on May 9.

Mind you, she is also the same one who is designing my hot red wedding dress.

Chinese Red Dresses (But remember, Sue is half-Taiwanese!)

Let’s take a look at same of her sample wedding cakes from the other night.

Jewish Wedding Cake: Oy ve!

Just like Magnolia's Cupcakes

Okay, just kidding.  Sort of.  While my sister did bake these bagels (and, as The Doctor said, “I don’t even know any Jews on the Upper West Side who could make bagels like that!”), I don’t think we need to serve bagels as dessert to our families.

This is what my sister has been working on.

Sue and The Doctor's Wedding Cake: First Draft

My sister, let’s call her Debbie, has already been working on perfecting swiss buttercream frosting, and, I may or may not have requested that Nutella (that’s right Jen, did you just start foaming at the mouth?) be in between the layers of cake.

Hmm… will my cake look like this?

This looks like a cake of baby bottles. Or does it?

Or, perhaps, this?

This would merge perfectly with an orange wedding dress!

Or, ahem, like this!

Simple, elegant and all for me!

Frankly, I could eat that last cake all by myself.  Too bad there are going to be another 14 people at our wedding.

Love,

DomestiGal Sue