There hasn't been a whole lot to do these past few months. I of course still have a list of things that need to be done, but a lot of that falls within the last 3-4 months. We have booked a photographer who we feel will do lovely job and we like her style and personality which is hugely important if you ask me. We also have the DJ scheduled. He appears to be a quirky kind of guy, but we met with him and liked him and what he had to say. So many cheesy and pushy DJ's out there, so we were looking for someone that stuck out and didn't push us away. We think we found the right choice. Point being - I WANT TO DANCE AND HAVE FUN!
Our most recent undertaking has been finding a cake. We had a list of places we contacted for scheduling cake tasting, and we decided to start with the places that do not charge for the tasting. So, on December 18, 2010, we popped into the Polly Ann Bakery her in San Pedro, CA and Kings Hawaiian in Torrance, CA. We began with these two places and ended with just the two tastings. Johann was really aiming for keeping it local and supporting those local businesses -- keeping it in the neighborhood. Polly Ann Bakery was nice. The cakes tasted decent, but nothing wowed us. It was just the loyalty to the neighborhood that seemed the most appealing part of going with Polly Ann. You could say, we were really looking at that place as an option, but then later that afternoon we had a tasting at Kings Hawaiian. Four cakes, four fillings, one winner. Red velvet is a popular cake, but once we sunk our teeth into the vanilla chiffon cake with raspberry preserve filling, we were sold. It was so tasty, soft, airy, and the frosting is a whip cream frosting, not that super sweet icing many places have. Perfect for us. It was a winner from the first bite.
Now I'm trying to find the design we want to go with. I was looking at covering the cake in coconut, but keep on being talked out of it. There were statements of the coconut not staying fresh or getting dry and stale from being out in the open air, and also the option of toasting the coconut yet that would create a brownish hue in place of a white glow. After discussion, we came to the idea of creating a coconut look, as if the cake had coconut shavings on part of the cake. This is created by a messy swirly design. I'm okay with that, but now I'm having a hard time finding exactly what I want in this design. It will get there in time, and who knows...I just may throw on some coconut after all. It's a toss up now.
