I seriously can’t believe it has been one year since I got married on the beautiful island of Maui. I had the time of my life, and as I type this, it hasn’t quite registered that time has flown by so fast.
Last year in front of 60 family members, friends and my grandfather that married us, we had such a memorable ceremony overlooking the Pacific ocean that I will never forget.
A couple of weeks ago, my husband Fred and I realized that we would not be able to celebrate our anniversary with our top tier of our wedding cake. It’s customary that you freeze the top tier of the cake and eat it on your first year anniversary. Well having a wedding in Maui didn’t make it easy to keep that top tier. We ended up eating it on our honeymoon.
Because I simply ran out of time (what else is new?), I decided I would make a mini cake in the flavors of our top tier so we could at least attempt to honor the tradition as best we could. Our top tier was a lovely lemon cake with raspberry mousse. So I created a cute lemon cake with a simple whipped raspberry mousse topping and berry sauce. It may not have looked the same as our beautiful cake from Maui Wedding Cakes but boy oh boy did it bring back the memories of that day.