The Freezer Disaster and Miracle

Wednesday, August 10th, 2011 by Rachel

We weren’t meant to eat the top tier of our wedding cake and leftover armadillo groom’s cake on our one year anniversary. We should’ve known that from the first near-miss; when two days after our wedding we arrived to a wedding suite that had been cleaned (despite our extended checkout and do not disturb sign) and our wedding food had all been thrown away by a careless maid, I became hysterical thinking our wedding cake had been thrown out along with everything else. Thankfully, Derrick (and Dad maybe) had already packed our top tier and armadillo butt in the car a few hours earlier without my knowing.


Still, we tried our hardest to save the cakes when in late June, Derrick woke up to find a puddle outside our freezer. The freezer and refrigerator had stopped working overnight. I quickly dressed and, while Derrick showered for work, drove to the stand alone ice machine in the liquor store parking lot where I’ve seen fishermen fill up their coolers with ice. I purchased the biggest bags of ice the machine produced, and I was able to load four of them into my car of them with superhuman strength before I raced back to the house.


In March, we’d packed up the cakes (already wrapped in plastic like Laura Palmer) in large airtight tupperware, sealing each edge with duct tape just in case. So I put the tupperware into our cooler first, pouring the ice on top, and then trying to salvage any other fridge items I could in our second cooler. Some stuff, like the unopened bag of shrimp and oozing popsicles, just didn’t make it. But that cake needed to have a chance.


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Wedding Update

Monday, June 14th, 2010 by Rachel

I’m way ahead of wedding schedule, at least according to the normal checklists. I wanted to post briefly what I’ve completed since school let out.


The big project we finished was the Save the Dates. I’ve known from the beginning that I wanted to give guests (near and far) a lot of notice, so we mailed these out on June 1st. Just have a few stragglers that need to be taken care of! By the time I get to the formal invitations (October or November), hopefully most guests will have already decided if they are able to attend and I’ll get faster replies. I plan right now on requiring RSVPs by Feb. 1st, so I’ll have a much easier time putting the seating chart together.


This past week, we put deposits on two very big things: the cake and the flowers. We decided on a fairly traditional cake (white, round, three tiered) with a beachy twist (draping held up by starfish). I think it’s going to be elegant. We chose a bakery recommended by our venue. I would say that it’s the “Cake Boss” of Myrtle Beach. I’m sure it will be delicious, though I will admit to some sticker shock at first. Seriously, did you realize the average wedding cake costs $543, according to The Bridal Association of America? That’s a LOT! When looking at cakes online that range from $100 to $2000, it can seriously freak you out. I’m very glad that I’ve ignored most of the bridal magazine’s design suggestions and ideas about fondant. The key is to keep the cake streamlined and classic. I think our cake will be one we look back at in pictures and are proud of.


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