Frequently Asked Questions
During the reception the brave and inquisitive Ellen Nasseri (age 5), Kevin and Nicoel's daughter (please correct me if I've mis-credited the story) asked the question evidently unclear to others also? "Is the wedding cake real?" Interpreting her question as NOT exploring the larger, metaphysical quandary of "how can we ever KNOW what reality really is?". We explained the construction and materials of the cake. (Looking back I'm now wondering if she didn't have the deeper questions in mind also.) Although I'm not sure she was absolutely convinced until we later cut and ate the cake, we assured her that it was a real cake.
While we loved the cake ourselves and got many complimentary comments on it, we didn't realize the extent of the misinformation circulating concerning the cake. The story reached a new high during our trip to Kansas for Thanksgiving. It turns out that my Uncle Rick claims that someone (another of our guests) told him that the outside of the cake was fabric. Embellishing the idea further, my mom (Sandy) decided it was like edible underwear. How, you may ask, does she know what edible underwear is like? How, you may ask further, were they STILL confused after having eaten of the cake? The world may never know.
Just to set the record straight, the outside of the cake is a wrap of white chocolate. This is a sheet of white chocolate that they warm just enough to form it into the final design on top and around the cake. In the interest of full disclosure, the documentation from Keystone officially describes it as a "white chocolate satin wrap". The satin description describes the color texture rather than suggesting it is made of a warp and weft weave of silk or rayon and acetate threads typical of stain fabric. There were two flavors of cake in the three layers. One flavor was double chocolate truffle fudge mousse torte: chocolate cake with a layer of semi sweet gananche and rich chocolate mousse with bittersweet and semi sweet chocolates. The other was raspberry mango chantilly: vanilla sponge cake with Bavarian custard cream, fresh strawberries marinated in Gran Marnier and chantilly whipped cream. The man responsible for making this masterpiece is Keystone Resort Executive Pastry Chef Ned Archibald. The flowers and their placement were the design and execution of Liz's fantastically talented cousin and San Antonio florist Mark Del Prado. The flowers were live, cut flowers.
I'll add just a few, last, little details. Not to take anything away from the superior talent and credit of Mr. Archibald and the Keystone pastry department, the cake specifications were a product of a wonderful cake tasting meeting we had with Ned in January. It was a splendid, enjoyable Champaign and cake affair with Ned himself in his kitchen. In addition to selecting the flavors and basic cake design, Sean didn't find the shape of the very small frosting border at the base of each cake later quite satisfying. With Ned's help we combined pictures of the white chocolate wrap cake design with another frosting border that in the end everyone thought looked better. We loved planning even the smallest details of our celebration with everyone.
They're posted! Ya! Liz filtered through the many pictures we have so far and picked the best ones and they're now available for your enjoyment. Although we've received many pictures from friends, many are still filtering in. We'll continue adding as we get them.
Well, we haven't forgotten.