If you follow me on Instagram, you’ll know that Down Cellar has been up to some tricks again. Although I’ve been knitting a hat or a headband here & there, the move from York to Seattle this January—and the subsequent months of settling into a new home, a new job, a new life—meant a brief hiatus from insane cooking & baking adventures. But as soon as each of my baking pans and sheets and measuring cups and spoons had its place in the new kitchen, I was itching to get back to work, and was honored to be asked to provide the sweets for the wedding of a dear friend’s mother, who married her person after 17 years of being together this weekend at their beautiful home in Redmond, amongst fairy lights, a burbling pond, a fantastic outdoor fireplace, and family & friends—not to mention a whole hill of desserts by Down Cellar.
I spent the bulk of Friday & Saturday—around 20 hours of baking, all told—beating sugar & butter, trimming miniature pie crusts, decorating several dozen sugar cookies with lemon-honey icing, and generally praying for the curd to set properly on my lemon bars.
Patrick was an invaluable help, riding all over Fremont and Ballard on his bike to get me “just one more bag of flour,” rushing to the garden to clip 30-odd tiny sprigs of mint, or coming gallantly to the rescue when I realized with utter terror I didn’t have enough lemons for the bars and the icing for the honeycomb sugar cookies. I picked a winner, you guys.
While there were no fiery disasters this time around, I did manage to ruin 100 sugar cookies at 11:00PM the night before the wedding with a too-thin royal icing that soaked into the cookies and left them soggy & sad. Saturday morning found me scrambling to roll out the replacements, iced just in time to dry a little before loading them into the car for delivery.
Pam was a wonderful bride to collaborate with, the kind that says she likes chocolate and her (now) husband likes lemon, and what can Down Cellar do with those guidelines? This is the best part of catering events, you must know: I could spend hours tooling through baking websites and flipping through my own cookbooks, hunting for just the right idea to make a sweets table come together just right. I proposed four desserts, on top of the cupcakes Pam was ordering from Pink Bella, which looked delicious as well: a lemon bar for the groom, a s’mores brownie for the bride, peach streusel pies for the fruit fanatics, and honeycomb lemon sugar cookies for the kid in all of us—although to be fair, the kid I gave it to while setting up (Hi Parker!) didn’t like it much. A little too much tartness for his toddler taste buds, I suspect.
The desserts, I gathered, were a success, and the bride & groom—after 17 years of undying love—were so happy it was palpable. But that could have been just the marshmallow layer of the s’mores brownies* sticking to everyone’s fingers.
Here’s to love, marriage, and doing it better by hand!
*Pssst…stay tuned for a rundown on how to make these yourself soon, thanks to the request of Corrie, a fellow baker-of-everything good.