A masterpiece confection of edible art

24 06 2009

[This post has been a long time coming. Finally, I got a picture to accompany my short prose!  Thanks to my good good friend Rizzie Ocampo Lontoc for allowing me to write about this.]


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Bom & Rizzie's three-tiered wedding cake by Ms. Judy Uson

WAY NEXT to the radiant bride, it is the cake that takes the center stage in any wedding celebration.  Center stage or whichever side of the stage the coordinators decide to perch what has long been touted as a symbol of a newly wedded couple’s willingness to share with each other (they feed forkfuls to each other, don’t they?!).  But regardless of the position, the wedding cake takes its rightful place of unquestionable prominence and importance.

That’s the reason why I always – always – take a good look at the wedding cake.  I don’t really remember relishing a piece of these cakes as there would almost always be no opportune time to get a slice (Note to self: eNTeNG, you’re not part of the happy couple! Quit stalking the cake! Hahaha!).  But good thing that the sight of these cakes was always enough to satiate the craving of the eyes and the grumbling of the stomach.  It is safe – and fair – to say that I’ve never seen any “unpretty” wedding cakes.

But there is one wedding cake that has stood out in my mind up to now – over six months since I saw it.  It was my good good friends’ Bom & Rizzie’s wedding cake – a Judy Uson original!  It was a three-tiered, three-flavor white fondant-covered cake of mocha, chocolate, and carrot, beautifully festooned with sugar blooms of peonies, calla lilies, and roses, among many others.  More than anything else, I look back and see a wedding cake that successfully reflected my friend Rizzie as a bride on her most special day – stylishly simple and understatedly elegant.  The edible sugar flowers – not your typical commercially available dull sugar roses – exploded in shades of purple, Rizzie’s color motif, while managing to not really scream “color motif”!  That’s quite a feat for Ms. Uson who clearly is more than a pastry chef, she is a cake artistto the truest sense of the words!

Bom & Rizzie’s wedding still comes back to me as one of the best I’ve ever been to.  And from the many spots where I stood as their reception emcee, I would always see just how perfect the Blue Leaf Pavilion set-up was.  But I would always vividly recall just how their wedding cake managed to help put focus to such a joyous – breathtaking for the most part – occasion, as it mirrored the lovely bride, my good friend.

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That's me with my good good friends Rizzie & Bom.