What Does A Baker Make For Her Own Wedding?
Ever wonder what stellar wedding vendors do for their own nuptials? On one hand, there’s probably no one who can pluck the ideas from their heads and turn them into reality better than themselves — but on the other, if you were them, wouldn’t you just want to not work at a wedding for once? Especially if it was your own?
Norrinda Brown of Philadelphia’s Brown Betty Dessert Boutique (you know — they’ve got their main location in NoLibs, and then the deliciously tempting cupcake shops in Liberty Place and on 20th Street, which may or may not haunt this editor every time she enters her home) had to figure out just that when she tied the knot in May.
She did hesitate — as the bride, she obviously would have other things to be taking care of the morning of the wedding, and she didn’t want to stress out her mom, Linda (Norrinda and Linda are the granddaughter and daughter of Betty, respectively), but in the end, she knew that on that day, she just couldn’t cut into anything other than Brown Betty. “After the tasting at our venue I realized I really wanted Brown Betty cake,” she says. “The dinner was delicious, but the cake just didn’t do it for us. Brown Betty is really all about taste, and I just didn’t want average cake when I am so used to having what I think is such great cake.” Her husband’s family, from L.A., had also never had Brown Betty cake, and they decided this was the perfect time to introduce them.
Not surprisingly, Norrinda knew exactly what flavors she wanted (Jean’s Road Trip — a decadent red velvet — and Strawberry Letter, with strawberry puree swirled throughout their pound). But luckily, she also knew what the cake would look like. A bold, colorful throw pillow from Norrinda’s home not only inspired the palette of her celebration, but the actual pattern showed up everywhere from her save-the-dates to, yes, her cake. And between that, homemade ginger ice cream cones and lychee sorbet, it was the perfect ending to the perfect evening.
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