On a warm July day in Rhode Island, the Providence Public Library was a congregation of some twelve, starting with an emotional ceremony full of laughter, followed by a very romantic dinner.
In recent years, wedding cakes have worked out of fashion as couples opt for bigger pavlovas, personalized pies, stacks of donuts, ice-cream trucks, or sometimes nothing at all.
Nevertheless, these sweet makers have brought wedding cakes back into their original style—along with modern flavors and aesthetics—but to be done best by Philadelphia's New June Bakery.
There was, however, a less ennobling manner of spending time: New June Bakery, a store selling fanciful yet classic personal pastries and wedding cakes that could truly stun even those who profess not to enjoy cake.
"I was not a cake fan. It was well down the list of things I was going to bake on my such journey," Blizzard says, laughing. "I have a taste aversion. I don't really like frosting." The cakes she makes now? They've enamored not only Blizzard but several others—also some brides and grooms.
"I began the brand before I actually realized it would transform into a legitimate bakery," elucidate Blizzard. "In a sense, I was compensated to do something that I would have been engrossed in any case. It became really challenging to work full-time for a non-profit. I also had to wake up early to bake. At the outset, I mused It was somewhat complicated. However, as the venture picked up traction, I quit my usual job. I chose to focus all my efforts on making cakes."
In order to expand the array of desserts offered, Blizzard worked for several months on new recipes for cakes and icings—four that would come to signify New June—that are light and not very sweet. Cakes are next decorated and layered with piquant house-made jams and tart egg buttercreams with a minimal amount of sugar.
The vision was to create a colorful, strange, fever dream, and Noelle's design perfectly encompassed this. All shortcakes are constructed using layers of whipped cream, fresh fruit, and one crunchy component—like a buttery Graham cracker crumble. The new soft style layer is inspired by the seasonal pies that Blizzard fancies most and have been transformed into cakes.
Her retro-style sheet cake arc tends to flip back into Victorian days with old Wilton cartoon-like frosting tips—erased from retro catalogs stuffed with ideas for intricate swooping frosting designs—becoming her signature style. They're maximalist in the best way possible, not some for persons who want something simple or plain.
This cake is vibrantly colored, beautifully piped, and shaped in a way that has a retro feel whilst being a 1980's wedding cake, yet it's completely contemporary! "It's amazing to find preferably something that appeals to our generation at these gatherings for people who otherwise may not experience it," says Blizzard.
However, despite all the accolades, glory, and aplenty she has received, the chef and business owner has kept her humility, always amazed at how far she has come.