Rob celebrated making it to a half century this May. His choice of celebration was to rock into the evening with a fellow band mate also celebrating his 50th, and a music club full of friends. The happy mood was heightened by holding the celebration on Ottawa’s only sunny spring day to-date and the fact that none of our good friends were spirited off in the long-awaited rapture non-event.
As friends and family chatted, got reacquainted, drinks in hand, the party got started as the band, “The Bruised Egos” hit the stage. When the first set ended, the corks started popping and champagne started flowing. One of the highlights of the celebration was a fantastic cake creation by Katherine Castonguay of Cakes So Good. Katherine designed and made a “mixing board” cake that was so authentic looking that some of the pub’s kitchen staff were annoyed that the band would leave a mixing board in the walk in cooler all day. All of the details, from the screen printed graphics, to the sliders and knobs, to all of the jacks for microphones, and other inputs were startlingly realistic.
The cake was a rich, dense, fudgey chocolate scratch cake of Katherine’s own making, with a Swiss butter cream meringue filling. Decorated with fondant, modeling chocolate and printed edible icing, it was on display for about an hour and a half before it was served. Guests were truly agog over the realistic creation and reluctant to have the cake cut into. Rob cringed as he made the first cut.
Happily, the cake was just as delicious to eat as it was to look at. The icing and butter creme were perfect with the fudgey chocolate, not overly sweet, just nicely complimentary. I had really expected the cake to be “just cake” and the decoration of the cake to be the hit of the party, but the cake itself was amazing in taste and texture. I even had some for breakfast the next day, something I would never do unless it was really worth the calories. It was. Thanks, Katherine for making our event extra special!