For our anniversary trip last weekend, we were dining at Be Our Guest restaurant. I didn't like the looks of any of their desserts (and there are currently restrictions on the kinds of cakes that can be delivered there) so I decided to order a mini 2-tier cake to be delivered to our room at the Contemporary after we got back from dinner.
I emailed Chef Brian at the Contemporary a month or so out and sent pictures of a vaguely Moroccan-looking cake I liked that captured the feel of our wedding but was different from any of our
previous anniversary
cakes.
Inspiration Photo
He determined that the pattern of fondant cutouts was too intricate to be achieved on a standard mini cake, so I splurged on a sort of maxi-mini cakea 3-inch layer atop a 5-inch layer. After we worked out the details, I called Private Dining at the Contemporary to place my order. Two days before we arrived, I called back to confirm it, and they had all the details exactly right.
The cake was waiting for us when we got back to the room that night (we'd asked for a 10pm delivery time), and it was GORGEOUS! Not only that, it tasted fantastic! This was a big deal, because wed just had a beautiful-looking but terrible-tasting cake for our vow renewal at Aulani. I love how WDW cakes have real old-fashioned buttercream under the fondant, not that whipped Chantilly nonsense they use at
Disneyland and Aulani (the latters actually tasted like straight unsalted buttergack!).
Where: Contemporary Resort - 407-824-2955
When: 2/8/13 (ordered a month in advance)
What: 2-tier small cake (3 round atop a 5 round)
Flavors: Red velvet with cream cheese filling and vanilla buttercream frosting
Price: $75 +tax and gratuity (b/c Private Dining delivered it)
Sorry there are so many pictures... we felt compelled to over-document this beauty before we destroyed it!
I love that they covered the standard cake board with matching blue fondant for better presentation of the cake.