Wedding season is in full swing!
Pies were trendy over traditional wedding cakes for a little while.
There was cupcakes, donut walls, naked wedding cakes (no icing) that were all popular in the past too!
The tiered cake is back! BUT MEAT PIES! The tiny and popular East Passyunk shop is known for its flaky-crusted pie-and-mash and other traditional English treats. When two regular customers got engaged, the English-born chef was tapped to create something special for their wedding, but instead of a classic, fondant-covered cake, he built a towering, tiered wedding pie.
Made from cold, picnic-style pork pies with a sturdy, hot water crust, Jacobson’s inaugural wedding pie also had a vegetarian layer with spring vegetables set with egg to accommodate the non-meat eaters at the celebration.The whole project took the chef about twelve hours to make and assemble. He used wedding cake supports he found at Fante’s—the old-school kitchen shop in the nearby Italian Market—and trimmed it with some fresh farmer’s market produce.
Are we in?