PHOTO: See Little People, Big World's Zach Roloff's Unique Wedding Cake!

Cakes, Celebrity

A photo posted by Amy Roloff (@amyjroloff) on

From the sounds of it, newlyweds Zach Roloff and Tori Patton's romantic country-chic wedding last weekend was a picture-perfect event. The Little People, Big World star and his bride said "I do" in front of nearly 200 guests at the Roloff family farm in Hillsboro, Oregon. So how do you finish off a dream wedding? With a dream wedding cake, of course!

The reality TV star actually took the lead when it came to choosing the white buttercream-frosted, flower-decorated confection, People reports. The couple enlisted the expertise of Beaverton Bakery's Carrie Anne Schubert to create their five-tiered poppy seed cake with fresh raspberry filling and chocolate ganache.

"We've made poppy seed cake for years," said Schubert of her family's 90-year-old local bakery, located in the neighboring Oregon town of Beaverton, just 10 miles from Roloff Farms. "We normally put lemon cream cheese filling in it, but they wanted to try this unique flavoring, so we did that for them. It turned out really nice."

See More: Exclusive: See Little People, Big World's Jeremy Roloff and Audrey Botti's Entire Wedding Album!

To match their country nuptials and farm venue, the couple was going for "a rustic kind of look," said Schubert, who's previously baked for Roloff family events. "The cake sat on a piece of wood and we used a country looking spiral technique with the French buttercream icing. It was really simple. Anything too fancy going out to the farm just doesn't look right." The confection was made complete with a gold "We Do" cake topper.

A photo posted by Tori Roloff (@toriroloff) on

Zach wasn't shy about his preferences at the pre-wedding cake tasting. "He's had our cakes before with his mom and as I was sitting with them, Zach was right out front letting everybody know what he wanted," the baker said.

For the poppy seed cake, "our secret ingredient is cooking sherry," revealed Schubert. For the filling, she made a jam from scratch using fresh Oregon raspberries. Then came the chocolate component: "We use Darigold whipping cream," says Schubert. "That's what makes our ganache just melt in your mouth." Sounds heavenly!

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