Katie Schultz’s expertise is making weddings sweet. As a pastry chef and owner of Katie Cakes, she’s created countless big-day confections. For her own autumn nuptials to Matt Hogan, Katie knew that dessert, their shared passion and profession, would play a starring role. Another headliner: the venue. The couple sought to give their 100 guests an authentic Lake Tahoe experience. Valhalla Grand Hall, a lodge surrounded by pines on the lake’s picturesque shore, fit the bill.
“I wanted everything to be rustic, but with a feminine touch,” says Katie, who softened mocha and chocolate linens with pink centerpieces that took weeks, literally, to assemble. The bride’s mother grew ivy and coleus in moss-covered pots for the bases of tiered stands; local designer Tina Hoy-Barnwell of Lavish Florals then arranged roses and brown sunflowers on the top.
Following a lunch that included potato leek soup and herb-crusted chicken, guests sampled an assortment of treats from the couple’s favorite bakeries. Front and center in the spread was a pink-frosted chocolate confection with cream cheese filling that Katie made for the occasion. You could say it was the icing on the cake.