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.

Katie and Matt in Lake Tahoe, CA

A pair of pastry chefs treat their guests to fresh air and water views

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.

The couple married in front of an impressive 20-foot-high stone fireplace at Valhalla Grand Hall.