Inside our Almond Farm Wedding

details on how I made my wedding cake, batched drinks, & more

Just over a week ago, I got married to my boyfriend of over 6 years on his family’s almond farm located in the Central Valley of California—it was everything I had dreamt of and more.

Our lives have weirdly intertwined since birth—my dad threw the first pitch at Tate’s dad’s MLB debut back in 1996, a detail we didn’t know until years after dating.

Our paths crossed many years later, when Tate took his first (and last) trip to the gym I was working out at going into my second year of college. The trainers introduced us, given I was going into my second season of college soccer and he was going into his first season of college baseball, both at the University of Arizona.

We didn’t talk much once he arrived to Tucson for his freshman year. We were both busy with sports and since he was a year younger, we didn’t share any of the same classes; however, every time we’d walk past eachother, we’d exchange hellos.

A year later, we crossed paths again, except for this time, our hellos turned into conversations, and our conversations turned into dating.

After 5 years of dating, Tate proposed on top of Camelback Mountain in Phoenix, Arizona. When it came to choosing where we’d be getting married, no place felt right for the job other than Tate’s family almond farm. We knew we’d get to design the day to our liking and make it our very own. And that’s exactly what we did—every detail all the way down to the cake.

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Our Wedding Cake, Made With Love

Being someone who thrives under pressure in extremely chaotic moments (a trait I think derives from playing competitive/Division 1 soccer), making our wedding cake was truly therapeutic for me (this is insane, I know).

It strangely felt like working in a restaurant again, on the line, in the fast-paced, intense environment, where once service starts, you have no time to think.

The cake turned out exactly as I had hoped for. If I’d had 1-2 more hours to complete it, I would have perfected the frosting design, but since it was our wedding cake, I left it alone and just rolled with it; in terms of taste, it was truly divine (I have no notes).

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My Backup Plan