Mark & Aimee

Mark & Aimee were wed this weekend in the backyard of a very good friend of mine.  Everything was wonderfully decorated with such attention to detail, and I could only hope my cake added to the beauty of it all.



(iPhone photo)



12", 8" & 6" marble cake with vanilla buttercream. 

Covered & decorated with marshmallow fondant and gumpaste flowers.

Terry & Maria's Cake

Hubby's coworker reached out to me a few months ago to make a wedding cake for them and I happily obliged.  The bride wanted something very simple and clean and here's what they got:

12" cinnamon chocolate fudge cake, 10" pistachio cake and 8" red velvet cake, each filled and iced with swiss meringue buttercream.  Covered and decorated with marshmallow fondant.  The black fondant ribbons were accented with black sanding sugar. 

Wedding #2

It's been a busy month and I am officially on a caking break! 

My co-worker is getting married this weekend and made a last minute request for a cake. 

8" & 4.5" red velvet cakes with swiss meringue buttercream.  Covered with ivory, marshmallow fondant, decorated with fuschia sugar beads and a gumpaste peony. 

I really like working with Isomalt/poured sugar and can't wait for more opportunities to use it!

I need a new camera!!

Amy & Temesghan's Cake

I've made my 2nd wedding cake!  And boy was it a doozy!  Mostly because it was for a wedding I was also a bridesmaid in AND was 6 hours away in California.

I don't know that I'll be inclined to travel with a wedding cake again as it was supremely stressful between all the baking and prep (like the 16 pounds of fondant I made!), let alone the driving!  But I had a lot of fun with this cake and the bride & groom were very happy with it!

Five tiers of red velvet cake with swiss meringue buttercream filling.  Covered with marshmallow fondant, gumpaste roses and royal icing detail.

Wedding Cake

Yep, that's right! As previously mentioned, I'm going to be making my 1st wedding cake and I'm SOOooOO excited! I met w/ my bride- and groom- to be this past weekend to go over the details. And the design they've chosen will be very elegant.

The tasting cake I provided was nothing like the design I will be creating, but was used primarily for, well, tasting. It was a 6" white cake w/ buttercream filling and a 5" red velvet cake with both cream cheese frosting and swiss meringue buttercream fillings.

So, I will creating a 4-tier, fondant-covered wedding cake to serve 150 people for a March wedding with alternating layers of red velvet and white cake w/ swiss meringue buttercream filling. Two orders of chocolate cake balls will also be provided.

This is going to be so much fun!