Monday, November 22nd, 2010
Today I delivered a delicious cake trio and 100 of our Fleur de Sel caramel wedding favors to Kim and Steve’s wedding on the Dandeana yacht in Marina Del Rey. Rain was predicted for today so I brought all kinds of special cake-protection paraphernalia to keep it dry, but miracle-of-miracles, the sun came out in a crystalline PERFECT sky!! I was so happy for the couple that they got this lovely weather.
The trio features housemade ivory fondant decorated with ivory molded sugar lace appliques and hand-painted 18K gold bands. The smallest cake on the left is our North Beach Torte (chocolate cake with cappuccino-tiramisu icing), the center cake is our Citrus (Lemon cake soaked with lemon simple syrup and iced with orange icing), and the cake on the right is our interpretation of the Opera cake (almond cake soaked with a dark rum-coffee simple syrup then iced on top and bottom with French mocha buttercream, then a dark layer of chocolate ganache in the middle).
I love lace on cakes, but wanted to do something less orderly and traditional as you see on most cakes. So I worked with this modern bride to create more free-flowing lace patterns on each cake. On the smallest, there’s a “fan” or arch of lace just on one side of the cake consisting of several different, overlapping lace patterns and pieces.
On the cake on the left (pictured above), I laid together long pieces of lace occasionally accented with tall appliques of lace flowers to echo a kind of wave effect (we were on a boat after all…). The center cake is the star of the show featuring a regular pattern of lace at the bottom only, and thicker gold bands. I knew Kim was ordering this bling’d out topper, so I wanted to make that a focal point by letting it sit atop a less-busy tier.
I’ll leave you with this last detail shot of the smallest cake — so cute! I think it would be great on its own as a birthday cake — let me know if you want one!
Have a great week everyone,
Saturday, September 25th, 2010
Today, right now, Candise and Paul have just professed their love for one another, said their vows, and are beginning their reception. In a few hours, they’ll be eating this cake, and hopefully enjoying the pink velvet interior (iced with three berry buttercream).
This cake began with this three berry buttercream: Fresh Swiss buttercream made only with butter, egg whites and sugar is a really pure, white base for the addition of fresh fruit. Blueberries, raspberries and blackberries look amazing against this white fluffy buttercream, no? This is a big bowl of goodness. I’m 5’4″ and if I make a circle with my arms in front of me, and just touch my fingertips together, that’s the size of this bowl. GIGANTIC. And so pretty, I had to take a pic.
You all have likely already read about the sugar buttons (see my last post, please, if not), so you already know how they were produced. The one thing I didn’t share publicly, is that we (planner Seth, groom Paul and me) planned to surprise the bride with two special buttons on the back of the cake: Her cats Moose and Monty.
According to Seth, Candise had been looking for subtle ways to incorporate her beloved cats, so Seth and I conspired with Paul to figure out how to get their sweet faces on the cake. Here’s a shot of them on the back of the cake — I wonder if Candise has seen them yet? Big thanks to James and Jamaica of Jamaica’s Cakes for the icing printer help! Big hugs to you two…
[Day-after update: Got an email from the planner saying that the bride welled up a little when she saw the cats, then plucked them off the cake to keep.]
On my way out I clicked off a few shots from a distance of the cake on a stage, just in front of the dance floor. I loved this client, planner, and cake sooo much — I’m kinda sad it’s over. Sigh. Here’s a baker’s view of the cake, as I walked to my car to leave. Enjoy!
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