Happy Birthday, Ian!

This weekend we celebrated the 33rd birthday of my husband, Ian. As he is an avid video game player and video game maker I wanted to make him a cake fashioned after one of his favorite games, Dark Souls.

What better way to celebrate a birthday than with a save point! The cake is dark chocolate with chocolate mousseline and a cream cheese peanut butter mousse, frosted with a chocolate peanut butter buttercream. The sword is made from homemade chocolate fondant. The fire is edible, food coloring painted rice paper. And the fire ashes are crushed chocolate covered pretzels, stick cookies, and shaved dark chocolate.

Happy Birthday, Ian!

darksoulscake

The Most Wonderful Time of the Year!

It is no secret that I am a huge fan of the holidays. There are so many delicious seasonal treats to enjoy! Yule logs, stollen, pannetone,   holiday cookies; it’s a great time for baking!

It’s also a stupendously busy time for pastries! Here are some of the treats I made over the holidays!

First was a fun winter cake for a Christmas party! My client let me try a new technique for the snowflakes and we were both quite happy with the results!

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Next was a Frozen themed birthday cake for my little cousin who turned 4! Happy 4th Birthday, Tobie!

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Congratulations to a lovely family on their upcoming bundle! Baby it’s cold outside, but these snowy treats are sweet and comforting.

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Finally a few more treats. French macarons in the morning light, a hand-painted china pattern un-birthday cake, a new cookie technique allowing me to make lovely swirled rose tea cup and tea pots cookies, and a colorful Plants Vs. Zombies cake.

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Happy birthday, Mom!

Another wonderful year with my mom is upon us! As always, I like to make something a bit off the path for her to enjoy! Last year was a matcha and chocolate entremet.

This year?

Mom really likes bergamont and raspberries. So I made her an altered tiramisu! With layers of earl grey tea soaked ladyfinger, bergamont dark chocolate ganache, mascarpone mousse, fresh raspberries, and whipped cream, I think it turned out lovely and light.

Happy birthday Mom! Thanks for always being my top taste-tester!

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Congratulations Travis and Danielle!

Last weekend a lovely couple was married! In a stunning reception held at The Tool Shed, their family and friends celebrated with a stunning array of desserts!

I created a 3 tiered lace inspired wedding cake made of vanilla white cake and vanilla mousseline and decorated with ivory fondant covered in white fondant lace and sugar peonies.

Additionally, I made a wide variety of cupcakes including: pumpkin with cinnamon cream cheese frosting, almond with toasted almond buttercream, red velvet with cream cheese frosting, chocolate with peanut butter buttercream, french vanilla with dark chocolate buttercream, and lemon with candied lemon zest buttercream.

The bride and groom also had yummy cookies and fry pies made! It’s always so much fun to set up a dessert buffet and show off all my lovely cake stands and plates!

Congratulations again to Travis and Danielle!

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Happy Halloween!

Happy Halloween, everyone!

Thank you to my wonderful clients who ordered this topsy-turvy cake and didn’t mind that I went a little overboard in decorating!

It is a dark chocolate cake with vanilla mousseline, decorated with lime green and black fondant.

halloweencake

Congratulations Lisa and Larissa!

A huge congratulations to two lovely women, both of whom are expecting little girls!

I was given free reign with this baby shower cake. The cake is chocolate and vanilla marble cake with vanilla mousseline filling and vanilla Swiss buttercream frosting. The decorations are done entirely in fondant.

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Family fun!

On Sunday the entire Weigand clan gathered together to wish my grandfather a very happy 83rd birthday! I created a three tiered cake for the occasion. The cake was apple cider spice cake with a cinnamon vanilla mousseline, vanilla Swiss buttercream frosting, and marshmallow and chocolate fondant.

Happy Birthday, Poppy!

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Fancy a cup of tea?

I love how clients are constantly challenging me and sculpted cakes are certainly a challenge! This time I was asked to make a teapot cake. While I had made one before, I was happy to use this as an opportunity to make it better! Never stop learning! Never stop elevating your craft!

The cake is a light lemon pound cake with vanilla mousseline. It is covered in fondant and hand-painted with royal icing. What fun!

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