I really have the best clients in the world! From the start I could tell that these clients were special. Both the bride and groom are in the military and were working on a very strict timeline. From their first contact, to the tasting, to the reception; they and their families have been so trusting and lovely! I was very happy and honored to create for them a sprawling dessert buffet at the ever beautiful Tool Shed.
The dessert buffet boasted a 3 tier vanilla bean cake with layers of raspberry jam and vanilla bean mousseline, red velvet and cream cheese cupcakes, vanilla bean and mocha mousseline cupcakes, vanilla apple pie cupcakes, pumpkin and cinnamon cream cheese cupcakes, and chocolate raspberry cupcakes. They also had a variety of French macarons that included: chai chocolate, pistachio, vanilla bean, earl grey honey, lemon, toasted almond, and crystallized ginger. Rounding out the spread were monogram and helicopter shortbread cookies in four flavors: chocolate, toasted almond, lemon, and earl grey, as well as creme patisserie cream puffs with caramel fleur de sel and chocolate shavings.
Congratulations Jacob and Sara! Thanks so much for trusting me and allowing me to be a part of your journey!
Kid’s cakes are just the best! Happy birthday to these sweet little boys!
It’s a little bit out of the norm, but I’m really pleased with the way my golden snowflake cake came out. With tiers of edible gold leaf, delicate snowflakes and flowers; it really makes an elegant statement.
A very happy birthday to all my wonderful clients on their special days!
I am absolutely in love with ombres. For this cake I crafted stylized sugar ranunculus’ in ombred reds and pinks. A hint of gold on the edges of the petals and leaves; a spray of gold and I’m very happy with the results! It’s bright and elegant!
One of my new favorite techniques is making edible lace. I hope you enjoy this pearl lace over white cake as much as I do. Everything is edible. Even the sugar flower.
It’s always an honor to be a part of a couple’s special day. This weekend I made the cake for a truly wonderful pair! They decked their reception halls with snowflakes and blues. It was a magical winter wonderland complete with hot chocolate, gingerbread snowflakes, and this towering 5 tiered teal ombre snowflake cake. It’s flavors included: red velvet cake with cream cheese frosting, lemon cake with lemon mousseline and raspberry jam, vanilla bean cake with frangipane and fig jam, chocolate cake with chocolate mousseline, and vanilla bean cake with cream cheese frosting and strawberry jam; topped with custom made penguin toppers. Congratulations you two!
August has been a lovely month for weddings in Ohio! I was honored to participate in my client’s special days by make their cakes!
First, a wonderful rustic wedding at The Inn at Honey Run. They requested a tree stump cake with their initials “carved” into it. The cake was vanilla bean white cake with chocolate mousseline. It was decorated with chocolate marshmallow fondant, fondant leaves, and edible graham cracker moss. Congratulations!
Next, a wedding with a taste of the beach and ocean! It was a smooth ride as the cake and I traveled 194 miles to Cincinnati! Its 4 tiers boasted the following flavors: red velvet cake with cream cheese frosting and raspberry jam, vanilla bean cake with mocha mousseline and chocolate mousseline, vanilla bean cake with lemon syrup, lemon mousseline, and raspberry mousseline, and chocolate cake with mocha mousseline. It was all frosted with vanilla Swiss buttercream and decorated with edible sand, blue fondant dogwood flowers, and chocolate sea shells filled with chocolate ganache and fondant starfish and sand dollars! Congratulations to two wonderful people!
Happy 3rd birthday, Rylee! It was a pleasure to make you a cake!
She enjoyed a vanilla bean white cake with lemon mousseline, frosted with blue and purple vanilla Swiss buttercream! All the decorations are hand sculpted and painted marshmallow fondant!