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.
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!
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!
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.
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.
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!
A very happy birthday to all my cake recipients last week!
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!
Congratulations to the newlyweds! They had a lovely rustic wedding with an outdoor ceremony and the reception in a truly beautiful barn! I created for them a rustic chic wedding cake.
Layers of textured buttercream, with burlap and lace ribbon were accented by handmade sugarpaste flowers and raffia.
Inside they decided on a whole bevy of flavors! They included vanilla cake, chocolate cake, and red velvet cake with filling flavors including strawberry mousseline, chocolate mousseline, cream cheese frosting, vanilla mousseline, and mocha mousseline!
As a surprise to her son, a client ordered an anniversary cake for him and his wife. She asked for something that was sci-fi/Disney, as those are the things her son and his wife love. I had previously done a Minny Mouse style cake for my little cousin and decided that a variation on this design would work well for the new cake! So I decided to do a Mickey Mouse Ears/R2-D2 cake!
Inside was a light lemon cake with berry mousseline and vanilla Swiss buttercream.
Happy Anniversary to Kris and Diann!
I love to make decorated cut out cookies! It’s an amazing art in itself. Designing the patterns, deciding how to apply the colors, and it what order is really a science.
Here are some iridescent peacock cookies I custom made to ship to a client in Washington State!