As a cake designer, I definitely tend to enjoy making high-end, fashion forward wedding cakes more than party cakes, but recently I have started being more selective with the party cake orders I have been taking and only choosing ones that I really feel I can put my own spin on them. I don’t want to copy any party cakes or pump out a million kids cakes a weekend (like a lot of bakeries do)… I went into this business to be a custom cake shop where my clients would have one-of-a-kind cakes that reflected their styles and types of events. This past year I have tried to start using a lot more new techniques at the shop and really utilize everyone’s talents on my team. I tend to want to do everything myself since I ran my business like that for almost 2 years, but these past few months I have been inspired and honored to work with people on my team. I try to push them harder and help them refine their talents and skills and I find they are doing the same for me. So before I show these fabulous photos I have to give a shout out to Susie, Louisa, Heather, Sara, Tim, Rosie, and Geoff!!! I have been so blessed with such a wonderful team and of course I could never do it without my sweet Mommy & Daddy… you’re the best parents a girl could ask for!
This first cake was actually for a a old school friend of mine. She contacted me a couple weeks ago as she was planning her mother’s 50th surprise birthday party and wanted a fashion forward cake. This cake was definitely a little challenging, but in the end I was quite happy with it.
Well, since there has been a lack of blogging these last couple months that only has to mean one thing… lots and lots of cakes!!! Here are just a couple cakes that I thought I would share with you. We’ve had a lot of fun special occasion cakes lately, some small and some large, but all of the clients behind the cakes were a blast to work with and hopefully enjoyed the cakes we made them!
First up is the flip flop cake that we made for a recent 50th birthday party that was hawaiian themed. It was a ton of fun to make and the hibiscus flower that my sister made was the perfect accent to the cake!
Well, here is my second cake from my trip to Chicago where I attended Bronwen Weber’s class at the French Pastry School. Bronwen first made this cake for a chef’s conference -it was a chef’s head on a plate! This cake was quite tricky since almost all of the face design is done by using your hands to sculpt the fondant covered cake into a realistic face before the fondant dries on you. I hope you enjoy seeing the photos from the class and realize just how much of a cake genius Bronwen really is!
Life as usual is quite busy! I have so many random photos of different orders that I have recently done, so I thought I would just do a post and shove them all in here! They were all a lot of fun to do and I hope you enjoy the photos! Definitely give me your feedback if you have a chance…I love to hear your thoughts and opinions!
First off is a recent wedding that I did. They venue was the Marvimon in Los Angeles…definitely my favorite venue yet! If you are getting married in the Southern California area you have to check them out! The bride and groom were such a pleasure to work with and I absolutely loved their whole wedding look! The bride looked gorgeous (I am so bummed I didn’t get a photo of here in her adorable dress)! The cake was buttermilk cake with lemon cream filling and fresh raspberries. The cake was covered in vanilla buttercream and decorated with fresh flowers, black satin ribbon, and tiny white dots.
Last week I had the pleasure of being featured on Green Wedding Shoes and Snippet & Ink!!! A couple months ago I was asked by the fabulous Carissa, of JL Designs to do a photoshoot! I was so excited when she said that Jasmine Star would be shooting the photos and I was so happy with how everything turned out!
The first look was an eco-chic tablescape. Carissa had such great ideas for this table and the end product turned out amazing! For the cakes I chose to go with three smaller size cakes instead of one large cake. I love this look and hope to do this for more upcoming weddings! I used fresh flowers for these cakes and combined different size cake tiers to get a modern look.
I was so excited when I received an email a couple months ago from Melissa Murphy’s marketing agent asking me if I’d want to review her book, The Sweet Melissa Baking Book… of course my response was a quick “Yes!” I have been a huge fan of Melissa’s for a while now. I found her Zagat rated patisserie online, which is located in Brooklyn, New York, and fell in love with the photos on her website. I was then able to watch videos and get recipes from her MySpace page and have been hooked from then on. Melissa’s pies and tarts have been rated #1 by the Zagat Marketplace which is an unbelievable accomplishment if you ask me. Many of you have probably also seen her work her wonders on the Food Network Challenge: Edible Ornaments. She is such an inspiration to me and really proves that your dreams can come true.
Well once the book arrived at my doorstep, I tore the box open and devoured the book page by page. My book is pretty pathetic looking now that I have marked over half the book’s pages with sticky notes… and these were just the recipes I considered baking for the blog! I have to say that this is an amazing book which will keep you baking all year long. I could name every recipe for you, but I wouldn’t want to torture you any more… my suggestion is to just go and get the book and enjoy yourself to the fullest as you ohh and ahh over every delectable recipe.
First off thanks so much for all the love and support that has been sent my way this past week! I really appreciate it more than you know! These past few days have been a windwhirl of events that have left me happy, excited, exhausted, overwhelmed, but most of all grateful! I am so grateful for the wonderful support I have from my friends, family, and blogging community… without all of you I could never have made my dream come true and I am forever grateful for all your thoughts and prayers.
This first weekend open was so much fun and so much work! I was lucky enough to have so many friends and family stop by along with wedding industry friends and blog readers! Mary from SoCal Weddings did such a nice feature on me on Jay’s Catering Blog, so a lot of the photo credit goes to her… thanks!
Well let’s start the photo madness….first off, custom cupcake picks made just for yours truly from Posh Paperie!
**Also the Grand Opening Party has been CHANGED to Sunday, August 16th…we hope to see you there!
Back in February, I had the privilege of attending one of Bronwen Weber’s cake decorating classes. She is the owner of Frosted Art in Texas and is also a frequent competitor on Food Network’s Challenges. She is an amazing teacher and I would highly recommend taking any one of her classes… hopefully I will have the chance to take many more! This class was held at the French Pastry School in Chicago and was an amazing experience for me. The class was on cake sculpting, which was something that I had never really done before, so I was definitely excited, but also a little nervous. Each person in the class did their own cake and we had to finish both of them in 3 days… which might seem like a lot of time, but when you are sculpting a 2 foot dinosaur and a person’s head, time seems to fly by. Although everyone in the class completed both cakes, as you will see in the photos, we didn’t have time to put the finishing touches on them… like covering the cake boards and other details that help the whole cake come together, but nonetheless I hope you have a fun time checking out the photos and seeing how crazy the process is to make a dino out of cake.
So as some of you might remember a while back I told you about the classes that I was going to teach at MiraCosta Community College in Oceanside. Well, we are done with two out of the three modules and I thought that I would share some of my student’s work with you. Most of them came with little to no knowledge of fondant, gumpaste, royal icings, etc. and just six classes later turned out stunning three tiered cakes.
Our first module was about the basics…filling, frosting, smoothing, and basic decorations. My teaching style is to show students a variety of methods and techniques for decorating, but then let them use their creative minds to come with the design. Of course I am there to help along the way, but I like them to let their inner cake artist come through. My favorite part of the modules are the last class when you see the finished cake that the student never thought they would be able to accomplish…everyone surprises themselves! So here are some photos from the first module…