Krista contacted us with a request that’s right on trend. The “naked” cake. There’s no hiding any imperfections under another layer of buttercream or fondant. Right from the base, the baking of the cakes, you need to make sure that you’ve taken all of the steps necessary to end up with a cake that bares not only it’s own bones, but your skills as well. A challenge, but one that we were excited to take on. 🙂
Krista also wanted to take advantage of summer’s bounty of berries, so we topped off this Decadent Chocolate cake filled with Vanilla Bean buttercream (our most popular combination, by the way) with fresh blueberries, strawberries and chocolate dipped strawberries. Now, there are some cakes that we’ve made that just look so delicious, it’s hard not to dig right into them before they are ever delivered- this cake was one of them.
This unconventional cake was perfectly suited to the wedding venue, a vineyard on a Wednesday afternoon. Everything was bright, fresh, and beautiful!
Elysia contacted us to make a 50th anniversary cake for her in-laws. She wanted something unique and something different from anything we’ve done before. The outdoors definitely had to be incorporated into the cake, as both Avard and Judy love the outdoors and that is where they spend much of their time. Elysia also made a special request flavour-wise… Could we do something maple-flavoured? As Avard taps/makes his own maple syrup, we suggested infusing the cake with his own syrup. Success! We added some to the Vanilla Bean pound cake itself, which just added a subtle flavour. We then brushed maple syrup onto each layer of cake, then filled and frosted the cake with Maple buttercream, flavoured again with Avard’s own maple syrup. The result? It was like a pancake dessert! 🙂 And we especially love the idea that even the flavour reflects their personalities.
We had at first suggested maybe a birch bark cake, but then were reminded that a maple-flavoured birch bark cake was mixing it up too much. 😉 So Elysia suggested a wood grain, which we hand carved into the fondant on the top tier, and brushed with petal dust to make it stand out. We then carved the initals of the “bride and groom”, along with the year they were married, inside a heart. The bottom tier was left plain, but dusted with the same colour to match the top tier, then we used grapevine at the base of each tier to add a bit more of the outdoors.
Happy 50th, Avard and Judy! 🙂
Click on any of the pictures below to see them larger.
Isabelle and Eric came to us looking for a cake with lots of blossoms. Keeping the cake itself neutral and simple, the flowers become the focal point. Isabelle’s bouquet was going to have mauve roses, deep purple carnations and white/green hydrangea. The cake was made to coordinate. All of the flowers are made with gum paste, and hand painted and dusted. We arranged them in nice, full bunches, and the colour combination is stunning!
The overall effect is very clean, classic and romantic.
The cake inside is a classic, too. Vanilla Bean and Chocolate Marble pound cake with Vanilla Bean buttercream, to please the masses. 🙂
Congratulations, Isabelle and Eric! 🙂
The day of the wedding was also the arrival of hurricane Arthur. The winds gusted around 120 km/hr, and caused a lot of downed trees and power outages. Needless to say, there were a few changes that had to take place with the wedding(including a change of venue for the ceremony from outside to inside), but it seems that everything fell into place. We received this email the next day from Isabelle:
OMG… the cake was absolutely stunning!!! And delicious! Way beyond all my expectations! Thank you so so much, we had a perfect day because of people like you!
Caitlyn and Alex were having a nautical theme at their wedding, having it right on the water, with lots of ocean touches to the decor. They wanted this incorporated into their cake as well, so we created a cake worthy of a mermaid’s wedding. 😉
The aqua tinted cake was decorated with gum paste pearls, shells, sand dollars, and starfish, piped with buttercream “coral” and finished off with ombre “waves” on the bottom tier. It suited a beachy, summer wedding perfectly.
Caitlyn and Alex chose two different flavour combinations- Decadent Chocolate with Vanilla Bean buttercream, and Almond Marble with Almond buttercream.
Cassia asked us to make a cake for a joint anniversary celebration- her own (10 years) and her in-laws (43 years). She wasn’t picky over what she wanted for decoration on the cake, so we threw out some suggestions and were excited to try a new ruffle technique in a white to dark grey ombre. Cassia mentioned that her in-laws love black cats and she wanted to incorporate that onto the cake. So we made a gum paste silhouette of two cats with their tails in the shape of a heart to satisfy that request. 🙂
Inside, the cake was a carrot cake. Not our usual carrot cake though, as a special request was made to use Splenda instead of sugar. We hadn’t baked with Splenda before, and there were some differences in the way the cakes rose and the consistency, but we were told afterward that the cake tasted splendid (half a pun? 😉 ).
The ruffles themselves were made with a mixture of our homemade marshmallow fondant and gum paste. The effect is awesome. We loved it. It takes some time, but well worth it!