One of my favorite customers, who always pushes for new ideas/designs, commissioned a baby shower cake this weekend. She supplied us with photos from another cake company, Pink Cake Box, out of NJ.
In addition, she ordered party favor goodie bags which contained assorted milk and dark chocolate almond clusters which were tied in yellow and green ribbons, the color theme of the party.
The couple atop the cake was formed out of modeling chocolate (which tastes like a tootsie roll!).
The extra tall tiers were carrot cake/cream cheese buttercream and chocolate cake/cookies and cream buttercream. There are actually two tiers of cake in each cake, doubling the servings and creating this effect.
I am excited to be bringing a new medium to the decoration of our cakes, offering something new to our clients.
I wanted to highlight one of the best photographers in Northeast Florida, Agnes Lopez. She is a Knot Pick and her style is truly unique and allows her clients events to shine. She is also the photographer of our cakes on our website and has photographed three of our cakes, thus far.
Here is to hoping that she will be photographing many more.
I just completed a wedding cake and groom's cake for a wedding with a Mardi Gras Theme. The wedding cake design was supplied by the bride who wanted a gold beads, fleur de lys, and a quilted pattern on the even tiers.
The flavors of the wedding cake were almond cake and vanilla bean buttercream.
The groom's cake was a sculpted cake in the shape of a Miller Lite bottle with logo. The flavors of this cake were Chocolate Cake with Chocolate Buttercream.
I found this excerpt from another budding chef's blog.
" ....when i finally closed my eyes and tried, what I wanted came to me with complete clarity. The place that I went, the place that I still go, was the warm, hollowed-out center of a Bundt cake. It is usually gingerbread, though sometimes that changes. Sometimes it's gingerbread crowned in a ring of poached pears. The walls that surround me are high and soft, but as they go up they curve back, open up to the light, so I feel protected by the cake but never trapped by it. There are a few loose crumbs around my feet, clnging to my hair, and the smell! The ginger and butter the lingering subtlety of vanilla... I press my cheek against the cake, which is soft as eiderdown and still warm. .......Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when i serve cake. No, really, I couldnt, she says and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person is discipline. but that isn't a person with discipline, that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You dont eat the whole cake. You dont eat a cake everyday of your life. You take the cake when it is offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace thats safe,uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what's served on the happiest days of your life. "... Jeanne Ray
The cake was beautiful and delicious yesterday – the bride was really impressed. Thank you for making me look good! - P. F.
I had two bridal shower cakes this weekend, but was only able to photograph one, since the other was out the door before I remembered to take a photo, which is a shame, but I have a similar cake at the end of the, so I can post that one.
This cake was inspired by "Ella," one of our display wedding cakes, but with a deep orange poppy with medallion center and a gold band around the base.
The flavor the cake was chocolate cake with hazelnut praline buttercream.
A very good customer of ours came in with a short notice request, to create a celebration cake for a member of the Red Hat Society, which a terrific organization!
Since we had only a day to create the cake, we decided to take the colors of the Society as inspiration, purple and red. One dogwood flavor in each color on a stark white cake, which makes the colors POP!
The flavor the cake was yellow butter cake with champagne buttercream.
Also this weekend I was commissioned to create a birthday cake to celebrate the 1st birthday of one of our customers children, who discovered us via Kristen's Wedding Cake (I want that cake in the window!).
The source of inspiration was the invitation that the mother provided, for her son's pool party birthday. I created a cutout using the invitation as a stencil and then sketched the details of the invitation onto the sugarpaste with food safe markers.
Many people have chosen to take a motif/design from one of our wedding cake displays and turn them into cakes for other occasions, such as birthdays, baby showers, etc.
Here is an example of taking our 'Lily' cake and using it as inspiration to create a birthday cake to celebrate the 60th birthday of one of my mother's customers. The cake is a two tier cake with a golden tree that has two orchids erupting from the branches, slightly magical, since orchids don't grow on trees, but it's cake, not a botany book!
The flavor of the cake was two tiers of chocolate cake with a one tier being chocolate buttercream and the other being cookies and cream.
This weekend I created this cake for Arjola and Peter, a lovely couple who enlisted my services to create their cake after hearing about us through the grapevine. The cake is covered in ivory fondant with a very elaborate alternating borders that were colored with a mixture of midnight blue and navy blue luster dust to match their invitations. The flavor of the cake was a yellow cake with two layers of champagne buttercream and a middle layer of raspberry buttercream between each tier.
The cake on the side, is actually not real cake but a small display cake which was meant to be signed by the couple's closets friends/family. Our version of a 'save the top.' I think it's cuter than trying to eat year old frozen cake.
They also ordered chocolate favors: Gratitude (Guinness Beer) and Love (Dark Chocolate).
I wanted to post a few pictures of cakes that were completed this week. Two wedding cakes and a baptism cake.
The first cake was a subtle 4 tier colored fondant cake with a party in the inside, containing 3 different kinds of cake and buttercreams, almond cake with pistachio buttercream; chocolate cake with chocolate buttercream; and yellow cake with vanilla bean buttercream.
The second cake I take particular pride in because it was a three tier square wedding cake with sugar flowers and bows crowning it. One of the trickiest types of cakes to cover is a square shaped cake and I believe I did a darn good job! Notice the corners and edges, all straight and sharp, not rounded off! Ho-yah!
The third cake I am proud of because from start to finish it took me less than two active hours to make in one day. Most of our cakes are multi day affairs because of the need for things to dry or cool off, but I did it, after little sleep from the previous cakes so I am glad I did. Plus, the lady who picked it up was a really nice person.