You've Got Mail!!

Hello,

Here are some of the letters/notes that I have gotten this year about cakes I was privileged to have brides commission me to create for them.

I really love to get feed back about my cakes and love it when I hear that all that hard work paid off with a happy bride on her wedding day.

Destination Wedding Cake

Hello,

This cake was designed over the phone and through emails with a bride from New England. She flew in and out one weekend and was able to hold a tasting, which lead with one of the best taste combinations: A chocolate cake with peanut butter buttercream and dark chocolate ganache....HEAVEN!

All the flowers were hand crafted, inspired by the bride's bouquet.

Kind Regards

DIY

Hello,

Here is a cake that was designed by the groom. The couple had a specific idea, sketch and topper, already picked out. This was a huge cake with a 16 inch base, because of mixing square and round tiers. The inspiration was the bride's wedding dress which featured the champagne colored strands of fabric in this pattern. The middle tier had a bejeweled base done in pearl, inspired by the waist decor of her dress.

Kind Regards

Cute Topper!

Hi,

This weekend I was commissioned to create a wedding cake for a lovely couple who had definite ideas of what they wanted their cake to be: Topper, blue bands, quilted, and pearls! FLOWERS, TOO!

I have to admit that I first thought that it was a bit too much going on for the cake, but naturally, we serve the tastes of the client.

I have to be frank and say that I was wrong and they were right!

The cake itself was a yellow butter cake with alternating tiers of cookies and cream and wild strawberry.

The hydrangeas were white and then I dusted them with a light pastel blue. I do not like solid colored flowers, they look fake, there should always be a gradation of colors, as in nature.

I also liked the topper. Here I had to change one request of the couple who wanted to have the topper on the second tier rather than on the top, but it would not have fit on the small ledge, so I placed it on top of the cake.

Best

Demask Decor

Hello,

Sorry for not posting in a while. I have many new cakes to post about, but lets start with this one!

I created this cake for a bride who wanted to feature a key design of her wedding reception. I created a series of designs based off of demask. Each tier has a central motif that then repeats itself as it goes around the cake.

I really like the effect of black on white, it's very popular now, and with good reason!

Kind Regards

Rounds and Squares

Hi,

I especially liked this cake, from consult with the bride and family, all the way to getting a very kind letter expressing her thanks for the experience of working with Etiquette of Chocolate.

This design was actually inspired by the groomsmen's cummerbunds!!

Taking the colors, shades of green and pink, and creating custom stencils to mimic the shapes found in the fabric design, I developed this decor.

The differing shapes of the cake tiers dictated the size of each one. When mixing squares and round tiers, you always have to take into account of the size, so that a square tier's corners doesn't go over the edge of the tier beneath it.

Best

Sometimes BIG is enough!

Hello,

This cake was created for a high school classmate of mine, who had their reception at White Room in St. Augustine, one of the best reception sites in Northeast Florida.

The drama of this cake is it's sheer size, being five tiers tall, weighing as much as a medium sized child!

A bit of unwelcome drama concerned a cake stand which they wanted to place the cake atop of.

I, as a rule, do not like cake stands, because I think mainly because the stand usually bears no relation to the design of the cake. It's a bit too old fashioned a concept.

All of our cakes are built atop a board of masonite, which is covered in the same fondant as the cake and then wrapped with a complementary ribbon around the edge, leaving the cake to be the star.

The stand that was dropped off the day before the wedding wasn't level! When you set it down, not all four legs touched the table. The idea of placing a FIVE TIER cake atop this three legged table still gives me nightmares!

Happily, I was able to not have to use the stand, reaching the bride's sister in time to not have to tempt disaster.

Another key element was the use of real ribbon around the base of the cake tiers, which I used to be against, but have grown to like for those bride's who are very particular about getting the colors, exact.

Best