It’s summer here in the Bay Area, and we’ve been getting beautiful weather! Although the weather here can be a little finicky, the week that I worked on this cake was HOT! I did a fun 1st Birthday cake for a friend’s daughter.
The theme was Hawaiian, which made me super excited! I absolutely love Hawaii, and I can’t wait for the day I get to go back. I remember warm breezes, bright flowers, Hawaiian music (which I streamed to get me in the mood), and of course…the food. Oh, the food.
My friend Kiyoko requested that her daughter’s cake have colorful flowers on it. I had an idea of what to do, but not really a concrete idea. I Googled tropical color palette, and found a beautiful palette to work with. I went back and forth between making it really “kiddie” or keeping it more simple. I decided to do the latter. Even for kids’ birthdays, I like simple, clean designs. I wholeheartedly agree with the old adage that less is indeed more.
This cake was made with moist yellow butter cake and filled with a rich dark chocolate truffle filling.
She also requested a dozen matching cupcakes for the kids at the party. I added mini flowers and two-toned leaves to the cupcakes to make it a perfect set of sweets!
Yellow butter cake topped with chocolate truffle frosting
Happy 1st birthday, little Ava!
“Tiffany blue. Ivory. And pearls.” That was all she needed to say. How could we say no?!
Our first meeting with Kandace, the (at the time) bride to be, was so much fun. We met at a local coffee shop and gushed about her engagement, her vision for the wedding, and of course, the cake!
After seeing several pictures of cake elements she loved, we agreed to come up with a few sketches and have another meeting with her hubby-to-be, Joe. We came up with three different sketches – all of which we loved. After showing them to Kandace and Joe, we knew which one it was going to be. Kandace kept coming back to the Tiffany blue cake with pearls and a shimmery ivory bow.
Here is the sketch that was chosen!
Since we had just finished doing a cake the weekend before, Cathy and I were in “cake mode” and had such success with this entire cake from taste, to baking, to construction, to decor.
Thank you so much to our friend Cathy Breslow for assisting us in taking pictures! We’re bakers – not photographers, so being coached on taking quality pictures was so helpful! We only hope to get better and better. =)
Securing the bow…
We should also mention that this cake tasted delicious!! It was chocolate cake with raspberry frosting. The soft pink frosting with speckled raspberry seeds stood out against the dark rich chocolate cake. It was so pretty (and yummy!). We’re hoping that we can post a picture of a cake slice from a guest of the wedding or the photographer of the wedding, so come check back some time soon!
Thank you, Kandace and Joe for allowing us to make the cake for your big day!
Last summer I had the opportunity to make cupcakes for some dear friends’ wedding. The bride, Corie, just happens to come from one of the most beautiful families that I know. Corie is one of nine children and they are such an example of kindness and love, the kind of kids you hope your own children will turn out like one day. It was such an honor for my husband Paul, who was officiating the ceremony, and I to share in this special family’s joyous occasion. The bride and groom asked me to make almond cupcakes with vanilla frosting, while a family friend provided a lovely chocolate option. They turned out beautifully, with just a hint of almond flavor, perfect for a summer evening.
My son Elliot enjoyed every bite as you can tell from his cheeky grin!
Thank you Corie and Aaron for letting my family be a part of your beautiful day!
Wedding photo credit: Robert and Karina Gillette