With Christmas around the corner, the decor for this wedding couldn’t have been more appropriate. Beautiful old books with lace and gold accents adorned the room. The florals consisted of winter white ranunculus, roses, pine needles, and pinecones.
Rachael and David had a classic white cake with gold piping at the base of each tier. Rachael found a beautiful hand-painted cake stand that matched everything perfectly. We finished it off with a single white ranunculus with pine accents.
Top tier: chocolate cake with chocolate fudge filling, Bottom tier: Vanilla white cake with strawberry buttercream filling, Outside: Classic vanilla buttercream
Isn’t this adorable? Rachael is from California and David is from Australia!
One of our most favorite designs is the floral heart cake inspired by Rifle Paper Co.‘s floral heart print. We first came up with the design copying the Rifle Paper colors in a previous post, but got a request to do the same cake to match the beautiful color palette of a wedding.
When Kristy sent me the color palette (navy, light pink, dark pink, and gold), I got so excited! It reminded me of something you’d find on a Kate Spade print. Plus, anything with a touch of gold automatically makes it awesome.
I loved the gold scallop cake board with it!
Detail shot. My favorite were the little gold flowers. :)
It’s been another long stretch of time since we’ve posted, but admittedly, we’ve been quite busy with kids – Cathy’s full time job of being a wonderful mother and my full time job of working with kids for my day job! We’ve had the opportunity to squeeze some cake time in there, so we’ll be updated the blog slowly but surely. :)
We had the pleasure of doing a wedding cake for two dear friends of ours. The bride, Sarah, is the sweetest person you’ll ever meet. She is a girly girl to the max, and had such a beautiful shabby chic-inspired wedding complete with mason jars, succulent favors, and flowers in beautiful shades of pink.
When Sarah came to us, she had different visions for her cake, so after lots of sketching and discussing, we nailed it down to a simple lace design (to coordinate with her beautiful wedding dress) complete with bold pink flowers to add some pops of color. We also made vanilla cupcakes, some decorated with blush pink nonpareils and others decorated with a fondant medallion with a subtle lace imprint.
During the cake-making process, we were a little stumped of how we could achieve the lace look effectively without using special lace cutters or molds. Thankfully, we had the help of a friend (Dani!) to help us create the lace look. We couldn’t have done it without her!
Sarah and Austin, thank you SO much for picking us to do your wedding cake! We love you guys! Also, photo credit goes to the wonderful and amazing Cathy Breslow!
If you look closely, you can see the lace imprint in the fondant medallions. It added a small touch of sophistication to the cupcakes.
“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
We’re obsessed with beautiful textiles. Fabric is such a huge source of inspiration of design because of its geometry, color, and texture. We absolutely love eyelet fabric for its dainty, feminine flair so naturally, we were quite enthusiastic when our friend and bride-to-be Chelsea asked us to make her wedding cake inspired by eyelet fabric.
Much of this design was inspired by Martha Stewart’s eyelet cake, including the tier separator and the “woven” ribbon.
Congratulations, Chelsea and Nathaniel!
Our friends Ken and Christine got married last weekend, and we had the pleasure of making their wedding cake. There were three very specific instructions given to us for this cake: (1) it had to be navy blue, (2) it had to be chocolate with cream cheese frosting, and (3) it had to be dairy/lactose free! In all honesty, we were a little nervous about this one. Although we’re no strangers to cakes now, we had not yet been asked to do a dairy free cake for a wedding.
Cathy tried out a few recipes prior to wedding week, and the results were delicious! The cake actually was fluffier than our normal chocolate cake, and the “cream cheese” frosting tasted almost exactly like cream cheese frosting! You’d hardly know the difference! At the wedding right before the cake cutting, Ken announced to the crowd that it was a dairy free cake, and it will be the first cake Christine will have eaten in FOUR years! What a special treat!
For design, the bride and groom requested ivory sashes with bows on their cake. Here are the results!
The cake was displayed in a barrel room at a winery where guests went for a cocktail hour.
Gumpaste bows adorned the sides of the cakes to bring the sashes together.
After we had set it all up and attached the bows, the groom came over and told us, “This is exactly what we envisioned.” There’s no greater satisfaction than a client seeing their dream cake come to life! We’re so happy to have been part of their special day. Congratulations, Ken and Christine!