Wednesday, June 29, 2011

Oh Beautiful, in Cupcake Size

A cupcake is the perfect way to pursue your own bit of happiness, and these two patriotic treats hold that truth to be self-evident. Save the plastic picks and the foil streamers for aisle 2--these cupcakes stand proud in the colors of our flag: red, white and blue. 

Unbelievably moist (seriously, don't you just want to take a bite out of that picture?) Vegan Red Velvet with All-American buttercream piped high and finished with sparkling white drageés. I love this red velvet recipe: just a hint of cocoa rouge and a deep brick red hue compliment the moist, decadent crumb. 

It would be un-American not to take advantage of the summer's best crop: juicy fat blueberries and bright red raspberries bursting with sweetness.  This is a vegan golden vanilla cake studded with fresh blueberries and red raspberries, topped off cream cheese buttercream and two fresh berries.  

This is an example of our 'low-top' cupcake frosting: a pretty swirl of in a more modest portion. Most all of Sugar Song's cupcakes have a choice of regular or 'low-top' frosting, depending on how you define cupcake happiness. Likewise, many of your favorite recipes can be made all vegan, or to just accommodate an allergy such as to eggs, dairy, or nuts. That's the treat of working with a custom baker: you get exactly what you want! 

Thursday, June 23, 2011

Take Me Out to the Wedding

No doubt about it, this groom is a Yankees man through and through. Showing off his love of New York and all things Yankees, this groom's cake took the vintage Yankees logo and popped it up in 3-D style.  The hat and bat are sculpted from crispy rice treats then covered in fondant. The cake itself is a 10" round by nearly 6" high German Chocolate with milk chocolate and buttercream flavored fondant.

Tuesday, June 14, 2011

Vintage Ruffle Flower Wedding Cake

When a friend came to me while planning their wedding reception in a historic hotel in downtown Flagstaff, Arizona, I knew there was a wonderful opportunity to incorporate a vintage aesthetic into their celebration. Plus, I've been eager to do a design with a sugar versions of those lovely vintage ribbon flowers. I couldn't be more pleased with the result in this fanciful and elegant cake.

White Almond Sour Cream with red raspberry jam make up the bottom 14" and the 8" tiers, and Red Chile Chocolate Molè with whipped red chile chocolate ganache were int he 10" and 5" layers. The cake was frosted with All-American buttercream that had a light almond flavor. The gumpaste and fondant flowers are dusted and painted in luster and disco dust and are accented on the cake with a deep purple ribbon that matched the bridesmaids' dresses.

All the best to my wonderful bride and groom, Melody and Michael. Thank you for the opportunity to make my new favorite cake!