Saturday, October 8, 2011

A Home Run Wedding

When a boy proposes to his true love on opening day at Fenway, its no surprise that they would want to incorporate a love for their favorite sport into the day they celebrate their love for each other. The bride was very involved with the design of the cake, which shows the perfect balance of bridal elegance and whimsey.

This cake is done in 12", 9", and 6" rounds covered in white fondant. The bottom tier had tone on tone baseball bat cut outs. Small polka dot baseballs in the wedding colors of burgundy and gold decorate the middle tier. The top tier is completed with baseball stitching. Bringing the theme together is the porcelain keepsake at bat bride and pitching groom topper. To complete the display there is a stadium display of red velvet cupcakes with fondant baseball toppers.

Special thank you to Damon Zirkler Photography for photography.

Monday, October 3, 2011

A Day in the Park

Happy Birthday to my own little boy, who really just wanted a party in the park where he can finally ride the 'big boy slide.'  This is a half 8" cake over a 10", covered in fondant with sugar paste for the hardened decorations like the slide and the red jungle gym elements.  

To make sure that Carter could have his cake and eat it too, this is a vegan cake (especially with the range of allergies at school, vegan is becoming a much more inclusive choice). The bottom tier is dark chocolate with All American buttercream and the top layer is cherry vanilla with cherry vanilla buttercream.  It's always fun to see the brief flash of disappointment flash across someone's face when I say that the cake is 'vegan,' only later to hear raves about how good the cake is--and not just good for vegan, but actually really great! 

Hello Birthday

Everyone's favorite Kitty knows how to wish her fans the happiest of birthdays. This is small celebration cake: 8" round finished in cream cheese buttercream--a perfect choice for three luscious layers of red velvet cake. Kitty is a sugar paste plaque and while (technically) edible, would be best removed before cutting and serving the cake. 

A Grown Up Birthday Cake with Just Enough Sparkle

Not too young and not too stuffy, pink, black and white have a youthful sophistication when used in classic harlequin diamonds and fancy scrolls. And to make sure there is just enough pizazz for the party, disco dust dipped oversized pearls and a lush pearl dust finish complete the cake.  The topper and bow are made from sugar paste.  This design here is done with a 6" over an 8", but can be interpreted in a larger cake as well.