sweet.

Since getting an iphone a couple months ago, I have become obsessed with playing on instagram. A photo editing and posting app that lets you easily make your pictures awesome. I'm loving it. The only problem is I can't adjust the light....

This cake was one of my favorites. I mention the lack of light because you can't really see the detailing of the second tier, just around the flowers you can.

Sweet and pretty to fit their vintage garden theme.

the variety cake show

Here's a couple of cakes that were ordered for various parties, a wedding, a wedding shower...you get the idea. Nice sophisticated cakes suitable for any event really...

All three are very different as well. The first is finished in chocolate ganache. Ganache is some nice dark chocolate, melted and whisked with whip cream. You let it set up in the cooler then when you are ready to use it you whip it up.

So divine....

The second and third are both done in fondant, the first showing off some spectacular gum paste roses, the last showing off some lacy cutouts.

prettiness

Just a quick blog today, must get down to Toad Hall to get something for my darling daughters birthday (5!!). Wowza. Nothing like kids growing to make you feel old...

Anyway, nice party cake, swirls, flowers, I believe it was for a wedding shower. Very sophisticated :)

As the official, fancy, ever-so-formal website is under construction and being made it's brought me to thinking about what to keep posting. My little blog should go from showing off my latest cakes, to more of what a blog should be.

What does that mean?

Well, in a nutshell, it means more ramblings from me. Sure, I'll tell you all the details about the cakes, but I've been missing the writing. The ongoings' of starting up a business...
my lovely children...
(and their attempts at making me certifiably insane...)
my trials and tribulations of making cakes...
and chocolates...
and robots...
and chocolate robot cakes...

you get the idea.

Those of you looking just for some pics, you're excused. Please scroll thru....

This lovely cake was a take on one I had done previous (adam, the groom, referred to it as "kinda like a parkade" then made arm motions back and forth) (sorry adam). I suppose it's not really the image one wants to associate with their cake. Wedding or not.

Let's get back to the cake. This was a cake for an engagement party, a charming soiree at Terrace 55. Three tiers, all chocolate with various butter creams. Mixed it up a little. Ivory and burgundy fondant finishes it off; scrolls and initials also in fondant.

There's something about this picture that reminds me of the pictures from Sear's or Eaton's photo studios in the '80s. The S&B are looking up to the left in a little haze.
Misty really.
Should be on a black velvet backdrop...
sorry...
rambling too far...

I've been practicing my cursive writing :)
And for those who frequent the cakewrecks blog, I've also been practicing spelling congratulations.
A lovely lemon poppy seed cake, layered with vanilla bean butter cream. Finished in fondant with royal icing, fondant and gum paste.

Personally if I could get married again, I would in a heart beat. (To you honey, don't worry). This time it would be a fall wedding. Deep jewel colors, crisp air, everything in dark chocolate. Mmmm, I can taste it now. This beauty is just that. The top tier is simply chocolate cake with a fresh raspberry butter cream. The bottom two layers for the guests are chocolate and vanilla marble cake with vanilla butter cream layered in. It's covered in rolled fondant and is decorated with butter cream. Wrapped with pretty paper ribbon and red grosgrain ribbon.

Release...

Ahhh, what a nice sense of release. The moment I sit back down in my car, after having baked, decorated, packaged , delivered and set-up the cake. The now empty car. Empty space, empty boxes. I feel this wonderful sense of calm and almost freedom, and yet somehow I feel a little alone. My mind is aloud to wander once again to topics other than color blending, paint brushes, lighting and so on. Perhaps I'll call this the empty kitchen syndrome. Similar to the empty nest, when your kids leave. I've baked, nurtured, and made these cakes who they are today. Go out cakes! Be beautiful! Go and see the world! Make me proud. Sniff, you'll make me proud. I know you have it in you.

On a slightly more serious note, here are the cake details. We have a marvelous four tiered cake, comprised of all chocolate cake with two different fillings. Two of the tiers are chocolate and raspberry and two are chocolate mocha. Then they are iced in butter cream and covered in fondant. The scroll swirls are done in butter cream. We were so fortunate to be a part of this wedding as well, as it was for our dear friends Kate and Adam. Mazel tov!