Did someone say cake?!🎂😍
We are SO excited for our cake sponsor @rueclerseattle to create SBB’s birthday cake and cake bites for everyone to enjoy! Join us on January 31st @the101.828 to celebrate what makes up the business babes community here in Seattle - Aka YOU!🥳💗
Early bird ticket price ends tonight! See you there, babe!🎉✨
* SUGAR FLOWER WORKSHOP *
In three days, learn how to make all the elements of this arrangement — poppy, closed peony, sweet pea, snow berry, and foliage. We’ll also talk about working confidently with specialized tools, how to price your work and promote the art form of sugar flowers to your clients, and how to build successful (and stable!) arrangements for cake design.
Class duration is 10am - 4pm, Tues March 5 to Thurs March 7, at our beautiful cake studio in lower Queen Anne. More details via the link in profile. UPDATE: As of Jan 23rd, we have just FIVE seats left in the class! 📷 @gabrielainesphoto
Sugar peonies and buds on a backdrop of crisply pleated buttercream for Natalie and Matt’s light and airy, feminine and romantic @hotelsorrentoseattle wedding last summer. Beautiful photo by @bluerosepictures, perfectly capturing the translucent quality of our sugar flower petals!
For Vandana and Michael’s wedding: A gilded trellis pattern with floral bas relief details, adorned with the dreamiest burgundy sugar roses and golden sugar foliage. On the inside (all eggless): Chocolate cake with chocolate truffle cream and cacao nibs, Red Velvet cake with cream cheese, and vanilla cake with apple cider reduction and cinnamon-bourbon buttercream.
For Michael and Vandana’s rehearsal dinner, we sculpted Bag End out of cake and crafted all its special details out of sugar (down to Bilbo’s “No Admittance” sign, made from wafer paper and edible ink). All three of us worked on this one and we had an absolute BLAST! So much laughter in the cake studio. 🎉🤩💖Special shoutout to our @christinemariegordon who sculpted Gandalf and Frodo so faithfully out of sugar. Can we please make LOTR cakes every week?! (On the inside: Eggless Pink Champagne cake with raspberry buttercream filling.)
Happiest of birthdays to my Libby! Libby’s birthdays were why I started making cakes in the first place. Year after year in university she would take the train up to Chicago to celebrate her birthday with me, and I would make over the top birthday cakes. At the time I was just messing around and flexing some creative muscles, but it soon turned into something so much bigger! It was only appropriate, then, that I would be the one to do her wedding cake last April. Grateful for my Lib and our friendship that we have kept fueled from our great distances over the years. 💕
This color palette of rust, mauve, dusky purple and bronze had us all swooning. After attending the @jasmineraecakes workshop in Seattle and learning a bunch of new techniques, Becca was empowered to flex her creative muscles on this cake. Textured and aged “stone” background in mauve and dusky purple, with little veins of rust-colored fondant running all the way through, accented with delicate floral bas relief details in copper/bronze. It’s so hard to photograph this cake in a way that does justice to the fine details!
I totally forgot to show you this cake!
For a little girl Lily 💕
And also I wanted to add couple words about why I don’t accept next day orders for the cake😉
Every cake is a little architectural project, first I have to make sure I have all the necessary ingredients, sometimes they are not available from over the counter and I wait to get them couple days or even weeks 🙄
Next step is to get the base structure ready, meaning all the cakes, mousses, sauces etc. All of this has to sit in the fridge overnight.
What we do the following day is assembling the cake. Using all we have done the day before we put together your order. It doesn’t take too much time to do that, but after we are done the cake has to spend in the fridge 4-5 hours before it gets it final decor and glow ✨
If we don’t follow this simple rules we are risking that the cake wouldn’t make it to its destination.
Feel free to ask me questions 😉
Nicole and David’s semi-naked cake was the perfect choice for their waterfront summer wedding at the beautiful @woodmarkhotel. Big thanks to @thepopesphotographers for taking this wonderful shot of the cake in its fairytale setting, huge hugs to @gatherdesigncompany for supplying those gorgeous dahlias and garden roses and clematis vines for me to style on the cake, and most of all, big love and thanks to the couple for trusting us to create their dream wedding dessert!
Seattle Cake Con & Dessert Showcase, benefiting Women’s Philanthropic Collective of Seattle, is just over a month away! General and VIP admission tickets are still available. Each ticket grants you access to each showroom, samples from our exhibitors, and entry to our classroom where you can learn from visiting pastry professionals from across North America! #seattlecakecon#seattledessertshow#seattledesserts#seattlecake#seattlecakes