Art Museum Wedding

                               

I was quite excited I was when I found out the reception site was going to be at the Ogunquit Museum of American Art.  I'm a sculptor by trade, so this was a real treat.   The museum literally sits on the coast, and the view is spectacular.  The couple was from out of state, Minnesota and Illinois, so much of our communication was via email and phone.  I did have the pleasure of meeting them at the consult/tasting along with the bride's parents (all very nice people).   They decided on a stack of books, using some of their favorite titles.   They had very specific ideas for the look of their cake.  The real life books are much thinner so we had to take creative liberties in order to fit what was asked, given the amount of desired books and serving count.  The cake board was decorated to look like a wooden desk.   I assembled the cake on site because the drive was just over an hour.    ~ Congratulations to Colleen & Bart!  

Topsy Turvy ~

                                                

 Flavors:  Top & middle ~ caramel apple with caramel frosting. 

Bottom ~ dark chocolate cake with dark chocolate-raspberry ganache and vanilla bean frosting.

I had the recent pleasure of working with a really nice couple to create a fun, topsy-turvy style cake.  They came to me about a month before the wedding in search of a baker/decorator and already had two very different designs in mind, in polar opposite styles they wanted combined into one cake.  The couple already  knew they wanted square, angled tiers, and a chocolate branch.  The bride had already purchased some beautiful purple sugar flowers for the cake (I didn't make the flowers).  The couple elected to transport their own cake fully assembled.  I always build a custom box large enough to fully cover a 3-tier cake (I don't like dust, hair, etc getting near cakes).  I've had several couples successfully transport fully assembled multi-tiered cakes, even out of state, but this was the first Topsy Turvy wedding cake "to go".  ~ Congratulations to Kelly & Travis!

Pink & Black Elegance ~

Tasha was another wonderful bride to work with.  She allowed me a lot of creative freedom, and had a few purchased pieces she wanted to incorporate into the design.  She had the unique fabric flower handmade by a friend, and supplied me with the beautiful crystal banding and mirrored topper.    It was an intimate and elegant setting.  The cake was covered in vanilla bean icing.  The layers were:  dark chocolate cake filled with wild strawberry preserves and vanilla bean icing.   I really can appreciate when someone allows me to share in their special day by choosing me to make their wedding cake. 

Kind words from the bride. 

Crystal's topper inspired wedding cake ~

I recently made a cake for a lovely couple who had the most unusual (yet still elegant) hand made topper I'd seen.  She was kind enough (and trusting) to give me creative freedom so naturally, I was instantly inspired by the topper.  Twisted "silver & gold" wires with figures sculpted from cloth & wire, and some enamel flowers that resembled stained glass.   I designed the cake around the topper, and chose to create whimsical flowers using a technique I developed that creates a "stained glass" surface on the sugar flowers and leaves.   I also wanted to mimic the twisted wire somewhere on the cake, so I made some curled pieces of fondant and finished them with edible gold & silver. 

The cake was iced in frosting (no fondant) on what seemed to be the hottest, most humid day of the summer.  The reception was outdoors at an idealic and romantic setting...between an ocean, a forest and in a farm field.  The view of the ocean was quite stunning.  I was very concerned about the humidity and what happens to icing in heat...melting...but according to the bride and the photos she sent, the cake held up for several hours in extreme heat.  *YES!!!* ~  I was told that the caterer was very pleased all the decorations were edible, because she had nothing to remove from the cake prior to cutting it.  I'm beginning to think Bride-zillas are an urban myth....either that, or I am repelling them somehow.  ;o)  

Elvis cake statue ~

100% edible, carved cake with fondant accents

                                                     

              Carved cake with some fondant added onto the cake features so I could fine tune details.

                                                     Sculpted fondant over carved cake. 

I really enjoy sculpting cakes!  I wasn't going for hyper realism, just an overall feel of the subject.  I don't use rice cereal treats or molded chocolate, especially for heads.   I prefer sculpting cake, it's more challenging.   It requires lots of focus and an unwillingness to surrender to the "cake rules".   I do regret not having longer to spend on this cake.  It was a surprise for my husband's friend who was retiring.  She refused to let anyone cut the cake, and took it home.   I may need to invest in an airbrush afterall.   

The Blind Conscience ~ Threadcakes contest, 2011

It's that time again, the weird contest "Threadcakes" where people use a Threadless t-shirt design and create a cake.  I chose a design that would be really challenging.  I used a 2-D image of a face profile, and translated that into a 3-D cake sculpture.   My entry and process photos can be viewed here.   The t-shirt design I chose was aptly titled:  "The Blind Conscience".

I managed to use all cake except for 2 smalls straws and a thin, 4" long piece of foam core under the jaw.    I had some issues with humidity and had to keep refrigerating the head as I worked on it, and ultimately decided to slant the head upward to help keep it stable.   Gravity...  The cake was my dark chocolate cake filled with vanilla-ginger icing, and covered in vanilla fondant (all ingredients are vegan).  This year's entry was definitely more challenging, but it was a lot of fun!  I really enjoy sculpting cakes.
  

Enchanted Tree ~ wedding cake

I love this little fellow!  He was created as the bride & groom's special cake.  When I make any kind of cake like this, I customize it...individualize it.   It's no fun having mass produced cakes or limited designs from catalogues, and I refuse to do that.   I stacked and carved dark mocha cakes, filled and crumb coated with espresso icing.  That enables the fondant to adhere to the cake and not just slide off.  The entire body was cake.   I added some sugar sculpted features and birds to symbolize bride, groom and their children.   ~ Congratulations Sarah & Kyle!!