This past year I’ve been very fortunate to teach some lovely classes. I’ve been flown to New York for a private class here and there and also been going to Montreal for private group classes. I really love mentoring some of the most passionate cake decorators I’ve ever met. I also teach a regular Haute couture class at the reputable Bonnie Gordon College of Confectionary Arts. Here’s a two tier design I did for a class in Montreal discussing brush embroidery painted with watermelon pink and gold accented with pearls. For updates on class dates be sure to follow The Caketress Facebook Page for updates.
Photography by Montreal’s Monique Simone Photography
Cake Stand Rental from Montreal’s Principal Planner
I just had to blog this five tier white wedding cake. The lovely couple said their I do’s in a beautiful art deco movie theatre turned venue, The Eglinton Grand in Toronto. For the design we did pearl painted and embossed tiers with ruffle trim and fantasy fashion flowers. It’s funny when I first started decorating cakes I was obsessed with vibrant colors and now I find myself appreciating the subtleness of soft and simple palettes. Enjoy and don’t be afraid to share your thoughts below.
For the most part I do believe that everything on a cake should be edible. Partly because I’m a tad of a purest when it comes to baking being raised in farm country where the eggs in the christmas cookies were from my Grandma’s hens down the road and the strawberries, rhubarbs and apples in my mother’s pies, I hand picked from the backyard. The other factor is because as an artist I am challenging myself to create almost anything into an edible medium for the design. However once and a while I do feel the need to break my own rules in the best interest of the design.
A little while back the very talented wedding gown designer Kim Ironmonger of Valencienne asked me to design a Cirque de Soleil inspired cake as a special touch to a friend’s bridal shower. Kim and I plotted the touches to this vibrant cake with a sugar mask topper and hand painted cake. It was a lot of fun creating this fun and unique cake.
Okay maybe I have too much fun with the chalk board in my cake studio but I photograph most of my cakes on that wall because it has the best light to capture the cakes with windows in front and to the side of it. I recently been getting a lot of good feedback on how I stage the photos but honestly it’s really whatever I have time to do in between getting the cakes ready to deliver. I wish I could say I remembered to capture all of this years cakes but their have been a few that never had their close ups unfortunately. I try my best to blog and update new designs when I can and enjoy sharing with you all (whoever you are that enjoy hearing about my sugar journeys.)
For Matt and Elysia’s wedding cake design we went with an elegant white, pearl, and gold palette. The details included white flowers with golden sugar buttons and broaches inside them, ruffled trim and rows of timeless pearls. I enjoy the unusual tall narrow tiers to this design and was a great fit for their reception at Copper Creek Golf Club in Kleinburg. Congrats to the super lovely couple!
I can’t believe it’s already October! I saw some leaves start to fall today and it made me think how quickly the summer came and went. I spent most of the summer focused on creating unique cakes for my lovely 2011 couples. One couple I was looking forward to making their cake was Liz and Nick. They wanted their cake to be romantic but with a quirky twist. Their reception was at Bellvue Manor, The Library room.So their decor was surrounded around a novel theme. For the pumpkin flavored cake we designed it to look like written vintage pages with gumpaste ranunculas like flowers also look like they were made out of book pages. I also added cute book mice hiding in the floral bouquets for an unexpected playful twist. Congrats again to Liz and Nick!