Wedding Cakes
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Sunday, April 19th, 2009I dyed the marzipan green and blue, then rolled the marzipan to enrobe the cake. Vanilla buttercream decorates the cake on the doggie bones, ghosts and the shells on the top. I piped chocolate buttercream balls around the edges. There are also white chocolate shavings to make up the waves.
The Best Eclairs in Salt Lake City
Wednesday, April 8th, 2009Eclairs are a great pastry for dessert, weddings and whenever you need something sweet. Personally, I think I have the best eclairs in Salt Lake City. Why? Because I make them by hand using the finest ingredients including premium Belgian chocolate. Here’s how I do it: I pipe the eclair batter onto the sheet pan [...]
How many slices of wedding cake will my cake yield?
Monday, April 6th, 2009I worked with local wedding planned Sam Do on this wedding cake. The reception was at the Memorial house in Salt Lake City. Sam arranged the white roses on the cake for the final touch. This cake is what I call an envelope style wedding cake. I roll and cut the the marzipan in the [...]
Snakes and Cakes Kids Catering
Monday, March 30th, 2009We catered a party for an 8-year-old girl named Mia at Discovery Gateway. Since the party had a science theme, we decided to give the sandwiches and vegetables a scientific, creepy crawly twist! The bread was baked fresh that morning and the cakes had fresh fruit garnishes. Kids catering has never been so much fun!
My Dream Wedding Cake: Marzipan vs. Fondant
Saturday, March 14th, 2009When a bride contacts me to make her wedding cake, I invite her to come to my bakery to talk about her ideas for her special day. One of the most frequent questions that a bride asks is “‘What is the difference between marzipan and fondant?” Marzipan is made of almonds and it tastes better. [...]
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