You are currently browsing the category archive for the ‘Weddings & Events’ category.
A small classy cake for a sweet couple celebrating their 30th anniversary on the 31st of April… She wanted the cake simple and clean to surprise her husband with.
Inside the chocolate fondant was moist vanilla cake layered with fruity strawberry buttercream…
HAPPY 30th ANNIVERSARY!!!!
Super sweet and super pink. Audrey’s 1st birthday was like a Disney princess wedding! Her birthday was held at the Garden Suite Hotel ballroom on 3.27.10.
A Korean baby’s 100th day and 1st birthday are very important and grandly celebrated. I’m assuming in the old old old days babies didn’t have the best of chances to live past the 100th day nor the first birthday due to malnutrition and disease… thus, both times marked very happy occasions if they were healthy.
Faux layered cakes provided by the decorating team!
Traditional sticky rice cakes Doek 
Mom and Audrey’s older sister, Sophia
traditional Korean garb Hanbok
Audrey’s Mom and Dad opted for a Red Velvet cake – they didn’t know the design coming in, I hoped they enjoyed it! The 6-inch cake was enrobed in chocolate fondant (I’m not an advocate of eating fondant because it reminds me of Play-Doh. I ordered a huge pail of this stuff for this event, took a nibble, as it is a rule a chef must try everything before serving it to guests. Honestly, the moist soft dark chocolate fondant was just begging for a taste. It was DELICIOUS. It tasted exactly like a soft Tootsie Roll, and for those of you who have eaten white fondant BLECH. This was a world of difference.). It was topped with pink fondant flowers and vintage white sugar pearls. The cupcakes had pale pink sprinkles (I’m such a SUCKER for those light pink sprinkles, yet at the same time hate eating sprinkles!) with a pink fondant blossom or chocolate fondant ball sitting atop.
Happy 1st Birthday Audrey!
A bride and her soon-to-be family came in for a cake tasting this past rainy Monday! The bride and groom were mainly interested in the Red Velvet. I prepared baby cupcakes for them to sample: Red Velvet with a super rich cream cheese frosting, Devil’s Food with Espresso Buttercream, and Devil’s Food with Green Tea Buttercream… So cute enough, the couple, who are having their wedding in Orange County, have a “Red Baron” theme running through their wedding, and wanted me to create a “Red Baron” taking off on a runway up the cake!
There are so many cute cakes out there in cake-land!
Bride and Groom cake toppers have become passe’, but they may be making a comeback… in different forms. Here are a couple playful wedding cakes found at TheKnot. LOVE.
I’m a HUGE insect fan… to LOOK at. Most give me the heeby-jeebies if they come within a feet of my skin.
(Vanilla Bakery’s butterflies really grabs the attention, simple but edgy.)
Our wedding just recently passed on October 3, I wish we have the pictures from our photographer now to post!
Brian, my husband, will only eat chocolate cake – i eat ALL CAKES, but love coffee as well. It was perfect to combined the two. Devil’s food cake (with a super generous amount of espresso added into the cake batter!) and espresso buttercream…..
I’ll post wedding details at a later date when we get the professional pictures, but here are a few of the wedding cake I made (it was certainly a feat only a few days before the event while also making favors.)…
The moths were made by using thyme twigs from my herb “garden” with skeleton leaves as the wings (courtesy of Martha Stewart’s wonderful online crafts DIY section!!!! LOVE Martha. She’s so smart and talented.) Fondant flowers are 2 different sized mums and hydrangeas… and the finishing touch, thick black satin bows.
Here she was as I was trying to figure out on placement of the flowers… took some pictures to email Brian for approval – after all this was half his wedding! (I did not want to pluck off any decorations he didn’t like, and see a great big hole left behind! Ew.)
He approved.
OKAY. I can’t resist…. Ill post a few more pictures…
PROGRAMS: Handmade the tags first, writing the names out with the old school calligraphy pen dipped into ink… They were then scanned and uploaded onto the computer for printing. Thank goodness for Theresa. She and I put these programs together (8 hrs straight, 5 hrs on my own before that from printing/cutting/gluing) with black and golden twine-ish yarn, skeleton leaves, and a 12 page program! (I love reading programs at weddings but find there are never nearly enough words in them! This program included a couple of horoscopes, appetizers, dinner menu, letters to our guests…) We spent so long on them, both our backs started to ache, Theresa said if she found any lying on the floor or in the parking lot she was going to pick them up and take them home. LOL. Afterwards, we found only about 1/2 were taken figuring each couple only took one. I still have like 80 of them – couldn’t bear to throw them out!
Escort Cards: The escort cards were simple, made of plain black cardstock. Mr… Mrs… Ms… following with a picture of a cow, fish, mushroom, or baby giraffe!… Surrounding a birdcage filled with 180 Ghiredelli Chocolate Squares!
Flowers: Very particular about the flowers since that was the only thing I didn’t really have hands on (other than the food and linens – food is always my #1 concern, and was not worried, as we had more food anyone could finish and the Trump’s dishes are super delicious). Lets face it, flowers really express who the marring couple are. Or shall I say reflect who the bride really is, in most cases. We found a family friend to do the flowers for me. There was a language barrier, but, was eventually able to to tell her exactly what I envisioned and we worked it out for the most part (whew!). I love nature… and trees, well, tree branches, and insects… and Halloween. ;) And balls of flowers. And Alice in Wonderland. LOL. That was direction I was going towards, but not so much that it was very noticable nor too “childish” (for his sake.) I did convince him at least to have the wedding in October. Below is a picture of the ceremony and the 2 manzanita trees with hanging balls of red and white roses.
Okay, that is enough. More when I get pictures from our photographer…
September wedding at Marvimon’s Smog Shoppe in Culver City – absolutely gorgeous, eclectic, and chic! The bride happens to be a close friend of mine who just loves cute darling things. :) of course, she opted for 200 mini cupcakes. A 6″ rich devil’s food cake with espresso buttercream filling was placed on the top tier for her and her husband to cut into! The cake and mini cupcakes were topped with vanilla espresso buttercream and fondant pearls/balls/flowers. The bride found the vintage crown cake topper (LOVE!!!) at the Pasadena Flea Market – she was told it came straight from England! If it did or not, doesn’t matter, absolutely GORGEOUS!!!! Super cute for a super cute couple.
*If interested in Candy Buffet, email me!
A bride who had wanted to come in for a tasting for her wedding last May asked if I could make individual favors for her… Well of course I could, dear bride – would never pass up such a fun opportunity! Unfortunately, I was not available their wedding day to create the wedding cake for them, but the favors were definitely do-able!
Fresh Lemon Zest buttery melt in your mouth Shortbread Squares was what she decided on! :) Delicious choice!
I didn’t know what Naruto was either, until I was asked to make a cake for a friend’s friend wedding this summer. The bride gave me two anime characters from the Naruto anime series she wanted to use as cake toppers! Interesting… :) The bride herself was a florist, and to my surprise, she opted out of fresh flowers asking me to create fondant hydrangea flowers instead.
There were 300 attending guests: I created a 3 layer cake, and baked the rest in sheet cakes.
Whew! It was a such a hot August afternoon, thank goodness the wedding reception was indoors. Beautiful venue in La Habra, California at the Westridge Golf Course.
Rustic Naruto, Fondant Hydrangeas, wrapped in Tulle Ribbon: Vanilla bean cake, espresso buttercream filling, covered with vanilla buttercream.
