Sunday, December 19, 2010

Sacramento Magazine: Sac Food Finds

For those of you who have not picked up your latest Sacramento Magazine, here is a great link to their feature on Food Finds of Sacramento! I may be last, but The Frosted Cake Shop made the cut! I could not be happier =)

Check out all the Sac Foodies and Fabulous Food Finds!

Thursday, December 16, 2010

Holiday Promotion: Classic Chocolate Fudge Cake

Hello friends and followers!
It's not to late to place your Christmas orders!

Orders will be accepted through December 19th (pending availability). All orders must be picked up by noon on December 24th.

And as a holiday treat form TFCS to YOU, receive our Classic Chocolate Fudge Cake for only $30! (8" rounds only, serves 12-16)

Place orders at (916) 453- 1981 or

Wednesday, December 15, 2010

Holiday Treats, continued...

There must be something about the cold weather that keeps me hibernating inside the bakery making yummy treats..... Now I am the first to admit that I am a sucker for the holidays and embrace every bit of the Christmas season. So far, I have baked my way into the spirit of Christmas, and have added a few new items on TFCS's menu.

In addition to our standard cupcake menu, you can find Gingerbread, Eggnog, White Chocolate- Cranberry, and Mocha Spice Cupcakes during these wintery months. Cinnamon cream cheese frosting pairs equally well with all of our holiday cupcakes =)

In addition to "cake" goods, we've been baking off various cookies, barks, brittles, etc. My favorites include our Sweet N' Salty Chocolate Bark, S'more Bark, Vanilla Peanut Brittle, and Peppermint-Fudge Sandwich Cookies.

And yes, the cake pops are here to STAY! Orders accepted all-year long!

Lastly, a gourmet twist on one of my family's favorite treats. Rice Crisp Petits Fours- iced with rich chocolate ganche and sugar pearls.

What will you be having at your next holiday party? We are still accepting orders at (916) 453- 1981 or

Wednesday, December 1, 2010

Eggnog Cupcake Deliciousness

As I type up this post, I have the pleasure of smelling freshly baked eggnog cupcakes. Helllloooo December!

These warm, moist cupcakes are gifts in themselves. I am an eggnog fan myself, but I think everyone could enjoy this seasonal treat. Try out this recipe for any holiday gathering- you will not be disappointed!

1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 eggs (room temperature)
1 teaspoon vanilla
1 teaspoon rum or cinnamon extract
1 cup eggnog
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Preheat oven to 350 degrees.

Sift dry ingredients- set aside.
Cream butter and sugar with an electric mixer (about 3 minutes).
Add extract and eggs, one at a time. Scrape down sides of mixing bowl.
With mixer on low, spoon in dry ingredients- alternating with eggnog. Mix until just combined.

For uniform cupcakes, I like to use a mechanical ice cream scoop or disher to fill my cupcake liners. Fill about 2/3 full.

Baking times may vary. Cook until a wooden toothpick come out clean when poked into center.

After they completely cool, you may ice your delicious cupcakes with just about any icing.

My recommendations:
Cinnamon Cream Cheese Frosting
Vanilla Italian Meringue Buttercream
Vanilla Glaze

If you want to go the extra mile, try something with a splash of rum!


Tuesday, November 30, 2010

Winter Dessert Bar

As December quickly approaches, I wanted to treat you all with some new winter ideas. In this season of holiday parties and get togethers, why not spring for a dessert bar instead of traditional sweet endings?!?

This time of year surely brings out the baker in all of us. Even when I am not at the bakery, I know I am at home experimenting with new seasonal flavors and combinations. Why not display all of your hard work? With the hours spent poured over classic recipes- and the sweat, tears, and frustration baking sometimes accompanies- don't skimp by putting your beautiful creations on just any paper plate.

Pictured above is a simple dessert bar that was whipped up at TFCS studio. I love to use levels in our displays. I tend to have an eclectic style, and am not afraid to mix and match pedestals and platters. Be creative! A candle holder is perfect for a cupcakes =)
Be sure to stay tuned for more dessert bars and foodie-gift ideas. Look for more pics soon over these next few wintery weeks!

Here at The Frosted Cake Shop, we have been expanding from just our custom cakes to other individual treats. Not only have we boosted our production of our popular cake pops and cupcakes, we are always experimenting with new ideas- including the pumpkin whoopie pies and ganache truffles pictured above.

Of course, I can't leave this post without a close up of some beautiful cakes.

This fashion-inspired cake is definitely one of my new favorites. I love the delicate ruffles and gold sugar buttons. And of course, a cake is not complete without a giant, shimmering peony.

Monday, November 1, 2010

Fall Flavors + Wedding Season Wrap-Up!

Helllloooo November!!
If it wasn't officially before, it is definitely fall now! Be sure to order your next cake, cake pop, or cupcake in any of our delicious autumn flavors: Pumpkin Cake, Mocha Spice Cake, Apple Harvest Cake, or White Chocolate/ Cranberry Cake. All pair fabulously with either our Cinnamon Cream Cheese Icing or Maple Buttercream. Don't believe me? Go ahead- try it yourself!

Now, before I fall deep into holiday mode, I wanted to share a couple of our latest wedding cakes.

First Up: a modern twist to the tradition wedding cake.
Two square tiers of velvety vanilla cake, iced in smooth, silky buttercream. Hand-made red sugar roses decorate the top, with cascading petals down the tiers.

Close-up of a full sugar rose blossom.

Following: a fantastic, floating cake sculpture!

Now, I really can't take credit for this original creation. The mother-of-the-bride was the true artist. And really, she is- a professional sculptor and artist. The cake stand was created by the bride's mother- brozened with hand-blown glass hearts. Incredible!

I crafted multiple square cakes of various heights and sizes of Classic Chocolate, Carrot, and Tiramisu Twist Cake. Definitely a true masterpiece!

Monday, October 18, 2010

The Groom's Cake

The Groom's Cake Defined: a second cake, often whimsical in nature. can be served at either the wedding, the rehearsal dinner, or less frequently, the engagement party.

Personally, I LOVE a good groom's cake. Because we specialize in custom, non-traditional cakes here at The Frosted Cake Shop, I have really embraced our groom's cake requests. Frequently carved, shaped, colorful, and whimsical, our groom's cakes really set themselves apart from the traditional white, tiered cakes typically served at a wedding.

When it comes to weddings, I don't only think white with fresh flowers or intricate piping- but that's just me =) As some have seen from my own orange and teal wedding cake, there really are no limits to cake design. However, I do definitely understand the desire for a classic wedding cake. If you ask me, the groom's cake is an excellent way to have the best of both worlds. Here are some examples:

Okay, I may be waaay out of the loop on this one, but I have never seen Steel Magnolia. Apparently, the movie is kind of a big deal.... Anyways, bellow is our own buttercream/fudge version of the famous armadillo cake:

"Hi Tessa. We just wanted to tell you the armadillo cake was AMAZING!! Everyone loved it and said it was one of the best cakes they had ever had. Thanks again! "~ Kristin (groom's sister)

Now, you may have seen this pic before, but I can't leave out the groom's cake I made for my husband, Brett. Since I did not make my own wedding cake, I wanted to at least present him with his own groom's cake at our rehearsal dinner. And yes, pink with sprinkle is his favorite doughnut =)

My first try at an airplane cake: not too shabby!

A few other TFCS favorites:

Tuesday, September 21, 2010

Summer Wedding Recap

It sure has been one busy summer! It's already the end of September, and I just now finally feel like life is going back to normal- busy as usual though. This has been the first summer for weddings in the new shop. Between planning my own wedding, being a bridesmaid for my best friends, and creating cake for a few of my favorite clients, a lot of cake and creativity have been produced over the past few months.

Only my dear friend Courtney could get away with convincing me to create an all brownie wedding "cake" for her and Kirk. This was definitely new for TFCS, but we pulled off an all brownie dessert bar and cake. Although the planning gave me a headache, the end product was pretty darn cute. Nothing less for one of my very best friends!
Close-up of sugar rose
Mr. and Mrs. Gross!

24 hours later, we were back in the shop getting ready for the Hagan/White wedding. I was honored to create the cake for my childhood neighbor, Jeff. His new bride helped design the simple yet elegant cake. Did I mention it was HUGE?! She loved our sugar flowers, so the cake was decorated with clusters of sugar hydrangea and roses.

4-layers of alternating cake flavors = one big cake!

Did I mention yet that I got married too??
I might be biased, but Brett and I had the best wedding EVER! No, I did not make my own cake, but we had a delicious dessert bar from my favorite pastry chef, Ginger Elizabeth. If you have not yet had one of her chocolate chip cookies, stop reading and go get one!

But really, I could not have been happier with our BIG day. Here are some pics of my and my new husband celebrating at the Tsakopoulos Library Galleria:

But first, Brett with his Groom's cake. I made this one =)

Yumm! Orange Blossom Marshmallow!

So many different treats! Chocolate chip cookies, French macaroons, apricot tea cakes, CAKE: lemon/almond/raspberry, chocolate/caramel, and strawberry/pistacio

.....And a few others, just for fun.
Mini 2-tier with hand-made sugar orchids

All-sugar flower cake topper!

Thursday, May 27, 2010

Sactown Magazine

Have you picked up your "Best in the City" issue yet?

Check out The Frosted Cake Shop featured with the Cake Bosses of Sacramento!

Monday, May 24, 2010

Growing Up

Baby Charlotte Belle turned one this weekend! This not only means that lil Char is growing up, but that TFCS is still alive and kicking, too.

A year ago, I made a cute, whimsical cake for a glowing mother-to-be. The cake turned out great, and has been a popular choice in my repertoire of baby shower cakes. Not only have I expanded on the design and improved my decorating techniques, so much has changed and expanded with TFCS over this past year. As I create cakes for turnining points in my clients' lives, I begin to reflect on what this past year has meant to me...

Without getting into too much detail, this past year has definitely been a busy one....
Let's see, since this time last year TFCS has been featured in 3 local newspapers, including photos in The Sacramento Bee, batted with the big boys at various charity events- including Grange Restaurant at Luxe for Life 2009 (one of my personal favorites), made 3 TV appearances, been mentioned in several blogs, moved into a brand-new kitchen, attended class at The French Pastry School of Chicago, been featured and photographed for 3 magazines,including the latest issue of SacTown Magazine- go get your copy today!- and more.....

I don't mean to toot my own horn here, but it's definitely been a journey worth sharing =)

Alright, back to Miss Charlotte. The pic isn't much, but the cake was super cute anyways. Here is her individual ladybug "smash" cake. Would love to see what she looked after digging into this dessert!

Monday, May 3, 2010

Tahoe Wedding Weekend

Not too often does cake-making take me on adventures. However, this past weekend, I had the opportunity to create a cake for a beautiful Tahoe wedding reception. I don't usually travel with my cakes too far, but every now and then I could use a cake journey =)

By May, I was not expecting snow to still be on the ground. Fortunately for the newly weds, it was a clear and sunny day, with snow caps in the foreground- and only a small amount of snow starting to melt onto the outdoor dance floor. The sanding sugar that rimmed the cake glistened perfectly and mirrored the effects of the sun shining on the snow outside.

The cake design was created by the bride herself. I loved her ideas, and definitely thought it was 2-hour delivery-worthy. The design matched the rustic theme perfectly! Take a look!

The Cake!
Okay, so my photography skills are not great- and neither is my camera... the pics don't quite capture the image I'd like to portray of the glistening, snow -capped cake... but you get the idea =)

Love birds? The bride and groom's cake toppers.

Two more birds to represent the couple's dogs. Too cute.

I am hoping to get some pro photos sent from the wedding photographer, so be on the look out for those soon!

Thursday, April 22, 2010

Wedding Season

My awesome brother has graciously photographed some of my designs at the new studio. With only 100 days left until my own wedding, I have decided to release a few of his photographs. It's about time these beauties made their debut! All cakes are original TFCS designs with hand-crafted sugar flowers.

Mint green and chocolate brown fondant 2-tier cake. Hand-made sugar gardenia and bud, accented with a chocolate brown ribbon trim. Available in any of our premium wedding cake flavors.

Modern white, champagne, and bronze 3-tier wedding cake.
Bronze, hand-painted royal icing art deco stencil on top tier.
Gumpaste roses to surround the second tier atop the square base.

Two-tone 2-tier wedding cake. Accented with sugar peals.
Cascading orchids, roses, and blossoms- all hand-made from sugar paste.

Classic 3-tier wedding cake.
Fondant draping aides the appealing flow between tiers, accented by sugar gerber daisies.

For more information, visit our website.

Saturday, April 17, 2010

Spring Photo Dump

LOTS of new cakes have went out the doors of the doors of the NEW TFCS midtown cake studio. Spring has been very busy- client consultations in my new office, new sculpted/carved cakes, press for the new location, our successful open house, etc. Here's a taste of what I've been up to: