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!