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!

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.

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:

Almond Cake Recipe

I heard it was supposed to be spring time, although my view out my midtown window tells me otherwise.... Regardless, Easter is just around the corner. In honor of the special holiday and the supposed "spring time," I wanted to share my almond cake recipe with you all. I just baked a batch for a wedding cake tasting that I have this afternoon....hope I don't dig in to the scraps before my bride-to-be arrives! Soooo yuumy straight from the over!!

Ingredients:

1 1/3 cup sugar

3/4 cup almond paste

10 oz. unsalted butter, room temperature

6 eggs

1 teaspoon vanilla

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Pre-heat over to 325 degrees

Sift flour, baking powder, and salt. Set aside.

Beat together the almond paste and sugar together with a paddle attachment. Be sure to beat these two ingredients together first, before the butter. The sugar granules will help smooth out the almond paste until light and fluffy. Add butter. Combine eggs and vanilla, and slightly stir to break up the yolks. While the mixer is on, gradually add the egg and vanilla mixture. Be sure to scrape down the sides of you bowl at this time. Add the dry ingredients in two batches.

Pour into prepared pans and bake at 325 degrees.

Try it. Do it. I promise you will thank me.

If I have some free time later, I plan on trying out a raspberry rosewater buttercream. I think it will pair nicely with the almond cake and will be perfect for spring!

Other Spring/Summer flavor candidates:

- Orange Blossom Passionfruit Cake

- Lemon Ginger Pound Cake

- Lavender buttercream

- Earl Grey Ganache

Have you checked out our new website yet? www.thefrostedcakeshop.com

Fresh Off the Press!

Today, TFCS made its debut in the Sacramento Bee. So exciting! Check out the following link to read my interview and see pics of some lovely cakes with ME! Sacramento Bee Article

In the Sacramento area? Pick up your copy today!!

NEW website!

The time has FINALLY come!

Check out the BRAND NEW website: www.thefrostedcakeshop.com

Visit now to find information about our new location.

Ordered a TFCS cake in the past? Check out the photo gallery to see if your creation is on the new site.

Thanks for your time and input!

Website Under Construction

Hello All!

Please enjoy the pics on the blog while my website has a make-over.

Here's small preview of some new cakes to come!