Tag Archives: sculpted cake

Masquerade Wedding Cake & Coca Cola Bottle Groom’s Cake

It’s always a pleasure working with a couple where I have the opportunity to work with them on both their wedding & groom’s cakes.  This couple’s wedding theme was especially close to my heart, as it was the same as mine – masquerade!

The delivery for these two cakes was a bit interesting, as both cakes needed to be finished onsite and the groom’s cake had to be hidden from the groom until the reception started.  With the ceremony, cocktail hour and reception all happening in the same place on the rooftop at the Ravel Hotel in Long Island City, NY , it was a bit of a challenge to keep the cake hidden!  Luckily, the staff was able to get us a screen to work behind, and while there were a few close calls where we had to hide the groom’s cake in the kitchen hallway, the groom’s cake remained a secret until it’s unveiling later in the evening.

Here’s a photo of the two cakes together in their hiding spot on the bar.

During the couple’s tasting & design consultation, I got the distinct impression that while this couple wanted a traditional tiered wedding cake, they were also open to something a little bit different.  In the end, the wedding cake design was definitely a collaboration between the bride & groom and me.  The monogram on the top tier (which is one of my favorites!) was designed by the groom, and was also used on their wedding invitation.  Also, while not too overly dramatic once the decorations put on, this cake was quite unique with offset tiers, two in royal purple for a jolt of color.  The sugar anemones were a request from the bride, as she was also having the same flowers in her bridal bouquet.  The white tiers with silver decor were inspired by the view of the 59th Street bridge from the venue.

The wedding cake was comprised of alternating tiers of devil’s food cake with peanut butter mousse filling, and red velvet cake, filled with cream cheese frosting.  All tiers were frosted in vanilla buttercream, and decorated in fondant & gum paste.

The surprise Coca Cola bottle groom’s cake was extremely fun to make.  As you might imagine, the groom is an a huge fan of Coke, so there was no mistaking what the overall theme of his cake would be!  To make it a little more personal than just a bottle of Coke, I incorporated a few wedding rings on the top, a lasso around the base of the bottle (to tie in the groom’s love of all things country), and a few custom labels on the sides.  The groom’s cake was comprised of pistachio cake, filled with pistachio buttercream and frosted in vanilla buttercream.

Here’s a few detail shots I took during delivery of the custom labels.  As you’ll notice, The top was left off the cake until we got to the venue, as this was another cake that I sat with in the back, and I needed a spot to hold in case of any sharp turns or unexpected short stops during the drive from the studio to the venue. Luckily, we had a fairly smooth ride and the cake construction held up just fine!
And lastly, here’s a shot of me finishing up decorations on-site. (This was our first cake delivery with our new DSLR camera … so Jay went a little camera happy :D)  You can see the offsetting of the tiers a lot more here.

Stacked Books Birthday Cake

I had the pleasure of working with Encore Catering on this stacked books cake for a very special 60th birthday celebration at the Newark Museum in Newark, NJ last month.

The client had very specific requests on the book titles and stacking order, and wanted a classic book feel to the overall look.  I thought a marbled board would be a nice accent as well.  I have to say I’m pretty happy with the end result!

All the books were vanilla pound cake, filled with lemon curd, frosted in vanilla moussaline buttercream, and decorated in fondant.

It was wonderful to hear that the cake went over well, as I received the following note in an email from Encore Catering the following week:

“Awesome job on the book cake. The client was thrilled!”

 

Notre Dame Bucket of Miller Lite Groom’s Cake

I delivered this groom’s cake to the New York Botanical Gardens in the Bronx last Friday (pre-hurricane!) for a Miller Lite loving groom who graduated from Notre Dame.  Since the venue didn’t serve Miller Lite, the bride wanted to give this cake as a surprise gift to her groom as a consolation.

The cake was comprised of devil’s food cake, filled and frosted with Guinness buttercream and decorated in fondant, modeling chocolate, gum paste & isomalt.  The insides of the beer bottles were made of molded rice cereal treats.


It has been quite a while since I worked with isomalt, but now I think I am hooked on sugar again.  I really do think that isomalt creates the most realistic looking sugar ice, don’t you?

Be on the lookout for some new and interesting sugar techniques with isomalt from Sweet Element soon!

Resurfacing!

Hrm, I could say that I was taking a 33 day blog hiatus to reflect on the last bit of my 33rd year, but the truth is that I haven’t been able to get much time to blog, catch up on twitter or tend to my website as much as I wanted in the past month!  When you’re running a one-woman cake shop and have a slew of unexpected last-minute orders on top of a relatively full calendar, kitchen activities & deliveries take over everything else.  Fingers are crossed that I’ll be able to find an intern or two to help out in the Sweet Element kitchen SOON!

So, before the onslaught of July orders pulls me into the kitchen again, I thought I would share just a few of my favorite June cakes.

This first cake was one of the most unique wedding cakes we’ve made.  The bride & groom wanted to recreate their proposal story with their wedding cake, changing just a few details to make it special for their wedding day.


I love this inspiration photo that shows the pumpkin proposal that the groom arranged to be seen from the top of a mountain hike with his bride-to-be!

Here’s a close-up of the sugar bride and groom that were sitting atop the mountain of cake!  I adore the mini wire-rim glasses on the groom.

The bride also secretly ordered a NYC subway map groom’s cake as a surprise for the groom.  I couldn’t think of a better way to showcase both city & country than with these two cakes!

The mountain & barn cakes were comprised of red velvet cake, filled with cream cheese frosting, frosted in vanilla buttercream and decorated in a combination of fondant, modeling chocolate & gumpaste.  The subway cake was a devil’s food cake, filled with peanut butter mousse, frosted in vanilla buttercream and decorated in fondant.  Both cakes were delivered to the beautiful Round Hill House in Washingtonville, NY.

This next offset square wedding cake for a wedding in Edison, NJ was a fun challenge to take on, especially as our first gig with Pure Ambiance Events!  The bottom three tiers were banana cake, filled with peanut butter mousse & milk chocolate ganache and the top tier was vanilla cake filled with milk chocolate ganache.  All tiers were frosted in vanilla buttercream and decorated in fondant.  The manzanita branches were made of modeling chocolate and the orchids and delphiniums were handmade of gumpaste.

You might be able to tell where much of the cake inspiration came from by taking a peek at the beautiful room set-up by the Pure Ambiance team below!


This next wedding cake is a perfect example of how beautiful a cake with real flowers can be ~ great for the bride on a budget!  The cake was comprised of red velvet cake, filled with cream cheese frosting, frosted in vanilla buttercream and decorated in fondant with satin ribbon and fresh orchids.  We delivered this tropical cake to the stunning Le Club Avenue in Long Branch, NJ.  I really just wanted to go and hang out at the beach after setting this up ~ but alas, there were other orders waiting to be finished back at the studio!

This groom’s cake that we delivered to The Madison Hotel in Morristown, NJ, is definitely one of my most favorite cakes of June.  A last minute order, I was so happy I was able to fit this order into the books!  The bride had seen a photo online with Lego stormtroopers hoisting up a Lego Darth Vader into a pint of Guinness (concept originally from Kevin Pulton) and wanted that recreated into cake.  Keeping in the Guinness theme, the cake was our Guinness Chocolate Cake, filled and frosted with Guinness buttercream and decorated in fondant.  As this was a *very* last minute order, I had to make certain inner structures of the Lego guys from foam as all gum paste bodies would not have time to dry, but all the exterior portions are made from modeling chocolate, gum paste & fondant.

Here’s a side-view shot of the lil’ Lego guys 🙂

It’s unusual that I actually get to see my clients’ reactions at weddings as I usually set up before they get into the room, but in this particular case, when the bride slipped and mentioned that there was a surprise groom’s cake waiting in the ballroom, the groom just HAD to see the cake before the reception!  It was definitely a pleasure to grab this quick picture of very happy bride & groom with their pints of Guinness & their Guinness cake!

And last but not least, we made this chocolate plate Chicago Blackhawks birthday cake as a surprise for a huge Blackhawks fan in Hoboken, NJ.  The cake was devil’s food cake, filled with banana cream filling and frosted in vanilla buttercream.  The top decoration was all chocolate and the inscription was in fondant.


I always wonder how surprise clients react to their cakes, so as you might imagine, I love getting emails from clients with photos of happy cake recipients ~ especially when the cakes are a surprise!

Well, that wraps it up for now …  it’s back to the kitchen to get started on some very fun cakes for July!  Hopefully I’ll be able to get to blog more often this month 😀

Super Nintendo Groom’s Cake

‘Tis the season for groom’s cakes!  This surprise groom’s cake was a life size recreation of the SNES (or Super Nintendo Entertainment System for you non-gamers out there!), and included a sugar copy of Dr. Mario.  The cake was delivered to a rehearsal dinner at Il Vicolo in Livingston, NJ last Friday.

This cake was comprised of vanilla confetti cake, filled & frosted with vanilla buttercream and decorated in a combination of gumpaste, fondant & modeling chocolate.

Veuve Clicquot Birthday Cake

Last Friday I created this Veuve Clicquot champagne bottle cake as a surprise for Jonathan from his boyfriend for a party in Hells Kitchen, NYC.  As a special touch, I created special personalized sugar labels with the birthday inscription & birth year.  As you might have guessed, Veuve Clicquot is Jonathan’s favorite champagne!

This cake was comprised of devil’s food cake, filled with peanut butter mousse and frosted in vanilla buttercream.  The exterior decor was a combination of fondant, modeling chocolate & gum paste.



Mr. Met Groom’s Cake

I love baseball themed cakes … and I’m considering this one the first of the 2011 season!  We delivered this peeking Mr. Met Groom’s cake this past Saturday to The Crystal Room in Staten Island, NY as a surprise to a Mets fan groom from his Yankees fan wife!

This cake was comprised of red velvet cake, filled and frosted with vanilla moussaline buttercream and decorated in fondant.  The Mets hat on top was made of rice cereal treats and decorated in fondant.

Cute Cthulhu Birthday Cake

As you might have noticed, I enjoy making unusual cakes – and this one, for @Snipeyhead was definitely one of my new favorites!  The only requests for this latest Sweet Element cake was that it be red velvet & Cthulhu-themed.  So, with full artistic interpretation, I decided to take this monster cake to the cute side, and ended up with what I called Cute-ulhu (Cthulhu’s baby sister)!

For added excitement, we had the joy of delivering this cake from the studio into Stitch Bar in Manhattan during the last blizzard.  Thankfully, everything was safe & sound once we got there!

Cute-ulhu

Birthday Girl digging into Cute-ulhu

Soccer Ball Groom’s Cake

This past weekend, after dealing with the *MOST* unprofessional event planner EVER, we delivered one huge 14″ soccer ball groom’s cake to the Maplewood Country Club in Maplewood, NJ as a surprise for the groom from the bride.  For whatever reason, I couldn’t seem to get this event planner to understand that #1) My client (the bride), specifically requested that this cake be at the wedding for the *duration* of the wedding so that everyone, including her groom could enjoy it before the cake cutting ceremony later in the evening, #2) Fondant covered cakes with sugar designs highly sensitive to moisture are NOT to be put in the refrigerator & #3) Delivering a groom’s cake in the *MIDDLE* of a wedding right as they bring out the wedding cake is highly unprofessional & just not a good idea.  While both my trusty delivery guy & I maintained our composure, this event planner did nearly everything he could to be completely & utterly insulting during the entire delivery, and after verbally assaulting both of us independently, he finished off with, “You have 20 minutes to put a cake on this table RIGHT HERE and then GET OUT!!!!!”  I sense a letter written to the General Manager in the near future ….

But back to the cake … 🙂

While working through a few sports-themed cake ideas during our cake consultation, the bride to be decided that the perfect cake would be a huge soccer ball (as her fiance is a soccer player) covered in her fiance’s favorite team logos.

The cake itself was a vanilla cake, filled with chocolate ganache, frosted in vanilla moussaline buttercream and decorated in fondant sitting atop a board decorated in green buttercream grass.

As I knew that the logos were a critical part of the cake design, I finally opted to break down & get a food safe sugar printer – and I have to say I’m thrilled with the results!  While I still think that hand cut logos add a beautiful aesthetic to cakes, I have a feeling that this sugar printer will continue to be extremely handy for some extremely teeny intricate designs.

Spheres = very nervewracking deliveries!

Frog Prince Groom’s Cake

Sweet Element’s latest cake – a Frog Prince, was delivered last Friday to the Blue Fin restaurant inside the W Times Square.

I love cute cakes.  If I had a choice, I would seriously be making these type of cakes *all* the time!  This latest cake was definitely one of my favorites & a whole lot of fun to work on.  The bride-to-be requested that the cake be similar to “funfetti” cake, so I made my own version of confetti cake for the first time ever with the traditional Sweet Element vanilla cake & vanilla moussaline buttercream with some colored sprinkles mixed into them.

Here’s a photo of the cake layers & frosting …