Sushi Revisited

This week's cake was a great deal of fun, as I got to redesign an old favourite: SUSHI! 

Vanilla sponge with vanilla buttercream was wrapped in a turqouise fondant finish with sushi maki and sushi nigiri cake truffles, a gumpaste fortune cookie and chopsticks. 

And here are some others from the last couple of years. Instead of a bento box or wood slab, I decided to make a turquoise platform with hand painted bamboo. While it's a different base, the sushi elements are still classic. Can't wait for the next.

-Danielle

Wedding Weekend

A few weeks ago I celebrated a close friend's wedding not only as a vendor, but as a bridesmaid! It was a wonderful experience and I was so happy to be a part of her and her husband's special day. To ring in the occasion, I prepared the brightest and boldest wedding cupcakes I had made to date: our bridesmaids' dresses were blue while our bouquets held beautiful magenta flowers, which I wanted to reflect in the arrangement:

Different textures and flavours (chocolate mint, carrot and cream cheese, vanilla and salted butter caramel) were used to create an eye-popping display. Also included was a square topper with rhinestones, and a cake top decoration that I forgot to take a picture of.

There was also the wedding of another friend that I wasn't able to attend (having been involved in a wedding on the same day), but I still got to help the bride and groom celebrate with a selection of almond cupcakes, the southern bride's favourite flavour.

I love mixing and matching, so I prepared a variety of buttercream and fondant topped cupcakes; different piping tips contributed different designs to the arrangement as well.

Congratulations to two very happy couples!

-Danielle

Destination Wedding

A pair of good friends recently wed in the Dominican Republic, and it was absolutely beautiful: fantastic weather, a gorgeous venue, and unlimited pina coladas ensured every guest had a fantastic time helping these two celebrate their new life together.

Of course, Sweet&Splendid couldn't bring a cake from Toronto to Punta Cana; but, we could bring one to the at-home reception. 

The wedding colours (for both celebrations) were rich purple and bright orange. Wanting to provide something fun and unique that encompassed the theme, I prepared a vanilla sponge cake with layered ombre ruffles from deep violet to tulip-orange. 

And I even got to eat it too! Very happy Sweet&Splendid got to be a part of such a great occasion for two great people. Congratulations, Pat and Beckee!

-Danielle

Golden

This past weekend I had the pleasure of providing the wedding cake and cupcakes to a fantastic jewellery designer and her husband at a spectacular, regal venue. 

The bride requested a cupcake tower in shades of romantic pinks and creams, and so I compiled an assortment of cupcake designs in various shades of mauve, coral, ivory, and gold.

Each of the cupcakes was adorned with buttercream and topped with a rose or a fondant appliqué, and finished with a romantic, lace cupcake skirt.

The event colour scheme also included shades of light brown and I was more than happy to contribute some salted butter caramel macarons to round out the palette. Given that it's been a while since I had made macarons (and successfully, at that), I was thrilled for the challenge.

And lastly, the cake topper was adorned with the bride and groom's initials as presented on the invitation stationary. Congratulations to the bride and groom!

-Danielle

Ready, Set, Cupcake

Nascar and F1 are still some time away, but that doesn't matter when a racing fanatic has a birthday. Recently, I got to put my sculpting skills to work on these race car themed birthday cupcakes:

These chocolate and vanilla cupcakes were sculpted from gumpaste and fondant and, while not so fast on the road, sped into the bellies of the party guests. 

Happy birthday, Niall!

-Danielle