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Too Sweet Cakes
Thursday, December 29, 2011
This was the perfect cake for a winter wedding, classic black & white! This is a 3-tiered fondant cake. The bottom and top tiers are round and the center tier is a hexagon. Each layer has black ribbon at the bottom and hand-piped black scrolls. The bride provided black & white silk flowers that put the finishing touches on this cake. The flavor was almond with raspberry.
Sunday, December 11, 2011
I did a large order of cupcakes for a wedding in September and I found the photos just the other day. I couldn't pass up posting them because cupcakes are my favorite and these flavor combinations were SO yummy ! ! ! !
They used my 6-tier cupcake stand to display these yummy cupcakes and a 6" fondant cake on top (not pictured) to cut for pictures.
Dark chocolate cupcakes filled with chocolate ganache and peanut butter frosting. Topped with a peanut butter cup.
Coconut Cupcakes filled with a coconut cream and topped with coconut frosting and toasted coconut.
Almond Cupcakes filled with fresh raspberry preserves and topped with raspberry buttercream and edible sugar pearls.
Tuesday, November 15, 2011
Wednesday, October 5, 2011
I sat down with the bride and groom and started from scratch to create this cake for their beautiful wedding. They wanted something with a vintage flair, but also somewhat traditional. This is an ivory fondant wedding cake. The bottom tier has brush embroidery (which is one of my favorite techniques). There is a middle separator tier with pearls. The top tier has white rolled ribbon flowers. The topper was provided by the bride & groom and went perfect with the cake! The flavors were chocolate with vanilla pastry cream & almond with strawberry preserves.