July 27, 2013

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.


July 19, 2013

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!


June 23, 2013

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!


March 19, 2013


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!


February 3, 2013

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!