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
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
