Saturday, December 26, 2009


Sometimes the best cakes are the most simple designs (simple, by the way does not equal easy). Britta's aesthetic was clean and monochromatic, with the accent on texture rather than a bunch of color. We obliged by modifying a tier of Darcy Miller's (editor of Martha Stuart Weddings Magazine) wedding cake, then topping the design with one magnificent, enormous hand-made and oh, so fragile, gum paste rose. This follows my rule of gumpaste floral...if you want a realistic flower, use a fresh one. If you want frosting flowers, make them dramatic, exaggerated, stylized, something that you can't get from mother nature.

Friday, December 18, 2009

Quinn and Mike

Quinn and Mike were married at Chambers hotel in downtown Minneapolis. We decided that the silhouette of the wedding cake should be a spiral so that the bubble decorations could flow effortlessly to the top. It was a challenge to get the angles of all three cakes consistent across three diameters, but the final effect was well worth the effort. Thanks to Studio 306, I have this incredible photo to share with you all.

I had to snap this picture, myself, to show off the crazy cool art hanging in that room. I've never had a better backdrop for a cake.

Mike's groom's cake was a riot to make. The pizza box cake was a first for us, and en entirely confectionery slice of pizza and "greasy" napkins were pure entertainment for us in the kitchen.

Once the whole thing was set up at the hotel, the gracious groom saw shorty-cake me struggling to get an overhead shot of the cake. When I returned from talking to the caterers, he had snapped this awesome top view with my camera for me. Thanks Mike!

Saturday, December 5, 2009


Tamara's wedding was held at the Weisman Museum at the U of MN, so the cake had to be a work of art! Luckily, she had a beautiful scroll pattern and matte gold circular details on her invitations that would translate nicely onto the cake. The one problem...the scroll pattern was very assymetrical, and wouldn't fit on a tiered cake without going off the side. So, we stacked the cakes all to one side to accommodate the pattern, dropped freestanding frosting circles onto the ledges to counterbalance, and we have a winner!