We did two amazing wedding cakes this past weekend. Check them out and let us know what you think.
This is Kendra's cake. The bottom tier is Vanilla Raspberry, and the top tier is Oh My Chocolate - Chocolate Cake with Raspberry Compote and Dark Chocolate Ganache. Yum. Both tiers are covered with fondant, and the black piping on the bottom tier was inspired by the couple's invitation.
We also made a cake for Christy's wedding. Chef Kaysie (with the help of the wonderful interns) created sugar paste dahlias, zinnias and daisies to match the wedding's outdoor location. This beautiful cake was about 20 inches tall and full of tasty goodness. We love the crisp green with the white flowers for a late summer wedding.
No weddings this week because no one wants to get married on Sept. 11. So, we're keeping ourselves busy making mountains of sugar paste flowers for the upcoming Urban Unveiled bridal show to be held in Seattle on Oct. 14. Check back next week for some pictures of amazing sugar paste flowers and some behind the scenes shots of how they're made.
Viva la cake!
I love lacework on cakes!
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