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Baby Shower | Congrats Roxana & Al!

| Baby Showers, Featured

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You can’t help but smile when you see this two-tiered baby shower cake. Although the design is based on photos of cakes from a New York bakery (provided by the sister of the expectant mom), I was still offered creative license, and there is something fun and challenging about figuring out “how they did it.” Sometimes customers give me basic directions and entrust me to make something interesting, and other times, they have a very specific image or idea in mind. I’m happy to make it happen, either way!

The bottom tier is a 12″ citrus poppyseed pound cake, with lemon curd and pastry cream custard filling. I say “citrus” because I used primarily grapefruit juice, with some lemon juice, to flavor the cake itself. The pound cake made for a hefty cake. We sure got our workout moving this piece around.

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The top tier is an 8″ chocolate layer cake with alternating layers of dark chocolate mousse and milk chocolate mousse with chopped milk chocolate bits. The expectant parents told me this reminded them of their favorite “Bibi’s cake” from their hometown of Iran, that they’ve searched for but haven’t found in the past 12 years in the US. Lucky coincidence perhaps, but what a compliment!

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The cake is covered in fondant, with fondant-gumpaste decorations. This was my first time using tappits for lettering, and it was easier to use than expected.

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As for the cake topper, the baby bath was made first by molding gumpaste in a bowl, letting it dry, and then covering with a thin green fondant-gumpaste layer. I placed a concave disc of gumpaste inside the bath to take up volume (without adding weight) and prop up the baby’s head, feet and arms (yup, there was no body or legs . . .). Then, I individually glued white and blue “bubbles” with royal icing to fill in the bath. Finally, I dusted a few bubbles with pearl luster dust to add dimension.

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As you can see, the baby’s head was a bit heavy. Once placed on the cake, the bath depressed into the cake on one end. I was a little stressed about whether it would keep sinking, but I hear it held up just fine. Also, depending on who you asked, it might have ended up looking better that way!

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Wedding | Sandy & Mike in Malibu

| Featured, Weddings

I previewed, but never got a chance to feature, the event that premiered the new Milo’s Bonbons logo. At Sandy & Mike’s wedding in Malibu earlier this year, we set up a dessert table with a wedding cake centerpiece. It was colorful and fun, and a real smorgasbord of sweets.

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I had a lot of fun collaborating with the bride and groom on interesting flavor ideas and presentation. They were excited to present unique desserts that featured some of their favorite flavors like Earl Grey tea, bourbon and peach. I was also inspired by their wedding colors, which were along the lines of coral and slate blue. What made the experience really special for me was the abundance of support and enthusiasm the couple had for Milo’s Bonbons. It was amazing seeing the tent card signs they printed for the desserts, especially the “Desserts by Milo’s Bonbons” sign. Thank you Sandy & Mike!

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The dessert table featured mini cupcakes, macarons, tarts, mini cakes and parfait cups. For the cupcakes, I made two types: a chocolate bourbon ganache cupcake with bourbon buttercream, and an orange cupcake with champagne buttercream.

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For the macarons, I made two types as well: an Earl Grey chocolate ganache macaron, and a passion fruit pastry cream macaron.

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The mini tarts had a layer of baked almond cream and was topped with mascarpone mousse and little gumpaste flowers.

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To add variety in height and shape, I also had parfait cups filled with layers of granola, peach custard and raspberry puree. The photo I took of them was unfortunately a bit dark.

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The wedding couple’s wedding cake was three tiers, but only the top tier was actual cake for cutting purposes. The bottom two tiers were dummy cakes. The cake was a strawberry layered cake with Chambord buttercream and in order to share this with guests, I also created mini cakes with golden heart skewers added by the bride. That was actually the most challenging item of the event, as I was exploring different cake textures and cutting techniques and learning as I went. I certainly learned a lot for future events!

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Photo below by onelove photography:

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Wafer Paper Flower Cupcakes

| Featured, Weddings

A couple weekends ago, I made wafer paper flower cupcakes for a Sonoma wine country bachelorette party.

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If Pinterest is any indicator, wafer paper flowers are becoming a trendy choice for weddings and events, and I can certainly see their popularity whenever I post a photo of them on Facebook. I’m happy to have the opportunity to gain more experience working with the medium, and I personally love the rustic and light feel of wafer paper flowers as well.

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For this party, I made red velvet cupcakes filled with lemon curd and topped with cream cheese frosting, chocolate ganache cupcakes with buttercream, and white cupcakes with passion fruit curd filling and strawberry buttercream frosting.

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A dozen of the cupcakes were topped with mix of standard and rolled roses, while half a dozen were simply frosted. The flowers sit a little tall on the cupcakes, so I might explore other sizes and positioning in the future, but otherwise I was pleased with the result. Happy bachelorette and congrats to the bride-to-be!

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Photo credit: Sonia Nagala Chang

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