Orlando Weddings Bridal Council Member

We were recently asked to participate in a council of Central Florida wedding professional organized by Orlando Weddings Magazine called the Orlando Bridal Council. This innagural group of Orlando’s finest includes Kerline Docteur with Joie de Vie Weddings and Events, Warren Dietel with Puff ‘n Stuff Catering, DJ Carl Williams, Susie Weiss of Wonderful Weddings, and Amy Morelli of 2UCollection and so many more talented people! We gathered in October to talk about trends, share opinions (a task I am excellent at!), talk about Orlando Weddings and to share what we think brides want!!! Hopefully we succeeded, and the current issue or Orlando Weddings hits shelves this week!

SO grateful to be amongst some of these excellent professionals!

Up House Kids Birthday Cake!

This sweet first birthday theme was"Evan is growing UP!" How creative!

The mom, who is my regular client and pastry chef by trade, put every details of this party together! It was her original idea to use real balloons on the cake! Genius!

We normally have a policy against plastic things.... HOWEVER, we were happy to make an exception for these adorable balloon clusters! What a creative and cohesive idea!

Special thanks to Jacob Bates for his beautiful images!

Personalized Wedding Cake Ornaments

We are proud to announce something we've been working on for a while,

Personalized Wedding Cake Ornaments! If your cake was designed by us or not, we can make a mini version to hang on your tree.

Ornaments are made of polymer clay and take 3-5 days for completion. Shipping & handling is available for clients outside of the Orlando area. Currently, the wedding cake ornaments, as the original cakes, are priced based on the complexity of design. Email Jennyfer@thesugarsuite.com for a quote on your cake!

All wedding cake ornaments are hand made by our cake artist, Erin Green. Erin has a background in fine art with a Bachelors degree from UCF in Studio Art, specializing in model making and sculpture.

We make these all year long (great first anniversary gift), but wanted to give a special shout out at the time of year when everyone's Christmas Trees are up! We are also making mini models for shadow boxes. Instead of a 3-D item, we can make a relief (in between 2D and 3D) to be placed in shadow boxes and displayed with an invitation or other sentimental wedding items.

The Holiday Mini Dessert Collection

Dessert bars are a growing trend in weddings and for the holidays we decided to add some comfy cozy desserts with elegant presentations to our repertoire. The Holiday Dessert Collection comes in boxes of 14 or 28 assorted desserts, red bow and menu card included. If you want to make sure you get extras of your favorites, they can be ordered in quantities as small as one dozen.

14 assorted desserts - $27.00

28 assorted desserts - $50.00

Delivery is available and we require 24 hours notice on all Holiday Dessert Collection Orders.

Delivery is Available upon request.

To Order CLICK HERE

or call us at 321-972-8650

Apple Pie Pops

traditional apple pie and crust presented on a stick $30/dozen

"This ultra-traditional apple pie, is adorably packaged. They will definitely be the first ones gone from the dessert table"

Ginger Cookies

candied ginger cookies with a sweet sugar drizzle $18 for 24 (12 2-packs) mini cookies

"The candied ginger makes all the difference in these cookies. They are slightly spicy, but kids absolutely love this cookie"

Red Peppermint Cupcakes

mint red velvet mini cupcakes with white chocolate buttercream and peppermint chips $18/dozen

"traditional red velvet with a holiday twist"

Spiced Egg Nog

Spice cake with egg nog buttercream garnished with nutmeg $18/dozen

"It will take you home for the holidays"

Lemon Bars

zesty lemon bars with a sweet pastry crust, garnished with powdered sugar $20/dozen

"If you like real lemon, this lemon bar is for you! The zesty lemon is a perfect winter dessert for Florida!"

Salted Caramel Brownies

fudge brownie with a salted caramel ganache $20/dozen

"this brownie is like a chocolate truffle, and the salted caramel puts it over the top of decadence"

Mini Vanilla Cheesecakes

Traditional vanilla cheesecake with a graham cracker crust, garnished with raspberry fleurs $27/dozen

" Traditional, scrumptious, insanity. (period)."

Special thanks to Sivan Photography for all the gorgeous shots!

Halloween Cupcake Day October 29th!

Our most anticipated (not hyping it, y'all have been asking ALL year!)

Cupcake Day of the year!

Come by our shop in Maitland on Saturday October 29th from 10:00AM - 2:00PM.

We will have four flavors available for sale:

Blood Red Velvet

red velvet cupcake with cream cheese icing and edible blood.

The Miss Popularity of Cupcakes paired with cream cheese icing.....and lots of blood!

Chocolate Peanut Butter -
Chocolate Cake with Peanut Butter Icing and a whipped peanut butter center

Reminiscent of your favorite Halloween candy

Pumpkin Spice
Spice cake with pumpkin buttercream
This sweetheart of fall is our obsession this time of year!

Caramel Apple
vanilla cake with candied apple buttercream and sweet caramel
(*hard apple cider version available upon request!)

The cupcakes are $3.00 each and can be purchased individually
$2.75 for advance orders of 36 or more

For orders of 12 or more, please order in advance. The cupcakes will be on a first come first serve basis so please RSVP if you would like ensure you get your favorites!

To RSVP or to place an advance order email hello@thesugarsuite.com

Specialty Halloween Cupcakes
*As Seen on News13 On Demand Channel 300*

Candy Witches and Pumkins available for special order only!
LImited Flavors available for buttercreams (unavailable: chocolate, cream cheese, peanut butter)
Minimum order half a dozen per style

WItches $4.50
Pumpkins $3.50

Orders must be received before 6:00PM on Wednesday 10/26

Here is our debut on Brighthouse Network!

How to: Rouching!

Rouching is a technique used to get a billowy fabric feel out of fondant cakes. I learned the basic technique from a TLC show featuring Swank Cakes. I used larger dowels, mixed with my finger-smoothing technique and came up with this method for rouching fondant.

Start with 6 dowels (the orange width, 3/8") and place them finger width apart.

Next, roll out a piece of fondant at least 8" tall, and long enough to cover all 6 dowels. Lightly dust your fingertips with cornstarch and gently press them in the gaps between the dowels. Run your fingers up and down the gaps, gently applying more and more pressure until the fondant molds to the dowels and forms even pleats.

After achieving the desired shape, take the ends of the dowels not covered by fondant and slowly pushed them closer together. Its important to ensure that all of the pleats remain somewhat even in this phase. Also, touching the dowels instead of the pleats will keep your work neat and wrinkle free.

The fondant will be placed on the cake in panels. In order to hide the seams, we create an "under" and "tail" system to interlock the panels. On the left, you will see the tube is trimmed to end "under" the pleat. On the right, the pleat ends in a small "tail."

Remove the dowels and pinch the top end of the fondant together. This is also a good time to trim the top to make an even edge.

Place the panels on the sculpted cake, left to right. Once on the cake, you will need a little extra finessing of the pleats to get them into a straight and even position. Always make sure the inside of the pleat is firmly secured to the cake. To trim the bottom, firmly secure the fondant to the under belly of the cake and cut excess fondant with manicure scissors.

To measure how far up the cake the rouching should go, I use a board the size of the next tier to estimate where to place the dowels.

Pay special attention to the bottom edge of the tier above your finished cake. There is no border with which to cover any imperfections, so we take the fondant all the way to the bottom and even tuck it partially underneath. This cake had a metallic final coat in a silvery gold.

Here is the finished cake that was delivered to The Winter Park Farmers Market.

To see the entire wedding, visit Orlando Wedding Pix

The design was inspired by the couples invitation.

Meet Beth!

Beth Lent came to us from Le Cordon Bleu School of Pastry Arts looking for more experience in wedding and specialty cakes. She is a multi-talented"Jane of all trades," not to mention a fantastic sugar artist. She worked on the flowers above along with the anemonies below. Her eye for detail, unending work ethic and unpretentious attitude made her a valuable part of the team!

1.) What are three words you would use to describe yourself?

sweet, nutty, and creative.

2.) What are you most passionate about?

I am most passionate about helping others in any way I can whether it be to find the best dessert or to reach a dream

3.) What is your dream job?

My dream job would to be to own my own restaurant or bed and breakfast. Either way I go I know I will be happy and fully know what it is to be living large

4.) What was your favorite part interning at The Sugar Suite?

My favorite part about interning at The Sugar Suite was helping to create a good memory for the clients by helping to provide a product that exceeded their expectations. Just to be a part of that magic is enough to put a smile in the heart.

5.) What is your favorite sweet? What is your favorite cake flavor at The Sugar Suite and why? Coffee Ice Cream topped Chocolate Souffles. Strawberry Blonde.

6.) What is something you wish all future employers could know about you, they might not learn in an interview?

I describe myself like I describe my dishes, whether they are culinary or dessert based. In order to have a good dish that you have created taste absolutely amazing there has to be a lot of you in it. They need to taste the hard work and think that it must be effortless. I always strive for the best dish in life and I hope one day to have the chance to have someone tell me that my dish is the best thing they have ever had.

We wish Beth all the best in her next adventure!