Sail Fish Cake

Yes, another fish cake! I get so excited about people seeing a cake on the blog that they love and ordering it for someone they know. This fish was for a 50th birthday party, and the gentleman is an avid saltwater fisherman {picture flip flops and Guy Harvey}.

I had to take the picture with the cake on their dinning room table because this cake was seriously big. This base of this cake is a full sheet cake, and the tail and tip of the nose still did not fit on the base. In fact, this cake was SO huge that once assembled I had to take it to a colleagues larger refrigerator.

The cake itself was made of coconut and vanilla buttermilk cake with a rum glaze, mango buttercream and fresh fruit filling. The mango was a special request of the client, and not on our normal menu... but we are always happy to accommodate special requests. In our opinion, the more custom the better!

The Planner of the event, Stacey, said this:

"Jennifer did a magnificent job on the cake! It was unbelievable that she drove the cake out herself. Truly above and beyond the call of duty. Please thank her for me...the client and her husband absolutely adored it!"

Wedding Cake Selection Kits

The Wedding Cake Selection Kits were this past week. This is one of my favorite parts of what I do because its a chance to "dote" on my couples, and make them feel special. It makes me feel really good too, to know that because they chose me I am giving them an experience they wont have with any other baker. Couples (and sometimes their families) have a great time tasting a million different combinations of cake and buttercream. I even had a couple ask if they could purchase another kit because they enjoyed the experience so much.
This time I made 16 different buttercreams, and included 12 mini cupcakes (9 different flavors). It is called a selection kit rather than a tasting, because this kit is made for couples that have already chosen to have us make their wedding cake. If a couple isn't sure, but wants to taste what we have to offer, I am always happy to make then a small tasting (most of the time in line with what is being baked that week), and then they can always sign up for the kit down the road.

This past wave of kits included a "Tasting Grid" per a suggestion from a couple. I think the addition helped in keeping track of the combinations tasted, and may have even inspired some new ones!

The next Wedding Cake Selection Kit will be in October, and then every 4 months after that. I wanted to spread them out enough to where I could ensure that every couple would have a kit (the national average of brides booking their wedding cakes is 7 months).

Bow, Brooch and Crumb-Catcher Wedding Cake

This week I had the pleasure of learning from the fabulous Minette Rushing of Custom Cakes in Savannah Georgia. The class was focused on wedding cakes, but what I learned was so much more than how to properly dowel a cake (although her method is burned into my operations manual)..... I learned about the passion that goes into making a wedding cake, and the near obsession with perfection (and leveling) that gets you to the top. I absolutely adore this sweet, Southern, generous woman who has imparted so much wisdom and experience to my business. This cake is entirely edible, including the pearl and silver brooch. The crumb catcher element on the center tier is made with fondant, rolled with a dupinoni silk roller and finished with a pearl luster. The bottom tier was made using a quilting tool, and a lot of love went into those fondant pearls. If you look closely you might notice that the base of the cake was has a crimped fondant border... my new favorite tool!

Florida Marlin Cake

This cake was created for an avid fisherman, so I knew the markings had to be somewhat accurate. I still wanted to create a "cartoon" like cake in fear that no one would want to eat a cake that looks like a real fish, regardless of the sweet smell :) This cake was also my first international cake, headed to The Bahamas! It made it through the flight {thanks to the carrier's careful eye} in perfect condition!

Fourth of July Flag Cake

Independence Day is one of my favorite holidays; the fireworks, the barbeque and the shining patriotism! This flag cake was based on the recipe by Ina Garten. I recommend using the raspberries as they don't let off any moisture onto the cake (like strawberries might when cut), and placing the fruit on the cake before piping the buttercream. If you don't have a piping bag, don't worry!... just use a large plastic bag, place the buttercream inside and cut of a small corner off the bottom of the bag. This cake was chocolate with vanilla buttercream, ...combined with the blueberries and raspberries, its a perfect combo! Best of luck making your flag cakes this weekend, call me if you need help or have any questions! (407) 256-9816