Thursday, December 8, 2011

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 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.

Monday, November 28, 2011

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.

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!

Thursday, October 20, 2011

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

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!

Thursday, October 13, 2011

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.

Wednesday, October 12, 2011

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!

Wednesday, September 21, 2011

"Favorites" Cupcake Day! October 1st!

"Favorites" Cupcake Day at The Sugar Suite!

Saturday, October 1st

Out first two Cupcake Day sold out.... and now we are at it again but this time with The Sugar Suite Staff Favorite Flavors!
Come by our shop in Maitland on Saturday October 1st from 10:00AM - 2:00PM.

It was tough chosing favorites but here they are:

(Intern Kyla) Mint Chocolate Crunch - Mint chocolate cake with white chocolate buttercream and Mint OREO crumbles
(Jennyfer) Salted Caramel - chocolate cake with chocolate buttercream and a salted caramel ganache
(Intern Beth) Champagne and Raspberry -Champagne cake with raspberry buttercream
(Erin) Amaretto - DiSaronno amaretto cake with vanilla bean buttercream and vanilla custard

The cupcakes are $3.00 Each and can be purchased individually.
For orders of 12 or more, please order in advance.
The cupcakes will be on a first come first serve basis so plese RSVP if you would like ensure you get your favorites!
To RSVP or to place an advance order

Tuesday, September 20, 2011

Grooms Cake: Fender Stratocaster in Sunburst

When I met this couple, the idea of doing a guitar cake was at first a thrill. Then we met with the terror of details, accuracy and expectations. We got to work making all the little pieces, and the neck, and when it came time to build the body, we faced our largest challenge: a full size guitar wouldn't fit in our industrial fridge, no matter how you angle it. We built the guitar in two pieces, the body and the neck, and waited for the final assembly until two hours prior to delivery (no pressure!). Below is the final cake and some detail shots highlighting our love and labor week. BTW, we are WAY cooler now because we have a detailed knowledge of a really cool guitar!

Above is a photo of a real Fender we used as inspiration to build the guitar

Thursday, August 25, 2011


These chocolate elephants were made for a 40th birthday where the all the birthday boy wanted was to save an elephant! They guests presented him with adoption papers for a herd of elephants..... what a fantastic guy!

Tuesday, August 9, 2011

Meet Kyla!

This is the first post in a series where we get meet and greet the interns of The Sugar Suite. We have so many talented people that walk through our doors, and we want to tell the world all about them!

Kyla Jicha came to us from the Valencia Pastry Program (post UCF grad). Her bright smile and organizational skills have changed us forever! Never had we met someone that was 15 minutes early every single day for 6 weeks, impressive! She is a stunning perfectionist which is a serious compliment around here. She also has a passion for social media that created an exciting wave of interest in our bakery- making "Lets tweet this" a regular phrase! We wish Kyla all the best in her endeavors and asked her a few questions so everyone could know and love her like we do!

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



Rule-follower (does that count as one word?)

2.) What are you most passionate about?

My Jesus, my favorite people who I am so super lucky to call my family and the most glorious indulgence on this earth... food.

3.) What is your dream job?

I'm going to have to go with the occupation of Princess. I mean really, what kind of girl doesn't want to be a princess?! On a more serious note, something that involves food (my favorite part of life), makes other people giddy happy, and pulls on my heartstrings every morning.

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

The intimate family-like working atmosphere and our weekly Tuesday morning meetings

5.) What is your favorite sweet? What is your favorite cake flavor at The Sugar Suite and why?

Decadent crispy waffle cones filled to the brim with rich chocolate gelato... Mmmmm...

Hands down the Mint chocolate cake- Woah, so good!! because It felt like the never-ending Girl Scout cookie! And thank goodness I didn't actually try it until my last day or I may have doubled in size had that glorious flavor combination entered my life any sooner during my time at The Sugar Suite.

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

That I get a sure thrill out of feeling as if I am part of something bigger than my own strengths, that I can contribute to a team that is passionate and thorough in their field.

Tuesday, August 2, 2011

The Sugar Suite is hiring a Pastry Chef!

Here at The Sugar Suite we are a small business focused on personal service. We have received many accolades for our culinary quality and this is 100% attributed to the fantastic and passionate team in the kitchen! We are asked on a daily basis if we are hiring, and finally the answer is "yes!"

Here is a little bit more about who we think will be a good fit:

  • A candidate with a minimum of 2 years of professional baking experience
  • A candidate that is interested in working part time (12-24 hours a week, Monday & Tuesday)
  • A positive, passionate and self starting individual!

We want to truly get to know each candidate so we created the following questionnaire.

  • Why did you get into this industry?
  • What is your dream job?
  • What are three words you would use to describe yourself?
  • What are you passionate about? (multiple answers are fine)
  • Would you or anyone you know consider you a “perfectionist?”
  • What is something you want a future employer to know about you that isn’t always expressed in interviews?
  • In your opinion, what is the most important attribute a candidate must have for this position?

Feel free to visit our website for more information about our company
Email your resume, portfolio and responses to this questionnaire (cut and paste in an email is sufficient) to Jennyfer Mancino

Looking forward to meeting you!

Tuesday, July 12, 2011

Girly Cupcake Class: July 28th

UPDATED 7/21: The Girly Cupcake Class is FULL.... stay tuned for future classes!

Introducing our "Girly Cupcake Class" on Thursday July 28th from 6:00PM - 8:30PM.

This class will cover the girliest of decorating techniques such as bows, pearls, modern rose piping, and dainty cherry blossoms. We will also cover the basics of piping buttercream on cupcakes and rolling fondant for accents. This class is perfect for beginners and children over the age of 8.
The cost of the class is $65 and includes 6 cupcakes for your decorating pleasure. We will cover all 4 designs and variations, but, of course, you can absolutely choose which designs you do on your 6 treats. Mini cupcake tasters and beverages will also be provided, and feel free to bring your own favorite bottle of wine if you'd like to jazz this girly evening up a bit! All you need to bring is a pair of closed toed shoes and an apron. We will provide all of the tools and sweets you will need to make sure you walk out with a box full of charming cupcakes at the close of our evening!

Email to sign up!