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Charmed Cakes

By Lauren on May 21, 2013 in Cakes and Desserts

If you spend any time at all feeding your eyes via the Food Network, you’re probably familiar with Ace of Cakes, a long-running reality show that documents the daily operations of Duff Goldman’s Baltimore cakery, Charm City Cakes, which churns out artful, often outlandish confections that are nothing short of awe-inducing. Well, the brand recently expanded to the West Coast, and the new shop, Charm City Cakes West, has distinguished itself by infusing its creations with a decidedly Californian spirit.

The 2013 collection of wedding cakes from Charm City Cakes West is a fresh line inspired by current trends in fashion and design. Created by Anna Ellison and Katherine St. Paul Hill, these cakes serve as a snapshot of each decorator’s distinct aesthetic interests. Drawing from modern florals, textures, and prints, as well as from the couture creations of Christian Dior, Vera Wang, and Valentino, Anna’s cakes pair a muted color palette with classic vintage designs. Katherine’s cakes, meanwhile, are bold and playful, combining the elegant and the unique. With sources of inspiration ranging from the catwalk to her own closet, they juxtapose textures, prints, and colors in eye-catching ways.

For more eye candy, visit www.charmcitycakeswest.com.

Anna’s cakes:

Katherine’s cakes:

Photos courtesy of CCCW

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Something Crafty #10: Pinecone Cake Toppers

By Lauren on January 8, 2013 in Cakes and Desserts, Décor, DIY/Crafts

When it comes to wedding details, there are few things we love more than an adorable handmade cake topper. Although this little bauble may seem like a trivial element, it’s kind of like the Magi’s star atop a Christmas tree—a little bit of magic happens the moment it’s shifted into place, and a tree just isn’t a Christmas tree without it. Created by Polly Conway, our crafty girl extraordinaire, with the cute-minded bride in mind, these retro-inspired pinecone toppers have a little seasonal sparkle and are the perfect finishing touch for a homespun—think spackled buttercream—winter wedding cake. Here’s Polly with all the details.

I fell in love with spun cotton a few years ago when I thrifted some incredibly detailed Christmas ornaments, painstakingly crafted from simple supplies like crepe paper, pipe cleaners, and yarn. They were so sweet, and their little faces had so much personality! I wanted to see if I could replicate that retro look on my own, and after some experimenting, I’m sharing my process with you in the form of bride ‘n’ groom cake toppers. Again, these little friends can double as favors or table décor; heck, you could make one for each member of the bridal party!

Supplies needed:

1. Spun cotton balls (Get any size here, and have fun browsing the other gorgeous millinery treats!)

2. Pinecones

3. Felt-tip pens

4. Hot glue gun

5. Craft glue

6. Various supplies like pipe cleaners, crepe paper, yarn, German glass glitter, millinery flowers, or dollhouse miniatures

7. Wood or cardboard base

Step 1: Hair! To create glitter hair, spread craft glue around a spun cotton ball (the head), then dip into a tray of glitter. Let dry. For yarn hair, add glue, then gently drape pieces of yarn onto the head. Let dry. You can trim later.

Step 2: With the hot glue gun, attach the spun cotton balls to each pinecone, creating a head and body.

Step 3: Use felt-tip pens to add features to the face. Keep it simple: two black dots for eyes, a small red line for the mouth, and a little pink blush if desired. You can also add freckles or lashes if you’re feeling ambitious.

Step 4: Wrap a length of pipe cleaner around the neck to create arms. Bend as needed. You can also add legs with the glue gun.

Step 5: With glue gun, attach figures to the base. Now you can give your bride and groom some character and create a little scene using your extras. Have fun!

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Interview: Connie Cupcake, Creator of the World’s Most Divine Desserts

By Lauren on November 15, 2012 in All Posts, Cakes and Desserts, Interviews

Recently, we had the honor of sitting down and chatting with Connie Dos Santos, the owner and artist behind Toronto’s Connie Cupcake, which we can confidently proclaim is responsible for producing some of the world’s most divine desserts. Though Connie has only been on the sweet scene for a few short years, she’s no diamond in the rough. Her artistry is well honed, and we literally gasped with awe/delight/wonderment when we first laid eyes on her dazzlingly intricate and deliciously glitzy creations. Part old-world regal, part shimmering fairy tale, part pure imagination, they all reflect an enthrallingly unique and distinct vision. Although many people are blessed with pastry skills, few can lay claim to pastry greatness, and Connie is one of those rare few. As the Sistine Chapel’s ceiling is to the world of frescoes, Connie’s creations are to the world of confections, and that’s no exaggeration! You won’t be able to decide whether you want to stuff your face with them or put them in a climate-controlled museum case. If only you could have your cake and eat it too!

Get to know a little bit more about the inspired, imaginative work of this lovely lady who spends her life “up to her elbows in buttercream.” She might have a few insider tips and a sweet secret or two to divulge!

PHOTO BY CHRISTOPH BENFEY PHOTOGRAPHY

L & L: How long have you been in the business of creating edible works of art, and what is the most satisfying or rewarding aspect of what you do?

Connie Dos Santos: Connie Cupcake has been in business just under two years, so we’re a relative newcomer. I’ve spent a lifetime immersed in a creative career in design and production, so it actually felt like a seamless evolution. For me, design is the base of everything, whether it’s a garden, an interior space, a gorgeously constructed shoe, an elaborate jewel, or a delicious confection. So I would have to say that the most rewarding aspect of Connie Cupcake is designing something over the top, something incredibly elaborate that will only exist for a short moment in time.

PHOTO BY CONNIE DOS SANTOS

L & L: What or who influences your work? What are some of the inspirations, past and present, behind your work?

Connie Dos Santos: Well, Maggie Austin inspired me to explore cake design. She’s so brave with her aesthetic, never caving to what’s hip or now, always staying true to what’s “Maggie.” It’s taught me to try to work on my own vision rather than follow trends. Trends make everything look the same, while I find real beauty is in what’s different.

PHOTO BY GEMINIE PHOTOGRAPHY

L & L: What are your favorite ingredients and materials to work with and why?

Connie Dos Santos: I love working with chocolate. I find it gives me the detail I want while being too delicious for anyone to turn down. It’s kind of my go-to ingredient.

PHOTO BY CONNIE DOS SANTOS

L & L: Is there any ingredient or material that you don’t like working with, or that you secretly hope never sees the light of day again?

Connie Dos Santos: I hate working with isomalt, but only because I burn myself constantly. I’m a bit of a spaz in the kitchen. But for some reason it’s marzipan that really scares me!

PHOTO BY CHRISTOPH BENFEY PHOTOGRAPHY

L & L: Do you have a favorite creation? If so, can you describe it for us?

Connie Dos Santos: I LOVE, LOVE, LOVE meringues! I love the architecture of them, their swirls and folds, their simplicity. Pretty up a meringue, and you’ve got something really special.

PHOTO BY CONNIE DOS SANTOS

L & L: What kind of work goes into making one of your creations?

Connie Dos Santos: What a great question! All my items are time intensive—not just due to molding, cutting, painting, and forming, but simply because most of my work is custom. The design takes time. When someone says, “How long did it take you to make that cupcake?” I always want to answer, “Fifteen years,” because that’s how long I’ve been developing my design career. I don’t say that, of course . . . they’d think my stuff was stale!

PHOTO BY CONNIE DOS SANTOS

L & L: What do you think is the next big thing in the world of wedding cakes and confections? Are you seeing any new trends emerge? Are there any that you’re weary of seeing?

Connie Dos Santos: I’m not a fan of novelty cakes—you know, cakes that look like a purse . . . or a dog . . . or a shoe. There are a ton of talented people out there who do insanely amazing work at it, but it’s just not my thing. As far as trends go, I see croquembouches as a hot trend. Donuts are big, too. But regardless of what’s “hot,” delicious, intricate desserts will always wow your guests, so don’t be afraid to order whatever thrills you!

PHOTO BY CHRISTOPH BENFEY PHOTOGRAPHY

L & L: Do you have any inside tips to offer brides when it comes to selecting a cake and dessert vendor? What do they need to know?

Connie Dos Santos: They should do their homework. Choose a reputable cake designer and pore over their portfolio before even contacting them. Pick someone who has an aesthetic that works for your event. Also decide on a budget and divulge that up front. Most artists can customize your order so that it stays within your budget and offers you the servings you need. Remember, the time that goes into creating these desserts is a huge investment. There’s no such thing as a “deal” on a wedding cake if you’re looking for detailed custom work.

PHOTO BY CONNIE DOS SANTOS

L & L: Do you have any suggestions for the bride on a budget who still wants that fabulous cake and dessert bar?

Connie Dos Santos: Sweet tables are an awesome way to get more bang for your buck! Do a simple cake on a tall, elegant stand. Your designer can choose base items that will save you money and intersperse over-the-top designs in smaller numbers. That way you still get your wow factor, but you have a tableful of delicious sweets to show off to your guests!

PHOTO BY CONNIE DOS SANTOS

L & L: Is there anything special that you’re currently working on?

Connie Dos Santos: I’m currently working on a celebrity wedding, but I can’t divulge any info yet!

LEFT PHOTO > CONNIE DOS SANTOS, RIGHT PHOTO > JENNA MARIE WAKANI VIA TORONTO LIFE

L & L: Do you follow bridal fashion? If so, what are your favorite looks at the moment, and what confections would they inspire?

Connie Dos Santos: I LOVE, LOVE, LOVE Lazaro. The ruffles are to die for! His textures are really extravagant, and I fall in love every time I see one of his gowns. Actually, one of my most popular cakes is called the “Matisette” after Canadian fashion designer Lucian Matis. His last runway show inspired it.

PHOTO BY CONNIE DOS SANTOS

L & L: Last but not least, if you could design a cake or confection inspired by any historical figure, who would it be, and what would you create?

Connie Dos Santos: As for historical figures, who wouldn’t pick Marie Antoinette? But if I could pick someone famous today who would inspire an insanely awesome cake, it would have to be Bette Midler (how fun!).

PHOTO BY CONNIE DOS SANTOS

Connie Cupcake is now booking 2013 dates! For more information, contact Connie at info@conniecupcake.com.

Comments { 2 }

From Canada, With Love: Herriott Grace’s Hand-Carved Wooden Objects

By Lauren on November 2, 2012 in All Posts, Cakes and Desserts, Décor, Eco-Friendly/Green

German composer and pianist Johannes Brahms once said that “without craftsmanship, inspiration is a mere reed shaken in the wind.” He was referring to musical craftsmanship, of course, but the quote rings true when applied to any act of creation, and I was reminded of it when I came across the lovingly hand-carved and hand-turned wooden objects—including cake pedestals, candy dishes, serving boards, spoons, bowls, rolling pins, plates, and mortar and pestle sets—made by Herriott Grace. A father–daughter venture, Herriott Grace was created by Lance and Nikole Herriott. Lance lives in Victoria, British Columbia, and Nikole resides in Toronto, Ontario. When she first moved there, her father began sending her small packages that included his own hand-carved spoons, which he crafted from salvaged wood that he had been collecting since the early seventies. “As silly as it sounds,” Nikole told Food & Wine, “this was our connection.” Out of this beautiful connection, Herriot Grace was born. Lance creates the goods, and Nikole, who has a background as a pastry chef, styles and photographs them. “We’re inspired by homesteads and farms and early morning light,” Nikole wrote. “By travel, via train and old-world hotels. By well-worn tables and the meals around them. But most of all, by tradition, by trees, and by things made by hand.”

If you’re looking for the perfect cake stand, a rustically elegant serving board for your cheese table, or a memorable wedding gift, you simply won’t find anything as exquisite as these one-of-a-kind pieces, each imbued with the stories of the artisan’s hands.

TOP AND BOTTOM LEFT: LANCE IN HIS WORKSHOP > PHOTOS BY MICHAEL GRAYDON COURTESY OF HERRIOTT GRACE; BOTTOM RIGHT: LANCE AND NIKOLE IN VICTORIA, BRITISH COLUMBIA > PHOTO BY JOHN CULLEN COURTESY OF HERRIOTT GRACE

STYLING AND PHOTOGRAPHY BY NIKOLE HERRIOTT FOR HERRIOTT GRACE

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Art-Inspired Cakes

By Lauren on October 30, 2012 in All Posts, Cakes and Desserts

What’s better than a perfectly constructed wedding cake? A perfectly constructed wedding cake inspired by a work of art! No matter what era or style of art excites you, there’s an art-inspired cake with your name on it! If you love these cakes, you might also like our post on art-inspired floral arrangements.

Pablo Picasso’s Seated Woman with Wrist Watch, 1932 > Cake by Chocolaz Artisan Cakes

Painting from Josef Albers’ Homage to the Square series, 1950-1976 > Jewelry-box-sized confections by Caitlin Williams Freeman (via Martha Stewart)

Grant Wood’s American Gothic, 1930 > Cake by H Cakes & Sweets (via Foodiggity)

Louis Comfort Tiffany‘s Pond Lily Globe, 1900-1910 > Cake by Maggie Austin

Vincent van Gogh’s Starry Night, 1889 > Cake by Kelly Stockton (via What the Cool)

Paul Cézanne’s The Basket of Apples, 1895 > Cake by Wendy Kromer (via Martha Stewart Weddings)

Cover art created by Andy Warhol for the Velvet Underground’s 1967 album, The Velvet Underground & Nico > Cake by Debbie Does Cakes

Gustav Klimt’s The Kiss, 1907-1908 > Cake by Sweet Ladies Bakery

Wayne Thiebaud’s Cakes, 1963 > Cakes by Caitlin Williams Freeman (via Martha Stewart Weddings)

Salvador Dalí’s The Persistence of Memory, 1931 > Cake by Not Your Average Cake

Piet Mondrian’s Composition with Yellow, Blue, and Red, 1937-1942 > Top cake by Cakes to Remember, bottom cake by Caitlin Williams Freeman for SFMOMA

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Time to Cut the Cake…Er…Cheese!

By Lauren on October 17, 2012 in All Posts, Cakes and Desserts, Catering and Food, Dresses, Fashion

Warning: Vegan friends, scroll with caution. Explicit photos of cheese ahead!

I’m not ashamed to admit that I have an insatiable sweet tooth, but it pales significantly in comparison to my cheese tooth. By way of example, I’m typing with one hand right now just so that I can hold a hunk of gruyère (okay, it’s $2 cheddar, but I’m pretending) in the other. Believe me, I could do more monetary damage at my corner cheese shop in five minutes than I could at the 59th Street Bloomingdales if someone locked me inside for a week with a suitcase full of cash and an unlimited credit card. Maybe I’m exaggerating a tad bit, but if I had to choose between a perfectly delightful sugary cake and one constructed out of stacked gourmet cheese wheels, I think I’ve made it crystal clear which one would make the cut. Also, let’s face it: Wedding cakes don’t usually taste as pretty as they look. With a typical cake, most guests are content just to admire it from afar, but with a cheese wheel cake, you can count on your dessert table being mobbed by elbowing masses eager to get in on the cheese action. The only downside is that you can’t smash cake in your honey’s face, but I know some ooey-gooey soft cheeses that might do the trick equally well. Just for fun, and in honor of American Cheese Month, I paired some of my favorite cheesy cakes with some of my most beloved dresses from BHLDN. Weigh in, and give us your two cents. Is it yay or nay to the cheese wheel cake?

“YARROW-IN-FLOWER” DRESS, $220 (ON SALE) / CHEESE WHEEL CAKE > INSPIRED BY SUZANNE COLLINS’ THE HUNGER GAMES, STYLED BY NATURALLY YOURS EVENTS, CREATED BY MARION STREET CHEESE MARKET, AND PHOTOGRAPHED BY ANTHONY BARLICH

CHEESE WHEEL CAKE > CREATED BY SUPER EVENT AND PHOTOGRAPHED BY REBECCA WEDDING PHOTOGRAPHY (VIA WHIMSICAL WONDERLAND WEDDINGS) / “CORAL & SAND” TUBE DRESS, $160 (ON SALE)

CHEESE WHEEL CAKE > VIA SPARKLE & HAY / “SAVOY” DRESS IN PLUM, $80 (ON SALE)

“BURNISHED ORGANZA” GOWN, $1,400 / CHEESE WHEEL CAKE > CREATED BY TEDDINGTON CHEESE AND PHOTOGRAPHED BY SHELL DE MAR PHOTOGRAPHY (VIA ROCK ‘N’ ROLL BRIDE)

“BETH” CHEESE WHEEL CAKE, £135.00 > THE FINE CHEESE CO. / “FILICINAE” SHEATH, $180 (ON SALE)

GOAT CHEESE WHEEL CAKE > CYPRESS GROVE CHEVRE (VIA THE KNOT) / “SNOWDONIA” DRESS, $600

“FLORAL ARTWORK” DRESS, $800 (ON SALE) / “ISABELLA” CHEESE WHEEL CAKE, £265.00 > THE FINE CHEESE CO.

CHEESE WHEEL CAKE > PHOTOGRAPHED BY DOMINIQUE BADER PHOTOGRAPHY (VIA BRIDES) / “IN FULL BLOOM” DRESS, $80 (ON SALE)

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The Edible Gorgeousity of Lou Lou P’s Delights

By Lauren on September 23, 2012 in All Posts, Cakes and Desserts

If there’s such a thing as macaron enrapturement, I am in the throes of it. Since beginning this little blog, I have ogled many a macaron, from the humble and homey (such as PB & J) to the ostentatiously epicurean (fig and foie gras, anyone?), but no one makes macarons like these hand-painted confections by Lou Lou P’s Delights. The work of an edible artist extraordinaire, Lou’s creations range from refined and elegant to pop-culturally quirky to wryly and humorously macabre (an anatomically correct macaron heart, for instance, and a build-your-own skeleton with tonic water–infused macarons that glow in the dark). Feast your eyes upon these far-from-ordinary treats!

These sweet little vanilla rose macarons are imbued with all the yesteryear charm of antique floral prints.

How lovely are these matcha green tea macarons adorned with hand-painted birds?

A fresh spin on the red velvet macaron!

These pink Himalayan salt and caramel macarons shimmer like precious metals and have a certain delicateness about them.

Yes, that’s our beloved Holly Golightly, complete with pearls, cigarette holder, and Cat.

There’s a little Botticelli in these “Vanilla Romance” macarons.

Who couldn’t love a macaron with one of Beatrix Potter’s beloved characters smack dab in the middle of it? Peter Rabbit, Jeremy Fisher, Jemima Goose, Samuel Whiskers—they’re all here! These would have been perfect for this Beatrix Potter–inspired summer wedding. They would also make a marvelous addition to any baby shower or child’s birthday party.

Haven’t you heard? Robots are chic!

Take me to the retro burger joint! These “Big Juicy Macs” are double chocolate macarons in disguise.

Lou Lou P’s Delights is based in the U.K. and ships internationally. For inquiries, drop Lou a note at orders@thebiscuitbarrel.com.

ALL PHOTOS COURTESY OF LOU LOU P’S DELIGHTS

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Maggie Austin: Cake Design’s Leading Lady

By Lauren on August 22, 2012 in Cakes and Desserts

Our blog is peppered with mentions of Maggie Austin, a former professional ballerina and Washington, D.C.’s cake artist extraordinaire, so we thought it was about time that we did a feature on her spectacular creations. Maggie draws inspiration from a rich variety of sources, including high fashion, classic watercolor paintings (you’ll be oohing and ahhing for days over her hand-painted watercolor cookies), abstract expressionism, and nature. (We’re especially fond of her lifelike cardinals, blackberries, and black Tahitian pearls and oysters.) Her sugar work is so intricate, so detailed, and so finely tuned that it could easily be mistaken for the real thing, even up close, and it’s clear that Maggie brings the same qualities to her cakes and pastries that she once brought to the stage: seemingly effortless grace, fluid lines, precision, and exquisite artistry. Each creation is a study in perfection, a dance, a pristine fragment of choreography captured in time and crystallized in sugar. If there is a single flaw to be found in these tiny masterpieces it’s the guilt they must induce upon the poor cake cutters for having to despoil such works of art! These beauties really are too pretty to eat!

ALL PHOTOS BY MAGGIE AUSTIN

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Mood Board No. 35: Stained Glass

By Lauren on December 17, 2011 in Cakes and Desserts, Mood Boards

I’ve always thought that there is something so utterly romantic about stained glass windows (nevermind how beautiful the light looks when streaming in), and so when I came across this stained glass wedding cake by my favorite cake artist, Maggie Austin, whose designs are always artful, intricate, and softly sophisticated, I almost died. It’s absolutely divine, isn’t it? (She also makes stained glass cookie branches, a photo of which I’ve included below.) Following my discovery of this beyond magnificent cake, I immediately went in search of a venue worthy of such a creation, and I stumbled upon Mercury Hall in Austin, Texas. Built in 1904, it sits on a hillside shaded by oak trees and boasts thirteen brightly colored, cathedral-style stained glass windows and beaded board-lined heart pine walls and ceilings. It’s the embodiment of old-fashioned simplicity and elegance. This mood board features Maggie Austin’s signature stained glass cake, custom stained glass cufflinks, stained glass tulip cookies, and a collection of photos taken at Mercury Hall. Hope you love this one as much as I do!

CREDITS (from left to right, top to bottom): Stained glass tulip cookies > Sugar Craft / Stained glass wedding cake > Maggie Austin / Shoes and centerpiece in front of stained glass window > Godkin Photography / Custom stained glass cufflinks, $45 > Mickey Chase / Couple behind stained glass window > BZ Events / Reception at Mercury Hall > Photo by Q Weddings (via Style Me Pretty)

We love this stained glass cookie branch by Maggie Austin!

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Cute Cookie!

By Lauren on November 15, 2011 in All Posts, Cakes and Desserts

We just came across these adorable biscuits by Nice Icing that are rubber stamped using food coloring and then finished by hand with edible ink pens. Aren’t they the sweetest little things?!

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Cake Garlands by d.Sharp

By Lauren on November 14, 2011 in All Posts, Cakes and Desserts, Décor, Vintage

We’re sweet on these festive vintage stamp cake garlands, handmade by Portland-based d. Sharp, an artist, mother, and wife with a self-professed weakness for flea markets, chubby babies, and good chocolate. Our personal fave is the multicolored garland, which features British stamps of the Queen’s profile. As a complement to the garlands, custom-cut letter decorations are also available in any color. Could these be any more darling?

Photos courtesy of d.Sharp

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Fusion Sweets

By Lauren on October 22, 2011 in Cakes and Desserts

If you’re in need of sweets to fill up your favor bags or dazzle your dessert bar, and if you want something a bit more refined than dime store candy, consider Fusion Sweets, an online couture candy and baked goods boutique where East meets West. It’s run by a mother-daughter duo, and you simply can’t go wrong with any of their gourmet offerings. How about handmade sweet peach jam and orange blossom marshmallows, Thai habanero caramels, and lychee rose berlingots? Yes, yes, and yes! The best part is that you can build your own candies (lollipops, berlingots, and marshmallows), and there are more than 60 intriguing flavors from which to choose! It’s artisan candy heaven!

Photos of rose-infused marshmallows, raspberry lemonade marshmallows, matcha green tea caramels, French sea salt caramels, lychee rose berlingots, and coconut masala spiced berlingots from Fusion Sweets

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