Here we go with those birds again.
Good thing I love them…right?
There is so much to talk about with this cake I am having trouble deciding where to begin…so let’s just start with the facts. This is a four tier cake. The tiers have an alternating diamond pattern while the other layers are smooth and clean fondant. The top tier has an intricate swirl design and is topped with a gorgeous Read More
There is something about fondant that just makes everything so beautiful. Don’t you agree? For years bakers have been turning out gorgeous wedding cake after wedding cake. They have been able to do such a thing because of one concrete-like material: fondant. It might not be the tastiest thing in the world…but it sure is pretty.
Now bakers are starting to take it to the next level and produce fondant covered cupcakes. Like these red velvet ones that the Read More
On my first day of graduate school I didn’t know a soul. By the end of the day I had two brand new friends and a date for sushi later in the week. One of those friends was named Bea and she was the first person I’d ever met that owned more than one piece of Chanel. Not just the kind of Chanel that I had (that my cousin bought me off the streets of NYC from a guy named Paco) but the real kind. Her collection not only included a purse but sunglasses and a pair of shoes. The good thing about Bea was that she wouldn’t rub it in your face. If you asked her if it was real she would tell you that it was but other than that she was pretty low-key about the whole Chanel thing. Another cool thing about Read More
To fondant or to fon-don’t. That is indeed the question.
I was originally going to call this post Fon-do or Fon-don’t: The Truth about Fondant, but then all I could think about was dipping various things in chocolate…or cheese. Or both. So I switched it. I think it’s much more socially acceptable Read More
Damask. Is. So. Hot. Right. Now.
But not, Gentle Reader, for your couch. Rather, it is hot for your cake.
Renay Zamora of Sweetface Cakes beautifully serves Middle Tennessee – including Nashville, Mount Juliet, Lebanon, Clarksville, Kingston Springs, Franklin and Murfreesboro. And Renay, it turns out, is a goddess of damask…as well as gluten-free baking.
You see, that beautiful cake that has captivated you, right next to my words? Yep. Gluten free. Renay tells the story of this special cake, and the bride that goes along with it, so well, Read More
When in doubt…go vintage. That’s my motto anyway. Vintage is very in right now and a perfect way to add a little kitschy charm to your wedding is to top off your cake with a vintage cake topper. You can search online for options on eBay, Big Cartel or Etsy…but you could also Read More
You read that right. It’s another cheese period cake period.
When we first posted this back in December I thought it would be the only one we’d ever see. Then the very next month I found this cake, and I had to face the SHOCKING revelation that not all people like cake. Who knew?
Well here we are, almost six months later, and I have found yet another cake made entirely of cheese. Is it just me or do they get more gorgeous every time we find a new one? The next one we find will be like Read More
Let’s take a break from the nontraditional cheese cakes of recent times and go back to an old school classic wedding cake. This is a round, four tiered cake with a cream colored butter cream icing. The deep purple ribbon around the base gives it a pop of color and the three purple and white roses add a splash of sophistication.
My favorite part of this cake is the adorable Read More
There is something simply stunning and sophisticated about the peacock–don’t you agree?
It only makes sense that it would inspire a wedding cake..another stunning and sophisticated item. This three tiered round cake is a covered with fondant and decorated with fondant leaves. The peacock inspired the green color around the base of the tiers and the peacock blue flowers Read More