Tuesday, January 26, 2010

Wedding Bells

I have enjoyed baking and designing Wedding Cakes for over ten years, and, after creating heaven knows how many white cakes with raspberry filling, my passion for tailoring flavor to couple has positively skyrocketed.

No two brides, or grooms for that matter (we can't forget you, fellas!), are the same, so why the cardboard cutout wedding cake? Why bland? Why boring same-old, same-old? Break the bands of mediocrity and do something that will keep your guests talking for years to come- the good kind of talk, the kind that makes a mouth water instead of grimace in the remembering!

Besides, having a piece smashed into your face is infinitely more pleasant when it makes your taste buds dance!


Apricot-Amaretto rich, dense almond cake filled w/ ricotta & fresh apricot compote

Sweet Toasted Coconut
layers of sweet, nutty coconut cake separated by tart lime curd & signature buttercream covered in toasted coconut curls

LemonPeel light lemon cake filled w/ layers of fresh strawberry-rhubarb compote & signature buttercream

White Chocolate Peppermint
brown butter vanilla cake filled w/ layers of white chocolate mousse & flecked with crushed peppermint candies

Burnt Almond Fudge
moist, dark chocolate cake layered w/ fudgy almond frosting & bits of toasted almond

Nutty Pumpkin Pecan
layers of rich nut cake, delicate pumpkin mousse, and signature buttercream dusted w/ crunchy pecan praline

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