Andrea & Christopher

Andrea, a photo by Baking Jeannie on Flickr.

This buttercream covered wedding cake was delivered to the Pembroke Falls Country Club, Pembroke Pines, FL for the wedding of Andrea and Christopher. The display was made of champagne and amaretto cakes filled with Swiss Meringue buttercream and covered with American buttercream.

New Kitchen Tools: Email & Smartphone

 

Imagine this: getting a wedding cake order; decorating and delivering the wedding cake without ever seeing the bride or groom!  Impossible? Well, in this day of  instant messages, text and email it can be done…and in style too.

Each week my mailbox is bombarded with request for wedding or specialty cakes and a few of them are like this “…I need a wedding cake this weekend…!!!” Being a custom cake shop where our cakes are made to order and having a shared kitchen where customers can’t just ‘drop in’ without an appointment, I have learned to find ways to meet my clients needs using the best technology on hand: my Blackberry Torch 9800, QuickBooks and a Dell Inspiron 17R. They are tied to me just like my apron.

So when a client emailed me from the Middle East and asked if I could do her wedding, I was a little hesitant but felt better when I realize it would be in Ft. Lauderdale, Florida. However, the wedding was in three weeks and she was going to New York, then California before coming to Florida the Wednesday before the wedding! I was like, “yikes!” We shoot emails, to each other with description of cake, the flavor, the buttercream and where to deliver; send invoice and get paid via QuickBooks within clicks and taps on a keyboard. How easy can that be?

Here the bride and I exercise blind faith and trust in each other. She is trusting that I will do a good job on her cake; where I am hoping I will be paid and the cake is worth what she paid. Anyway, I would not recommend this for all cakes.

Walk good and happy caking.

Lavender Bows & Roses Wedding Cakes

 

The cakes to the left weighed over 70 pounds each! It was a fruit cake covered with almond paste and fondant. Usually I would make the cake myself, but this time the two brides had their mother bake the cakes and had me decorated them. It was a challenge to how much I could lift.

Wedding Cakes–Summer of 2011

May and June were our busiest months this summer and we had more than enough cakes for our small operation. Can you believe that July and now August we purposefully took less orders in order to get a break? Well, July I took time to spend with hubby celebrating our anniversary as well as taking the time to focus our energies.

Here are a few of the cake we made:

Ariael & Brodrick’s Wedding - Fort Lauderdale, FL	Kathy & Marwan’s  Wedding - Fort Lauderdale, FL
LaToya & Markis Wedding - Sunrise, FL	Nancy & Joey’s Wedding - Pembroke Pines, FL
Fireproofing Your Marriage - Calvary Chapel Sawgrass Church, Davie, FL	Kendra & Steven’s Wedding - Boca Raton, FL

Fireproof Your Marriage

Another of my all-time favorite cake for our Fireproof Your Marriage class at my church, Calvary Chapel Sawgrass in Davie, Florida. It’s usually a black and white theme and Bonnie gives me creative freedom with the cake design.

The cake was for a small group of eight couples, hence the small cake. Flowers are white roses and hydrangeas made using the Wilton Gumpaste which I love to use for making sugar flowers. I found it dries quickly and can roll very thin. I made the cake four alternate layers of white chocolate and chocolate (to reflect the black and white theme) cake filled with French Vanilla buttercream and chocolate fudge.

Apryl’s Baby Bump Cake

 

This is another first for myself and Chef Deloraine, a baby bump cake. Deloraine carved the cake and I decorated it to resemble the dress Apryl wore to her Baby Shower.

When Apryl asked me to do her baby bump shower cake I was excited as usual because it would be my second baby shower cake for Aprly. We first met about four years ago when she and Aubrey were having their first child, Austin, who’s cake I made. Ever since she has always celebrated their family’s events with one of Blue Ivy Cakery cakes.

The bump was carved using a 10-inch round, eight-inch round and the boobs from two halves of the Wilton Ball pan. The cake flavor was coconut with Swiss Meringue buttercream. By the way, Apryl had two cakes for her baby shower: the baby bump (above) and a tiered lady bug theme cake (below) to welcome Baby Alyssa Rose to the Davis family.

Graduation Cake

 

A cake for Krystal’s graduation party in Cutler Bay. Red velvet and vanilla bean cakes covered with Swiss Meringue buttercream  fondant with frosting sheet animal prints. The pompom bow made with sugar paste. Another fun cake for a very happy client.