CAKE STUDIO WEDDING PORTFOLIO
Afton & Breven
Congratulations Afton & Breven on your marriage.
What a fun couple to work with, they had tons of ideas for the design of their wedding cake.
They wanted most of all to include their two lovely pugs as a feature element.
Sitting on the top tier, was their two modeled canines all dressed in formal attire, seating comfy on a tasseled pillow.
We featured the dogs' footprints traveling on each tier, lustered in pearl for
that elegant touch. The cake board was wrapped in a paw print ribbon to continue the theme.
The colors for the day were cream, white and buttercup yellow.
The handmade sugarpaste flowers selected were our Cymbid orchids, plumeria and stephanotis with foliage and berries.
The cake flavor chosen was our roasted hazelnut cake with hazelnut praline buttercream, salted caramel and callebaut chocolate ganache.
(Again still my favorite cake/buttercream combo...I'm addicted to hazelnuts).
Special thanks to Nancy at Kiex fotodesign for the great photos.
(Check out the fun close-up photo taken by Nancy of this wedding cake
in our "Portfolio--Slideshow Favorites").
What a fun couple to work with, they had tons of ideas for the design of their wedding cake.
They wanted most of all to include their two lovely pugs as a feature element.
Sitting on the top tier, was their two modeled canines all dressed in formal attire, seating comfy on a tasseled pillow.
We featured the dogs' footprints traveling on each tier, lustered in pearl for
that elegant touch. The cake board was wrapped in a paw print ribbon to continue the theme.
The colors for the day were cream, white and buttercup yellow.
The handmade sugarpaste flowers selected were our Cymbid orchids, plumeria and stephanotis with foliage and berries.
The cake flavor chosen was our roasted hazelnut cake with hazelnut praline buttercream, salted caramel and callebaut chocolate ganache.
(Again still my favorite cake/buttercream combo...I'm addicted to hazelnuts).
Special thanks to Nancy at Kiex fotodesign for the great photos.
(Check out the fun close-up photo taken by Nancy of this wedding cake
in our "Portfolio--Slideshow Favorites").
Szilivia & Joe
Gratulálok Szilivia & Joe! What a beautiful day for your wedding.
Was very excited to hear the plans for this ceremony and reception taking place
at The Greenwood Inn.
The color palette chosen for the day was white, ivory and dark blue. The special touch was the addition of the couple's rich cultural heritage.
Was wonderful to create a dark blue wedding cake for the day. The inspiration for the white piped design pattern, came from the original wedding invitation.
We did not use a stencil, this was hand piped with icing to give a traditional artisan feel to the design. To finish off the look, we used white ribbon.
The topper was made from our Cake Studio handmade sugarpaste flowers.
The sugar bouquet featured touches of gold with foliage, buds and berries.
Was unique to actually use the bride's cherished pottery vase as the container
for the sugarpaste flowers. Personal touches are the best!
The cake flavor chosen was our vanilla bean cake with hazelnut praline buttercream with Callebaut chocolate ganache.
Amanda & Ricky
Congratulations Amanda & Ricky.
The color palette for this wedding was ivory, cream and dark green with splashes of "Bling" in the decor.
The bride chose this draped cake style as her must have design.
It was our first time making "green" Calla lilies from our homemade sugarpaste.
It was exciting to actually see this flower in person. We've done many colors of Callas before, but green was very fun to create!
Also in the sugarpaste posies were our handmade cream roses with buds, foliage, berries and glitter balls...lovely sparkly touch.
The cake flavor chosen was our vanilla bean cake with hazelnut praline and Callebaut chocolate ganache.
Thanks A&R for selecting Cake Studio to be a part of your wedding day!
Tricia & Verne
Congratulations Tricia & Verne.
This was one of our wedding cakes that travelled with the bride & groom to the venue at The Southbeach Casino.
We will pack it carefully, so there will be no stress and it will make it there!
All the venue staff has to do is remove it from it's box and place it on the cake table. Voila, done!
The bride's color palette was black, white and emerald green. Oh and lots of "Bling"...in the form of rhinestones. This elegant cake featured jeweled brooches and filigree trims with sparkly rhinestone wraps.
The cake flavor chosen was our coffee infused vanilla bean cake with hazelnut praline buttercream and Callebaut chocolate ganache.
A black wedding cake may not be for every bride, but when chosen will become a show stopper! Especially when the venue is all decorated in the same rich tones and luxe fabrics like satin...very Hollywood Glam.
Thanks Mike Tinholt for the photo.
Charmaine & Phil
What a lovely ceremony at the Glendale Golf & Country Club for
Charmaine & Phil.
The venue looked amazing in an ivory, eggplant purple and plum color palette.
The design inspiration for this four tier wedding cake came from their wedding invitation. We created a scroll-look with floral applique as the base design.
Finishing off the design was a focal element of twisting sugarpaste blossom branches with pearl accents.
And if you look closely...lustered white chocolate golf ball halves around the cake base added a bit of whimsy. A nod to this couple's fun side.
(Later these chocolate golf balls were served along with cake, as part of their late night snack.)
The couple's cake flavor choice was our vanilla cake with hazelnut praline buttercream and Callebaut chocolate ganache.
Cake Studio so enjoyed creating this cake!
Special thanks to SMG photography for this great photo.
Simrin & Geoff
Congratulations Simrin & Geoff!
The reception venue at The Greenwood was stunning, thanks to the great work from the Madeline's team.
The bride had chosen pink as her color for the day...along with plenty of sparkle!
We created this five tier design with the bride's favorite flower in mind...the tropical Hibiscus.
Each tier was decorated with hand cut Hibiscus designs with pink pearl luster to finish off the couture look. As well, our new oversized handmade sugarpaste Hibiscus flowers adorned this beauty. Ombre coloring was used on the sugarpaste flowers to go from the palest of pinks to the darker hot pink coloring.
The couple chose our pink champagne cake with an OREO buttercream with Callebaut chocolate ganache. A fantastic flavor combination!
Loved this cake idea, pink on the inside and pink on the outside!
Special thanks to DL photography for this photo.
K&J
Congratulations to this fine couple...K&J!
Cake Studio was very excited to create this bespoke wedding cake.
The design inspiration for this cake was indeed the bride's lace work on her wedding gown. An intricate pattern of scrolls and floral was replicated on this
soft white colored, five tier beauty.
The Cake Studio handmade sugarpaste flowers matched the florals in the venue.
(If you look closely you'll see what we mean. The large floral bouquet in the background is real...The flowers on the cake are not...They are sugarpaste!)
The cake flavor chosen by the bride was our vanilla cake with vanilla bean buttercream and Callebaut chocolate ganache.
It was a lot of fun working with K&J. Keep in touch and we'll be awaiting more good news. Another reason for more cake!
Thanks Jeremy Hiebert for this lovely photo.
Any Flower Available....Any Time
So brides...you want a particular flower that may not be available for
your wedding date. What do you do?
CAKE STUDIO sugarpaste flowers are the way to go! We specialize in this sugar art form. Just like you have seen on TV and in bridal magazines.
You will never have to compromise for your favorite flower being out of season. Any sugarpaste flower can be created...Anytime of the year! Whether you choose a single flower or a whole bunch!
Our sugar flower selection is vast. We continue to create new floral varieties each month. The bouquet pictured has 16 varieties!
We can guarantee that your handcrafted sugarpaste flowers will be the color that you select. After all, you choose your colors from our in stock color inventory.
That your flowers will look "fresh".....sugarpaste flowers never have
brown wilted edges. They're so realistic...you'll be tempted to smell them.
Most importantly, these flowers will be your wedding cake keepsake.
A beautiful, lasting memory of your special day.
Romy & Yasen
It was Cake Studio's pleasure to be the host cake vendor for the 2012 Wonderful Wedding Show. This is the very unique cake we created as part of the "Win a Dream Wedding " contest for Romy & Yasen.
The venue at the Southwood Golf & Country Club was stunning in the bride's color scheme of white and purple.
This cake we created for the winning couple, had a few very important touches.
Firstly, the bride wanted the final design to be a surprise for her groom. He absolutely loves soccer and wanted his favorite team represented on the cake somewhere.
Secondly, one of her wedding gowns had an intricate lace pattern. She wanted some European piping designs to emulate her lace work.
Oh and let's not forget some "bling". That also was a must have.
The cake topper lovingly travelled all the way from Germany, especially for this cake! We presented three different cake flavors just for Romy & Yasen.
This was truly a "Dream Wedding Cake" to create.
Let's see who will be the winners this Wonderful Wedding Show 2013 year!
The venue at the Southwood Golf & Country Club was stunning in the bride's color scheme of white and purple.
This cake we created for the winning couple, had a few very important touches.
Firstly, the bride wanted the final design to be a surprise for her groom. He absolutely loves soccer and wanted his favorite team represented on the cake somewhere.
Secondly, one of her wedding gowns had an intricate lace pattern. She wanted some European piping designs to emulate her lace work.
Oh and let's not forget some "bling". That also was a must have.
The cake topper lovingly travelled all the way from Germany, especially for this cake! We presented three different cake flavors just for Romy & Yasen.
This was truly a "Dream Wedding Cake" to create.
Let's see who will be the winners this Wonderful Wedding Show 2013 year!
Alicia & Tom
Congratulations to Alicia & Tom!
It was our pleasure to work with you to create your picture perfect wedding cake. And what a picture it was....Thanks to Curtis Moore for this lovely photo. You captured the LOVE in this cake!
Let's first mention what their guests at The Manitoba Club had for dessert.
This cake..was dessert...not just a late night snack.
A&T chose our coconut cake with hazelnut praline buttercream with salted caramel and Callebaut chocolate ganache. For dessert service it was accompanied with our own brandied creme anglaise. It looked wonderful plated on the Manitoba Club's signature gold edge dessert plates!
The bride envisioned this design idea for her cake. We gave it our own CAKE STUDIO spin with all handmade sugarpaste flowers. Adorning this "FLOUNCE" cake were hybrid tea roses and an oversized full blooming garden Peony.
We also hand painted a thin 24 Karat gold line around each flounced petal...seemed to go on for miles and miles!
Kudos to Andrea and her team from Soiree Event Planning, for the amazing decor!
Nerisha & Deepak
Congratulations Nerisha & Deepak!
Although this was not our tallest cake so far...it surely made a statement in the grand room at The Marlborough Hotel. This was a wonderful cake design to match both the decor and rich cultural component of the evening.
The couple wanted a variety of colors on their wedding cake: from blue/purple to blush pink to white. The main accent color was gold...and there was a lot of intricate hand painting here!
CAKE STUDIO's surprise element of this design was the solid white chocolate elephant between the tiers. It was painted with mauve and gold lusters to highlight it's fabulous blanket design.
The top tier featured a modern take on a classic lotus blossom. Each edible sugarpaste petal was painted to give an ombre effect.
The couple chose a light lemon cake with raspberry buttercream with Callebaut chocolate ganache as their flavor of choice.
Special thanks to Joel Ross Photography for the wonderful photo.
Olivia & Michael
Congratulations to Olivia & Michael.
What a marvelous celebration with family and friends at The Delta.
Was so excited to start work on this wedding cake...been a year in the planning.
Olivia requested her wedding cake be romantic and frilly but elegant.
We were given the floral colors as well as the decor color scheme to work with.
This design featured a few surprises for the bride. We used new techniques and embellishments to "pop" this design!
Of course we handmade all the sugar flowers for the keepsake topper. Flowers included roses, Cymbidium orchids, parrot tulips, hydrangeas, sweet peas, stephanotis and various foliage, buds and berries. Just the right touch for this cake!
The cake flavors were a lemon cake with lemon curd buttercream and raspberry compote with Callebaut chocolate ganache AND roasted hazelnut cake with hazelnut praline buttercream with salted caramel and Callebaut chocolate ganache. O&M just wanted to offer their guests a choice!
Thanks to DnG for the great cake photo!
What a marvelous celebration with family and friends at The Delta.
Was so excited to start work on this wedding cake...been a year in the planning.
Olivia requested her wedding cake be romantic and frilly but elegant.
We were given the floral colors as well as the decor color scheme to work with.
This design featured a few surprises for the bride. We used new techniques and embellishments to "pop" this design!
Of course we handmade all the sugar flowers for the keepsake topper. Flowers included roses, Cymbidium orchids, parrot tulips, hydrangeas, sweet peas, stephanotis and various foliage, buds and berries. Just the right touch for this cake!
The cake flavors were a lemon cake with lemon curd buttercream and raspberry compote with Callebaut chocolate ganache AND roasted hazelnut cake with hazelnut praline buttercream with salted caramel and Callebaut chocolate ganache. O&M just wanted to offer their guests a choice!
Thanks to DnG for the great cake photo!
Jody & James
Congratulations Jody & James on your wedding celebration at The Victoria Inn!
Cake Studio had the honor and privilege to create Winnipeg's first pair of wedding shoes! We were so excited to create these ALL CAKE wedding shoes for your big day. They were indeed, really big sparkling & shiny sexy platforms.
The cake chosen was our vanilla cake with hazelnut praline buttercream and Callebaut chocolate ganache.
Have to say this was a total Cake Studio team effort! Head baker David, besides baking all the cake, also made the shoe structure and carved these beauties! Mother Nora spent two days just making all those sugar rhinestones...500!I was the cake "finisher"...It's my job to make them look like her Benjamin Adams.
It's a huge compliment to our team when the bride proclaims, "It exceeded my expectations!" and the groom gives you a huge hug, beaming with happiness!
This is what we try to do for each and every CAKE STUDIO cake.
We work to get it right with all skills and knowledge we have.
Hopefully it shows! :)
Laura & Chris
Congratulations Laura & Chris...firstly on your marriage and secondly having the most unique themed wedding cake so far for 2011... the "Crashed" Football Cake!
We kept this design a secret for 12 months (from our first consultation to wedding date.) L & C wanted the cake to be a huge surprise for everyone at their wedding.
It's wonderful when a couple has the confidence in CAKE STUDIO to make their unique 'wedding cake' dreams come true. Now be clear, we can't take credit for this design idea...it was all the couple's! Chris was so excited for this design!
Our job was to configure the cake tiers, to accommodate an NFL football. (Oh yes....we carved that football, to real size...thanks to my best carver...David.)
The details of the football had to be just right...color, stitching, logo, laces, etc.
The remaining cake design, was a contemporary stacking format with an intricate lace motif with pearl detailing. The handmade sugarpaste flowers featured Calla lilies, Alstroemeria, lime Cymbidium orchids, sweet peas & ivy.
Laura's flavor choice was a light orange cake with Callebaut chocolate ganache and our Sicilian orange buttercream...contains candied oranges & liqueur.
Check out the fun pic of L & C "hamming it up" at The St. Charles Country Club,
for photographer Gabrielle Touchette in our "Portfolio" slideshow!
We kept this design a secret for 12 months (from our first consultation to wedding date.) L & C wanted the cake to be a huge surprise for everyone at their wedding.
It's wonderful when a couple has the confidence in CAKE STUDIO to make their unique 'wedding cake' dreams come true. Now be clear, we can't take credit for this design idea...it was all the couple's! Chris was so excited for this design!
Our job was to configure the cake tiers, to accommodate an NFL football. (Oh yes....we carved that football, to real size...thanks to my best carver...David.)
The details of the football had to be just right...color, stitching, logo, laces, etc.
The remaining cake design, was a contemporary stacking format with an intricate lace motif with pearl detailing. The handmade sugarpaste flowers featured Calla lilies, Alstroemeria, lime Cymbidium orchids, sweet peas & ivy.
Laura's flavor choice was a light orange cake with Callebaut chocolate ganache and our Sicilian orange buttercream...contains candied oranges & liqueur.
Check out the fun pic of L & C "hamming it up" at The St. Charles Country Club,
for photographer Gabrielle Touchette in our "Portfolio" slideshow!
Lindsay & Jerry
Congratulations Lindsay & Jerry.
CAKE STUDIO was honored to be a part of L & J's big day.
A lot of hours and love went into this cake...all those handmade sugarpaste flowers....sweetpeas, lily of the valley, peonies, plumeria, jasmine and ranunculus...plus foliage, buds and blossoms. The bride chose these flowers to highlight because they all had sentimental meaning.
The cake was a collection of four different height boxes. Each tiered box was a different cake with buttercream...ranging from dark chocolate cake with Callebaut chocolate ganache and moca buttercream to an exotic Hawaiian cake with mango, guava/passionfruit buttercream and our newest addition of pink champagne cake.
What a perfect day for their wedding at Terrace 55....the venue was beautifully decorated, thanks to Andrea at Soiree. Colors were pink, pewter, silver and white.
The weather even held on for the late night fireworks...Amazing to watch!!!
Thanks to Liane Bergen for the wonderful cake photos.
Oh and even a little ladybug decided to settle on a petal...an edible one of course!
You can see this lovely little bug on a peony close-up in our "Portfolio" slideshow.
Courtney & Brian
The Hotel Fort Gary looked stunning in whites and ivory with touches of blush pink. Congratulations to Courtney & Brian on their special day!
The bride chose hydrangeas as her main flower for the day.
Of course we designed a cake that fit that requested floral theme.
CAKE STUDIO's handmade sugarpaste hydrangeas covered the bottom tier as well as each riser, of this four-tier cake. Every flower was carefully hand-colored with edible pearls inside each one! Satin ribbon added the finishing touch.
But again...it was our handmade sugarpaste floral topper that was so life-like.
Apparently the guests really thought they were real...and had to smell them...just to be sure! (We love when our floral work fools guests!). The topper consisted of hydrangeas, Calla lilies, hybrid roses and lots of berries, buds and foliage.
The best part I think was the cake flavor (even better than my design).
They chose our pink champagne cake with strawberry buttercream, strawberry compote and Callebaut chocolate ganache. SO AMAZING...thanks to head baker extraordinaire David.
Special thanks to Esther Kelly for this wonderful photo!
(Go to "Slideshow Favorites" under the "Portfolio" header for a close-up pic.)
The bride chose hydrangeas as her main flower for the day.
Of course we designed a cake that fit that requested floral theme.
CAKE STUDIO's handmade sugarpaste hydrangeas covered the bottom tier as well as each riser, of this four-tier cake. Every flower was carefully hand-colored with edible pearls inside each one! Satin ribbon added the finishing touch.
But again...it was our handmade sugarpaste floral topper that was so life-like.
Apparently the guests really thought they were real...and had to smell them...just to be sure! (We love when our floral work fools guests!). The topper consisted of hydrangeas, Calla lilies, hybrid roses and lots of berries, buds and foliage.
The best part I think was the cake flavor (even better than my design).
They chose our pink champagne cake with strawberry buttercream, strawberry compote and Callebaut chocolate ganache. SO AMAZING...thanks to head baker extraordinaire David.
Special thanks to Esther Kelly for this wonderful photo!
(Go to "Slideshow Favorites" under the "Portfolio" header for a close-up pic.)
Rochel & Alvin
Happy Canada Day and Congratulations to Rochel & Alvin.
So glad that the couple did not choose to go with the red and white theme for Canada's birthday. Instead, the beautiful color palette of pale pink, cream and
light sage green was chosen.
This four tiered cake featured a cutout applique design with lace detailing...so pretty and fresh. The cake flavor was a vanilla and chocolate with a roasted hazelnut praline/chocolate buttercream...yummy.
The handmade CAKE STUDIO sugarpaste flowers were an old rose variety...the Alba Rose. Has a really interesting center floral formation, with lots of petals. An advanced flower to make from sugar....but oh so impressive.
The bride even had to touch the flower....she couldn't believe that it was made from sugar. (We love it when the flowers look that real that people forget they are sugar...even when they know it!)
Was a pleasure to create this special Canada Day wedding cake.
Special thanks to photographer Mark C. Davis for the great pic. He got some amazing shots of the venue and couple. Great work.
Zertashia & Masseeh
All the best in the many happy years to come Zertashia & Masseeh.
What can we say about this themed pillow wedding cake but... WOW!
When the bride mentioned that Events By Emma was going to be decorating the Convention Center as in Arabian Nights...pillows everywhere, ornate lanterns and tenting....I knew this was the only cake design befitting the Persian theme.
Must have been Kismet!
The color palette chosen for this wedding cake was white, red and 24kt gold. Staged lighting was going to play a major role in the evening decor overall, so we left the fondant white. (PS brides...always let us know if colored lighting will be staged by the cake, so we can allow for color balances).
The cake flavor decided on was our red velvet with Philly cream cheese buttercream with Callebaut chocolate ganache.
The handmade CAKE STUDIO sugarpaste flowers featured were the red Majestic rose with buds and foliage along with this season's hot item.....edible glitter balls!
The design of each pillow was different from the double high bottom satin draped pillow to the small bolster pillow on top.
Special thanks to Alex Palma for the great picture!
(You can see this pillow cake close-up on the stage in "Slideshow Favorites")
What can we say about this themed pillow wedding cake but... WOW!
When the bride mentioned that Events By Emma was going to be decorating the Convention Center as in Arabian Nights...pillows everywhere, ornate lanterns and tenting....I knew this was the only cake design befitting the Persian theme.
Must have been Kismet!
The color palette chosen for this wedding cake was white, red and 24kt gold. Staged lighting was going to play a major role in the evening decor overall, so we left the fondant white. (PS brides...always let us know if colored lighting will be staged by the cake, so we can allow for color balances).
The cake flavor decided on was our red velvet with Philly cream cheese buttercream with Callebaut chocolate ganache.
The handmade CAKE STUDIO sugarpaste flowers featured were the red Majestic rose with buds and foliage along with this season's hot item.....edible glitter balls!
The design of each pillow was different from the double high bottom satin draped pillow to the small bolster pillow on top.
Special thanks to Alex Palma for the great picture!
(You can see this pillow cake close-up on the stage in "Slideshow Favorites")
Ashley & Alessandro
Congratulations Ashley & Alessandro!
What can we say about this cake...but WOW eh?
Seriously this was our most ambitious crooked cake this season. Early in the wedding season we had done the 2-tier crooked...then the 3-tier crooked and now this one...full crooked.
When we delivered this to The Four Points Sheraton...the first question from the banquet manager was..."And you're coming back to help take this apart right?" Yes, we did travel back to the venue later that evening to take this wedding cake apart. That's what we will do at Cake Studio, especially for these complicated interior structures. Always thinking about "back of the house" and service.
The design detail was all Ashley and Alessandro's creation, with a few suggestions from me. Thanks to Ashley's artistic talent, she was able to draw her ideal cake design. The color palette was lime green, purple and some black. All the flowers were our handmade sugarpaste flowers ranging from Cally lilies, Cymbidium orchids, Carnations, tons of small blossoms, buds, foliage, leaves and glitter balls.
We even made the topper of twisted heart shaped branches.
The room decor was amazing...created by the great team from Madeline's and Floral Fixx. Special thanks to Curtis Moore photography for this awesome pic!
What can we say about this cake...but WOW eh?
Seriously this was our most ambitious crooked cake this season. Early in the wedding season we had done the 2-tier crooked...then the 3-tier crooked and now this one...full crooked.
When we delivered this to The Four Points Sheraton...the first question from the banquet manager was..."And you're coming back to help take this apart right?" Yes, we did travel back to the venue later that evening to take this wedding cake apart. That's what we will do at Cake Studio, especially for these complicated interior structures. Always thinking about "back of the house" and service.
The design detail was all Ashley and Alessandro's creation, with a few suggestions from me. Thanks to Ashley's artistic talent, she was able to draw her ideal cake design. The color palette was lime green, purple and some black. All the flowers were our handmade sugarpaste flowers ranging from Cally lilies, Cymbidium orchids, Carnations, tons of small blossoms, buds, foliage, leaves and glitter balls.
We even made the topper of twisted heart shaped branches.
The room decor was amazing...created by the great team from Madeline's and Floral Fixx. Special thanks to Curtis Moore photography for this awesome pic!
Sarah & Scott
Congratulations Sarah & Scott.
CAKE STUDIO is proud to introduce Winnipeg's first framed wedding cake. This edible wedding cake art premiered at 529 Wellington!
Thanks to Sarah and her confidence in CAKE STUDIO to pull this cake off!
Both the bride and groom are in the aviation industry....she's a pilot and he's an aviation engineer...both at the same company. They met in Sioux Lookout, ON.
We used a low en-route (YXL) aviation chart as the canvas. The wedding cake featured a pale slate grey fondant. The bottom tier had the design from the groom's silk tie and the top tier a chart grid design and lace for the bride. We also matched the "bling" from the bride's Barbie shoes as her sparkle detail.
The handmade CAKE STUDIO sugarpaste floral spray included the Alba Rose with bud in peach tones, as well as hypericum berries and foliage.
Oh...and the cake flavor was our chocolate fudge cake with almond marzipan, apricot compote, mocha buttercream and Callebaut chocolate ganache.....tasty!
Thanks Cheryl for sending this photo so quickly...stunning shot!
CAKE STUDIO is proud to introduce Winnipeg's first framed wedding cake. This edible wedding cake art premiered at 529 Wellington!
Thanks to Sarah and her confidence in CAKE STUDIO to pull this cake off!
Both the bride and groom are in the aviation industry....she's a pilot and he's an aviation engineer...both at the same company. They met in Sioux Lookout, ON.
We used a low en-route (YXL) aviation chart as the canvas. The wedding cake featured a pale slate grey fondant. The bottom tier had the design from the groom's silk tie and the top tier a chart grid design and lace for the bride. We also matched the "bling" from the bride's Barbie shoes as her sparkle detail.
The handmade CAKE STUDIO sugarpaste floral spray included the Alba Rose with bud in peach tones, as well as hypericum berries and foliage.
Oh...and the cake flavor was our chocolate fudge cake with almond marzipan, apricot compote, mocha buttercream and Callebaut chocolate ganache.....tasty!
Thanks Cheryl for sending this photo so quickly...stunning shot!
Lara & Jon
Congratulations Lara and Jon.
Cake Studio was pleased to be a part of your wedding reception at The WAG.
This was another "long distance" bride and groom for us. All our communication was done by email and phone. Didn't get to meet them until the big day!
The bride requested tropical foliage for her sugarpaste flower. She wanted just one large flower and it had to be red, her favorite color. No problem, we handmade a large sugarpaste Hibiscus flower with it's leaves.
The overall design was simple clean lines with a stone-like marble effect.
We created a bas relief design in keeping with the cultural background of this couple.
The bride also requested that her monogram be designed like her invitations.
A very unique L&J intertwined. Loved the way it turned out!
The cake flavor chosen was our roasted hazelnut cake with hazelnut praline buttercream and Callebaut chocolate ganache.
Danielle & James
It was a beautiful day for the marriage of Danielle & James.
The venue at the Delta Hotel was gorgeous in rich satins of ivory and corals.
(It's a good thing we took a photo before packing up this cake. The photos at the venue were way too dark to see any of the details.)
Wanted to show this beauty right away!
This four tiered, square wedding cake featured an intricate design of lace pieces. Call this my homage to the art of scrap-booking. All the lace pieces were ready at hand, the cake a blank canvas. The design was started from the bottom tier and worked up to the top. Love the organic flow to this one-of-a-kind design.
The bride's favorite flower was the peony. We created our CAKE STUDIO handmade sugarpaste version of a full bloom peony with a bud and leaves. So pretty as the keepsake topper to this wedding creation.
(To see Danielle's comments about her cake...go to "Read Our Reviews" under the
"DEAR BRIDE & GROOM" heading.)
Floating Magical Tiers
Congratulations Marianne & Mark on your marriage and celebration at
The Millenium Centre.
When I first met this couple, they wanted a wedding cake that would convey the black and white of modern architecture plus the New York vibe.
The inspirational for this wedding cake came from the NY city skyline....buildings! Or more so large windows, glass elevators with people inside.
This is what design grew from that inspiration. It's my one "magic trick". Making those tiers look like they are floating on small black slices with nothing holding it up...but the metallic edible balls. So fun to create! Traveling with this cake to the venue was a complex operation. Yes, we went back to the venue at cake cutting time to dismantle this for service.
This cake was beautifully modern with it's clean lines. The adorning two sugarpaste fantasy flowers were done with real silver leaf and metal sculpture. The cake board was a collage of the Big Apple's famous places and postcards.
Congratulations and thanks again M&M for invisioning the Cake Studio "magic".
Special thanks to Cheryl Struss Photography for the wonderful pics.
Karen & Omar
What will a surprise knock on our door bring? Karen of course!
That's how it all began...a impromptu meeting that turned into a fun cake with a story to tell and a Happily Ever After.
Every time I think of the drink "Dr Pepper"...I always think of Karen & Omar.
Long story short...Omar in from Texas USA...the home of Dr Pepper! (FYI The state of Texas is the largest consumer of this drink in the whole of North America!)
So Karen wanted to surprise her groom. It was a total secret until the wedding day!
The cake flavor was Dr Pepper...yes we do accommodate unique flavors...but only if they are Cake Studio worthy. And this cake is delicious...let me tell ya!
We paired the Dr pepper cake with a strawberry cream cheese icing.
Also included pandan flavored cake with pineapple/coconut buttercream.
The cake design was a collaboration between Karen, Omar and myself. The handmade sugarpaste flowers created was the dogwood nestled on branches.
The floral color scheme was decided by Karen's niece.
The crowning touch was the adorable "birdie" topper. The bride bird with tiara and the groom bird with cowboy hat. So sentimental and touching.
Wishing you both a happy life in Texas...sending hugs from Winnipeg!!!
That's how it all began...a impromptu meeting that turned into a fun cake with a story to tell and a Happily Ever After.
Every time I think of the drink "Dr Pepper"...I always think of Karen & Omar.
Long story short...Omar in from Texas USA...the home of Dr Pepper! (FYI The state of Texas is the largest consumer of this drink in the whole of North America!)
So Karen wanted to surprise her groom. It was a total secret until the wedding day!
The cake flavor was Dr Pepper...yes we do accommodate unique flavors...but only if they are Cake Studio worthy. And this cake is delicious...let me tell ya!
We paired the Dr pepper cake with a strawberry cream cheese icing.
Also included pandan flavored cake with pineapple/coconut buttercream.
The cake design was a collaboration between Karen, Omar and myself. The handmade sugarpaste flowers created was the dogwood nestled on branches.
The floral color scheme was decided by Karen's niece.
The crowning touch was the adorable "birdie" topper. The bride bird with tiara and the groom bird with cowboy hat. So sentimental and touching.
Wishing you both a happy life in Texas...sending hugs from Winnipeg!!!
Rowena & Darrel
Congratulations Rowena & Darrel.
What can we say about this CAKE STUDIO creation. Words like....innovative, creative, fresh, clean lines, sugarpaste flowers and crooked of course!
Working with both Rowena and Darrel was a fun experience. They both had wonderful ideas for the cake color and details. They looked to us to create their one-of-a-kind design. Even the cake flavor, a "persimmon" red velvet was developed to match their color scheme.
Yes...it's all about the CAKE STUDIO details and this 5-tier yellow & white cake showcased them all. From edible ribbon trims to delicate hearts, intricate lace work to bold swags and stringwork.
The handmade sugarpaste flowers were a collection of variegated parrot tulips and leaves, jade roses and buds mixed with a yellow blush variety, stephanotis, berries and this year's hot item....edible glitter balls...just for a nice bit of bling!
Thanks to the Madeline's team, for their beautiful decor at the Delta Hotel.
Special thank you to Manual Sousa for capturing this lovely wedding cake!
Costanza & Joseph
Absolutely loved the decor at The Clarion hotel for this reception.
The bride chose a palette of white, creams and light touch of pale pink.
The first time we meet to discuss the bride's wedding cake ideas, she showed me a photo on her smartphone. We have all seen this design done before.
But we wanted to add our unique Cake Studio spin on it. This is our version!
The sugarpaste petals where all individually handpainted and textured to look like a real peony. The same attention to detail, that goes into all our sugarpaste flowers...large or small.
The cake flavor C&J chose was our roasted hazelnut cake with hazelnut praline buttercream, salted caramel and Callebaut chocolate ganache. (Still my favorite flavor combination!)
Staging for this cake was wonderful, with a sheer draped backdrop and soft pink lighting. The wedding cake sat atop a square mirrored stand, with a
lavish satin tablecloth under the stand.
A modern style cake with delicate detailing for a savvy bride & groom.
Carrie & Jan-Ingo
What a lovely day for a wedding at Pine Ridge Hollow.
When you first entered the tented venue, you were welcomed with the sight of butterflies everywhere. What a lovely way to set the stage for the day's festivities!
Congratulations Carrie & Jan-Ingo!
During our first consultation together, the bride's first request was for butterflies on her wedding cake. Of course, CAKE STUDIO could accomplish this.
Various-sized sugar butterflies in tones of teal, rested all over each tier.
As well, we incorporated her invitation scroll work as a background design in white.
To finish off the look, we made two over-sized sugar butterflies for the topper. Each butterfly had a different detail...that was a lot of google searching!
The cake flavor chosen was our roasted hazelnut cake with hazelnut praline buttercream and Callebaut chocolate ganache.
(Still my personal favorite...just love this flavor combination!)
Mel & Richard
Congratulations Marielle (Mel) & Richard.
This couple had the perfect day for their outside ceremony at Pineridge Golf Club. Kudos to Nicole at the venue for the wonderful decor and beautiful cake table.
The couple chose a three tiered stacked cake with the forth tier on the top sitting on its side. Perfect background to highlight those CAKE STUDIO handmade sugarpaste hydrangea blossoms. I love the pop of mauve color against the pale white hydrangeas...with just a hint of lime green centers. The cascading hydrangeas add a nice free form design to the side.
Question: How much do you charge for each sugarpaste flower?
Answer: We understand some bakeries in town have been charging per flower! CAKE STUDIO does not price per flower. You can't buy them individually.
I always wonder, what would other bakeries do if they accidentally broke a flower on your cake. Would they just leave the broken one...since you paid for "X amount" of sugarpaste flowers. That's why we always carry extra flowers to your venue, just in case. Ultimately, the final price is based on the intricacy of design and the number of people being served.
Thanks to Laura from White Petals for this timeless photo.
This couple had the perfect day for their outside ceremony at Pineridge Golf Club. Kudos to Nicole at the venue for the wonderful decor and beautiful cake table.
The couple chose a three tiered stacked cake with the forth tier on the top sitting on its side. Perfect background to highlight those CAKE STUDIO handmade sugarpaste hydrangea blossoms. I love the pop of mauve color against the pale white hydrangeas...with just a hint of lime green centers. The cascading hydrangeas add a nice free form design to the side.
Question: How much do you charge for each sugarpaste flower?
Answer: We understand some bakeries in town have been charging per flower! CAKE STUDIO does not price per flower. You can't buy them individually.
I always wonder, what would other bakeries do if they accidentally broke a flower on your cake. Would they just leave the broken one...since you paid for "X amount" of sugarpaste flowers. That's why we always carry extra flowers to your venue, just in case. Ultimately, the final price is based on the intricacy of design and the number of people being served.
Thanks to Laura from White Petals for this timeless photo.
Shuangbo & Adam
Congratulations to you both for chosing the perfect day for your wedding.
The decor at the venue The Inn at the Forks, looked amazing!
This 5-tier square wedding cake was stacked with a spiraling formation in mind.
The decoration had a clean and crisp look with only an edible purple embossed ribbon on each tier along with our handmade Cake Studio sugarpaste flowers.
The bride chose Calla lilies, Vanda and Cattlaya to orchids to adorn this beauty.
The cake flavor chosen was our pandan cake (green in color) with a pineapple/coconut/vanilla bean buttercream with Callebaut chococlate ganache.
The cake looked wonderful sliced for service...we got to see it. Why? We travelled back to the venue to dismantle the cake and save the brides suarpaste flowers. (And the real reason we went back...to see this stylin' couple at the wedding. You two looked "Vanity Fair" photo perfect!
Enjoyed the planning process for this wedding cake with this on-the-go couple.
May you enjoy your new life and home together.
Virginia & Jirah
Warmest wishes to this lovely couple, Virginia & Jirah.
The reception at the Fort Garry Hotel's Crystal Ballroom was picture perfect.
The design inspiration for this cake, came from their chosen damask linen.
But, we decided to put a Cake Studio spin on the design. Utilized clean bolder lines, for a more modern damask approach.
Was exciting to feature a different design on each of the five tiers.
Loved how the monogram came out. So pleased we decided in the end, to choose the negative black/white design on the ivory fondant...so striking!
The cake flavor for this beauty was our roasted hazelnut with hazelnut praline buttercream, salted caramel and Callebaut chocolate ganache.
Virginia requested her "must-have" flower as her topper. Since real Stargazer lilies were not in season...she asked if we could make them in sugar. Absolutely...we can! Everyone at the reception, thought they were real flowers!
Thanks Manuel Sousa...for capturing this wonderful photo and it's details.
(Go to "Slideshow Favorites" under the "Portfolio" header for a close-up pic.)
The reception at the Fort Garry Hotel's Crystal Ballroom was picture perfect.
The design inspiration for this cake, came from their chosen damask linen.
But, we decided to put a Cake Studio spin on the design. Utilized clean bolder lines, for a more modern damask approach.
Was exciting to feature a different design on each of the five tiers.
Loved how the monogram came out. So pleased we decided in the end, to choose the negative black/white design on the ivory fondant...so striking!
The cake flavor for this beauty was our roasted hazelnut with hazelnut praline buttercream, salted caramel and Callebaut chocolate ganache.
Virginia requested her "must-have" flower as her topper. Since real Stargazer lilies were not in season...she asked if we could make them in sugar. Absolutely...we can! Everyone at the reception, thought they were real flowers!
Thanks Manuel Sousa...for capturing this wonderful photo and it's details.
(Go to "Slideshow Favorites" under the "Portfolio" header for a close-up pic.)
Liza & Darwin
Congratulations Liza & Darwin.
Loved the color scheme that this couple chose, refreshing and summery for sure. The Wellington room at the Victoria Inn looked amazing!
This 5-tier cake featured our Pandan flavored cake with rich coconut and pineapple buttercream. The aroma at CAKE STUDIO is fabulous when we bake this recipe....absolutely LOVE IT!
The whole design for the wedding cake was inspired by Liza's wedding gown.
Highlights of this cake were the vertical pleated bottom tier and the V-pleated second tier. The middle chocolate brown tier was a last minute change of color...needed the contrast. The edible silver "blinged-up" gem detail (like her gown's bodice) looked stunning on the chocolate fondant.
Of course, all the white orchids are handmade from sugarpaste, along with more chocolate brown and halogram "glitter" balls.....glows in candlelight.
Look forward to getting a better pic from Willliam Au. The wedding video from Paperback Films will be posted on Vimeo soon.
Megan & Jordan
Congratulations Megan & Jordan!
First off let's say the couple had a definite theme for their wedding...Romantic!
The venue at the Fort Gary CanadInn was aglow with ivory linen, blush pink rose table runners, lace overlays and plenty of candles...so pretty.
The inspiration for their wedding cake came from the decor.
This four-tier ivory fondant cake was elevated with two risers to add height.
Design features were the elegant pearl luster lace appliques with hand molded baroque details.
Since the bride had a favorite topper in mind, we chose to make a single sugarpaste blush pink rose in full bloom to adore the top tier. This sugapaste flower will be a cherished keepsake.
The cake flavor chosen by the bride and her mother was our classic vanilla cake with a hint of lemon layered with our raspberry buttercream and Callebaut chocolate ganache. Love this flavor combination!
Thanks Erin Keown Photography for the great picture.
Dawn & Steve's Wedding
Congratulations Dawn & Dr. Steve.
The St. Charles Country Club was the perfect site for your wedding.
CAKE STUDIO loved the classical elegance of this four tier design.
We utilized the current contemporary trend of using tiers of differing heights.
The main focus was the edible gold bands on the Callebaut chocolate fondant. These bands were made in one piece, so no seams would show.
The back of the double high tier, featured a button closure detail with the bride's wedding gown in mind....so pretty.
The top of the cake had a hand molded fondant plaque with detailing from both
of the edible gold bands.
Even the chocolate fondant board had a hand tooled shirring effect with a
matching gold ribbon edge.
The flowers were our own CAKE STUDIO sugarpaste flowers. The main flower in the bridal bouquet were red "Freedom" Roses. We created those in sugarpaste plus added berries, twisted red vines and dark burgundy petals for added interest.
Thanks Dustin Leader for the great wedding cake shot!
The St. Charles Country Club was the perfect site for your wedding.
CAKE STUDIO loved the classical elegance of this four tier design.
We utilized the current contemporary trend of using tiers of differing heights.
The main focus was the edible gold bands on the Callebaut chocolate fondant. These bands were made in one piece, so no seams would show.
The back of the double high tier, featured a button closure detail with the bride's wedding gown in mind....so pretty.
The top of the cake had a hand molded fondant plaque with detailing from both
of the edible gold bands.
Even the chocolate fondant board had a hand tooled shirring effect with a
matching gold ribbon edge.
The flowers were our own CAKE STUDIO sugarpaste flowers. The main flower in the bridal bouquet were red "Freedom" Roses. We created those in sugarpaste plus added berries, twisted red vines and dark burgundy petals for added interest.
Thanks Dustin Leader for the great wedding cake shot!
Karen & Brian
Congratulations to Karen and Brian.
It was a delight to create another wedding cake for this family.
Referral customers are the best there is!
The theme for this wedding was "bling", pink, fun and frilly at Fort Gibraltar.
Karen loved the sparkle of the "diamond" bling wraps that we had shown at the Wonderful Wedding Show last year.
We created a cake with her wedding gown as inspiration. So, that meant ruffles as the bottom tier design. The large flower at the side of her dress became a major focal cake element done in sugarpaste. Love how this pearlized flower showed...even the tiny "rain droplets" made a difference!
It's the tiny unexpected details that make a Cake Studio creation.
K&B selected our pink champagne cake with a strawbery buttercream and Callebaut chocolate ganache...lovely flavor combination!
The topper was done by their florist...our only real flower cake all season. This design could have been wonderful, with any style of topper or not. Our handmade sugarpaste flower on the side, could have easily been the main focal feature.
It was a delight to create another wedding cake for this family.
Referral customers are the best there is!
The theme for this wedding was "bling", pink, fun and frilly at Fort Gibraltar.
Karen loved the sparkle of the "diamond" bling wraps that we had shown at the Wonderful Wedding Show last year.
We created a cake with her wedding gown as inspiration. So, that meant ruffles as the bottom tier design. The large flower at the side of her dress became a major focal cake element done in sugarpaste. Love how this pearlized flower showed...even the tiny "rain droplets" made a difference!
It's the tiny unexpected details that make a Cake Studio creation.
K&B selected our pink champagne cake with a strawbery buttercream and Callebaut chocolate ganache...lovely flavor combination!
The topper was done by their florist...our only real flower cake all season. This design could have been wonderful, with any style of topper or not. Our handmade sugarpaste flower on the side, could have easily been the main focal feature.
Deborah & Dale
Just in time for Oscar weekend! All the glitz and glamour of old Hollywood!
A cake befitting The Manitoba Club's history and its rich tones of black and gold.
Deborah & Dale chose movie titles to be the theme for their cake.
Wrapped around all three tiers were the names of their favorite movies. Done is shades of grey and silver, they added just the right amount of glamour.
But the glitz, definitely came from all those edible golden glitter stars!
The finishing touch was the bottom border on each tier to look like film stock.
The couple even thought about how they wanted their wedding cake to be staged. The wedding cake sat on top of several vintage aluminum film cans and a empty reel rested beside. The ruby red satin linen was scattered with crystal diamonds.
The cake flavor was our red velvet with Philly cream cheese buttercream...yum!
A lot of great movie titles were there...from Spiderman to Snow White. But my all time favorite had to be "Rocky". Yes, I loved that movie. But if you look real close...you can see that we cut out Rocky's famous pose in the letter "O".
Special thanks to Lana at Aspire Photography for sending this photo so quickly.
(You can see this displayed on its cake table in "Slideshow Favorites")
A cake befitting The Manitoba Club's history and its rich tones of black and gold.
Deborah & Dale chose movie titles to be the theme for their cake.
Wrapped around all three tiers were the names of their favorite movies. Done is shades of grey and silver, they added just the right amount of glamour.
But the glitz, definitely came from all those edible golden glitter stars!
The finishing touch was the bottom border on each tier to look like film stock.
The couple even thought about how they wanted their wedding cake to be staged. The wedding cake sat on top of several vintage aluminum film cans and a empty reel rested beside. The ruby red satin linen was scattered with crystal diamonds.
The cake flavor was our red velvet with Philly cream cheese buttercream...yum!
A lot of great movie titles were there...from Spiderman to Snow White. But my all time favorite had to be "Rocky". Yes, I loved that movie. But if you look real close...you can see that we cut out Rocky's famous pose in the letter "O".
Special thanks to Lana at Aspire Photography for sending this photo so quickly.
(You can see this displayed on its cake table in "Slideshow Favorites")
Stumped For Love!
Congratulations Lori & Garnet!
It was great fun creating this whimsical tree trunk wedding cake for your special day with friends and family at The Gates.
The cake flavor was vanilla with a vanilla bean buttercream and Callebaut chocolate ganache, covered in chocolate fondant.
Design details for this one included the four elements of earth, wind (air), water and fire? Earth-the tree stump, Wind-the purple butterfly, Water-the pond and Fire?-used a torching technique on the outside of the trunk to give a very cool texture of bark! Everything was edible...fungi, ferns, frog, rocks, moss and those handmade CAKE STUDIO sugarpaste foxglove flowers.
It was great fun creating this whimsical tree trunk wedding cake for your special day with friends and family at The Gates.
The cake flavor was vanilla with a vanilla bean buttercream and Callebaut chocolate ganache, covered in chocolate fondant.
Design details for this one included the four elements of earth, wind (air), water and fire? Earth-the tree stump, Wind-the purple butterfly, Water-the pond and Fire?-used a torching technique on the outside of the trunk to give a very cool texture of bark! Everything was edible...fungi, ferns, frog, rocks, moss and those handmade CAKE STUDIO sugarpaste foxglove flowers.
Jen & Markus
CAKE STUDIO loved creating this wedding cake for Jen & Markus, for their
wedding at the historic Manitoba Club.
The inspiration for this five tiered beauty....came from elements which the
couple enjoyed and my own suggestions.
The lustered satin finish on the bottom drapery was gorgeous ....looked like fluid satin material, imitating the bride's gown.
The quilted tier featured alternate brushed satin squares with sugar pearls.
The third tier had a scalloped cutwork design with piped 00 "angel tear" lines.
A satin finish was applied to the oval monogram with script initials.
The top tier, with it's ornate bottom border showcased the flourish of our handmade CAKE STUDIO sugarpaste hydrangeas.
Buddy "The Cake Boss" would say..."That's how we do it Hoboken style".
Well Buddy... Hoboken just came to Winnipeg, Baby!
All the guests enjoyed this wedding cake as their plated dessert with a crème anglaise sauce and a single sugar hydrangea as garnish, which we provided.
Special thanks to Chef Costa and his team for a great presentation and service.
Also thanks to Jeremy Hiebert Photography.
Sherry & Judd
A wonderful day at Bridges for Sherry and Judd's wedding.
Sherry wanted her day to reflect a relaxed feeling but be elegant as well.
Her requested cake design would have to include a damask pattern with touches
of classic black and deep red.
Here's the design we created for their special day.
A lovely four tiered cake, of varied heights, with a white on white damask pattern design. (Sorry that the pearl damask pattern doesn't show well).
Each tier had a different damask pattern on it.
The handmade Cake Studio sugarpaste flowers were our posies of classic roses, buds and it's foliage, berries and some "bling".
This traditional cake was staged on a wonderful black and white damask satin box with a touch of rhinestone bling.
We want our cakes to be prominent at your wedding reception and staging them is key for the overall look!
Bird Is The Word
Congratulations Jillian & Jonathan.
So glad that your wedding cake made the long trip to Gimli, safe and sound without our delivery services. (Yes, you can pick-up your cake yourselves and save the delivery charge...great for those out-of-town receptions.)
Just several weeks before the wedding...the design evolved into what you see here.
The color theme was lime green and purple...a major trend this season.
To compliment the damask decor, we chose to emboss the bottom plaques with this same design...nice added texture.
Also an oval mirror-imaged monogram was added to the top tier.
But, it was the "Word Birds" second tier that warmed our hearts. The birds you see are actually formed by written words. The bride and groom spent days, looking for just the right words to express their LOVE. One was a poem and the other the lyrics from "Love Story". Originally, the design called for applique birds...but we love to think outside of the CAKE STUDIO box!
This cake was a collaboration between the bride & groom, along with my input.
All that was needed was fresh flowers from the Gimli florist and it was ready.
Special thanks to Denley Thiessen for the photo.
You can see a close-up of the "Word Birds" in our "Portfolio" slideshow!
So glad that your wedding cake made the long trip to Gimli, safe and sound without our delivery services. (Yes, you can pick-up your cake yourselves and save the delivery charge...great for those out-of-town receptions.)
Just several weeks before the wedding...the design evolved into what you see here.
The color theme was lime green and purple...a major trend this season.
To compliment the damask decor, we chose to emboss the bottom plaques with this same design...nice added texture.
Also an oval mirror-imaged monogram was added to the top tier.
But, it was the "Word Birds" second tier that warmed our hearts. The birds you see are actually formed by written words. The bride and groom spent days, looking for just the right words to express their LOVE. One was a poem and the other the lyrics from "Love Story". Originally, the design called for applique birds...but we love to think outside of the CAKE STUDIO box!
This cake was a collaboration between the bride & groom, along with my input.
All that was needed was fresh flowers from the Gimli florist and it was ready.
Special thanks to Denley Thiessen for the photo.
You can see a close-up of the "Word Birds" in our "Portfolio" slideshow!
Erica & Wayne
Congratulations Erica & Wayne!
First let's say we love those weddings that take place at Kum Koon Garden.
The aroma wafting through the venue from the twelve course meal preparation is delightful...to say the least!
The couple transformed the venue into a luxurious all royal blue and white decor using draping to envelop the space.
This five tier cake certainly matched the overall theme.
Erica chose the white wedding fondant to highlight the satin royal blue ribbon.
A simple design to showcase the S-curve of our CAKE STUDIO handmade sugarpaste flowers.
The sugarpaste flowers featured an all orchid display of moth orchids, dendrobiums, vanda and virgin. Along with our silver and blue glitter balls.
Oh...the cake flavor....of course it was blue on the inside! We baked our blue velvet cake with Philly cream cheese icing. So unique!
Cassandra & John
Here is one of the more unique wedding cake designs we have done.
Last year, we created the football smashing into the cake.
This cake, featured the groom's favorite truck "busting out" of a tier.
A total surprise for the groom...Cassandra kept this secret for almost a year!
At Cake Studio, we also kept this design hush-hush.
A really fun wedding cake to create. The decor/theme was elegant with muted tones of rose with accents of black lace and rhinestone bling.
The reception at The Viscount Gort was amazing. The best candy bar/market stall concept I've seen at a wedding...Ever!
Each tier of this five-tier cake, featured a different decorating technique.
From fine tipped hand piping, modern quilting, sugar hydrangea and rhinestone bling to the featured GMC trunk.
Our signature clean, crisp lines and edges made for a modern look.
This wedding cake incorporated many personal details that made this design so unique! You had to have see this one in person.
Oh, the cake flavors you ask? How does our chocolate fudge cake with Skor bar buttercream and Callebaut chocolate ganache sound. Or a vanilla bean cake with strawberry buttercream, strawberry compote with Callebaut chocolate ganache.
Sabrina & Miguel
Congratulations Sabrina & Miguel.
We were so excited to work with this couple. This final design was created on the third consultation with the help of their maid of honor and best man...putting forth their suggestions as well as the couple.
CAKE STUDIO believes that only after having a sense of who you are as a couple....can we truly create a bespoke wedding cake!
This five-tier vanilla bean cake with passion fruit and mango buttercream was a crowd pleaser with all at The Fort Garry reception.
The bottom two tiers were decorated with a twisted black tree with hearts dangling from its 3-D branches. The inspiration came from their invitation design.
But our suggested topper, was a handmade heart-shaped branch with two hearts, signifying the couple and a few smaller hearts...the start of their family tree to-be.
The edible flowers were created from our CAKE STUDIO sugarpaste, with the bride's colors in mind. They included mauve roses, lime green Cymbidium orchids, purple Calla lilies, berries and foliage. Individual black branches with hearts were also in the mix. The trim on the tiers was kept simple with either a black patent glitter trim OR plain white rolled trim.
Many thanks to Manny for another great photo.
We were so excited to work with this couple. This final design was created on the third consultation with the help of their maid of honor and best man...putting forth their suggestions as well as the couple.
CAKE STUDIO believes that only after having a sense of who you are as a couple....can we truly create a bespoke wedding cake!
This five-tier vanilla bean cake with passion fruit and mango buttercream was a crowd pleaser with all at The Fort Garry reception.
The bottom two tiers were decorated with a twisted black tree with hearts dangling from its 3-D branches. The inspiration came from their invitation design.
But our suggested topper, was a handmade heart-shaped branch with two hearts, signifying the couple and a few smaller hearts...the start of their family tree to-be.
The edible flowers were created from our CAKE STUDIO sugarpaste, with the bride's colors in mind. They included mauve roses, lime green Cymbidium orchids, purple Calla lilies, berries and foliage. Individual black branches with hearts were also in the mix. The trim on the tiers was kept simple with either a black patent glitter trim OR plain white rolled trim.
Many thanks to Manny for another great photo.
Erika & Jamie
It was a crisp fall weather day for the marriage of Erika & Jamie.
Congratulations to you both!
The colors selected for this fall wedding were black, gold, orange with hints of metallic copper as the accent color. The theme was carefully selected to match the bride's wishes of vintage, glamour with touches of "Goth Baroque".
Of course we can create a wedding cake to convey these wishes.
Let's start with the cake fondant color....gold with gold metallic painted design.
An antiquing effect was added to give the aged appearance. We choose to keep the black applique simple, as we were adding a heavier "baroque" design.
We created a gilded black frame with monogram for the top tier.
Adorning this cake was a fanned plume of black feathers.
After long conversations with Erika, I discovered a recurring design element... jeweled brooches. She was delighted to find brooches and facetted gems included in her final cake design. It's always the added touches which we feel make each Cake Studio creation unique.
The cake flavor was our coffee infused vanilla cake with hazelnut buttercream and Callebaut chocolate ganache.
Congratulations to you both!
The colors selected for this fall wedding were black, gold, orange with hints of metallic copper as the accent color. The theme was carefully selected to match the bride's wishes of vintage, glamour with touches of "Goth Baroque".
Of course we can create a wedding cake to convey these wishes.
Let's start with the cake fondant color....gold with gold metallic painted design.
An antiquing effect was added to give the aged appearance. We choose to keep the black applique simple, as we were adding a heavier "baroque" design.
We created a gilded black frame with monogram for the top tier.
Adorning this cake was a fanned plume of black feathers.
After long conversations with Erika, I discovered a recurring design element... jeweled brooches. She was delighted to find brooches and facetted gems included in her final cake design. It's always the added touches which we feel make each Cake Studio creation unique.
The cake flavor was our coffee infused vanilla cake with hazelnut buttercream and Callebaut chocolate ganache.
Kristin & Jonathan's Wedding
Congratulations Kristin and Dr. Jonathan...now we share the same Anniversary Day!
The design for this wedding creation was contemporary but elegant,
simply taken from their invitations. From a 2-D invite design to a
3-D form of edible art!
What was unique about this tree/branch design...was that it was handmade using our CAKE STUDIO sugarpaste.
All the leaves were individually colored and glazed...along with its fall
two-toned berries. The branches had movement and gently formed to
the curves of the cake tiers.
Loved this wedding cake on the Fort Gary's silver cake plateau.
The gifted cake server was a perfect match.
Diana & Jonathan
Congratulations Diana & Jonathan on your recent marriage.
The Grand Ballroom at The Hotel Fort Garry looked absolutely stunning with it's
ivory and peach/coral reception decor.
D&J wanted their wedding cake to WOW their guests, but still convey the romantic feel for their evening.
Here's an original design concept that we created just for them.
This five tier cake was composed of varied height tiers. The fondant color was matched to the bridesmaids dress color swatch.
The featured design consisted of an applique that conveyed an old world lace along with a '60s modern motif.
The bottom tier represented the lace border on the hemline of the bride's gown.
A single full bloom garden rose adorned the top tier. It was of course made by hand using our unique Cake Studio sugarpaste recipe.
Flavor chosen for this cake was our roasted hazelnut cake with hazelnut praline buttercream and Callebaut chocolate ganache.
Thank you both for choosing Cake Studio as your wedding cake designer!
Kerrie & Eric
Congratulations Kerrie & Eric.
The theme for this wedding cake was the Mexican holiday of the "Day of the Dead". During this festive time, the making of decorative sugar skulls is a long standing tradition in every home.
Both Kerrie & Eric wanted the skulls to be a part of their spirited cake design.
Hmmm...can we do it? Sure we can. This is the CAKE STUDIO design we created.
Utilizing black fondant as the background, we decided to only use the color white as decoration. A lovely damask border on the bottom tier was fashioned after the bride's invitation pattern and her wedding dress lace.
In keeping with the dramatic decor style, we used black feathers for the topper.
An edible sugarpaste fan was handcrafted as the keepsake.
Was fun to create this cake...not quite Halloween...but in the spirit of the festivity!
Who knew skulls could look so pretty?
The couple from Pennsylvania did the whole consultation and design concept by email. We did not get to meet K & E until the day of the wedding.
Thanks Nadine from Allure for this great shot.
Enjoyed being a part of the first wedding EVER to take place on the gallery floor of The WAG...very cool...love the space!
The theme for this wedding cake was the Mexican holiday of the "Day of the Dead". During this festive time, the making of decorative sugar skulls is a long standing tradition in every home.
Both Kerrie & Eric wanted the skulls to be a part of their spirited cake design.
Hmmm...can we do it? Sure we can. This is the CAKE STUDIO design we created.
Utilizing black fondant as the background, we decided to only use the color white as decoration. A lovely damask border on the bottom tier was fashioned after the bride's invitation pattern and her wedding dress lace.
In keeping with the dramatic decor style, we used black feathers for the topper.
An edible sugarpaste fan was handcrafted as the keepsake.
Was fun to create this cake...not quite Halloween...but in the spirit of the festivity!
Who knew skulls could look so pretty?
The couple from Pennsylvania did the whole consultation and design concept by email. We did not get to meet K & E until the day of the wedding.
Thanks Nadine from Allure for this great shot.
Enjoyed being a part of the first wedding EVER to take place on the gallery floor of The WAG...very cool...love the space!
Annabelle & Vern
Had a wonderful time discussing wedding cake with Annabelle during our consultations. The initial cake design was something she pulled off of the internet and presented as inspiration.
What we did to make it unique and different? Firstly was the shape!
We chose to mix the basic shape of both square and rounded tiers for a more contemporary design. Our signature crisp clean edges and sides are showcased with this type of design. Fondant has to be perfect!
The wedding day and reception was being held on their vast property in Stonewall MB. The theme was rustic glam with decor elements chosen from nature. All contributed to a relaxed, fun day with family and friends.
Special features on this ivory fondant cake was a wood marquetry sugar border design with a handmade sugarpaste flower lined in gold. The addition of the faux twig with berries added a nice touch, as well as the real feather down.
The cake was our zesty lemon with raspberry compote buttercream and Callebaut chocolate ganache.
Congratulations Annabelle & Verne...many happy years together!
What we did to make it unique and different? Firstly was the shape!
We chose to mix the basic shape of both square and rounded tiers for a more contemporary design. Our signature crisp clean edges and sides are showcased with this type of design. Fondant has to be perfect!
The wedding day and reception was being held on their vast property in Stonewall MB. The theme was rustic glam with decor elements chosen from nature. All contributed to a relaxed, fun day with family and friends.
Special features on this ivory fondant cake was a wood marquetry sugar border design with a handmade sugarpaste flower lined in gold. The addition of the faux twig with berries added a nice touch, as well as the real feather down.
The cake was our zesty lemon with raspberry compote buttercream and Callebaut chocolate ganache.
Congratulations Annabelle & Verne...many happy years together!
Caitlyn & Matt
Congratulations Caitlyn & Matt on your glamourous winter wedding!
Was a joy working with this couple...so easy going and always up for new ideas!
This four tiered wedding cake was a collaboration of three minds.
The bride requested snowflakes...as these would be a major decor theme at Bridges. (Have to admit that crystal snowflakes hung from the ceiling were just gorgeous...really set the mood of a winter wonderland).
No two snowflake designs were the same...just like in nature. Some were glittered, lustered, sugared and even rhinestoned! Miniature snow covered trees/branches completed the look. The tiniest snowman and woman nestled on the bottom border amongst the snowdrifts.
The topper, a Precious Moments musical snow globe completed the design.
Looked wonderful on this ivory fondant cake with all white details.
Oh and the cake flavor...a vanilla bean cake with OREO cookie buttercream with a hint of peppermint....and Callebaut chocolate ganache of course!
Special Thanks to photographer Jodi Klassen for the wonderful cake pictures!
Raechel & John
Congratulations Raechel & John!
CAKE STUDIO LOVVVVVED creating this four tiered beauty.
(Note to self...This is what happens when you have high fashion and couture wedding cake magazines around the showroom. This cake request is bound to happen at some point. SURE GLAD IT DID! Thank You Raechel and Mrs.S.)
Let's first talk about the cake inside. It was a roasted hazelnut cake with hazelnut praline buttercream, salted caramel and Callebaut chocolate ganache.
Now the outside, an elegant oyster pearl luster draping technique with jeweled closure on an all ivory fondant background. Key element was all those sugarpaste flowers. Yes...there is a sugarpaste flower fairy that works at CAKE STUDIO...me!
The bride requested all jewel tones of wine, burgundy, emerald green, royal blue and purple. We did add a nice twist...lush Christmas ornaments were tucked into the sugarpaste floral arrangement...just because of the season!
All those sugarpaste flowers between tiers, too many to name but, created with love. They will travel a long way to their new home in North Carolina USA.
Thanks Bond at BLF Studios for the photos so quickly.
(You can see a close-up view of this cake in "Slideshow Favorites")
CAKE STUDIO LOVVVVVED creating this four tiered beauty.
(Note to self...This is what happens when you have high fashion and couture wedding cake magazines around the showroom. This cake request is bound to happen at some point. SURE GLAD IT DID! Thank You Raechel and Mrs.S.)
Let's first talk about the cake inside. It was a roasted hazelnut cake with hazelnut praline buttercream, salted caramel and Callebaut chocolate ganache.
Now the outside, an elegant oyster pearl luster draping technique with jeweled closure on an all ivory fondant background. Key element was all those sugarpaste flowers. Yes...there is a sugarpaste flower fairy that works at CAKE STUDIO...me!
The bride requested all jewel tones of wine, burgundy, emerald green, royal blue and purple. We did add a nice twist...lush Christmas ornaments were tucked into the sugarpaste floral arrangement...just because of the season!
All those sugarpaste flowers between tiers, too many to name but, created with love. They will travel a long way to their new home in North Carolina USA.
Thanks Bond at BLF Studios for the photos so quickly.
(You can see a close-up view of this cake in "Slideshow Favorites")
Lori & Doug
Congratulations Lori & Doug!
So this wedding cake (or cakes) was not your usual tiered cake. Each item had a personal meaning to the couple and all where edible, everything.
We called this cake grouping our "vignette" of their likes!
Lori and Doug love vintage items and that was our inspiration for this unique wedding design.
He collected hats, in this case we chose to replicate his top hat. As a surprise to the groom, we even crafted his original circa 1800 Piccadilly custom hat box that the hat was in. This worn leather hat box was an exquisite piece of craftsmanship. We just had to craft this from cake...we just had to!
She collects vintage handbags, and this black evening bag was a copy of one of her own. Beaded, glittery with its golden clasp...classic '50s. Included the olive green leather gloves to match her color scheme. A bottle of their fav beverage, long stem red sugarpaste rose and a few other trinkets, finished the overall look.
Now that white and black leaded Tiffany inspired lamp with crystal pull...so fun.
Yes...it absolutely lit up (all evening long) and you could eat it!
Jenna & John
LEAP YEAR WEDDING!
Congratulations go out to this fun, young couple!
Both Jenna and John were very excited to create their one-of-a-kind wedding cake.
Their color scheme chosen was the classic white, black with accents of silver.
Oh...and the bride requested the look of snow. Now there wasn't a lot of snow outside for their wedding day...but we "frosted" their cake.
Luster and glittered snowflakes glowed amongst the candle light.
A large platinum sugarpaste fantasy flower adorned the bottom tier.
What really established this design as fun and unique, was the top tier divider. Holding up this tier were "snowballs" in all sizes. They even continued on all tiers.(Have to admit that this divider idea came to me, just the day before the wedding. Really thought that this would "make" the look of this cake. I always go with my instinct as your designer. It's a little extra CAKE STUDIO love and attention in each creation. Love to surprise my couples.)
The flavor for this one...Just one word...Divine!
Vanilla cake with our Sicilian orange buttercream with Callebaut chocolate ganache.
PS Jenna & John, Your first Anniversary will be 2016!
Congratulations go out to this fun, young couple!
Both Jenna and John were very excited to create their one-of-a-kind wedding cake.
Their color scheme chosen was the classic white, black with accents of silver.
Oh...and the bride requested the look of snow. Now there wasn't a lot of snow outside for their wedding day...but we "frosted" their cake.
Luster and glittered snowflakes glowed amongst the candle light.
A large platinum sugarpaste fantasy flower adorned the bottom tier.
What really established this design as fun and unique, was the top tier divider. Holding up this tier were "snowballs" in all sizes. They even continued on all tiers.(Have to admit that this divider idea came to me, just the day before the wedding. Really thought that this would "make" the look of this cake. I always go with my instinct as your designer. It's a little extra CAKE STUDIO love and attention in each creation. Love to surprise my couples.)
The flavor for this one...Just one word...Divine!
Vanilla cake with our Sicilian orange buttercream with Callebaut chocolate ganache.
PS Jenna & John, Your first Anniversary will be 2016!
Frosted Winter Wedding
Congratulations Candice & John!
We love when our couples think outside the traditional wedding cake design box. Kudos for this fantastic winter wedding cake idea.
It's CAKE STUDIO'S first SNOWMAN wedding cake!
This was so much fun to create. It measured 28 inches in height.
This three tiered wedding cake was comprised of three spheres.
The flavor was the vanilla bean cake with raspberry buttercream and Callebaut chocolate ganache. Then a smooth layer of winter white fondant was applied.
Yes, we did use some RKT just for structure and stability...just like
you have seen on TV.
For those chocolate lovers at the reception, we added some chocolate fudge cupcakes with vanilla bean buttercream as requested by the bride!
Candice and John...many more happy "frosted" years together!
(To see a close-up of the snowman's features..."carrot" nose, coal eyes and mouth...go to the "Slideshow Favorites")
World's First QR Code Wedding Cake
CAKE STUDIO had created the world’s first QR Code Wedding Cake.
The cake made its debut appearance at the Wonderful Wedding Show at the Winnipeg Convention Centre, January 22-23.
This contemporary square design, featured a four tiered white fondant cake with the edible QR Code applied on all four sides of a cube tier.
Adorning this wedding cake were handmade CAKE STUDIO sugarpaste Cattleya Orchids with buds, black satin ribbon with square rhinestone buckles.
The QR Code resolves to a mobile version of our own CAKE STUDIO website.
Try it out, using your smart phone! It works!
Just think about this bride and groom....we can generate your own edible QR code and use it on your own wedding cake. When your guests scan the QR code with their smart phones....voilá.....pictures from your e-session, earlier day's ceremony, your fav video of the two of you......how cool is that!
We even have the capability to shrink the edible QR code to a one inch square. They can be added to your appetizers as a garnish...now that's how we get your guests talkin' and minglin' during your cocktail hour.
