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!

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.

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.

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!

Here's the groom's cake we created for a very surprised groom at his wedding.

Matt is originally from Brisbane Australia and travelled to Winnipeg to be with his wife.

We took inspiration from Australia's Great Barrier Reef, to create this colorful diorama.

The clownfish represents Matt's journey to Caitlyn. The fish was swimming above the coral reef AND it even blew bubbles!

Both David & I presented this cake at Bridges during the opening speeches. 
The guests were abuzz with excitement!
Thanks to Photography by Jody for the pics.
(See fish close-up on our "BLOG" page)

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")

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 "Accolades" under the 
"DEAR BRIDE & GROOM" heading.)

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!

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.

Congratulations Hannah & David!

This was the wedding cake that travelled the furthest this year...Swan Lake.
Remembering that the couple was picking this up, we didn't want there to be any added stress. So we packed this beauty very carefully for it's journey.  But, before we did we had to take a photo.

Hannah was in love with lacework as her design element. We hand molded some different fabric lace to make the pieces for this cake. The color palette was ivory fondant with champagne lace with luster. The accent colors of light green and mocha were reflected in the ribbon she chose. Really difficult to see, but the green board had a lovely lace design as well.

The handmade CAKE STUDIO sugarpaste flowers featured the white gardenia. So LOVE this flower for its interesting center petals. The topper included carnations, hydrangeas, daisies and stephanotis as well.
The cake flavor was our banana with pastry cream and chocolate ganache.
BTW...the cake was in perfect condition upon arrival...flowers and all!

Congratulations Sarah & Scott.

CAKE STUDIO is proud to introduce Winnipeg's first framed wedding cake. This edible wedding cake art premiered at 529 WELLINGTON last weekend!

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!

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!

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")

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.

Congratulations Kristi & Trevor.
Let's start by saying this was the tallest wedding cake for the 2011 season!
That's seven tiers of varying heights not including the half-sphere ball with the handmade CAKE STUDIO sugarpaste flowers arranged inside of it.

 The room at the Fort Garry decorated by Savvy Events and florals by Mona Lisa, really set the stage for drama. This wedding cake had to be worthy of all this glitz and glamour. The color palette the bride chose was champagne, ivory, soft pink with touches of fuchsia.

The topper for this cake included all of Kristi's fav flowers. We made the following varieties: roses, hydrangeas, orchids, parrot tulips, assorted filler flowers, foliage and buds, along with glitter balls. What made this topper over the top was the edible sugar crystals...that swayed with air movement.

The cake was decorated with a piped design and overlay appliques. 
Loved creating the middle "corset" tier, it added drama and a focal point. 
We used a lot of pearl luster to accentuate the design. This cake was stunning....but it was oh so tasty on the inside. The surprise for some guests was the salted caramel buttercream with Calllebaut chocolate ganache and SKOR bar pieces for added crunch.......yummy.
Many years of happiness K & T...loved working with you both on your dream cake!

Congratulations Stephanie & Ryan. 
The venue at the Hotel Fort Garry looked amazing in the tones of ivory, chocolate brown and gold.
A similar design concept of the de-constructed cake was actually shown at our booth at the wedding show. This couple loved the idea BUT made the design all their own. Looked wonderful when the candles were lit, a rich warm glow! 

Five separate cakes can utilize five different designs. It works as long as some element is the same...in this case it was the color of the fondant.

One tier had the tufted quilt design with gold dragees. On top of it was a small bolster pillow with a fancy scroll initial of an "A" with a handmade CAKE STUDIO sugarpaste Casablanca lily. One tier featured the "P" that appeared on all invites. One tier had the beaded design from the bride's wedding gown. Yet another replicated the hand crafted silk garter. But my favorite tier was for the groom. This cake had a license plate on top saying "Just Married" and the whole cake had the Acura logo around the sides....sorry it's difficult to see in this photo.
(You can see the cake cutting pic of S & R in the "Slideshow Favorites")

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.

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.

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.

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!

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! 

Congratulations Liza & Darwin.
Our first consultation way back in November 2010, seems like only yesterday! 
(Note to new brides-to-be.....book your CAKE STUDIO consultations early...the holiday weekend dates in 2012 will fill quickly!)

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.


 

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! 
You are amazing to work with....Obrigado!

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.

CAKE STUDIO has 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.

Congratulations Thao & Tony.
The decor at the Fort  Garry Place had a dreamy quality with the table overlays, draping and twinkle lights...so beautiful. 
Really pleased that the couple chose this cake design...it conveyed this light and airy feeling. Like it was made for the decor.

EDIBLE SUGAR CRYSTALS....that's right...first in Winnipeg! 
Strings of them, that would move if you touched them. Just like chandelier crystals! Was great to combine by two favorite mediums... Hot molten sugar and cake. 
(The reason I got into pastry initially was to learn how to work with molten sugar. Absolutely love creating sugar sculptures...just like on TV Food Challenges).

This design is for the couple who likes to think outside of the "wedding cake" box! An elegant way to add height to any cake using a clear post. Makes the upper tiers look like they're floating in mid air. 
Design elements were taken from the brides gown (sugarpaste ribbon roses and leaves), plus free form fantasy flowers all made petal-by-petal. Also added platinum luster for this terrific sheen....so shiny the design texture is difficult to see.
Thanks Mike Tinholt for the pic. 

A close-up of the crystals can be found on the "Portfolio Slideshow"...take a look!

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!

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.

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.

This four tiered cake featured a side for HER and a side for HIM.
What fun it was to create this custom wedding cake! A two sided cake design...a CAKE STUDIO couture look.

The applique side used unique white floral and scroll designs on a 
dark purple fondant. Dividing the white and purple sides was a pleated 
pearlized white ruffle, with black buttoned down plaquet with silver accents. 

Although CAKE STUDIO is known for its lifelike sugarpaste flowers....
for this contemporary design, we chose fantasy flowers with pearl luster.

The cake looked amazing at the Marlborough Hotel...the room decor was perfect for this cake!

Congratulations Amy and Trevor....a happy life together!

Congratulations Nirdeep & Sam on your marriage.

The Embassy ballroom at the Victoria Inn looked stunning in rich tones of eggplant and golden ivory linen.

The bride chose ivory colored fondant with burgundy and aubergine detailing to match her decor. 

The three tiered stacked cake featured pearlized CAKE STUDIO handmade sugarpaste Cymbidium Orchids and Alstroemeria...look fabulous in the glow from the tea lights. Edible gold was also used to decorate the wedding cake with a delicate dot design.

Thanks Curtis Moore Photography for capturing this East Indian delight.

Congratulations Courtney & Duncan!
Close-up of the final cake...we added more sugarpaste orchids in the topper.

Loved the whole look of this wedding.....Tricia from Best Wedding Decor did a fabulous job! From the draped ceiling... to the black crystal chandeliers...to the whole damask pattern cut-velvet overlays...beautiful!
It almost appears that the room was staged for the wedding cake!

Oh and that top tier.....a design that you haven't seen in Winnipeg for a very long time....Buddy from TLC's Cake Boss would call it "old school".... but the cake needed some old world charm.
Also featured on the third tier was freehand handpiped royal design.

Kerry and David's wedding at the beautiful Evergreen Village.

How appropriate was this design...for the couple who love to travel. 
A three tiered suitcase cake with a hand-sculpted topper. 
So cute as caricatures of the lovely couple.....both edible. 
They were made from modelling chocolate and fondant.

Accessories included all gold luster suitcase fittings, monogram, 
"Just Married" luggage tag, with edible confetti.

Close-up of hand-sculpted topper of Kerry and David, created by my assistant and mother Nora. Great job mom!

The bride featured a floral bouquet and fine tuille veil. 
The gown's bodice had silver glitter and edible pearl decollete.

The groom featured a three piece tuxedo with pocket hankie and boutiniere.....and fab two-toned shoes.

Congratulations...we'll see you both, when you get back from your 
honeymoon travels.

Planning your fall wedding. 
This design was created to co-ordinate with the hand made birch stands...the bride's father made them.

This three separated tier cake featured an exterior fondant covering to mimic the look of real birch. 
The only difference was the gold luster seen in the curls of the bark. 
We even engraved the bride and grooms initials in one of the tiers. 
The tops of each tier featured modern fall leaves made from sugarpaste and luster dusted for a sheen.

The sugar topper was a handmade birch tree with miniature framed photos of the couple...the start of their own "family tree".

Congratulations Lorielyn & Mathew.
"Maligayang bati sa iyong kasal"

Seems like only February when we met you two...and now your wedding day has finally arrived.

CAKE STUDIO was excited to be a part of your wedding. We loved the 
input that you made, to create your very custom cake and cupcake wedding creation.
From our idea of tiny décor frames (to match the venue of course)...to your fun idea of using your caricature likeness in every frame....I think your guests were pleasantly surprised when then walked into the venue. 

The cupcakes the couple chose were our seasonal 'Rudolph' flavor, with a Philadelphia cream cheese buttercream.....so yummy!

The top 6" cutting cake featured the frames in both white and silver luster, along with silver CAKE STUDIO sugarpaste roses and bridal tulle.

Close-up of these ARTFUL "framed" cupcakes. It's always about the 
CAKE STUDIO details.

Four frame styles were chosen to be created....all were made from our delicious secret décor chocolate recipe. Then a large amount of silver 
luster was used to "gild" these edible frames.

The bride's brother had created the original caricature drawing of the wedding couple. Which we then duplicated for each tiny frame. 
That was 160 picture frames completed.....so cute!

I know Jake + Jess (Kampphotography) will send us better pics....but we just couldn't wait to post these. How much fun are these two...

Also kudos to Tammy at Motif Etc, for creating a wonderful black and 
white atmosphere at The WAG.

Again all our best wishes, Lorielyn & Mathew!

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")

This trio of desserts is sure to please your guests. 

Local Manitoba products like Saskatoon berries, honey, flax and hemp seed were used in the variety of recipes.
Garnishes included pulled sugar, chocolate and marzipan delights.
This dessert garnered first prize at a local culinary competition.

Of course, we will create cupcakes, individual cakes, desserts or even centerpiece cakes for your wedding day. 
CAKE STUDIO uses traditional or modern design elements to compliment each creation. 
Even our plated presentations are unique.