CAKE STUDIO WEDDING PORTFOLIO
Sunday Noon Reception
Congratulations Amy and Scott!
Even though it was a snowy day today the first of May, your event at the
Niakwa Country Club was sure to lift everyone's spirits.
It always helps when a bride brings in a pic of her favorite cake. But, we always tweak the design to give it some CAKE STUDIO flair, just like this one.
Thank you Amy for selecting this fun "heartfelt" cake design. There was a whole lot of "love" in cutting out those heart appliques.
Especially enjoyed all the glittered hearts.....OK, I now have edible glitter all over CAKE STUDIO....seems to spread, but still fun to work with.
The texture of all those hearts, so many patterns to chose from.
Some hearts were dusted with pearl and platinum luster and some were shiny.....variety is the spice of life!
Added various sizes of pearls to add interest, along with Scott's surprise..peanut butter white chocolate golf balls hidden amongst the topper hearts.
Close-up of Amy and Scott's heartfelt" wedding cake. The bride along with her mother Barbara, chose our red velvet cake with Philly cream cheese buttercream.
Love the texture of all the heart cutouts. A good pic showing the edible glitter hearts as well. The colors of glitter ranged from fuschia to purple to silver and halogram...so cool to see in person. (Another idea from Las Vegas...glitter and bling...always puts you in a celebratory mood).
Just hidden in this pic is one of those peanut butter white chocolate golf balls as part of the topper. Always seems that I make too much peanut butter filling recipe...oh well I'll just have to eat the rest ;)
Thanks so much Amy and Scott for commissioning this wedding cake from us.
CAKE STUDIO sends "heartfelt" good wishes to you both for a lifetime together.
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.
Baubles, Bangles & Beads
Finally posting this wedding cake. The inspiration for this design, did come from a hotel lighting fixture I saw while at the IBIE in Vegas in November.
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.
Firstly the yellow fondant color.....each tier is gradually lighter in color from top to bottom tier. All in the CAKE STUDIO details.
Secondly, the tiers are separated by an almost invisible stand. It adds so much height and grandeur to the overall look...love it!
The placement of the sugarpaste baubles was purely freehand, with an eye for texture, color and size....an organic design.
Those great beads.....well what can I say.....the color of amber to match the bride's favorite heirloom jewelry.
CAKE STUDIO first to introduce Winnipeg to...Twinkle.....twinkle.....bling...bling!
Lace Design
Enjoyed creating this three-tier hexagon shaped wedding cake.
The features of this cake were both the open fan and blush mauve Peony...both were made from sugarpaste and edible.
Difficult to see in the photo but the top and bottom tiers were covered in an embossed free-hand lace pattern, with tiny luster flowers as accents.
The two birdies were not edible..but found at a millinery supply house on line.
Oh so cute. Thanks Bond at blf Studio for the great photo.
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!
Alison & Jason's Wedding
Congratulations Alison & Jason on your marriage last weekend.
Quick...need to take a photo before we leave for the venue. Have to remember how I will arrange the very delicate sugarpaste flowers and birdcage on the top tier. Click....now we can pack it up and are off to deliver it!
This cake was a fun wedding cake style. The bride loved this cake shape...
long rectangle with the corners cut off OR called the "Long Octagonal". It's a new
cake shape that you'll see in "cake trade magazines".
The fondant color was a pale coral (very 'IN' right now). Each tier featured a different design.....from floral appliques, luster embossed ribbon with medallion and lastly the top tier with the tiniest swiss dot pattern.
Our handmade CAKE STUDIO sugarpaste flowers featured Garden Roses (in all stages of bloom), Stephanotis and a coral Stargazer Lily.
The topper was a white wire birdcage with purchased coral colored birdies.
So cute! The birdcage was also a design element from their invitations.
Can you guess what the couple's first song was? "Come Fly with Me", so retro!
Baroque in Black
For those who may have missed the Wonderful Wedding Show back in late
January, here's one of our showpiece cakes made especially for the event.
Yes I know...Nina did a black wedding cake! Pretty daring but I love this cake!
When we create showpiece cakes we always think about how it "shows" from far away. Well, you can't get any more "showy" than the classic black & white.
We've seen plenty of white cakes with black accents before.....but I thought
CAKE STUDIO should be different.
Now I realize that a black cake may be too daring for some....but visualize this Baroque design with your own color scheme in mind.
A soft pink cake with champagne design OR citron yellow with white pearl OR
even teal blue with crisp white.......Oh the possibilities for this design are endless.
Usual CAKE STUDIO details....Signature crisp fondant edges, clean lines with the unexpected use of texture and detailing.
PS This cake is "resting on it's feet"...there is space underneath this cake!
Close-up of "Baroque in Black" showing some of the great detailing.
The crowning topper is our CAKE STUDIO handmade sugarpaste flowers.
The handmade sugarpaste floral topper included... Magnolia, Hydrangeas, Stephanotis, Snowberries, Star of Bethlehem and various foliage.
PS Remember the sugarpaste topper can reflect your own bridal bouquet.
Here's an idea: "Baroque" soft pink cake with champagne design with a sugarpaste topper made with frosted pink Alba Roses, blush Carnations, Hypericum Berries, Jasmine and foliage.......Stunning and all done in sugar!
It's all in the CAKE STUDIO details!
Yes, this cake would be beautiful in "ALL WHITE".... So Natural.
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.
Edible "Bling" for Eleanor & Steven
The question always is how much "bling" is appropriate for
a wedding cake?
The answer...whatever the bride wants.
We'll use family heirloom jewelry, new pieces and even make a setting that is totally edible. Just like this one...using ivory edible pearls and
silver dragees within a silver setting.
Also available are sugar faceted diamonds, clear colored gems in any color, as well a other precious and semi-precious stones (jade, agate, turquoise, lapis lazuli, just to name a few).
We have even used real 24 karat gold leaf....if your budget allows.
PS Look closely at the embossed lace fondant....each design was hand pressed in random order to mimic the bride's lace gown.
Orchids Everywhere
This four tiered wedding cake featured several clusters of our CAKE STUDIO handmade sugarpaste Orchid varieties.
We created white Phalaenopsis (Moth) Orchids, Dendrobium Orchids in purple/mauve shades and pink hued Vanda Orchids.
Additional silvery moonlike pods of the Lunaria from sugarpaste, were added for a fantasy shimmer to the top standing tier.
Each tier also glistened in the light, using our in-house shimmer sugar blend.
Love using this technique.....the cake just glistens with a warm glow.
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. Ultimately, the final price is based on the intricacy of design and the number of people being served.
World's First QR Code
Wedding Cake
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.
Check out this featured post.......2d-code.co.uk/wedding-cake-qr-code/
Andrea & Justin
Congratulations Andrea & Justin.
The venue at Ft Gibraltar looked amazing in the warm tones of ivory, chocolate brown with lit copper lanterns. So inviting against the winter scene outside.
The bride and groom had fun when designing their cake. This three tiered cake featured both ivory and chocolate brown fondant.
Oohh and the cake flavor.... vanilla cake with peanut butter buttercream, peanut butter chips, roasted crushed peanuts and a rich dark Callebaut
chocolate ganache. Let's just say it... CAKE STUDIO is not a nut-free zone!
The design elements chosen were from the wedding invitation, the bride's love of cameo jewelry and the cake stand itself (the cake borders mimic the pearl and twisted rope design).
That spectacular cake stand....the groom's idea. Can you guess what it is? I'll give you some time to figure it out...let me know if you have an answer. GOSH....Wish I had thought of it! (Find the answer on the "FAVORITE LINKS" page).
I know photographer Carrie Ekosky will send us better photos of this cake!
A Bit Of Vintage
This wedding cake was created for Weddings in Winnipeg.
We used different textured pieces along with appliqués and embossing designs.
A golden luster was applied to the bottom edge design and the top edge of the
two lower tiers. The double high tier (which serves double amount of serving for
the same sized tier), was decorated with embossed Gerbera daisies with
button-like centers.
Also hand-piped free formed swirls were added for glitter, along with sugar pearls.
The topper consisted of free form leaf shapes, twisted and contoured to add interest. This replaces a formal cake topper.
We applied four pearl and rhinestone golden brooches added for extra "bling".
NINA'S CAKE TIP: Think about how your wedding cake will be staged.
The trend now, is to add interest to its display at your reception.
This cake was presented on an inverted heavy glass vase, with assorted foliage to fill the inside. The cake with its golden board was set on top.
A beautiful display... plus added height... for its place of honor at your cake table!
Thanks Kampphotography for the great pic.
Framed at The WAG
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!
Frosted Winter Wedding
Congratulations Candice & John! A great venue at 17 Wing!
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 26 inches in height.
This three tiered wedding cake was comprised of three spheres.
The flavor was vanilla cake with raspberry buttercream and chocolate ganache.
Then a smooth layer of white fondant was applied.
Yes, we did use some RKT just for structure and stability...just like
you've seen on TV.
For those chocolate lovers at the reception, we added some chocolate cupcakes with vanilla bean buttercream!
Candice and John...many more happy "frosted" years together!
Before we travel to 17 Wing...get a photo.
Close-up of the snowman's features.
Love the "carrot" nose and faceted coal eyes and mouth.
The top hat was decorated with glittered holly and berries and silver lustered button....just like those used on it's torso.
The scarf was embossed with snowflake designs and glistened with edible glitter.
One of the handmade twig arms held a crystal cut snowflake ornament..the couple's keepsake ornament for their Christmas tree.
Special Thanks to Tricia at Best Wedding Decor for designing a very festive cake table. The above pic was taken before she applied the crystal twigs and the snowflake "under lighting" to the finished display...stunning.
We love hearing these words at the venue, "Is that really CAKE?" We know we've done a great job!
Sunny Days of Summer
Bbbrrrrr...it's cold outside!
We are already longing for those days of summer past.
For those that spend the long winters in Winnipeg (that includes the crew at CAKE STUDIO).....here's a ray of Sunshine!
This three tier fondant cake features our handmade CAKE STUDIO sugarpaste daisies. The center of each edible daisy even has that "fuzzy touch"...all in the CAKE STUDIO details!
Although the design is simply done..some royal piping, plastillage cutwork
...The best part is the rhinestone and black gem brooch..that adds that much surprising 'bling".
Wedding trendsetters & color stylists are saying, that we will be seeing more yellow with grey and black this year for weddings.
CAKE STUDIO loves this color combination.
Tricia & Derek's Wedding
Congratulations Tricia & Derek....CAKE STUDIO loved creating this
custom couture cake for you both.
The cake looked wonderful atop the piano at the Millennium Centre.
The brides color palette was ivory, chocolate brown and coral.
Here we have a four tiered cake mixing both round and square tiers.
The main decoration was the white shimmer Italian lace overpiped appliques, adorned with edible ivory pearls. Simple but very elegant.
The flowers....were handmade from CAKE STUDIO sugarpaste.
The floral topper featured Oriental lilies, coral blush roses and buds,
freesia and berries along with foliage.
These sugarpaste flowers are a "labour of love" and make a wonderful keepsake from your day!
Before we travel to the Millennium Centre....always take a pic.
Close-up of the Italian lace design.
The special thing about these lace pieces....no two appliques were exactly alike....more work for us...but that's CAKE STUDIO details.
Close-up pic of the edible flowers as well. Oriental lilies made from sugarpaste allow for the heads on the stamens to be included.
We love this detail....if they were fresh...that's the part that the florist removes....the pollen will stain everything.
Their cake board also featured a chocolate fondant pintuck design.
Tricia & Derek.....another satisfied CAKE STUDIO couple.
And to think we did most of this by email...several provinces between us!
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.
Close-up up the pair of birds.
Although the invitation did not show any birds...we added them for natural interest. They looked lovely all lustered with pearl...brought out all those carved details.
We believe....It's all about the CAKE STUDIO details!
The best part about the sugarpaste branches is.....they become your keepsake. We always advise the reception venue about the safe removal and packing of these sugarpaste floral elements.
Later, take them to your favorite picture framing shop and have them mounted in a shadow box along with the invitation. What a great way to remember your special day.....and have a unique decor item!
Sorry about the lighting....will get better photos soon from Gabrielle Touchette....professional photos are always better!
Amy & Trevor's Wedding
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!
GWS 2010 Display Booth
Thanks Bond from BLF Studios for capturing this shot of our booth display.
This side-angled shot is exactly the reason, we try to decorate a cake with 360º in mind. We never know what the photographer will find interesting. How the shot will be taken...is up to your photographer and their creative vision.
At CAKE STUDIO we just try to anticipate the shot....and work diligently to make your cake design the best it can be...from any angle!
GWS 2010 Summer Showcase
If you missed CAKE STUDIO at the Viscount Gort on October 31st...
here's a Summer display wedding selection we created for Lesbia at
Savvy Stylish, Sophisticated Events.
It's our de-constructed four tier wedding cake! The common element was the pearl medallion on each tier. The design was both feminine (ruffles) AND masculine (textured geometric shapes).
The add-on extra was the fun tassel on the top pillow cake. Everyone commented on this detail....both soon-to-be brides and grooms. Maybe it conjures up fun times with pillow fights or luxurious bedding.
We love the use of glass and crystal with this contemporary design.
Pretty sure that this CAKE STUDIO design will be popular for 2011.
here's a Summer display wedding selection we created for Lesbia at
Savvy Stylish, Sophisticated Events.
It's our de-constructed four tier wedding cake! The common element was the pearl medallion on each tier. The design was both feminine (ruffles) AND masculine (textured geometric shapes).
The add-on extra was the fun tassel on the top pillow cake. Everyone commented on this detail....both soon-to-be brides and grooms. Maybe it conjures up fun times with pillow fights or luxurious bedding.
We love the use of glass and crystal with this contemporary design.
Pretty sure that this CAKE STUDIO design will be popular for 2011.
10-10-10 Wedding
Congratulations Janice and William on your 10-10-10 wedding. So glad your family and friends from the USA could share this day with you both.
This cake featured a combination of our couture line of flavors. The filling was Callebaut chocolate ganache, butterscotch praline, toasted whole pecans, an inhouse chocolate candy/cookie crunch...can you say "ooh, I love turtles". The big twist was the cake flavors chosen...both vanilla bean white and super brownie chocolate. A wonderful fall favorite combo.
The CAKE STUDIO topper of handmade sugarpaste flowers was created with red Beauty Roses and mango Calla Lillies. To finish off the topper, fine sparkle bridal tulle was selected...just like one of the bride's two dresses
for the day.
The cake design was sketched out, during the bride's dress fitting at Stella's. (Yes, I will visit you at a dress fitting for your cake inspiration....if you want me to!) The gown was a perfect Cinderella style of fine tulle and a bodice adorned with cascading seed beads, pearls and sequins. The fine details of this cake was stunning...especially when the candles were lit.
This cake featured a combination of our couture line of flavors. The filling was Callebaut chocolate ganache, butterscotch praline, toasted whole pecans, an inhouse chocolate candy/cookie crunch...can you say "ooh, I love turtles". The big twist was the cake flavors chosen...both vanilla bean white and super brownie chocolate. A wonderful fall favorite combo.
The CAKE STUDIO topper of handmade sugarpaste flowers was created with red Beauty Roses and mango Calla Lillies. To finish off the topper, fine sparkle bridal tulle was selected...just like one of the bride's two dresses
for the day.
The cake design was sketched out, during the bride's dress fitting at Stella's. (Yes, I will visit you at a dress fitting for your cake inspiration....if you want me to!) The gown was a perfect Cinderella style of fine tulle and a bodice adorned with cascading seed beads, pearls and sequins. The fine details of this cake was stunning...especially when the candles were lit.
Nirdeep & Sam's Wedding Cake
Nirdeep and Sam's Wedding Cake.
Thanks Curtis Moore Photography for capturing this East Indian delight.
Ivory fondant with burgundy and aubergine details.
The pearlized sugar Cymbidium Orchids and Alstroemeria look fabulous
in that light.
Fall Wedding
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".
Lacey & Nick's Wedding
Has the town of Selkirk recuperated from this Fall wedding extravaganza?
Looks like this wedding was going to be alot of fun.
The bride requested a fall themed cake with her colors of chocolate brown, gold and moss green. CAKE STUDIO was able to fulfill her wish. We also added the color red (passion)...what would fall be without that color?
This three tiered cake featured coffee buttercream, chocolate ganache and chocolate fondant....so delicious!
All those fall leaves were edible...a combination of sugar and chocolate..our own recipe.
We even made the edible "D" topper from sugar and lustered with gold.
Congratulations Lacey and Nick!
Close-up of those beautiful fall leaves.
Oh so delicate and fine...almost paper thin. All hand painted and dusted with gold to highlight the veins...no two were alike.
Berries were added as a surprise for the couple, we like the added dimension and texture.
Melanie & Christopher
Finally found the missing CD with some more of our summer wedding cakes.
So finally congratulations to Melanie & Christopher!
The bride's requested theme was sand and seashells with purple accents.
We loved creating this fun cake for their reception at Cherry Hill Estates.
This four tiered cake featured all edible hand-painted sugarpaste seashells and starfish, along with the cutest white Adirondack chairs. They came complete with chilled beverages resting on the chair arms.
The piped borders on each tier replicated the bride's bodice embroidery.
We then painted the floral design with a light lime luster for a bit of sheen.
The floral topper was made using our CAKE STUDIO sugarpaste.
Close-up of the CAKE STUDIO handmade sugarpaste Oriental Lilies.
These Oriental Lilies with purple shading were hand-painted at the request
of the bride.
We added just a hint of pearl sheen to catch the light.
These sugarpaste Lilies will be the keepsake from this wedding cake.
Remember, no two seashells were painted alike as well. Thanks mom for doing a great job with these. Those old National Geographic magazines and box of shells did come in handy...after all these years! Who knew.
The sand was not plain brown sugar.....that's what most cake designers even on TV use. At CAKE STUDIO we have our own special blend...the color and texture
was great against the dark purple satin table cloth.
It's all in the CAKE STUDIO details!
Courtney & Duncan's Wedding
Congratulations Courtney and Duncan!
This five tier cake featured the bride's wishes for black, white and accents of fuschia.
Most times I find the couples give be a margin of creative licence...when it comes to the final design.
This is the end product early Saturday morning...some designs just happen for the best!
One idea was the wedding cake feature a damask print (like the room decor)..but not the whole cake.
I also wanted to replicate the bride's dress embroidery, on one of the tiers....that I was certain.
Oh and the requested flowers....pink/fuschia CAKE STUDIO handmade sugarpaste Cybidium Orchids. They made a beautiful topper, which the couple can keep forever.
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.
Double Happiness May & Ho
Congratulations May and Ho. 双喜
This five tier pink fondant cake featured a twisting cherry blossom tree.
We loved creating the different shades of sugarpaste blossoms...ranging from white to several shades of pink with buds in the hot pink hue. The cake glimmered with the addition of pearl luster to match the pink shades.
The tree truck was just lovely with its twisted variegated colors of brown tones....tasty too...in pure chocolate!
The surprise was the bride's choice for the cake flavor. May knew exactly what to choose for herself, groom and 500 guests.
So glad that Amber Bond Photography was able to capture this cake cutting moment below.
This was one wedding where we wished we could of stayed and had the meal. The aroma wafting thru the Kum Koon Garden Restaurant was amazing....12 courses of delectable fare.
Close-up pic of the inside of the cake.
Surprise it's green.....the flavor is Pandan cake with a rich coconut and Asian spice buttercream. By far, my favorite exotic flavor profile.
Here's what the photographer Amber Bond had to say, "And yes, the inside was green. The most amazing cake I have ever had!"
Thanks Amber, I'm sure you have seen and tasted alot of cakes along the "wedding way"....it means so much coming from you!
Monika & Doug's Elegant Wedding
This couple had a definite "look" they wanted to convey for the evening....contemporary but elegant.
Hmmmm....a bespoke (just for them) wedding cake.
The bride's "must have" flower was the Magnolia. Now if this were Mississippi or Louisiana instead of Winnipeg....the fresh flower would be
no problem in obtaining. So the next best thing.......our CAKE STUDIO sugarpaste flowers of course!
Each of these Magnolias were handmade and colored as the bride wished. In keeping with her color scheme, the flowers featured: white pearlized stamens, just a hint of spring green and pearl luster was used to capture the evening lighting.
A single bespoke "pearl" medallion on the top double-high tier, was
hand crafted just for Monika and Doug.
Keeping with the purple theme....a single handmade painted sugar butterfly was added.
The royal cake board was marbleized with white and purple tones, and adorned with a purple satin ribbon.
Thanks Curtis Moore Photography for capturing these lovely pics....
you are a master!
Close-up view of the butterfly and Magnolia. The bottom and middle tiers had a clean line diamond quilt pattern.
The Magnolia is a flower believed to represent; nobility, dignity, and the love and respect of nature.
I could not think of a more majestic flower to capture this couple.
you are a master!
Close-up view of the butterfly and Magnolia. The bottom and middle tiers had a clean line diamond quilt pattern.
The Magnolia is a flower believed to represent; nobility, dignity, and the love and respect of nature.
I could not think of a more majestic flower to capture this couple.
Brynlee & Mike's Hollywood Glamour
Brynlee and Mike's Wedding Cake.
How much fun was this one to create!
The couple's theme was Old Hollywood Glamour.
Three tiered cake of white fondant with black hand applied details.
Sugar white blossoms with silver edible pearls and red Spider Mums.
Included Old Hollywood film reels and crystal bead and pearl "bling".
Oh yes...that top hat is all edible!
Was thrilled to see the couple later wearing red high top sneakers...along with many of their guests at the reception. What better way to dance the "night away".
Fare e Metà : (Half & Half) Wedding
What a nice way to include both the bride's and groom's request.
One tier of cake plus a tower of cream puffs (Croquembouche).
The cake featured a hazelnut buttercream, ganache and enrobed in dark chocolate fondant. The cake was decorated with a simple painted bronze luster floral pattern.
The cream puffs, filled with either mocha or vanilla pastry cream, were dipped in chocolate. The bride's color scheme was pink, orange and white with chocolate brown.
The Croquembouche was decorated with CAKE STUDIO handmade sugar Moth Orchids, roses and stephanotis and two-toned ribbon.
After the ceremonial cake cutting, the tower of cream puffs was placed at the sweets table, along with the cake slices.
“Orange is the Happiest Color"
It was Frank Sinatra who said, “Orange is the happiest color.” And if you met Debbie and Chris...you'll know why this couple gravitated to this color.
Love the bride's bold selection of the color orange. After all the purple shades of this wedding season...it's nice to see a pop of orange. Her secondary color chosen was silver.
This modern 3-tier wedding cake featured an abstract tree branch with leaves and tendrils. The bride left the chosen design to us....she did not want a design too elaborate or fussy....but still requested CAKE STUDIO signature details.
Of course, we handmade her Rose topper bouquet from sugarpaste...and added some orange crystals for bling and sparkle.
You know...old blue eyes was right....you can't help but smile and feel happy when you see this cake!
Maryse & Lyall's Wedding
Maryse and Lyall's outdoor wedding.....what a perfect day for a wedding!
This four tier cake featured the top tier on it's side....a unique
CAKE STUDIO style creation.
It's great for a monogram feature and single flower placement.
Each tier had a different design...bottom featured tufted quilting with purple luster pearls.
The third tier...interlocking initial "C"s with painted Hibiscus flowers.
The second tier had a lace pattern design from the bride's gown bodice.
The top tier featured their monogram and CAKE STUDIO handmade sugarpaste Hibiscus.
Shelly & Brett's Wedding
Shelly and Brett's outdoor wedding at Pine Ridge Hollows.
The bride's wish was for a simple but elegant ivory cake.
But, she wanted something different.
The CAKE STUDIO solution was one bevelled cake tier amongst
the other tiers.
This cake featured a unique edge pattern, composed of different shapes which the bride and groom chose.
Also Mokuba satin ribbon was applied.
The bride's floral choice was white Calla Lilies. Naturally, we created
a sugarpaste bouquet as the cake topper.
This wedding day keepstake, featured 24 handmade Calla Lilies and numerous blossoms.
Misty & Marty's Wedding
Misty and Marty's wedding at the scenic Bel Acres Golf and Country Club.
The bride requested something fun and playful, non-traditional.
We created this four-tiered square cake featuring spiral stacking,
as the CAKE STUDIO solution.
The color scheme was purple, mauve and metallic silver.
The hand-cut square appliques were featured on two sides of each tier.
This was a fun cake to discover close-up. Each square applique had a different textured pattern. The bride's words were, "They look like little presents all over the cake! I love it!".
As requested by the bride, fresh roses were used as the wedding cake topper.
Tiffany Blue
This wedding cake was for a small intimate gathering at a local restaurant. It had two tiers of pina colada cake with real Jamican rum added and a filling of coconut buttercream....yummy tropicial flavors.
The bride requested a Tiffany blue fondant color to match her engagement and wedding band box.
The dark navy satin ribbon was a nice added touch of texture, as well as the unexpected stylized bamboo border.
The topper consisted of CAKE STUDIO handmade sugarpaste white Cymbidium Orchids, blushed with pale pink along with foliage and ribbon bows.
The cake board which matched the fondant color.....also had a crystal bead border. Perfect to catch the glow from the candles.
Sunday Weddings...Absolutely
Yes...we will accommodate a Sunday Wedding!
This five-tier ivory square cake was a delight to create.
A contemporary, clean, sophisticated design with traditional charm.
The bride's wishes were: dark purple Calla lilies, draping and swags,
and the colors to incorporate were red, peacock blue and lots of gold.
Each tier border featured, handmade individual gold and jeweled medallions. Alternate colored gems centers were the bride's must have colors of ruby red and peacock blue. We needed a total of 224 individual medallions to cover the cake! That was a lot of hand painting....but we love what we do!
Those Calla lilies.....of course they are made of sugar...a CAKE STUDIO specialty. Each one was hand painted with two tones of purple and aubergine....and dusted with gold luster. Amazing!
Close-up view of this wonderful cake before delivery.
The purple fondant draping and swags had a paisley print embossed in,
to create a fabric effect.
Also a better look at those golden jeweled medallions. They sparkled...especially at the Fairmont with the glowing lights...
just like we planned.
Congratulations Sukhi & Ricky...CAKE STUDIO will forever be watching
for your white stretch Hollywood Limousine Hummer.
Boba Fett Groom's Cake
So why is this pic in the wedding portfolio? It's a groom's cake. Traditionally served in the Southern USA, the groom’s cake has been around for many years and is back in fashion on the wedding scene.
The cake usually is ordered by the bride as a surprise for her groom. It's meant to be a reflection of the groom’s interests, hobbies, favorite sports, profession, or anything else he enjoys.
CAKE STUDIO was thrilled to be a part of Natasha and Mike's BIG SURPRISE for their wedding day! The delivery was late in the evening at Fort Gibraltar. The lights were dimmed...the DJ played the Star Wars theme...and David and myself made the surprise entrance with Boba Fett. The cake was cut with a knife and light sabre.
So the original Boba Fett helmut: $32,999.99
CAKE STUDIO 14" edible likeness: Significantly less $
The look on the face of the groom: Priceless
May the force be with you both...always!
Kerry & David's Outdoor Wedding
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.
Greek and Italian Wedding
The venue...the new Four Points Sheraton on Pembina Hwy.
What kind of cake design do you create for a lavish Greek and Italian wedding?
This one!
We were inspired by the couple's love of Greek and Italian antiquities. Featured on this four tiered cake were all royal piped design work.
We even handmade ancient Roman urn plaques set on the third tier.
The flower choice of the bride, were all white Cymbidium Orchids with
dark purple throats...which we created in sugarpaste.
A light sheen of white pearl was used as a highlight on the petals and sepals.
The board....it was all sugar work, hand painted faux Carrera marble.
Eileen & Kevin's Wedding Cake
Eileen and Kevin's wedding cake at The WAG.
Ivory fondant with pearlized hand-painted feather design, (sorry the feather details are difficult to see).
CAKE STUDIO handmade sugarpaste flowers included Brownell roses,
Calla lilies and small five petal filler blossoms. A beautiful handmade
floral keepsake just for this couple.
We added the white feathers to the bouquet to match her table centerpieces and bouquet.
Croquembouche Anyone?
The bride and groom were looking for something unique to serve
their guests. We came up with this contemporary Croquembouche
idea, to pay tribute to the French side of the family.
Nestled amongst the pastry cream filled puffs, were real silver
candied Jordan almonds and "Hagel" sugar.
The crowning ornate top featured delicate royal icing butterflies.
The whole Croquembouche glistened with caramel spun sugar,
a technique applied right at the venue just before guest viewing.
The only reason I had my pic taken with this creation....
was only for the height comparison.
It had a lot of cream puffs on those three tiers!
Single Service
This three tiered, single serve wedding cake will give your
celebration that WOW factor.
The impact at each place setting.....stunning.
Decorated with hand-painted French Country Rose toile design
and quilled sugar paste flourishes. Oh la la!
To accompany each cake, is a pink sugarpaste Peony flower
in full bloom with it's foliage.
A beautiful bespoke gift favor.
So real, you'd be tempted to smell it.
A very special presentation.....for a very special day.
Your guests will be talking about THIS for a very long time.
WE LOVE....Haute Birthday Cakes....page 18
As seen in the 10th Anniversary issue of the magazine
Winnipeg Women Spring 2010.....
Here's to 10 glorious years....
We were thrilled to create this very special Spring cake for this event!
THIS CAKE WOULD BE GREAT FOR AN OUTDOOR WEDDING...COMPLETE WITH ANY TYPE OF SUGAR FLOWERS THAT YOU WOULD DESIRE.
There is a lace pattern in each of the white pickets of the fence.
(Featured sugar flowers were garden roses, hydrangea, freesia,
sweet peas and climbing ivy with monarch butterfly and lady bug).
Sage Advice
This couple wanted a wedding cake that could be easily dismantled and
cut for their guests.
CAKE STUDIO recommended the "floating tier" cake stand. A beautiful illusion of floating tiers which holds three cakes, (6, 10 and 14-inches).
The color palette was ivory and sage green. A simple decorative idea was to use a pattern from her veil....this non-floral applique was repeated on each tier. We also included royal icing stringwork and English crimped edges, along with satin ribbon.
Each cake tier had a sugar flower topper featuring roses and stephanotis with a chiffon ribbon. The crowning touch on the top tier featured a pair of sugar Monarch butterflies.
Floral Basket
Congratulations Joyce & Tim. Your anniversary will be easy to remember...St. Valentine's Day!
This three tiered cake featured a lovely hand molded basket motif of flowers on the front of the top tier.
The emphasis was on simple clean lines, minimal decorations with the brides flowers between each tier.
Remember brides.....simple is not an easy design to achieve.
The fondant must be flawless, the edges clean and sharp...and
stacked perfectly to look great.
Ship Mates for Life
This ivory three tiered wedding cake featured a nautical theme.
The motif chosen by the couple was an anchor....it was repeated in the design, by way of embossing and piped appliques.
The cake also had a braided ship's rope along with hand piped 001 tip rope detail. The oversized cake board was adorned with pearlized seashells amongst the "sand".
It's difficult to see in this photo...but the couples initials were written in the sand as well. So romantic.
The topper was a combination of sugarpaste roses, seashells and navy satin ribbon to match the decor.
The couture cake flavor chosen for this creation was a coffee/toasted almond/toffee with a rich coffee buttercream with our CAKE STUDIO European Style fondant. This fondant does not come from a "bucket"....but is a master pastry chef's secret recipe...which has been handed down to me...Thanks Chef!
Cupcakes and Desserts
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.
Happy Canada Day
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.
