|
A cake designed to travel NAVY BLUE & SHADES OF PINK One of the hottest wedding color combinations: Navy blue with shades of pink. Pink and blue are opposite each other on the color wheel, which makes them complementary colors. The effect of the two together is bold and timeless at the same time. To celebrate their union, our couple chose freshly baked layers of: Almond | Hazelnut | Ganache & Chocolate Truffle Iced with our signature Rolled chocolate panels. Decorated with many, many hand-crated sugar flowers, intended to be preserved as memento of such a special day! #sugarrealm #philadelphiaweddings #philadelphiaweddingcakes #philadelphiacakes #mainlineweddings #mainlineweddingcakes #mainlinecakes #sugarrealmacademy #philadelphiacakedecorating #cakedecoratingclasses #onlinecakedecorating   SUGAR RUFFLES for ELIZABETH & FRANK True love stories, never have endings! After postponing and rescheduling, and celebrating their micro-wedding last year, Elizabeth and Frank finally were able to celebrate how they deserved: Surrounded by family and friends...and with freshly baked layers of the most delicious cake! "As long as there is chocolate, there will be happiness! Their wedding cake flavors included: Chocolate Truffle Sponge | French Vanilla Sponge | Dark & White Chocolate MousselineAlmond Sponge | Hazelnut Mousseline | Belgium Chocolate Ganache --- A-LIST VENDOR TEAM: VENUE: Merion Cricket Club, WEDDING PLANNER: Styled Bride, PHOTOGRAPHY: Sarah DiCiccio, VIDEOGRAPHER: Cinemacake, FLORALS: Petals Lane, MAKEUP: Bekebeau, HAIR: Rebekah Satler, ENTERTAINMENT: Eddie Bruce, CEREMONY MUSICIANS: Philadelphia String Quartet, CAKE: Sugar Realm. #sugarrealm #philadelphiaweddings #philadelphiaweddingcakes #philadelphiacakes #mainlineweddings #mainlineweddingcakes #mainlinecakes #sugarrealmacademy #philadelphiacakedecorating #cakedecoratingclasses #onlinecakedecorating    LOVE IS LOVE As these couples show, at the end of the big day, we're all the same: Marriage means two people vowing to love and support one another unconditionally, for the rest of their lives together. Through my work, I have witness, first hand, how regardless of gender, we all want the same… Life is nothing but the pursuit of happiness!  EL AMOR ES EL AMORComo muestran estas parejas, al final del gran día, todos somos iguales: matrimonio significa dos personas que prometen amarse y apoyarse incondicionalmente por el resto de sus vidas juntas.
A través de mi trabajo, he sido testigo de primera mano de cómo, independientemente del género, todos queremos lo mismo ... ¡La vida no es más que la búsqueda de la felicidad! From our catalog of pre-designed wedding cakes, here's one of our favorite designs: "Nature". With the classic elegance of a tone-on-tone color palette, and with lots of texture and attention to detail. Iced -as all our cakes- with thin, custom made chocolate panels, covering delicious layers of melt-in-your-mouth Italian buttercream and freshly baked cake! It was a true pleasure working with Lizzy and her family, and to contribute to this special day with the most delicious cake! As always, thank you to the Pomme and the Peachtree staff, and to Devon and Pinkett and Emily Wren Photography. Can't wait to see professional pics of this event!   A magical, secret garden! That's how I can describe Elizabeth and Billy's celebration. Their vision cake to life under the direction of Shannon Wellington events, who lined up a top notch team of vendors. Our contribution to this event was inspired in one of our own original designs, which we call Marie Antoinette. This cake had it all: Flawless chocolate panels in the dreamiest sky blue shade covered tiers of different flavors, ornated sugar appliqués painted with a custom mix of edible gold paint contributed to the secret garden theme, and last but not least, organic arrangements of handcrafted sugar flowers, casually adorned this cake! Scroll down to read a full list of vendors on board. I can't imagine how gorgeous professional pics of this event will be!   Just take a peak below at Susan Davis's work! She and her talented team at Fresh Designs Florist created...and this is only the Chuppah for the ceremony! A-list team of vendors: Design and Planning: Shannon Wellington events, Beauty: Andrea Mastromarco, Nancy Bouzikas, Dylan Michael Cosmetics Cake: Sugar Realm, Fine Bakery and Cake Design Catering: Jamie Hollander Catering, Cinema: Allure Films, Entertainment: Celebration Paintings Entertainment: DJ Pat Schaller - BVT Live, Entertainment: Jellyroll, Florals: Fresh Designs Florist Officiant: Arie Hasit Photography: Cliff Mautner Photography Rentals & Decor: White Glove Rentals, DFW Event Design, Newtown Party Rental Stationery: Papertree Studio Transportation: Academy Limo, Krapf Bus, Chariot Valet Venue: Woodcrest Country Club  "Sugar Realm: Spring has officially arrived, and, to celebrate, Sugar Realm is having a spring bake sale. Pick up an assortment of confections with their classic macaroons and new flavors of confections being added each week. take advantage of this as the cale will be on throughout April. Haverford 513.256.2729, sugarrealm.com"   Celebrating the first day of Spring with a gorgeous day and the announcement of our Spring Bake Sale!
Our signature confections sampler boxes, available for pick up at the studio or to be shipped directly to your mailbox. First group available for pick up or shipping on April 1st, just in time to celebrate Easter! Pretty boxes of 14 count ($45.00), 24 count ($55.00) and 36 count ($65.00). Standard UPS shipping ($25.00, continental US ) Baked fresh weekly and available thought the month of April. Pre-order sales will open tomorrow via our website. Email or DM to reserve yours! Thank you for your support! -- ¡Celebramos el primer día de la primavera con un hermoso día y el anuncio de nuestra venta de confecciones de primavera! Nuestras cajas de muestra de confecciones exclusivas, disponibles para recoger en el estudio o para enviarlas directamente a tu buzón. 18 piezas ($ 45,00), 24 piezas ($ 55,00) y 36 piezas ($ 65,00). Envío estándar de UPS ($ 25,00, continental US ) Horneado fresco semanalmente y disponible todo el mes de Abril. EL primer grupo estará disponible para el 1 de Abril, a tiempo para celebrar la Pascua! Las ventas por adelantado se abrirán mañana a través de nuestro sitio web. ¡Envíanos un correo electrónico o DM para reservar las tuyas! ¡Gracias por tu apoyo!  Totally honored to be featured on the latest issue of Philadelphia Style Magazine @modluxweddingsphl @phillystylezine. Thank you @amtosti for including me in this beautiful issue. I’m grateful for your support. Photography by my beautiful friend @sherribarber
My favorite questions from the feature… The secret to creating the most beautiful cake is… achieving a magic formula where these three components are masterfully balanced: 1. That your cake is the most delicious cake possible. 2. That your cake’s design “belongs” to that specific event, and 3. That your cake is flawlessly executed. The thing I love most about creating wedding cakes is…having a small role in someone’s special day. I feel honored to being invited to contribute to this memorable day with the most delicious (and gorgeous) cake possible! -- Totalmente agradecida de aparecer en el último número de la revista Philadelphia Style Magazine. ¡Gracias por incluir este artículo en este hermoso número! Mis preguntas favoritas ... El secreto para crear el pastel más bonito es ... lograr una fórmula mágica donde estos tres componentes se equilibran magistralmente: 1. Que tu pastel sea el más delicioso posible. 2. Que el diseño de tu pastel "pertenezca" a ese evento específico, y 3. Que el pastel sea ejecutado con precisión y maestría. Lo que más me gusta de crear pasteles de boda es ... tener un pequeño rol en el día especial de mis clientes. ¡Me siento honrada de haber sido invitada a contribuir a esas celebraciones con el pastel más delicioso (y hermoso) posible!  Wrapping up the weekend with these Strawberries & Cream mini French Macarons. Inspired by childhood memories from our family weekend stops at a soda shop called “Crema Real”.
Mascarpone Mousseline, with a wild strawberries compote center. Wishing you all the sweetest week ahead! -- Terminando el fin de semana con estos mini macarons franceses de fresa y crema. Inspirado en los recuerdos de la infancia de nuestras paradas de fin de semana en familia en una tienda de refrescos llamada “Crema Real”. Muselina de Mascarpone, con centro de compota de fresas silvestres. ¡Les deseo todos que tengan una muy dulce semana! “Enjoy the little things, for one day you may look back and realize they were the big things.” R. Brault In this sugar kingdom, we live with one simple philosophy: Celebrate, celebrate, celebrate! Celebrate big, celebrate simple, and never miss the opportunity to pause and cherish what you have. To all of you, who participated in this Giveaway: Thank you! In the spirit of gratitude, there are not 4 but 7 winners of this Valentine's Giveaway! You will receive a box of cake or confections. Local Winners: Due to snow forecast for tomorrow and Friday, all pick ups will be on Saturday, Feb. 13th between 9:00am and 5:00pm from my home studio in Haverford. Contactless pick up will be arranged. Everyone on premises must wear a face mask. Out-of-State Winners: Due to weather forecast, boxes will be mailed on Monday, February 15th. Please email me today to claim your prize and coordinate. ileana@sugarrealm.com Congratulations to the winners, and Happy Valentine's to all!     *** Valentine's Giveaway. 2 Boxes of Assorted Cakes & 2 Boxes of Assorted Confections ($55.00 Value Each. Total of 4 winners) *** Life is sweet, and my favorite part of this business is helping celebrate others special moments in life ! Here are the RULES: 1. Like this post 2. Comment tagging 3 friends that love cake, confections, baking and/or cake decorating, and ask them to follow this account (your 3 tags must be ON THE SAME comment!) 3. You can participate AS MANY TIMES as you want! Here are the TERMS & CONDITIONS for this giveaway!
  We all like to play safe. Life gets busy and we often times think "If it ain't broke. Don't fix it!...and I couldn't disagree more!. I'm a big believer in pushing ourselves to trying new things, and when it comes to baking, I'm always in the look out for new flavors to try! I've put together a list of flavor that have been spinning in my head. So here it goes: These are some ideas for amazing cake combinations to explore this year!
 A todos nos gusta jugar a lo seguro. La vida se pone ajetreada y muchas veces pensamos: "¡Si no está roto, no lo arregles! ... ¡y yo no podría estar más en desacuerdo!". Soy una gran creyente en esforzarnos por probar cosas nuevas todo el tiempo, y cuándo se trata de hornear...¡siempre estoy buscando nuevos sabores para probar! He elaborado una lista de sabores que han estado dando vueltas en mi cabeza. Así que aquí va: ¡Estas son algunas ideas de combinaciones de pasteles increíbles para explorar este año!
  Many students have been asking me the same question these days...to syrup or not to syrup cakes? My answer is "Yes, always syrup!", and here's why. Simply put adding simple syrup keeps the cake moist throughout every stage of assembly and decoration. Not only does it help keep your cake moist, but it also helps to add flavor! We syrup every layer of our cakes right after they have come out of the oven, and cooled down a bit. I like to keep things simple, so our single syrup recipe is: 1 cup of boiling water, mixed with 1 cup of sugar. Simple syrup doesn't keep well. I make it fresh for every order. I use my electric kettle to boil water to boil the water, and whisk the sugar until the mixture it is crystal clear. There are so many delicious accent flavors that you can add to it!!! You can spoon, brush, spray or pour the syrup by using a squeeze bottle. regardless of the method, I highly recommend that you make a test and syrup your next cake! --- Muchos estudiantes me han estado haciendo la misma pregunta estos días ... ¿Agregar almíbar o no a los pasteles? Mi respuesta es "¡Sí, siempre hay que agregar almíbar!", Y esta es la razón. En pocas palabras, agregar un almíbar simple mantiene la torta húmeda en todas las etapas de montaje y decoración. ¡No solo ayuda a mantener su pastel húmedo, sino que también ayuda a agregar sabor! Siempre agregamos almíbar a cada capa de nuestros pasteles. Lo hacemos justo después de que salen del horno y cuándo se han enfriado un poco. Me gusta mantener las cosas simples, por lo que nuestra receta de almíbar es: 1 taza de agua hirviendo, mezclada con 1 taza de azúcar. El almíbar no se conserva bien. Lo hago fresco para cada pedido. Utilizo mi hervidor eléctrico para hervir el agua, luego añado el azúcar y revuelvo hasta que la mezcla esté cristalina. ¡Hay tantos deliciosos sabores que puedes agregar al almíbar! Puedes usar una cuchara, una brocha pastelera, rociar o verter el jarabe con una botella exprimible. Independientemente del método, te recomiendo que hagas una prueba y añadas almíbar a tu próximo pastel!   I'm a baker first, and a designer second. I have a SERIOUS sweet tooth, but try to eat as healthy as possible. When it comes to indulging and fulfill my sugar cravings, I'm picky and choosy, those sugar calories have to be worth it! For over 13 years I have perfected recipes and tried new and trendy combinations, without ever lost sight of what matter most: What's inside! In my opinion the secret to creating the most beautiful cake is… achieving a magic formula where these three components are masterfully balanced:1. That your cake is the most delicious cake possible. 2. That your cake’s design “belongs” to that specific event, and 3. That your cake is flawlessly executed! Would you agree?  Primero soy repostera y luego diseñadora. Me FASCINAN los dulces, pero trato de comer lo más saludable posible. Cuando se trata de satisfacer mis antojos de azúcar, soy exigente ¡Esas calorías de azúcar tienen que valer la pena! Durante más de 13 años he perfeccionado recetas y probado combinaciones nuevas y modernas, sin perder de vista lo que más importa: ¡lo que hay dentro de mis pasteles! En mi opinión el secreto para crear el pastel más bonito es… lograr una fórmula mágica donde estos tres componentes se equilibren magistralmente: 1. Que tu pastel sea lo más delicioso posible. 2. Que el diseño de su pastel "pertenezca" a ese evento específico, y 3. ¡Que tu pastel luzca profesionalmente ejecutado! Estas de acuerdo conmigo?  Heavenly delicious: Strawberry & Champaign. My personal take on a Strawberry Mimosa!
--- Absolutamente delicioso: fresa y champán. ¡Mi versión en pastel de Mimosa de fresas! I’m a romantic at heart, so this year I'm choosing to pay attention to the things that refuel and inspire me. In order to kick off this year with the best energy possible, I have put together a collage of my favorite white-on-white designs, because white is a blank canvas for new beginnings! May this new year bring much needed love, health, unity and prosperity to all! Here we go 2021! --- Soy una romántica de corazón, así que este año elijo prestar atención a las cosas que me recargan e inspiran. Para comenzar este año con la mejor energía posible, he creado un collage de mis diseños favoritos en Blanco sobre blanco", ¡porque el blanco es un lienzo para nuevos comienzos! ¡Qué este año nuevo traiga el amor, la salud, la unidad y la prosperidad que tanto necesitamos todos! ¡Aquí vamos 2021!  My very favorite element for design inspiration is the wedding dress. Often times I have the pleasure to peak at the gowns my clients have chosen, which I absolutely love! Ornate, classic, modern, I LOVE them all! Almost all these designs were inspired by our clients's gowns.
--- Mi elemento favorito para la inspiración del diseño de mis pasteles de matrimonio es el vestido de novia. Muchas veces tengo el placer de ver los vestidos que han elegido mis clientes, ¡y todos me encantan! Adornados, clásicos, modernos, minimalistas, ¡los AMO a todos! Casi todos estos pasteles se inspiraron en los vestidos de nuestros clientes. Me trae recuerdos muy dulces verlos y pensar en la satisfacción de mis clientes.  2020 has been full of twists and turns. It has been “the year” for adapting and reinventing! And it has also been filled with new opportunities. Opportunities to experiment and explore new design ideas! A few weeks back, I was invited by @shannonwellingtonweddings to contribute to her editorial shoot, to be held at the beautiful @loch_aerie_mansion The shoot would be photographer by Erin, from @graceandardor It only took me a second glancing to her inspiration board to say: Of course I’m on board! Shannon put together an A-list team and we pitched our ideas to @modluxweddingsphl We were over the moon when we heard that they not only would feature our shoot, but one of Erin’s gorgeous pics would make the cover of the Spring 2021 Issue!
Vendors Planner/Designer: Shannon Wellington Weddings @shannonwellingtonweddings Photographer: Grace & Ardor @graceandardor Venue: Loch Aerie Mansion @loch_aerie_mansion Florist: Fresh Designs Florist @freshdesignsflorist Cake: Sugar Realm @sugarrealm Jewelry: L Priori @lpriorijewelry Hair & Makeup: Something You Hair & Makeup @somethingyouonsite Wardrobe: Bridal @delanaformals Bridesmaid @lael_rentals_ Stationery: Design House of Moira @designhouseofmoira Rentals: White Glove @whitegloverentals Linens: Nuage @nuagedesignsinc Models: Bec Corosanite @beccorosanite, Angela Weiler @angelaweilerphotography   The primary reason why I cover cakes with Chocolate panels is FLAVOR! Secondly, This method allow me to roll crazy thin panels, that I roll, cut, paint and texture ahead of time. For the past 13 years I have perfected this technique and iced lots of cakes with the most smooth, delicious and good looking finish. There is a learning curve into mastering this method, but once you get the knack of it, you will never look back! I'm in the process of building a web site with pre-recorded courses on baking, cake decorating and sugar crafts. This is a big undertake, and I'll thrilled with the challenge! I promise to keep you posted with my progress. Sugar Realm Academy, online courses...here we go!   ¡La razón principal por la que cubro mis pasteles con paneles de chocolate es el SABOR!
En segundo lugar, este método me permite estirar paneles super delgados, cortarlos, pintarlos y texturizarlos adelantadamente. Durante los últimos 13 años he perfeccionado esta técnica y hecubierto muchos pasteles con el acabado más liso, impecable, delicioso y atractivo. Hay una curva de aprendizaje para dominar este método, pero una vez que lo domines, ¡nunca mirarás atrás! Estoy en el proceso de crear un sitio web con cursos pregrabados sobre repostería, decoración de pasteles y manualidades con azúcar. ¡Esta es una gran emprendimiento y estoy emocionadísima con el desafío! Ya los mantendré informados de mi progreso. Sugar Realm Academy, cursos en línea... ¡Aquí vamos! |
Categories
All
AuthorSince opening in 2010 in Cincinnati, Ileana Saldivia’s studio, Sugar Realm has become a preeminent wedding and celebration cake design boutique. In 2018, due to her husband's job, Ileana and her family relocated to Philadelphia, and so did her Sugar Kingdom. Sugar Realm’s cakes and confections are known for their sophisticated flavors, unique designs, artistic sugar flowers, innovative techniques, and architectural compositions. The studio’s wedding cakes are regularly featured in leading bridal, lifestyle, and cake decorating magazines. In the December 2015 issue of “Cincinnati Magazine,” Sugar Realm was named “Best of the City” and featured on the cover. Saldivia’s blog “Sugar Realm Academy” is regularly visited by hundreds of cake enthusiasts and lovers of all things pretty and delicious! 
Blueprint Online Class -
Make ahead techniques for stunning cakes
All Welcome
AutoraDesde su apertura en 2010 en Cincinnati, el estudio de Ileana Saldivia, Sugar Realm se ha convertido en una destacada boutique de diseño de pasteles para bodas y celebraciones. En 2018, debido al trabajo de su esposo, Ileana y su familia se mudaron a Filadelfia, al igual que su Reino de Azúcar o "Sugar Realm". Los pasteles y dulces de Sugar Realm son conocidos por sus sabores sofisticados, diseños únicos, flores de azúcar artísticas, técnicas innovadoras y composiciones arquitectónicas. Los pasteles de boda del estudio aparecen con regularidad en las principales revistas de bodas, estilo de vida y decoración de pasteles. En la edición de diciembre de 2015 de "Cincinnati Magazine", Sugar Realm fue nombrada "Mejor de la ciudad" y apareció en la portada. El blog de Saldivia "Sugar Realm Academy" es visitado regularmente por cientos de entusiastas de los pasteles y amantes de todas las cosas bonitas y deliciosas. |
