To me every cake order in my books is special; I really challenge myself to create new designs and try new techniques with each cake...but making cakes to dear friends, adds just that something that makes me cherish every bit of the process of creating a delicious and beautiful cake.
Anjoli and Steve are dear friends, who honored me in creating a special cake for their stunning "Modern Indian" wedding. I originally met Steve at the time I was working on a local Architecture and Interior Design Firm, and we both share the love and passion for Architecture.
Anjoli is such an amazing girl, that complements Steve beautifully. Her vision for the wedding was clear and sharp. Ethnic and modern, clean and elegant, Merlot and Gold!
Their direction was clear, textured backgrounds and a stunning focal point of sugar flowers. Their custom flavor combination for the cake was Almond Sponge, paired with Wild Strawberries and Sweet Apricot Mousselines.
I can only wish you, Anjoli and Steve many, many years of happiness and togetherness, and that I continue seing you and your family grow!
Warmest regards, I
Since opening in 2010 in Cincinnati, Venezuelan born 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 “Life in a Sugar Kingdom” is regularly visited by hundreds of cake enthusiasts and professionals.
Our online cake decorating class "Make-ahead techniques for stunning cakes", covers ileana's favorite cake decorating techniques, as well as the recipe of her signature Rolled Chocolate and her favorite tools and resources.