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We were thrilled to receive a call from Samantha's mom requesting a petite surprise birthday cake to be presented to Sam at her sister's rehearsal dinner. I'm already on board designing Samantha's own wedding cake, and have had the pleasure to present my ideas for her cake and getting to know them:)
Sam is truly sophisticated and modern...with that in mind, I thought that making a "Sequins and Ranunculus" cake to celebrate Sam would be perfect! Inside this beauty was our toasted almonds cake paired with a praline mousseline alternated with line layers of chocolate ganache. 
Sequins and ranunculus birthday cake Cincinnati
Wafer paper ranunculus and leaves adorned the cake. We highlighted each petal with silver paint and sprinkled a few tiny dragees to adorn the centers!
Sugar Realm Wafer paper ranunculus
What I LOVE about wafer paper flowers is how whimsical they are. Wafer paper is a potato starch based edible paper and is a bit translucent.
Sugar Realm chocolate sequins
Sequins are one of the hottest cake trends these days, and I have wanted to try this for a while!
Sam was the perfect client for this look, so I jumped in and developed a technique that worked flawlessly! I plan to write a step by step photo tutorial on how to do it...stay tuned, it will be up soon! |
Ileana Saldivia, Sugar Realm, Founder and Owner.
AuthorSince 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 relocation, 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. In the December 2015 issue of “Cincinnati Magazine,” Sugar Realm was named “Best of the City” and featured on the cover. 
"Best of the City 2015"
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.
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