The most beautiful cake and dessert table, celebrating Hannah and Akash’s wedding!
Dusty Blue, coral, pinks and touches of gold with the prettiest South Asian motifs 🎂💕
Freshly baked layers of Almond sponge, paired with Dulce de leche, and Orange 🍊 sponge with Strawberry 🍓 and lemon Curd Mousseline and the most delicious array of bite confections!
Congratulations you two, and cheers to a life filled with joy!
Today we celebrate Nina and Stan with the most sophisticated High Tea Wedding Cake and confections!
A design inspired by Nina's British Heritage. This dessert table had it all!
For them, we freshly baked the most delicious combination: Our signature Almond sponge paired with Amaretto Mousseline with Almond Crunch, alongside the most delicious confections!
What a pleasant afternoon, surrounded by the best wedding professionals, with the stunning Peterloon Foundation Mansion as a backdrop!
Congratulations Nina and Stan! May you live a life filled with happiness and togetherness!
Yellow Canary Aviva Events Poeme perfetdaydjs CrEATionsbyMelody Kortnee Kate
And that's a wrap! Our participation at the Cincinnati Food and Wine Classicwas AWESOME! Our feet hurt, but our heart is content!. Thank you to each one of you who stopped by to chat with us and try our cakes! Our 3.000 cake samples where sold out and we were honored with your words of praise!!!. Our heart felt THANK YOU to the CFWC team who helped us all the way through:).
We couldn't have done this without your help. Cheers to all your hard work!
#EYHOCincinnati #SugarRealm #WeddingCakesCincinnati #CakelikeaBoss#CFWC16
We were honored to participate in Teresa & Jordan's wedding. For them, we put together the most delicious, Kate Spade inspired wedding "Mesa de Postres". Teresa wanted to celebrate her hispanic heritage with bite size desserts and some of the traditional hispanic sweets.
As always, the fabulous team of viva bella events, orchestrated a flawless event and brought together a top notch team of creative partners.
It's hard to believe that there are only 10 days to X-mas!!!...Here in this kingdom, we are in a full holiday mood!
To celebrate the anticipation of Christmas, we made these Holiday figurines. They were designed to be stand alone cake toppers (4" round base), intended to be preserved.
Our sugar medium was primarily fondant (with added xylose powder). Some of the accessories were made with gum paste and modeling chocolate, accentuated with edible sprinkles and edible dusts!
We couldn't been more excited to share with you these adorable mini wedding cakes that we made to celebrate Leslie and Troy's wedding!
To celebrate their union, we freshly bakes 250 oh-so delicious and moist French Vanilla Mini Cakes, paired with Red Raspberry , Strawberry and White Chocolate Mousseline...so airy and light that it melts in your mouth!
They were individually presented to guests to close a glorious feast, and we believe that they may have steeled the show!.As with all our cakes, these beauties were iced in our signature White Rolled Chocolate and/or White Chocolate Mousseline. An array of different edible wafer paper blossoms adorned these beauties and touches of edible gold tied together these beauties to the color scheme of this elegant affair!
BRIDAL SHOWER CONFECTIONS: STATE of Ohio and Geogia COOKIES FOR A BRIDAL SHOWER....BECAUSE CINCI LOVES 'THE A'!
I love when clients personalize their event with things that are important to them; and for this client, we created the cutest State of Ohio and Georgia Cookies to celebrate the connection that Bride and Groom feel to their place of origin.
We tailored the color of the cookies to the color palette used for this event, and accentuated the cities of Cincinnati and Atlanta with the cutest heart marker.... and how sweet is that!
FINE CONFECTIONS CINCINNATI: argentinian style ALFAJORES recipe
Alfajores are my favorite cookie in the world. Having been born and raised in South America, Alfajores are present in many of my childhood memories.
Almost every country in South America claims Alfajores as their own, and every variation of this recipe is simply glorious. One of the major variations that I have found is the introduction of Cornstarch to the recipe. Some recipes call for a 1:1 ratio of Flour to Cornstarch. The more cornstarch, the lighter the cookie will be and the more difficult the dough will be to work with.
Like with all butter cookies, making Alfajores may be a daunting task. The secret to success is TEMPERATURE!...Your mission is to keep the dough firm and cold at all times. For sandwiched cookies, 1/8" is the desired thickness of the the dough. Decorated cookies may be rolled to 1/4". Keep in mind that these are fragile cookies and may not be the best for mailing or traveling.
Dough scraps can be brought together and gently press into a ball for up two two times to make additional cookies.
The traditional filling for Alfajores is Dulce de Leche, but pairing them with preserves, ganache, jelly or buttercream is delicious too; sometimes dry and shredded coconut is added to the sides of the cookie.
Dulce de leche can be made by cooking condensed milk and sugar. There are wonderful brands of Dulce de leche in the market, and they vary in taste and consistency. A significant difference in the taste of Dulce de Leche is the type of milk used (Goat vs. Cow milk), just explore and chose your favorite!. For a different twist, Dulce de Leche could be substituted by thick caramel.
Regardless of the filling you choose, I personally like the look of the piped filling on the sandwiched cookie. Star tips are my preferred tips to use for this. Metal tins are the best type of container to use to preserve unfilled cookies.
I hope that you have a great time making these delicious cookies and that they become a sweet memory for you and your family as they are for mine!
All my best, Ileana.
from wedding cake to Baby Shower Confections Cincinnati: Baby shower for a very special Baby Girl Baby!
From wedding cake to baby shower!
We were so very thrilled to celebrate another special event in this family's life!. For them, we have made wedding cakes, surprise birthday cakes and now baby shower treats!
These cute and so very delicious confections wee made to
From wedding cake to baby shower...and for the sweetest couple of all:)
We were thrilled to contribute once again to this memorable event on the life of this special family. We made the most fabulous Gatsby themed wedding cake for them and now we celebrate with the arrival of their first child!
Congrats Monica and Jack and Grandma-to-be Lisa too!!!...and thank you for letting us be part of this joyous event:)
Cincinnati french macarons - opening day reds macarons
It's opening day....Goooooo Cincinnati Reds!
Today the city is decked in red and white and to celebrate, we freshly baked the most delicious Vanilla French Macarons, paired with the sweetest fresh strawberries and whipped cream:)...Best of all, opening day marks the warm weather season, and in this kingdom, we are all looking forward to store coats and jackets, gloves and hats!
Hello Spring we are so happy to see you:)
Dulce de Leche is one of the flavors that I mostly remember from my home country Venezuela. It is a rich version of an American Caramel. Every South American country has it's own version of it, and they are all DELICIOUS.
Dulce de Leche is very rich and has not enough body to make a thick cake filling. We love to pair Dulce de Leche with thin layers of Almond Cake...our own take on a Smith Island cake...South American style:)
We hope you enjoy the look of this cake as much as we do!...give Dulce de Leche a try, and you will be hooked for life!
Nothing says Easter to me more than Blue Robin Easter Eggs!
As we prepare for Easter, here we share with you our Toasted Almonds Cake, paired with Blue Robin Praline Mousseline with Chocolate Ganache.
To achieve the splattered look of the traditional Robin eggs, just mix cocoa powder with boiled water. You will aim for a medium thick consistency. Once the cocoa mixture is cool, take one of your brushes exclusively dedicated to cake decorating and flick the bristles with your fingers!...be creative and play with the size and look of your cocoa splatter!
We learned this stunning and easy technique from an original feature on the cake blog....so simple and delicious....simply genius!
It is always appealing to match the inside of the cake and its flavors with the exterior decoration. Here the line layers of ganache relate so well to the cocoa splattering:)
Give this technique a try...you will sure impress family and guests with the most delicious and good looking Easter cake of all!
Groom's cake cincinnati - sculpted groom's cakes
"Midnight Monster"...a surprise Groom's Cake that Veronica ordered for Michael!
We were told that this is what he becomes at night, a true "Midnight Monster :), and to celebrate that, we freshly baked four tiers of chocolate truffle cake paired with chocolate ganache and peanut butter mousseline, iced in our custom made rolled chocolate!!!
This cake was a surprise to be presented to the groom at the after party at one of our cool new venue, The New Riff.
To guarantee the safe transportation and integrity of the cake, we chose to use two masonite boards as a base and a metal treaded rod as structure to support the top suspended tiers. The total height of the rod was 24".
Washers and bolts support the top two tiers. Food safe PVC piping isolates the edible cake from the metal rod:).
The main character of our design is Mr. Midnight Monster, who was made out of rice crisps and covered in rolled chocolate, and then airbrushed with edible paint.
He is sitting on his on little board and can be preserved...I don't think that they will have the heart to eat him:)
wedding cakes cincinnati - wiedemann Hill mansion weddings
Today on the menu: Toasted Almonds Cake, dipped in Chocolate Ganache topped with Praline Mousseline, garnished with a hand painted stained glass chocolate heart.
This cupcake will accompany today's wedding cake, and was ordered for our couple's little girl:)
Come back later today and check out our stained glass wedding cake...it turned out uh-mazing!
Jungle cupcakes heading to the Ronald McDonald house...I truly hope that they bring content to these children recovering from illness.
Thank you cincy event planning for inviting us to participate again!
Tahitian Vanilla Cake and Chocolate Truffle Cake with Dark Chocolate Ganache and Orange Blossom, with chocolate leafs.
There are only two days left until we celebrate Thanksgiving, and I don't know about you, but I'm frankly trying to finish one thousand things in just 48 hours!
When it comes to entertain at home, I try to keep things simple...but beautiful!. You may think that I create amazing confections at home, but that is not the case!...for my home entertaining, I always produce what I call "smart designs", which are beautiful and delicious, but quick and easy!
One of the techniques that I love for this time of the year is to add some quick bling to my holiday desserts!...a quick and easy way to add sparkle and "wow" to your desserts, is to just mix and sprinkle some colored crystal sugars. They are readily available in most supermarkets and craft stores!
What my daughter and I did on the image below, was to cover some chocolate pumpkins in crystal sugar by just dipping them in bowls filled with the crystals!. There are so many beautiful designs that you can also achieve by layering different colors on a simply iced cake!...Hope you enjoy the holidays as much as I'm planning to do!
Happy Thanksgiving everybody!!
From Wedding Cake to Baby Shower...and with SO much style!
We LOVE seeing our clients grow. Congratulations Tasha & Branson for their soon arrival of their baby girl!
While they patiently wait for the arrival of their baby girl, they celebrated with the cutest art deco themed baby shower!...and we couldn't resist creating glamorous art deco themed cupcakes!
Our brides receive a complimentary dozen of cupcakes to celebrate their first baby:) ...because we want to tell their babies that: Life is sweet!!!
To celebrate this special occasion, we baked two of our favorite cupcake combinations:
Almond sponge, paired with Belgian chocolate ganache and praline mouseline and Almond sponge paired with Apricot mouseline, with a touch of fresh sweet apricot preserves and almond crunch!
I can't wait to welcome your baby girl to our kingdom!
Our Craftsy class " Make-ahead techniques for stunning cakes" is LIVE!
Hello, My name is Ileana Saldivia. Venezuelan born and adopted daughter of Cincinnati, OH, where I reside with my husband and kids. I'm an Architect by trade and a professional baker. I created this Sugar Realm all for myself, and now, I share it with you! It's like my third child, and it makes me IMMENSELY happy. Thank you for being part of my sugar kingdom.