I've been busy, real busy. So today, I decided to take the day off, and catch up with my leisure reading...and look what a sweet surprise I had...one of my favorite wedding cake featured in the latest Issue of Cincinnati Wedding Magazine!
I really got in love with this wedding cake design, but more important that that...I fell in LOVE with this client. Not only Megan (Bride) was one of the sweetest Brides I have had, but also, her Mom, LeAnne...is just AMAZING. Every interaction with them was pure joy, and their mom-daughter dynamic was so refreshing and loving that kept me thinking: "This is the type of relationship I want to have with my own daughter!
It is hard to believe that half of the year has already passed, and that it's been over a year since I made this beautiful and Delicious wedding cake!
I love how Leah Robbins capture the reaction of Megan and James looking at their cake for the first time!
Not only was this cake gorgeous...if it is ok for me to say so :)...it was DELICIOUS!
Megan chose my French Vanilla Sponge, paired with the most delicious and fragrant Raspberry and White Chocolate Mousseline.
The talented Leah Robbins capture this beautiful image on the plated cake, that was so artfully done by the amazing team of Jeff Thomas catering, with whom I LOVE working!
I made a few White Chocolate lace pieces to garnish the plates of the Bridal party...to me, this is how a "Restaurant Quality Plated Dessert" looks like!
I've been fortunate to stay in touch with Megan and LeAnn, and enjoy their friendship!
I can't wait to see Megan and James family grow!
PHOTOGRAPHY BY MANDY LEIGH PHOTOGRAPHY
Meet the Sugar Realm Team:
Easy & Smooth Cake Icing
SEMISWEET CHOCOLATE GANACHE
12 oz. Bittersweet Chocolate
13.5 oz. Heavy Cream
2 oz. unsalted butter, room temp.
1 oz. liquor of preference
BREAK Chocolate into pieces.
HEAT cream to boiling point.
POUR cream into chocolate, let sit for a few seconds.
STIR chocolate and cream until chocolate is completely dissolved.
ADD Butter and stir until melted
TRANSFER to a bowl and let sit to cool completely.
APPLY on cake with icing smoother
REFRIGERATE iced cake for 10 minutes, or until chocolate icing sets.
It was incredible seeing some of the anchors and weather personalities that you are used seeing on TV walking by my side.
They are so comfortable, switching so naturally from a relaxed to a professional conversation in matters of seconds. Not to mentioned that by 9:00 am, they have already worked 4-5 hours!
I have a new appreciation for what happens behind the scenes of that magic box called TV!
There will be recipes and instructions of the content of this TV demo posted soon!
To watch the TV Segment, just click the link below,
Stay Tuned and watch my next demo on Monday, November 4th!
Thanks for stopping by, I hope you try some of this soon!
All my best,
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.