Our work was featured on the spotlight section of the latest issue of CakeCentral Magazine and this is HUGE!
I love how the editors of CakeCentral.com broke down the article!
They asked for tips and lessons learned and that is my favorite part of all,
I feel honored to have been selected among so many talented professionals in this industry!
I would like to thank my dear and ridiculously talented friend Sherri Barber, from Sherri Barber: Photographer who took the profile pic that the magazine chose for the feature:)
Cincinnati Wedding Magazine selected three local venues and invited three of our most talented event planners to put together a team of vendors that would create a bridal installation that represented the character of each venue.
We had the honor to be invited to participate by Dora Manuel, owner at Viva Bella Events, fro whose clients we have designed many gorgeous and super delicious cakes!
All three venues selected by the magazine were beautiful and are places for which we regularly deliver cakes before, but not to the Cincinnati Contemporary Arts Center!
You may know by now that I am an architect by trade! The CAC was designed by the renowned architect Saha Hadid, and is an architecture jewel within the urban fabric of this beautiful city. It's overall architecture and interior design is pretty contemporary and stark, with the use of industrial looking materials, juxtaposed with smooth and reflective materials.
I was invited by Cincinnati Wedding Magazine to create a "Tribal" wedding cake, to be featured on their Winter 2015 Issue. I LOVE working with CWM staff!
The concept of this spread was led by the super talented Tamia Stinson who put together a very cool and sophisticated look for a modern bride who loved to travel around the world!
The magazine gave me a clear direction that included a color palette and feel for the cake. They shared inspiration images of items they were considered to feature ...every of of them was so beautiful!
I have it my hands!...Our first national feature, on the pretty pages of Where Women Cook!. Humbled to be on the same pages with such amazing talented women. I invite you to enjoy the beautiful pics of Gina Weathersby Photography, and read the story on how I started this small sugar kingdom:)
Two of my favorite quick and easy recipes are shared in the article!...Give them a try!
That profile pic captured by the super talented Gina Weathersby, makes me smile every time I see it:)
Smile, always smile...a big smile takes you places...and makes your life sweeter:)
Simple, paper thin sugar frills!...You could do them this way, or inverting the cake, and having gravity work for you. After the cake is covered with frills, you re invert the cake and voila!. I recommend that you only use the invert method on cakes that have been refrigerated for a few hours, and on cakes that have been layered with pure butter buttercream!
Valeria and Gabriel. The reason I was born was to be their mom:)...They were not happy about being part of the shoot!..specially Gabe, who hate pics!!!
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 lovers of all things pretty..