This beautiful cake was made to celebrate Jeannette & Eric's "Travel and Adventure" themed wedding.
They chose one of our beautiful venues, Pinecroft at Crosley Estate, and planned to have a real Hot air Balloon on site!
It was such a pleasure working with them, and contributing to making their special day memorable!
I was blown away, when they shared with me the beautiful invitation that my dear friend, super talented designer, Margot Madison, owner of Margot Madison creative designed.
I promise that I will write a full blog post about how this cake was made...but for now, I intend to take a break, and recover from all those hours of work!
Thank you for stopping by!
Last batch of my Cookies for Zero fundraising, benefiting Unicef!!!
These cookies are so delicious and easy to make,
Best of all, this is a confections that can be made ahead of time, and broken down in as many days as your want,
A complete "Stress-free" confections, since all components can be prepared ahead of time :)
Promise to post detailed info. and images for part two soon!
For now, bake and cut your favorite cookies, store in a tin container, and start thinking on your own beautiful designs!
I for one, would love to see what you come up with...and even your own take on this simple design :)
Peanut Butter & Bittersweet Chocolate "Acorn" Truffles
To make these easy and delicious confections, you will need:
1 Recipe Cocoa Dusted Classic Bittersweet Chocolate Truffles
1 Recipe Peanut Butter Modeling Chocolate
1 Recipe Chocolate Fondant
Click on "READ MORE" to find all the recipes!
So excited to be sharing with the Cake Central Family my "Acorn truffles" tutorial!
I posted these step-by-step images on this very blog on November 1, 2013.
Can't wait to see pics of some of these ruffles adorning Thanksgiving tables.
They are easy, and so very delicious!
Hope you get inspired to making and enjoy these delicious confections!
All my best,
Tune in Fox19 News Cincinnati and learn how to make this easy and gorgeous cake!
It is time to kick off the holidays, and good planning is key to enjoy the season,
Learn how to make this beautiful cake on Monday, November 18th, between 8:30 and 9:00am when I will be demonstrating one o my favorite fondant/sugarpaste techniques "Inlays"
I was a preached by one of our local TV stations to do a live tv demo on decorating cookies. It was a short notice deal, and I couldn't think about anything else to bring to the demo than some of the fall themed sugar cookies that I already had at hand!
There are so many wonderful cookie artist out there; their work is surreal and they are true experts in their craft.
I have to confess, that making cales are my main business and interest, and when it comes to cookies making I'm kind of a novice!...but that don't mean that I don't enjoy making super delicious and beautiful cookies!
Below you will find basically all I know about cookie decorating!...Hope you give it a try:)
Fox19 Cincinnati, Live TV Segment
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,
During the initial phase of the design process, I routinely inquire with the venue's staff, event planners and/or clients about their thoughts on how we will display the cake.
Considering that delicious Designer Cakes are a significant investment -they may take between 40 and 100 hours to complete- Spending a few minutes planning how to better showcase them, is in my opinion worth the effort!
Here are my recommended 4 key points that will guarantee the successful display of your amazing showstopper cake:
1. Location, location, location!
Your cake is not only dessert, it is a major center piece. Location of the cake depends primarily on the flow and feel of your event.
Just ask yourself the following questions:
Should your cake be the focal point that draws guests in and invite them to browse and enjoy all the details that you have so carefully planned for your event?
If your event is going to be held at a rental venue, always have the courtesy to ask the venue's staff what their preferred cake table locations are. Bottom line, they are the ones that know the space in and out, and can foresee problems that others wouldn't.
One piece of advice: Location of the cake is final
Tiered cakes are extremely heavy, and it is not a good idea to move them once they have been set up, unless this is coordinated by the cake vendor or other professional coordinated by the cake vendor.
Baking is a true passion of mine. While doing so, I have to tap into the precise, scientific side of my brain.
Designing, comes natural to me. All the training and years of architectural design & sketching, kept my brain flexible, and developed some sort of connection between my brain -my ideas- and my hand.
Executing and "building" my ideas...see them come to life, is so incredibly fulfilling to me!
You may find this surprising, but I have to admit that every time I contemplate a finished order, I find myself asking, How did I do that?
Today, I spent most of my day making pieces and parts for my next orders. After all pieces dry, comes the glorious moment of coloring and bringing them to life!
That's when my magic box of edible color powders come to play!...One glance at it, and I feel like a true artist!
For those of you curious and eager to learn, these powders are bought in individual little 2 gr. containers.
What I do, is dump the content in these fabulous clear plastic boxes that I bought at the container store, while hanging out with my friend Diane. This way to organize my powdered colors was an original idea I learned at an online class taught by the acclaimed Maggie Austin.
There are primarily two type of edible powders in my boxes: Petal dusts and Luster or Shimmer dusts. Each one of them varies in coverage and sheer or reflection.
You can use them dry to achieve a soft and homogeneous look, or diluted with alcohol, lemon extract or any other liquid that contains a high percentage of alcohol, like vodka.
Now, I owe you a picture of my box of brushes...I have so many, and I love them all!
Thank you for taking the time to read these lines:)
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.