For Caroline and Shane, we freshly baked the most delicious layers of Almond cake, paired with alternated layers of Dulce de Leche and Almond-Amaretto Mousseline, sprinkled with our own Almond Crunch. Iced with our signature rolled chocolate, and decorated with the most dreamy wafer paper ad sugar flowers wreath!
The amazing team of creative partners coordinated by the talented team of Viva Bella Events, transformed the Anderson Pavilion into the most gorgeous and elegant soft space!
My favorite part of this job is to create cakes that represent who our client is...Caroline is a teacher; to celebrate her and Shane, we made the most delicious chocolate chalkboard wedding cake!
We included sentences from their favorite song, written over our chocolate panels with edible paint to simulate a chalkboard effect!
"And I thought I loved you then"..."Now you're my whole life"..."Now you're my whole world"
Dainty little sugar flowers, statement wafer paper blossoms and tons of little gold leaves made this pretty flower wreath, which will be carefully removed from the cake, so that our client can preserve it for life:)
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.
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.