EASTER CAKES CINCINNATI: THE COLORS AND FLAVORS OF EASTER
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. 
Sugar Realm - Easter Cakes Cincinnati, Blue Robin Praline, with cocoa splatters!
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! 
Sugar Realm - Easter Cakes Cincinnati, Blue Robin Praline. Toasted almonds cake, paired with Hazelnut Mousseline and chocolate Ganache.
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! |
Ileana Saldivia, Sugar Realm, Founder and Owner.
AuthorSince 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 relocation, 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. In the December 2015 issue of “Cincinnati Magazine,” Sugar Realm was named “Best of the City” and featured on the cover. 
"Best of the City 2015"
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.
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