This beautiful cake, based on the acclaimed original design of Maggie Austin, is my take on the delicate sugar frills technique. My client planned her gorgeous wedding at a local winery, and her beautiful bouquet inspired the array of sugar flowers on her cake.
Succulents, gardenias, and cabbage roses adorned this super delicious cake. Sugar flowers can be kept indefinitely, and make such great keepsake of the wedding day!
My bride was Pakistani, and to please her side of the guests, she ordered an Almond Sponge, paired with Pistachio and Honey Mousseline, layered with fresh raspberries. To please her other half, we created an Almond Sponge, paired with Hazelnut Mousseline with crunch and the most decadent belgian chocolate ganache.
It was a true pleasure working once again with this client, and sharing with her a bit of this special day:)
Our Craftsy class " Make-ahead techniques for stunning cakes" is LIVE!
Hello, My name is Ileana Saldivia. Venezuelan born and adopted daughter of Cincinnati, OH, where I reside with my husband and kids. I'm an Architect by trade and a professional baker. I created this Sugar Realm all for myself, and now, I share it with you! It's like my third child, and it makes me IMMENSELY happy. Thank you for being part of my sugar kingdom.