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:)
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..