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And that's a wrap! Our participation at the Cincinnati Food and Wine Classicwas AWESOME! Our feet hurt, but our heart is content!. Thank you to each one of you who stopped by to chat with us and try our cakes! Our 3.000 cake samples where sold out and we were honored with your words of praise!!!. Our heart felt THANK YOU to the CFWC team who helped us all the way through:). We couldn't have done this without your help. Cheers to all your hard work! #EYHOCincinnati #SugarRealm #WeddingCakesCincinnati #CakelikeaBoss#CFWC16  Sugar Realm, "Cake like a Boss!"...totally honored to be part of this:)  At the Cincinnati Food and Wine Classic, we introduced our new designs from our catalog of signature cakes at the CFWC16, and demonstrated some of our favorite sugar work techniques!  Our cakes are always wrapped in our signature Rolled Chocolate (never fondant) and every decoration is handcrafted out of sugar:) We LOVE our sugar flowers and typically encourage our clients to preserve them for life!  Wrapped in our chocolate panels, decked with our custom made sugar work! That square cake is my personal favorite of all!!!
 French Vanilla, Lemon Curd and White Chocolate  Almond, Pistachio and Honey  Chocolate Truffle and Peanut Butter  Toasted Almonds with Apricot  Almonds, Hazelnut and Chocolate Ganache |
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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