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It is with great joy (and some disbelief), that I share with you the news that Sugar Realm has been awarded "Best of the City 2015, Upscale Wedding Cakes" by Cincinnati Magazine
To top it off, they commissioned a Cake for the cover of the December Issue...our FIRST magazine cover EVER!!!! The magazine is on stands now, get your copy, before I buy them all!!! 
Sugar Realm Best of the City 2015, Upscale Wedding Cakes by Cincinnati Magazine!
We shot the cover of the magazine back in October, and planned to shoot different looks of the cake. Below are some of our progress pics of the cake with our full detail design!
The full detail option was festive and full of energy!
The buildings silhouette was made out of Chocolate. Signature buildings are shown in white, with Music Hall and Union terminal on front!
Close up of lettering and edible glitter
We created a few figurines to represent the different award categories.
Doggy, Beer, Coffee, Book, Yoga Mat, Camping, Tennis, Running and the cutest wedding cake ever!
Cutest wedding cake we have ever made!
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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, 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. 
"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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