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The best part of my work is that I get the opportunity to meet so many wonderful people, and that I am honored with the opportunity to design something special, and unique for each one of them, In this occasion, we were delighted to design a bridal cake Inspired by Amy's STUNNING wedding gown...a gorgeous two-toned lacy Vera Wang bridal masterpiece!!! To celebrate their union, we baked for them 5 Tiers of the most delicious Almond Sponge, paired with Raspberry and Lemon Curd Mousseline! Our cake was iced with white and ivory perlized TULLE textured rolled chocolate, adorned with our custom made sugar appliques...they were so delicate that looked like real pieces of lace! White chocolate blossoms appliques were made to adorn the bridal party cake plating;) The most AMAZING team was on board at this event, held at the gorgeous Queen City Club: Flawless planning from Karen with i-do Boutique, the tremendously talented Kevin from Ford-Ellington Wedding and Event Design, designed the most gorgeous blossoms...and I couldn't be more exited to see this beautiful event documented by the incredibly talented Kortnee Kate, owner of Kortnee Kate Photography! Congratulations Amy & Peter!...we wish you many, many years of happiness and togetherness!  |
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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