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From my new line of Wedding Cupcakes! I know, I'm arriving kind of late to the cupcake fever...but I have to say it, I think that I've been bitten by the "cupcake bug", These were made per a repeat client's request, and I couldn't say no! Wishing you all a wonderful (short) week!  Chocolate Truffle dipped in semi sweet chocolate, with a fresh raspberry center, topped with a rosette of raspberry mousseline, adorned by a little White Chocolate flower.  French Vanilla Sponge with a fresh Strawberry Center, and a double rosette of White Chocolate Mousseline, adorned by two mini ranunculus made out of white chocolate!  Almond Sponge with a lemon curd center, paired with Orange Blossoms and Raspberry Mousseline, inspired by Theresa and Josh's wedding cake!  Chocolate Truffle dipped in semi sweet chocolate, with a chocolate ganache center, topped with a rosette of Peanut Butter mousseline, adorned by a little White Chocolate Ranunculus.  French Vanilla Sponge, with a white chocolate mousseline center,
paired with the smoothest raspberry Mousseline! Next project: 4th of July!...Stay tuned! |
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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