The Fall/Winter issue of The Knot Magazine features a cake of ours that is simply decorated with mod leaf outlines. Two tones of green are all you need for this contemporary and eco-designed cake.
Here's a close up!
The Fall/Winter issue of The Knot Magazine features a cake of ours that is simply decorated with mod leaf outlines. Two tones of green are all you need for this contemporary and eco-designed cake.
Posted by Liz Shim at 11:17 PM 3 comments
Haute and Spicyyy. The November issue of Brides Magazine takes you through the story of a couple, Annika and Derek, who take an exotic two week trip to the other side of the world and come back with a handful of inspiration for their upcoming wedding. Their set-up is complete with Balinese linens, Thai street food on sticks, a white Indian sari,...and a cardamom-cinnamon cake with apricot filling, which we made! The flavors, colors, and patterns of this 5-tier cake are reminiscent of Moroccan patterns.
Posted by Liz Shim at 8:07 PM 0 comments
For some reason, I love working with variations of grey. When this brooklyn bride told me she was looking for a cake decorated in grey and lime green I was so thrilled! I covered this two tier cake with individually painted and scored fluted-round circles. Then I added a small tier in between that was wrapped in lime green to give it a pop of color. Finally, sitting on top was a bouquet of purple centered calla lilies. It's the first time I've seen such an amazing variation of this flower. The bride sent us this nice photo of the cake before it was cut and devoured :)
Posted by Liz Shim at 11:21 PM 5 comments
The current issue of Bridal Guide features our textured pinwheel cake in hues of white, cream, and ivory in a story called "Whiten Up."
Posted by Liz Shim at 11:01 PM 1 comments
Moustaches have recently become such a popular prop for fabulously silly wedding photos. They are everywhere! So naturally someone asked us to make moustache cookies for their wedding...how cute!
Posted by Liz Shim at 3:17 PM 2 comments