This week was a scorcher in San Francisco, but all our cakes made it to their destinations and survived the heat. I'm going to give some credit to the best buttercream recipe around and some serious structure and support that goes on inside all the cakes. Here are just a few of my favorites demonstrating fun piping.
This 5 tier wedding cake travelled down to The Rancho Golf Club in San Jose for an elegant wedding coordinated by the wonderful Jimmy Vo of JVoWeddings.com. Adorned with gold filigrees, sugar roses, lace and strung pearls this cake was covered in pale pink fondant and had a little lift filled with ruffled sugar to look like fabric.
This wedding cake design was inspired from Tinga Tinga art. The birds were seen on the couple's place cards and invitations and the design was also inspired from textiles that the bride had collected in her travels abroad in Africa. I am always honored when my cakes are viewed at the De Young museum.
Some wedding cake inspiration for the day...An elegant and simple all white fondant cake with a single sugar flower bloom, a buttercream cherry blossom cake, three tier version of the classic Spanish Lace cake and a fun fabric accessory for a topper.
This is a very exciting piece of press for Cake Coquette. The newest Winter 2013 issue features a "Real Wedding" of Heather Melton and Christian Wagner at the Flood Mansion in San Francisco. I shared the spotlight with amazing photographer Lisa Lefkowitz and florist Sharla Flock.
I am so excited to be featured in this season's The Knot Northern California alongside my industry favorites, Francis Lui with Charmed Events, Nancy Liu and Kevin Chin and Janae Shields Photography. This was a stunning wedding at the Palm Event Center in Pleasanton last March. Congratulations Phing and Ryan
The most spectacular cake that I have ever made just happened to land on the anniversary of my 5th year in business. The theme was Phantom of the Opera. The venue was the Fairmont in San Francisco. The guests all wore masks and the gold one on this cake was inspired from our bride's. The room was covered in roses so of course the theme was carried over to the cake. With the base box and the rose topiary topper this cake was just shy of 4 ft tall. It was delivered assembled! What a fitting cake for the momentous occasion.
For darker colors like navy and black, I always use fondant since coloring buttercream this dark will turn everyone's mouth blue and black. Not cute for your wedding pictures!
Here are a few of my favorites from the past couple months.
This sugar peacock cake was assembled from hand painted and hand cut sugar tail feathers.
This cake was iced in buttercream with ombre piped buttercream lace inspired from the bride's dress.
This Faberge inspired cake was for an anniversary. They loved over the top ornate decor
This cake was a recreation of my own wedding cake but in lavender and chocolate colors.
This is so exciting and a huge honor! Cake Coquette is mentioned in a special feature about "The people and places you need to know to plan a wedding in San Francisco". My cake (with my decorating hand!) was also chosen for the piece.
