It was a pleasure to create this special wedding cake for your day at The
Gates. This design was very top-secret, only ourselves and the couple
knew...Even the wedding planner had to wait to see it.
A sophisticated and classic design based on the brides couture gown. This
wedding cake featured the fine details
that we are known for... It's All In the Cake Studio Details!
From the all white handmade sugarpaste flowers to the real platinum highlights featuring handmade sequins.
Each sequin carefully colored to match the bride's gown.
The couple chose our vanilla cake with couture raspberry Chambord buttercream, organic strawberry buttercream and
Callebaut chocolate ganache.
We absolutely loved the wedding planner's idea to showcase this cake as part of the escort card table, the wedding cake box design.
That way every guest got a close-up 360° view of this beauty.
Special thanks to Joel Ross Photography.
that we are known for... It's All In the Cake Studio Details!
From the all white handmade sugarpaste flowers to the real platinum highlights featuring handmade sequins.
Each sequin carefully colored to match the bride's gown.
The couple chose our vanilla cake with couture raspberry Chambord buttercream, organic strawberry buttercream and
Callebaut chocolate ganache.
We absolutely loved the wedding planner's idea to showcase this cake as part of the escort card table, the wedding cake box design.
That way every guest got a close-up 360° view of this beauty.
Special thanks to Joel Ross Photography.
This 3-tier wedding cake just created itself.
OK so I had a hand in creating it but sometimes a design will change slightly from the original sketch.
Having clients like Sarah & Kenton, I knew that the final design would just WOW them...And it did!
This cake needed that extra somethin' ...that as a cake artist we try to be in tune with. Love how this one turned. All the couple's must-haves were there...plus the new extras!
The flavor was our vanilla cake with hazelnut praline buttercream, salted caramel and Callebaut chocolate ganache.
OK so I had a hand in creating it but sometimes a design will change slightly from the original sketch.
Having clients like Sarah & Kenton, I knew that the final design would just WOW them...And it did!
This cake needed that extra somethin' ...that as a cake artist we try to be in tune with. Love how this one turned. All the couple's must-haves were there...plus the new extras!
The flavor was our vanilla cake with hazelnut praline buttercream, salted caramel and Callebaut chocolate ganache.
We keep saying this over and over...."We have the best brides & grooms
in Winnipeg...and their families too".
Loved our fun consultations, so creative and exciting!
This 6-tier wedding cake was to be a focal point in the newly renovated Fairmont Hotel. With that in mind, we began the creative journey. What a fun journey it was!
The color scheme for this wedding was pale pink to the magenta palette...plus touches of gold...of course!
Featured is our lustered appliques with sparkle touches and pearls, all inspired by the bride's wedding gown. But loved the new elevated tiers, allowed for that pale pink to be showcased.
The Cake Studio handmade sugarpaste flowers included our Snowball Peony, Hawaiian Plumeria, and Tropical Hibiscus with various foliage and fillers.
Oh and the cake flavor... our classic vanilla cake but with a twist...one layer of the 3-cake layers was a pale pink.
So pretty for plating. Buttercream chosen was our hazelnut praline, salted caramel with Callebaut chocolate ganache.
Thanks Cheryl Struss Photography for this dramatic photo.
Kudos to the EBE team for the wonderful decor...Spectacular!
Loved our fun consultations, so creative and exciting!
This 6-tier wedding cake was to be a focal point in the newly renovated Fairmont Hotel. With that in mind, we began the creative journey. What a fun journey it was!
The color scheme for this wedding was pale pink to the magenta palette...plus touches of gold...of course!
Featured is our lustered appliques with sparkle touches and pearls, all inspired by the bride's wedding gown. But loved the new elevated tiers, allowed for that pale pink to be showcased.
The Cake Studio handmade sugarpaste flowers included our Snowball Peony, Hawaiian Plumeria, and Tropical Hibiscus with various foliage and fillers.
Oh and the cake flavor... our classic vanilla cake but with a twist...one layer of the 3-cake layers was a pale pink.
So pretty for plating. Buttercream chosen was our hazelnut praline, salted caramel with Callebaut chocolate ganache.
Thanks Cheryl Struss Photography for this dramatic photo.
Kudos to the EBE team for the wonderful decor...Spectacular!
Was so excited to meet these two, what a joy to work with.
The bride had brought a few cake ideas to our first consultation.
All were similar in that they featured a "frilly" design which is popular this season.
The difference though is the challenge to make the frills as light and airy as possible. We did it!
Melissa at Sugar & Soul captured this photo. The frills look like a fine tulle material and not the real sugar they are made of.
This cake was a delicious Southern red velvet with Philadelphia cream cheese buttercream with Callebaut chocolate ganache.
The Cake Studio handmade sugarpaste flowers included this season's new variety of Peony...The Snowball Peony. Love this flower for it fluffiness! Also included a stem of white Dendrobium Orchids with Australian gumnuts. Don't ask how I found this filler variety...But it's so fun to create in sugar.
This was one wedding cake that we had a difficult time saying "bye to".
But it looked amazing at The Hotel Fort Garry's Crystal Ballroom!
The bride had brought a few cake ideas to our first consultation.
All were similar in that they featured a "frilly" design which is popular this season.
The difference though is the challenge to make the frills as light and airy as possible. We did it!
Melissa at Sugar & Soul captured this photo. The frills look like a fine tulle material and not the real sugar they are made of.
This cake was a delicious Southern red velvet with Philadelphia cream cheese buttercream with Callebaut chocolate ganache.
The Cake Studio handmade sugarpaste flowers included this season's new variety of Peony...The Snowball Peony. Love this flower for it fluffiness! Also included a stem of white Dendrobium Orchids with Australian gumnuts. Don't ask how I found this filler variety...But it's so fun to create in sugar.
This was one wedding cake that we had a difficult time saying "bye to".
But it looked amazing at The Hotel Fort Garry's Crystal Ballroom!
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