Tuesday, July 23, 2013

Ombre Ruffled Sunflower Cake

I've been wanting to try this new ruffle technique I learned on Craftsy, in a class taught by the amazing Maggie Austin.  When my dear customer Mary came to mind, I remembered that her daughter's birthday was in July, and she always lets me design the cake for Cristina.  She loves sunflowers, so I immediately thought of a bright yellow, ombre cake with a huge fantasy sunflower on top. 

The little sunflower hand painted detail around the board was my favorite part of making this cake.  I would hand paint every cake if I could, no pattern just free and crazy, lots of fun!

Sunday, July 21, 2013

Southern Sweets Divine Dessert Table

Phoenix Arizona is my home, but I am a Southern girl at heart.  Born and raised in the South, my roots take me back to my grandmother's kitchen and her sewing room.  This dessert table is the realization of my heritage, right down to the tastes. Gracious, glamorous, delicious, and abundant....the epitome of Southern Hospitality. The masculine pinstripe combined with the feminine flowing pale pink skirt merge bride and groom..

 Chocolate and Vanilla Buttermilk Cupcakes with cream cheese frosting were baked in natural parchment paper.  The lace trim at the table was custom dyed to match the pinstripe gray backdrop fabric.  The skirt on  the table is blush pink chiffon with a pink satin underlay, custom made by Angela Saban Design, I wanted to create the feeling of the skirt of a dress, flowing and beautiful.  Sparkling Pink Lemonade in champagne flutes.

Buttemilk Blanc Mange with fresh peaches slices and blueberries in shot glasses.

 Bourbon Pecan Tarts
Rich Chocolate Tarts with chocolate crust and whipped cream and shaved chocolate topping
Blackberry Tarts, my personal favorite.  I spent many hours as a child picking blackberries from bushes and suffering the "chiggers" for their deliciousness!

Red Velvet Cake with buttercream Frosting and covered with fresh flowers. My grandmother's antique silver cake pedestal, no one knows how many weddings it has been to.

Saturday, July 6, 2013

Modern Mini Dessert Table + The Fairmont Princess Resort

I met Michelle and Ryan last year and we started planning their "Modern Neutrals" destination wedding.  Gold, silver, white and touches of purple were the beginning pallet for this fun, modern, family filled event.  We looked at wedding cake designs, but it soon became very clear that mini desserts were going to make this couple the happiest.  They wanted it all!
French macarons, cake truffles, mini pies, mini cupcakes, cake shots and a small cake just for the two of them to cut at their outrageous clear acrylic sweetheart table.  Their favorite flavors were lemon, blackberry, raspberry, vanilla, peach and espresso (with dark chocolate).
 So, Memorial Day weekend at The Fairmont Princess Resort in Scottsdale, the celebration began.  I decided to use the venues amazing new tables, modern sleek, grey stone tops and silver trim.  This was actually my first dessert table with NO LINENS.  I loved it!  I used two tall, curvy white vases and one very traditional black vase in the center.
The florals we chose for all the guest tables were white tulips, But, when Ivy walked into the ballroom with dozens of white parrot tulips, well my heart was singing!  These gorgeous beauties gave such a n exotic feel to the my design for the arrangements.  I absolutely love the movement of the tulips throughout the evening, uncontrollable and wildly natural.  Just lovely.

The Sweetheart Cake that I created for Michelle and Ryan was vanilla bean with raspberry butter cream.  Two large white sugar roses graced the top, pure and simple, just like this couples' love.  I perched it simply on a mirrored charger and placed it in the center of their sweetheart table.

Espresso Mini Cupcakes with vanilla butter cream, drizzled with dark chocolate and salted caramel.
 Mini Peach Cobblers, Lemon Macaron with vanilla butter cream, Espresso Mini Cupcakes, Dark Chocolate Cake Truffles with edible purple Disco dust, Vanilla Bean, Peaches and cream Cake shot.
 Purple macaron is vanilla with lemon butter cream, Cake shot is vanilla bean with blackberry butter cream.
  Different heights for the tables and my tall three tier white stand fit perfectly.  The vases were illuminated by LED pads under the vases covered with flower petals.  Clear crystals sprinkled around to mingle with the sparkly desserts caught every one's attention as they entered the ballroom.  Votives filled with more LED lights and covered with clear rocks, and labels held by black and white marble squares gave the display a modern, eclectic design.

Such a fun couple, a crazy fun family and by the way...ALL of the food and desserts for this spectacular wedding celebration was not only Kosher style, but together with The Princess, we managed to insure that ALL of the food was also GLUTEN FREE as well.  I can not tell you how wonderful the chef and the entire staff at The Princess was to work with, and the fact that Michelle could enjoy every last bite of her wedding feast, made the evening so memorable for them both.

Venue: The Fairmont Princess Resort
Photography: Imaginale Design
Florals: Garage by Ivy
Design, coordination and decor: Angela Saban Design