Sugarchef's Weblog

Gilded Wedding Cake

sugarchef — Mon, 11 Aug 2008 06:51:23 +0000

Regal and Shiny!

This magnificient cake was for a wedding on lucky day 08/08/08. The petit bride Thao wanted a cake that was larger than her and I think we succeeded! This cake was made to feed about 75 people although it looks big enough to feed about 200. The bottom two tiers are made of styrofoam. The other cake flavors are red velvet cake with cream cheese filling, fresh lemon cake with lemon buttercream and fresh raspberries, and tiramusu.

Seashell Wedding Cake

sugarchef — Mon, 11 Aug 2008 06:44:03 +0000

Naomi wanted a beach themed wedding and her reception room was adorned with beautiful seashell and fishing net centerpieces. The cake was made for the coral to match her bridesmaid dresses. It fed about 100 people and the flavors were chocolate blackout cake with chocolate buttercream filling, and vanilla cake with vanilla buttercream and fresh strawberries.

King and Queen of Hearts

sugarchef — Tue, 05 Aug 2008 00:54:58 +0000

Casino Wedding Cake

: Anita and James, the King and Queen of Hearts

Anita and James like to go to the casino, and really like playing black jack. So for their casino themed wedding, they wanted a cake that would match. So I decorated the cake in the hearts and diamonds suits, made a couple of winning black jack card hands out of rolled fondant, and made a King and Queen of Hearts to top it off. The King and Queen of Hearts are also made out of rolled fondant and glued to an edible dark chocolate stand. And yes, the cards are all drawn free-hand out of food color. The cake fed about 100 people and was vanilla with strawberries on the bottom layer, marbel with vanilla bean filling in the middle layer, and the top layer was chocoate blackout cake with bittersweet chocolate buttercream filling.

A wave of love

sugarchef — Sun, 03 Aug 2008 05:36:46 +0000

This cake for the lovely bride Ashley and her new hubby Sean, both from Indiana who had their wedding at the Hilton Singer Island Resort. The reception was held outdoors– a potentially deadly cocktail for a buttercream and fondant cake. But I delivered the cake at 7pm during the cocktail hour as the sun was setting and the time outside with the guests would be relatively minimal before they cut it. The cake is decorated with a stylized wave design in fondant. Its flavors are lemon cake with cream cheese filling and rum cake. It is made to feed 50 people.

Hello world!

sugarchef — Sun, 03 Aug 2008 05:03:04 +0000

Welcome to the Sugar Chef blog. If all goes as intended, this will be a board to chart my stories of my various cake designs. More info to come: