Thursday, February 16th, 2012

silhouette cake topper by silhouette weddings

Adoring these custom silhouette cake toppers crafted from a photograph and made of acrylic.

 

image via silhouette weddings

inspired design

Friday, January 6th, 2012

black and gold inspirationblack and gold inspiration

Two of my favorite things — Whistler’s Nocturne in Black and Gold and spun sugar cupcakes topped with champagne buttercream. Although I’m pretty sure the design of the latter wasn’t inspired by the former, the similar gesture of the sugar to the falling rocket in Whistler’s painting illustrates how event design inspiration can come from many places…even your favorite painting.

 

Whistler’s painting via wikipedia; Spun sugar cupcakes via the curvy carrot

mot du jour: fondant

Monday, August 22nd, 2011

pink orange yellow wedding inspiration

Fondant gives cakes a smooth appearance. Although bakers can generally get buttercream pretty smooth, buttercream will never be quite as smooth or as white as fondant. Fondant is also brilliant for another, and often more important reason in Virginia — it protects the integrity of the cake in heat. Fondant is an absolute must if you’re having an outdoor wedding in Virginia and will display your cake during the months of June-September.*

Most people are put off by fondant because they’re worried about the taste or how it’s made. Fondant is a rolled sugar paste that covers cakes after they have been assembled with filling and icing. It is often made from confectioner’s sugar and a binding mixture of gelatin and glucose. It’s completely edible, but it can also be pulled away from the cake when it’s served if you’d prefer.

To see the way a cake is constructed, click over to this diagram.

*Any cake will have trouble standing up to a 90+ degree day, so keep that in mind when you’re planning your event. I’ve seen fondant covered cakes droop on 100 degree days. If you’re planning an outdoor wedding and heat is in the forecast, cut your cake earlier in the evening.

 

image: cake via martha stewart

spirograph cake

Wednesday, May 25th, 2011

spirograph cakespirograph cakespirograph cake

Adoring these spirograph cakes, a conceptual work, called till you stop, designed by mischertraxler that appeared in the exhibition, “Design Criminals.”

Spotted on Kids Room Zoom

ethereal ombre

Thursday, March 10th, 2011

ombre wedding inspirationombre wedding inspirationombre wedding inspiration

Loving all of the delicate watercolor-inspired ombre details I’ve been seeing lately, from pretty hanging pendants, to cakes, to this brilliant d.i.y. project designed by Joy Thigpen for Once Wed.

photos: Pendant lampshade, place setting and cake via Martha Stewart; Napkins via Once Wed

illustrated wedding details

Monday, March 7th, 2011

illustrated wedding programs

There’s nothing quite as personal & meaningful as a hand drawn wedding detail…

illustrated wedding programillustrated cakewedding illustration

photos: Katie’s programs originally featured here, photographed by Cooper Carras; Program by Anna Bond of Rifle Design; Doodle Cake by My Sweet and Saucy; Illustration by Paperfinger via Wedding Invite Love

fit to be tied

Monday, February 21st, 2011

Nothing is more Richmond than a bowtie! Love these ideas that inspire far more than the groom’s attire.

bowtie wedding inspirationbowtie wedding inspirationbowtie inspiration

{Nelle “Just bowtiful” clutch; Cake via Martha Stewart; Napkin via Martha Stewart; Will you be my groomsman card via Wedding Chicks}

mi amor

Monday, February 14th, 2011

valentines day inspirationvalentines day inspirationvalentines day inspirationvalentines day inspiration

Lovely images taken by Katie Stoops at the Jose Villa workshop in Mexico. Styling by Joy Thigpen.

i scream, you scream, we all scream for….PIE

Wednesday, February 9th, 2011

pies wedding

We created this pretty little pie display for Leslie and Jarrod’s wedding last September.  Leslie’s baker rented the stand to us (it’s normally used for cupcakes);  I covered it in book pages and made kraft paper flags for the pies. Sweet little detail…and you should have seen how excited people were for them after dinner!

{photography by Katie Stoops}

Anatomy of a wedding cake

Tuesday, November 16th, 2010

Hi everyone! I asked Jenny West of Sweetest Thing Bakery to stop by today to give us the basics on cakes and how they’re constructed.

"how a wedding cake is made"

Buttercream- The most popular choice for wedding cake icing and cake filling. Often made from meringue, boiling sugar syrup, and butter with additional flavoring added such as vanilla, fruit puree or chocolate. Buttercream can go over the cake as an icing (and then it could be covered by fondant or not). Buttercream can also be used as a filling, but is often used in addition to a filling. See diagram.

Fondant- A rolled sugar paste that covers cakes after they have been assembled with filling and icing. Made from confectioner sugar and a binding mixture of gelatin and glucose. Gives cakes a flawless porcelain finish and is easily decorated in many styles. Acts as a protective barrier and keeps the cake moist. Fondant is optional, but is ideal for outdoor events. *editor’s note: If you’re having a wedding outdoors during warm summer months, fondant is the only way to go. Buttercream will melt.

Dowels- Plastic or wooden supports that are cut to keep the tiers from collapsing.

Fillings- Thin or thick layers of compotes, mousse, curds, ganache or caramels that complement, add color, or texture to the overall cake. Fillings are optional.