It’s been a busy summer (hence the shortage of blog posts), but I plan to get back to a regular schedule this week (although September’s looking pretty crazy too).
Here are a few projects we’ve worked on recently that I wanted to–needed to–share.
I love the sweet, innocent look buttercream flowers can lend to a cake. Here, we (and by ‘we’ I mean Callan) created four different colors of pink buttercream flowers and arranged them in a gradient pattern for a super sweet finish.
These gold-dipped sugar cookies were perfectly simple. Someone on facebook commented that they were very ‘chic’, and, although I didn’t know it at the outset, that was just the look I was after.
This birthday cake featured two colors of buttercream. To achieve the look, we first iced it smooth with Swiss meringue buttercream, refrigerated until firm, and then added a layer of pink Swiss meringue.
I can’t get enough of the sugar flowers on this cake as well as the edible burlap created by our sweet intern, Caitlin.