• Weddings, Wedding Venues
    2011 Bride's Choice Awards | Best Wedding Photographers, Wedding Dresses, Wedding Cakes, Wedding Florists, Wedding Planners & More
  • Help end child hunger

Rocky Wedding Cake

This past week we had the opportunity to work on an insanely awesome cake! To give you some background….the bride met her husband while working in a live performance of the Rocky Horror Picture Show. And she is a die-hard Nightmare Before Christmas fan. With these notes in mind we created her a punk rock wedding cake that we refer to as “The Rocky Wedding Cake”.

The cake is composed of  moist layers of Apple Cinnamon Cake with a silky Brown Sugar Buttercream filling.

Rocky Wedding Cake

themes from The Rocky Horror Picture Show and The Nightmare Before Christmas

This is “The Proposal” – a close up the Bride and Groom Cake toppers. They are sculpted out of Gumpaste (an edible sugar dough).

proposal close up

The Bride’s color scheme was red, white and black so we used those colors for the cake topper bouquet as well.

backside cake topper

cake topper bouquet

The roses on  the bottom tier were piped free-hand so each one has it’s own look. We wanted to use roses as part of the cake design, but still keep the cake on the gothic and modern side without making the cake seem  too dark and heavy; since it is still for a Wedding.

piped rose

I loved making The Rocky Horror Show lips! They are done with a technique called “flooding”. They are made out of royal icing. What’s great about using this technique over gumpaste is that it creates a 3D design that has a smoothness to it that is not achievable with gumpaste. In this shot it is also easy to see the detail in the hand-painted leopard garter. The bride was wearing a garter just like this at the wedding!!

The Rocky Horror Show Lips

Edible Amber

I am not a believer in chemical sweeteners. It is my belief that if you are having dessert – it should be savored and enjoyed in all of its glory; not be a distant cousin to its intended flavor and composition.

That being said, I do believe that the more unadjusted an ingredient is, the better. I strive to use as many unprocessed food products as possible. This is one of the reasons I love Rosh Hashana, the Jewish New Year. If you ask someone what first comes to mind when you say the word “Rosh Hashana” they will mot likely respond “Apples and Honey”.

It is incredibly exciting to me as a chef to be able to go back to basics when preparing dessert items for this holiday.

Honey is a wonderful sweetener that is as natural as it gets! It is a food item that is too often overlooked and viewed more as a item to spread on toast rather than base desserts around.

Typically Honey Cake is a dense loaf cake that is mahogany colored and comes with no adornment. This year I created my own version, The Spun Honey Cake. It is a 3 layer cake that mirrors that of a sponge cake made with Honey and Hazelnuts. Sandwiched between the cake layers is a velvety Honey Buttercream. The cake is then swathed in a Semisweet Chocolate Ganache – to balance the sweet flavors with a bit of chocolatey bitterness. And finally the top is adorned with spun sugar decorations and toasted Hazelnuts coated in sugar.


Honey Cake


close up


Another fun Rosh Hashana treat are decorated Sugar Cookies . We have been making little Bees and Bee Hives.

How Cute!

Bee Cookie

Farmer’s Market Fun

Wednesdays are my favorite day of the week. Why you ask?

It is the day that two great things occur in L.A. on a weekly basis:

1) The Santa Monica Farmer’s Market is open

2) The Food section of the LA Times comes out

This week it is as if the Times spoke with the farmers at the Farmer’s Market about what they should feature. The main story this week is about Heirloom Tomatoes. A “fruit” that is absolutely phenomenal. As the sun rose over L.A. I delved into the food section and absorbed its contents. Fast forward a few hours and I am amidst the hustle and bustle of the Santa Monica Farmer’s Market. Practically every stall is overflowing with Heirloom Tomatoes! I bought at least 5 different breeds this morning and am looking forward to enjoying them this week.


After leaving Tomato Land I started to think…is there a way to use tomatoes in a dessert setting? Le Pain Quotidien offers a delectable tart that combines Ricotta, roasted Figs, Honey, fresh black Pepper and diced Tomatoes on a slice or Rye. Sounds bizarre, but trust me – it’s delightful!

Ricotta Tartine

So I am currently brainstorming ways to use tomatoes in desserts. Sounds odd? That’s what I love – allowing us to redefine what dessert means to us.

Stay tuned to see what I come up with!

%d bloggers like this: