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Chocolate & Turquoise Cake

There’s something about creating a dark cake for a wedding that gets me all excited. It’s different, flashy and emotional even when the design itself is understated.

This wedding cake was based on the save the date card that was sent out for the wedding. I also drew inspiration from Spanish tiles when designing the monogram.

The wedding was held at The Regent Beverly Wilshire, an absolutely beautiful venue. The room had a dim,Ā  intimate ambiance that paired nicely with the noble colors of the cake.


Good Luck Cake Shoes

What’s in the box? A cake of course!

One of the first things impressed upon us in culinary school is the importance of our uniform.


1) Must wear Commis (chef’s hat) at all times

2) All buttons of Chef’s coat must be buttoned

3) Must wear chef shoes in the kitchen at all times

And the list goes on….

I was very excited about getting my uniform and trying it on until I saw the shoes…. while they are safe and I must admit, extremely comfortable, they are not the most attractive footwear I have sported.

But as a chef, we quickly fall into our routines of donning our garb, tying the apron just so and beginning our work. This ritual almost feels devotional. Ensuring a good day in the kitchen. So naturally, the shoes became a part of that custom. But as humans, we always modify, change and build upon our customs.

About a year ago I was commissioned to create a Shoe Cake (view post here) for a designer for Ed Hardy. They loved the cake and as a thank you actually gave me a pair of Ed Hardy’s!

I am not normally a person to follow the trends or wear labels. But every time I put on those shoes it reminds me of happy clients and our cake. So they have quickly become my good luck charm. Before we head out of the kitchen to deliver a cake I throw on my Ed Hardy’s and know the delivery will go well.

Shabby Chic Country Cake

My lack of posting can only mean one thing….wedding season! That being said, I am very excited to get back to sharing what we’ve been up to!

Earlier this summer we made a cake for an outdoor, country themed wedding. The event was very low-key and even had a horse shoe toss for the guests.

We decided to go with a “country kitchen” feel for the cake. Simple lines but intricate details. We created a tiled pattern and then distressed the tiles using a water colour technique I learned back in my art school days. I loved making the tiles the focal point of the cake and creating a real “pop” to the design with the white and blue detailing. By choosing a square cake design the cake was able to have a modern vibe while still pulling into play the airy, country feel. I would best describe it as country shabby chic. Did I just create a new design aesthetic? šŸ™‚

Black and White Wedding

One of my favorite events to-date, was a stunning affair at the Four Seasons Westlake Village. The wedding was black and white and modern. The tables were made of mirrors and every napkin had a fresh orchid placed on it. This is just an example of the beautiful details that went into the event.

I love the cake we designed for this event. One side of the cake was covered with edible black lace and the other with black swags. Where the two sides met we used white orchids and greenery to bring a fresh element to the design. The cake was severe and yet delicate at the same time.

We also made individually boxed two-tier mini cakes for every guest to take home at the end of the evening. Having a fork tied to every box was so cute!

Here’s what the little guys looked like inside the boxes

White Wedding

We recently made a cake for a beautifully elegant wedding. The wedding color was ivory and the ambiance created was amazing. There were chandeliers hanging above the dance floor, crystals woven into the floral centerpieces and even swans made completely out of flowers!

The cake was 5 feet tall. Each tier was separated by a tier of flowers and pillars wrapped with pearls.

I absolutely loved doing this cake. There’s something so cool about having to useĀ  a ladder to set up a wedding cake!

Individual Opulence

Recently there has been quite a demand for individual “Wedding Cakes” or “Cakelettes” as I call them. These are two-tier cakes decorated to the nines – the same way a full-size wedding cake would be.

While the Cakelettes are definitely labor intensive I love the idea of every guest receiving their very own cake at an event. It is a touch that goes a long way and keeps the celebration going even after the guests return home with their sweet treat in tow.

Here are some Cakelettes that we have done recently. Just as with a regular sized cake, a mini cake is like a blank canvas – the design options are endless!

The Ruffle Cakelette is beautiful on its on or with some added gilding as seen below

South America

As promised, here begins the coverage from my recent travels in South America. It was an amazing adventure and I am so excited to share my food finds as well as some of the pictures from the trip!

There were quite a few wonderful bakeries in Buenos Aires. They had a signature cake design (see below) of piped thick “ropes” of whipped cream, cheese cake or frosting on the top of the cakes to create aĀ  spoked wheel pattern.

In Salta, Argentina they had this cute little candy shop set up in a park

Alfajores are the mainstay of South American snack-food desserts. They are basically sandwich cookies filled with Dulce de Leche (Caramel). There are tons of variations on Alfajores, every company creates their own twist on the classic item. I saw everything from triple decker to peanut butter to Oreo Alfajores.

Hot Chocolate is served completely differently as well. I was served a glass of hot milk with a chocolate in the shape of a submarine. After sinking the boat and letting it settle for a few minutes I took a long spoon and mixed it creating hot chocolate.

Dulce De Leche can be found in almost every dessert item. Here they were placed in waffle cigars.

Bariloche, Argentina is known for its chocolate. It is basically a mini Switzerland. Every other shop in town was a chocolate shop. I loved the way they displayed the chocolate, stacked one on top of another. There were also some unique chocolates like Aero Chocolate that has little air bubbles in it. Or what I called “Ruffled Chocolate” which had thin ribbons of chocolateĀ  scrunched together.

Ok, now that the sweet tooth has been sated, I have to do a quick note on the meat. As you know Argentina is known for their amazing meat! Besides for glorious satin steaks that just melt in your mouth, I was intrigued by the other meats that were common place. The two major meat offerings are Asado, which is “grill meat” and Milanesa. Asado usually is for two or more people and it is a compilation of different sausages and meats that are grilled. Milanesa is a thin beef steak that is then coated in bread crumbs and deep fried. It is sometimes made into a Pizza pocket by putting cheese & tomato sauce in the middle and then folding it like an omelet.

This was in the refridgeration isle of a local gorcery store in Puerto Natales, Chile

The window display of a restaurant I passed in Buenos Aires

Many of the restaurants in Buenos Aires had an open kitchen design so we could watch them make the dishes. Such beautiful pieces of meat!


Leaving food completely, here are some of the “Best Of” pictures from the trip

Iguazu Falls, Argentina

Salt Flats

Salta, Argentina

Perito Moreno Glacier, Argentina

Fitz Roy, Argentina

Torres del Paine, Chile

First look at the towers, albeit shrouded by clouds

Torres del Paine, Chile


Next up, I will give you a recipe to make your own Dulce de Leche.

Stay Tuned!

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