Dessert Bar by Cake on Sunday

This past weekend I had one of my biggest challenges…a cake and full dessert bar by Cake on Sunday for a wedding of 200.

One two-tier cake (almond cake with raspberry filling and textured buttercream…so good!)

One sheet cake

2 dozen chocolate covered Oreos

4 dozen cupcakes

2 dozen cakepops

30 parfaits

….and 0 sleep.

Oh, and as I had to remember 209 goodies before driving up to Lake Tahoe to deliver them…I forgot my camera. *Sigh* Back to iPhone photos for a post.

Here is the cake before the adorable cake topper (bears!) and flowers were added at the venue:

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Chocolate cupcakes with chocolate curls on top and vanilla cupcakes with white sprinkles!

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Key lime pie parfaits:


Chocolate peanut butter parfaits:


Banana cream pie parfaits:

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I’m done baking for awhile…or until Wednesday!



A San Francisco Wedding…

…for one of my longest friends, so I was very honored to make the cake for her wedding. Plus, her cake inspirations were gorgeous so I knew that I would be making a pretty little cake.

This cake and I got pretty close since I had to drive with it…staring at it and making sure nothing happened…for four hours.

I got a fantastic new teal cake plate that I couldn’t wait to photograph this cake on:

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I hand-painted gold drippings on both tiers and in this picture, it’s still a little wet (patience, what?) but it dried to a gorgeous finish for the wedding.

The hubby and I made it to the reception site with minutes to spare, so I snapped a picture to prove that the cake had made it in one piece and we were off to the ceremony site in the city at Notre Dame Des Victoires.


The ceremony was gorgeous:

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After spending time in this beautiful church, it was back to the reception site – The Basque Cultural Center. Yep, a French Basque wedding, where the food did not disappoint.

Europeans sure know how to eat dinner…multiple, multiple courses. And plenty of wine. And did I mention that some of the courses are cheese and the most delectable meats (like prosciutto! I would give up just about anything for some prosciutto!)?

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And the bride’s taste did not disappoint…gorgeous peony centerpieces!

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After a great evening it was cake time! I wonder if I can make a cake out of prosciutto?

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A little friendly smash:

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And here’s the couple during their first dance:

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Awww….weddings are THE best.

A wedding with roses.

Wedding season is officially in full swing and I have endless wedding goodies scheduled over the next several weekends. This past weekend I made a 3 tier cake and 72 beautiful little cupcakes for a gorgeous wedding.

I used cupcake collars for the first time and I just love how they dress up the cupcakes.


I love using fresh flowers on cakes and these red roses were beautiful with this textured buttercream cake.


The bride and groom had an adorable cake topper…which I turned into a semi-topper…I’m pretty sure that’s not a thing, but we’ll go with it for now. (I wish I would have done this with my wedding cake!)





Do my pictures look a little better? I got a real life camera to start taking photos with instead of just relying on the trusty iPhone. I was hoping this was going to help me not take a lot of ph0tos with my phone so that cake photos aren’t taking up 90% of my storage, but it turns out I take just as many with my iPhone and then take a lot with the camera. I’ll work on that.

First photo with my new camera (a beautiful rose in my backyard!):




Five Questions to Ask Your Wedding Cake Designer

Today’s topic is five questions to ask your wedding cake designer. These are such important questions and will help you to find the perfect cake designer for your big day!

-On the Go Bride

My second post for On the Go Bride is up on her blog! Click below and learn what you should be asking your wedding cake designer!




Life’s a beach.

And I have the cake to prove it!

The bride and groom are getting married in Mexico in a few weeks, so a beach-themed bridal shower was a must.

Here is a beachy cake with matching cupcakes…and graham cracker sand! Yum!

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