Gumpaste Flowers

This is a close-up of the gumpaste flowers that I created for the top of Sarah and Glenn's cake. I have had a few opportunities to use my gumpaste flower-making skills but I haven't created a full bouquet since I studied at George Brown. It took a bit of practice to remember how to do it but it was so much fun. And it was the perfect adornment to the all white cake.

Indrani and Geoff

The Bride and Groom wanted a very hot, bright, colour palette. They described what they wanted to me in this way:
We want something really really bright and impressive looking. We'd rather it look impressive than taste great. We want it intense bright, deep pink, almost fuschia, with a yellow border, and the flowers on it to be hot pink, yellow, purple, and red like the other colours in the bouquets.

I was actually imagining something tropical and exotic, maybe even like the intense shades of saris - but simple in shape to highlight the colours and flowers. Because the flowers were such a key component to the cake I decided to work with Geoff and Indrani's florist, Aleya from Aleya's Floral Design. Despite not seeing each other's work prior to the reception, I think we colour matched perfectly. And upon delivery to the reception venue, it because obvious that we'd gotten the colours right -
the cake worked seamlessly with Indrani's colour scheme, matching the napkins, tablecloths, and bridesmaid dresses. I didn't get to see her face when she saw it, but I'm confident that Aleya and I achieved Indrani's vision!

The cake was vanilla with a dulce de leche filling and vanilla buttercream. It's quite yummy!

Emily and Bart

Emily and Bart are young at heart and had a wedding to match - candy filled carafes as centerpieces, a popcorn machine, and engagement photos at Toronto's Centre Island. Their wedding cake needed to match their fun-seeking personalities. The answer was a cupcake wedding cake. To make it their own, Bart and Emily requested that the cupcakes be capped with a 6" tier for cutting that featured a unique wedding cake topper: sugar cookies decorated to look like his and her wedding rings (sanding sugar was used to make the diamond really sparkle).

Bart and Emily didn't request just any old cupcakes however. They wanted cupcakes with umph, something with strong flavour impact and dramatic decorations. The colour palette of chocolate, ivory, and pink tied it all together but each cupcake was a stand alone piece of art. See the additional pictures below for descriptions of the three types of cupcakes that make up this elaborate cupcake wedding cake.

The Cupcakes --

Hazlenut cake cupcake, filled with cinnamon buttercream, and iced with whipped dark chocolate ganache. Cakes were adorned with gumpaste roses and blossoms and sugar pearls.

A lemon cupcake with raspberry pie centres and iced in pink lemonade buttercream. These cakes were adorned with large and small gumpaste blossoms and sugar pearls.

No such thing as plain vanilla, these triple vanilla cupcakes are filled with a burst of coffee buttercream and iced with Madagascar vanilla buttercream. These cakes are sparkling with sugar pearls.

Daniella and Evan

"Just wanted to let you know that the cake looked fabulous and it was delicious. We have the top cake in our freezer because it was too beautiful to cut.." - The Bride

Evan and Daniella wanted something simply delicious but not fussy for their relaxed spring wedding. They agreed that a cupcake tower was the answer. In order to carry the theme of the wedding to their cupcakes, a black and ivory palette was used and the damask pattern from their invitations was stenciled on to the top cake. The cupcakes themselves were created with dipped ice cream cones in mind. In fact, they are Hi-hat cupcakes: a moist chocolate cake with caramel whipped cream filling, piped high with marshmallowy vanilla meringue then dipped in chocolate. The alternate cupcakes are piped with a swirl of vanilla buttercream for those with a craving for something richer.

Richard and Sarah

The Bride had her heart set on a very flowery cake from a Martha Stewart Weddings magazine cover to go with their spring themed wedding. We recreated the feel of the design here with a garden of climbing vines, gumpaste daisies, and gumpaste leaves. The cake was traditional vanilla scented butter cake, filled with tart lemon curd, and billowy lemon buttercream. The tiers are enrobed in white-as-white rolled fondant.

Gary and Michelle

Gary and Michelle celebrated their nuptials with a reception at The King Edward Hotel - an elegant venue - and needed an elegant cake to match. This fondant covered cake is adorned with climbing plum blossom branches tied in perfectly. The bride and groom couldn't agree on their favorite flavour and so opted to each pick one. The groom chose a dark chocolate cake with filling of chocolate ganache, strawberries, and buttercream. The bride chose a lemon cake with wild blueberry filling and buttercream. The cakes were stacked and enrobed in an ivory rolled fondant.

Laurie and John

The couple chose the gorgeous pairing of white chocolate and blueberries for this cake. Each tier was comprised of fresh vanilla scented butter cake layered with white chocolate ganache and a wild blueberry filling (the groom's favourite!). The tiers were then covered in smooth rolled fondant. The cake is decorated with white chocolate curls, sugared green purple grapes and grape leaves from the vineyard where the couple held their sunset ceremony and reception.

Jenny and Terry

Not so much a cake as a tower of cakes, Jenny and Terry's wedding cake were cupcakes. The groom selected a rich, dark, moist chocolate cake and the bride selected a delicate vanilla scented cake. Both were topped with a large swirl of buttercream icing, either pink or white. The cupcakes were adorned (although they are difficult to see here) with royal icing daisys. The cupcake stand was designed and built by Becca Bake My Cake.

Portfolio

On a number of occasions I've been asked by potential clients where they might see my portfolio online. On all of those occasions, I've had to tell them that they can't. I'm hoping to rememedy that right now.

Please feel free to take a moment and look through my blog and peruse the images of delectable pastries. I hope that you enjoy them and will feel free to contact me by email or in the comments if you're interested in the baking services I might be able to provide you.

Thanks for stopping by,

Becca

Susanna and Kevin

These cakes require a brief explanation. Kevin and Susanna prefered the look of grand cube cakes (8"x8"x8") and they also preferred to each have their own pick of flavours. Together, we designed two cakes (one for each of them) and decided that we liked the symmetry of four of them - two in Kevin's choice of flavours and two in Susanna's. Each of the 8 inch cube cakes were presented on a piece of marble and the four were arranged elegantly on the cake table.



Here are the four of them as they were arranged on the table - the white for Kevin and the chocolate for Susanna.


This one was Susanna's cake: A chocolate-cinnamon-hazelnut cake with chocolate ganache and chocolate-cinnamon buttercream. The cake was covered with dark chocolate curls, cinnamon sticks, and hazelnuts


This one was Kevin's cake: A rich chocolate butter cake with a chocolate ganache and a layer of strawberries nestled in vanilla buttercream. The cake was wrapped in vanilla butter cream and then piled with fresh berries and white chocolate curls.