This cake from Pastry Girl Cakes is probably perfect for all the couples that took those bicycle engagement shots last year
[image from Pastry Girl Cakes]
Name: Penny Stankiewicz
Location: Williamsburg, Brooklyn, by appointment only
Company: Sugar Couture
What is your aesthetic? While I can work with almost any design aesthetic to please my clients, when left to my own devices, I’ll always lean towards a modern/vintage feel with Moroccan inspiration and bold color combinations.
How does your studio style convey your professional aesthetic? Like my cakes, my studio embraces bold contrasting color and lots of texture.
Favorite part of your studio? I just love my large desk, to be able to spread everything out in front of me for inspiration. It has cubbyhole shelves on either side that hold reference cooking and baking books, cameras, and things creative, all at arms length. On top is my beautiful iMac, the hub of Sugar Couture.
Where do you go for inspiration? Color is inspirational to me So many kitchens are built for functionality, but I’ve been able to create a space that makes me want to work. I also look to Moroccan design, antique markets and interior design. I find the mix of color, pattern and texture a brilliant starting point for cake design.
What tool do you use in your business that you can’t live without? I could definitely not be without my 20-quart Hobart mixer. I purchased it on Ebay a couple of years ago. It’s so old, there is no record of the serial number, but it continues to work like a charm.
Is there anything you’d upgrade to? I will forever need more refrigeration space. I dream of a walk in refrigerator.
[images from Roberto Ricci]
Check out this cakey gorgeousness from Eat Cake Be Merry! The designs are just so fresh, clean and modern.
[images from Eat Cake Be Merry]
Lara & Jerome met within a fairly international group of friends. Lara was known as the “American Girl” and Jerome was the “French Guy”. They first met at a fall party where Jerome spilled a drink on her and they hit it off from there. They joked about being future roommates that night and a year and a half later they were engaged on a beach at sunset where Lara said “Oui” (yes, in French).
Their wedding day was a reflection of their personalities organic, colorful, easy-going, but still refined. They got married in the conservatory so they could bring the outside in and be surround by the feeling of nature. Their décor was pops of orange, yellow and cream flowers with pale green eucalyptus leaves to keep it sophisticated. The center pieces also included curly willow branches that hung 6² orange lanterns with led lights to give a warm glow to the room at night. The cake played off the bark/organic theme. Each layer was wrapped with individual 5″ tall chocolate shavings that looked like twigs.
They also wanted to make sure they included little touches of French here and there to pay tribute to Jerome. For instance their favors were wrapped in orange boxes with yellow ribbons. Inside they had French chocolates and candied almonds surrounding a French dessert called Canneli de Bordeaux.
After dinner guests were encouraged to take Polaroid camera’s and a gold frame and take pictures. This was an interesting way of doing a Photo Booth with all the hassle of setting one up.
In the end Lara & Jerome wanted an intimate relaxed evening wedding, where it wouldn¹t matter if the weather was unpredictable. The conservatory at The Royal Park Hotel was perfect and allowed so much of the outdoors into the space during the ceremony/reception. The guest were still be able to go outside during cocktail hour to enjoy the sunset and then move inside to enjoy the stars during dinner and dancing.
[images by Aruna B. Photography]
This Saturday I spent a crazy amount of time eating cake. Why you ask? Because I was invited to the DUMBO loft of husband and wife team Mark Joseph Cakes for a tasting! The tasting for my own wedding cake left a little to be desired, so I was excited to see how it was really done, and Mark and Leslie did not disappoint. Their cakes are amazingly moist, the fillings are absolutely delicious, and the designs are as custom as you want them to be. Everything is made from scratch by Mark himself, so you’re getting exceptional quality for a great price. I got to mix and match many of their flavors, like pound cake with strawberry mousseline and chocolate ganache, or the southern red velvet cake with cream cheese and citrus buttercream [my favorite!!] You’ll be seeing plenty of their designs in bridal magazines over the next few months, so keep an eye out for them!
[images by Brooklyn Bride]