A little move, just around the corner. A few months ago a dear friend, and amazing fellow chef, asked if I would like to relocate to Singapore. YES! came without need for thought or considerations of any kind. So I am here now, with this amazing team:
All cakes are not created equal, while I adore making all of them, some designs enliven my soul...this was one of those. I love the raw texture, the subtle sophistication of the slight color variance, the delicate chalk like flowers cascading. -champagne pink with gumpaste, almond cake with toasted almond buttercream- *ps don't mind the cake board, it was covered after delivery
For this cake the bride and groom chose a cheesecake top tier -that was a first- and then a lemon curd cake with raspberry buttercream, and a chocolate cake with roasted hazelnut buttercream for the last tier.
Woolsey & Chambers Wedding: she chose a lovely almond cake with strawberry buttercream. She wanted it gold with sweet peas. Real ones wilt, so we compromised and used a real pea vine and made the blossoms out of gumpaste, and they lasted all night :) They were almost as delicate and lovely as the bride.