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:

Casmin's Cake
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


details 2

For so many, the finished product is the favorite....for me, the love is in the details. 
Abby and Kevin got married last weekend and the chose an amazing carrot cake with cream cheese icing, covered in fondant with fresh flowers.

isn't cake always better when it is underneath a chandelier?? 

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.


It's always in the details

Wedding season is in full swing, and no detail is being overlooked.


Leslie was getting married in an Aspen forrest, so naturally:


I love first; first words, first steps, first birthday cakes!
 Taylor got a little cake, and everyone else a butterfly cookie.