This year’s Annual ICES Convention is being held in Albuquerque, New Mexico July 30- August 3. It’s “Around the World In EIghty Cakes” . I will be there! I can hardly wait to see all the new things happening in cakes and confectionary art. I will be sharing design ideas and trends, lots of cakes, gumpaste and other things I come across while I am in the Southwest next week at this International convention You can take balloon tours of the area, visit Old Town, take a short drive to Santa Fe (amazingly fun city!) hike, dine, see museums.
As many people know, I have been on a lengthy hiatus, nearly 2 years, while finishing a degree and doing other kinds of fun free lance work including some food styling and the odd cake here and there for family or friends. I won’t be coming out of this quiet time and diving right into production or sales. I still have some things to accomplish this fall. I will be posting more regularly now that my hands and mind are more able to focus on the sweet side again.
Education is wonderful and I hope to share what I know, what I continue to learn, and who taught me along the way. The next post will be from Albuquerque where the best our industry has to offer is waiting to go “Around the World in EIghty Cakes” at the ICES 39th Annual Convention and Show.
Birthdays are our own little holidays regardless of the time of year. My uncle has a birthday in early December which is an added bonus as it is a great opportunity for me to play with gumpaste. He gets his chocolate, chocolate and chocolate with a bit of banana cake for contrast, and I get to add to my pile of leaves and berries all shiny and sharp.
A little holiday happiness for both of us.
For nearly 15 years I have made wedding cakes, birthday cakes, cakes for just about any celebration. Now after all that time I am headed in a different direction and Jessica’s Cakes will become something completely different: Sweet Blooms. I have had a Sweet Blooms page on my website for over a year knowing that at some point I would stop hauling cakes all over town and across state lines and concentrate on the decorative side only. When I did the photo shoot and then delivered vases of gumpaste flowers to several event planners and other wedding industry vendors I envisioned this as just another side to Jessica’s Cakes. It soon became apparent that I was having just a little too much fun with flowers and figures to let it be just a side line. Enter the early spring of 2012 and the decision was nearly final. The next step was to work out how the new website would look, how it might function, could I link with other sites, could I be Pinned? This part of the process is still in it’s working stage but the new site should be launched before November is come and gone. I am the one holding up the parade. My fall and final season as Jessica’s Cakes was a lot busier and quite a bit fuller on the event side than I had anticipated and while not to be considered a problem, it did keep me from finishing some important hand work so photos and formatting could be done. Not to worry, I am starting to catch up.
So, what does this mean this new name Sweet Blooms? Well……
There will be flowers
There will be cake toppers
There will be add on details
And there will be classes and completing and lots and lots of playing.
Receptions at the Weisman need so little additional adornment. Why fight the artwork? A few floral details, stunning of course, from Pazzobello added some bright pops of color to this lovely event. Katrina from Studio Laguna captured images of the day including this little beauty of a cake. Diagonal texture in buttercream on the middle tier alluded to the bride’s gown. Hot pink and vivid teal were the colors of the day. The vibrant orchids on the cake showed nature could contribute to the color palette just fine.
The History Center is a pretty venue for any event with views of the Capital from one window and the Cathedral from another. As for the time of year, could we have asked for anything more beautiful than Saturday for a wedding? This past weekend offered he best of two seasons with balmy, nearly summer-like temperatures allowing for photographs capturing fall’s gorgeous colors as a backdrop for the wedding party. The bride and groom love to travel so Carra and Jessica from La Petite Fleur added some travel detailed prints under the cake. Cara keen eye for color and placement accented the bridal gown’s hem detail repeated at the base of every tier.
I worked with Kari from Bliss last weekend on a wedding so when she called with a last minute bridal shower cake request, it was easy to say yes.
This bride is using orange as one of her reception colors, loves hunting and adores horseshoes. I played with and adapted a couple different styles of hunting camouflage to incorporate a bit of the wedding colors and keep the cake’s overall look simple and quirky. It’s the perfect time of year for it.
I have worked with Emily and her mom for a few years now, creating every kind of celebration cake. This order was particularly special as it was to be a birthday cake for a very special man; a man considered a hero both to his country and, in an assortment of ways, to his family. Emily and her mom asked that I create a series of medals to adorn the cake. Many they created themselves from images and trophies they adapted to fit the message. The Purple Heart needs no explanation. Emily’s grandfather turned 90 and the party was an amazing celebration of life, love and how much they considered him their very own hero.
Sarah and Chris, with the help of The Wedding Guys, planned the perfect garden wedding at Camrose Hill. A little vintage, a little rustic, and a lot of natural with the abundant beauty of Cindy’s gardens and her floral expertise.
A charming dresser was the display area for their dainty cake and miniature pastries. The pastries weren’t to be displayed until after the ceremony so at my departure I knew only the potential. Katrina and John of Studio Laguna posted some teaser photos so I grabbed a close up of some Fresh Fruit and Basil Orange Curd Tarts.
Rachel and Ways warmed my heart when they chose some of my favorite flavors for their wedding cake. On the flip side, some of the flavors reminded Ways of recipes his family made. Lemongrass cardamom (my favorite spice) cake, Pandan cream (my favorite asian leaf for infusing the most heavenly aroma and flavor), and dark cherry pomegranate filling (my absolute favorite fruit).
A little Eastern influence for the design was taken from the couple’s beautiful invitations. The day was beautiful, a perfect summer wedding for a lovely couple. Congratulations Rachel and Ways.
I am pleased and excited to finally announce the birth of my new venture. It might more accurately, with tongue firmly planted in cheek, be described as a blooming. My Jessica’s Cakes site is down and my Sweet Bloom’s site is under its final stages of construction. Under the new Sweet Bloom’s name, I will be creating gumpaste flowers, cake toppers, and other fondant and/or gumpaste details for cakes. I will not, however be making any cakes to hold these details. Along with the production of sweet details I will be teaching around town. Classes will be posted with links included for those who are interested in attending or finding out more. Come back soon and see the new site.
Bouquet of Cupcakes
November 10, 2012 — 1 pm to 4 pm Cooks of Crocus Hill, Stillwater
Winter holiday inspired designs in buttercream and fondant
Gluten Free Brunch
January 6, 2013 — 10 am to 1 pm Cooks of Crocus Hill, Stillwater
Bouquet of Cupcakes
Februrary 9, 2013 — 1 pm to 4 pm
Cooks of Crocus Hill, Stillwater
Valentine’s Day inspired designs in buttercream