September 28, 2008

YAHOO!!!

I'm off and running! The wedding cake pictures are all posted. Look for them below AND in the "archives" at the left. I'll be following up with other celebration cakes, cookies and cupcakes later. For now, have a look around, and if you like my work, please feel free to comment and refer your friends to take a look as well. If you're looking for a delicious and beautiful cake, and you're in the Seattle/Eastside area, please drop me a line!
Thanks!
Lorraine

ENGSTROM


Hand-cut chocolate fondant appliques in a damask pattern, on a white fondant cake.

NYE

Alternating square tiers, covered in fondant and swiss dots. Fresh lavander roses and freesia adorn the top.


DIEHL

Cream-colored fonant cake with ribbon and fresh roses.

PUGMIRE 3


Pink fondant-covered cake with gum-paste and chocolate bow and chocolate polka-dots

SMITH



Another Chinese theme, but the couple wasn't actually Chinese. The "double happiness" symbol is repeated on each side of the hexagonal tiers. The cake is covered in shiny, poured chocolate ganache. The flowers were hand-made gum-paste phaleonopsis orchids.

PUGMIRE 2


Wow - this was a huge wedding! The bride's cake was a seven-tier fondant covered cake. The smaller cake in the next picture was one of ten table cakes that we did (which was only half the tables). The "C" & "H" monograms at the tops of the cakes were all hand-made. There was also a groom's cake with a surfer riding the frosting waves. This was a LOT of work!

WONG

This was a fun one to do! It is a fondant-covered cake, hand-painted with edible food-colors. The cake was for a Chinese couple, hence the dragon (symbolizing the male) and the phoenix (symbolizing the female). The symbol on the top tier means "double happiness". This cake was inspired by a wonderful cake from Jollybe Bakery. The original cake had a gum-paste lotus flower on the top - which was just beautiful. My bride wanted the fresh roses on the top of hers, and I was happy to accomodate.

ROMNEY

Fondant-covered cake with royal icing swirls and fresh mini calla lilies.

BRESHEARS2

Another version of this cake, done in square tiers, with pearlized fondant appliques and fresh roses.

JENKINS

Fondant wedding cake with pastillage bow.

RUDD

I like to call this one the "Happy Cake" because of the bright, happy colors. This is a buttercream cake with fresh dahlias and roses.

HARRIS


This was a double wedding for two sisters. The blue cake was fondant-covered and the white cake was frosted in Swiss meringue buttercream with fresh flowers. Both cakes had
the couples' monograms done in pastillage.

BRESHEARS1

Fondant-covered round tiers with pearlized appliques and fresh roses.

CLAYTON



This is a fondant-covered cake with hand-made gum-paste flowers. The bride's colors were periwinkle and pewter, and the stand and flowers matched beautifully. The cake was 4 layers of chocolate cake, each with different flavors of chocolate ganache filling.

GRENARD

Fondant-covered oval tiers with edible pearl borders and fresh flowers.

PUGMIRE 1

This doesn't really look like it, but this cake was HUGE. Ok, maybe it just seemed huge. Anyway, it is fondant-covered, with edible pearl borders at the base of each tier. The gum-paste and fondant bow echoed the design of the bride's dress. The fondant "ribbons" were pearlized with edible pearl dust.

HANSEN

These are hand-made gum-paste flowers. The cake was actually made by a local bakery, as I was going to be out of town for the wedding. I made the flowers in advance, and they were arranged on the cake by the bride's mother.

COTTRELL


This is the very first wedding cake I did. This was back in 2000. The flowers are all hand-made from gum-paste. Up until this point, I'd just done various celebration cakes for people, and I was dying to learn how to make the hand-made flowers, so I volunteered to do my sister-in-law's cake just so I'd have a reason to spend the time learning. It took me several months to teach myself (thanks also to many books and tv programs). It turned out to be quite the ephiphanal (is that even a word?) experience. The feedback I got from this first attempt was so amazing, I was absolutely astounded. It was so fun to create something unique and beautiful and that would actually last for a while. So I was hooked - I HAD to do more!

September 14, 2008

Welcome!

Well, it's finally up and running! I am now officially taking orders again for my cakes, etc. I haven't had to do any advertising in the past, so this will be a new experience for me. I think it will be great to be able to show my work to a wider audience.
Feel free to take just a minute and look around my blog site and if you have time, I'd love your feedback on what you see.
If you'd like to talk wedding cakes, celebration cakes or cupcakes, send your request to: sweetlorrainecakes@hotmail.com

Thanks for visiting!
Lorraine