Sweet Lorraine Cakes

Final Baby Shower Cupcake Toppers

2012-01-12T08:40:00.000-08:00

Ok! Here are the final cupcake toppers for the baby shower tonight. I did them yesterday, and they were pretty fast, once I had the modeling chocolate made and made up my mind which style looked best. I ended up using a rubber stamp of a baby carriage and a small, round cutter, and then brushed them with pearl dust so they would shimmer. Hope they all like them!

Now I'm off to make some chocolate cupcakes for the girls at a medical office and for a new friend :) - oh, and also for a friend's mom who is turning 70 this weekend!

Chocolate Chip Cookies!

2012-01-09T08:14:00.001-08:00

Made these last night - YUM! Thought I'd try a new recipe I found on PINTEREST. It says the New York Times voted this the best recipe. I found them amazing, but a wee bit too sweet, so next time I will take out a bit of the sugar. Other than that, they were WONDERFUL! I used both milk and semi-sweet chocolate - heavier on the milk chocolate, and I did not refrigerate them for the "24-36 hours" - ha, ha! Who can wait that long??????? Anyway, here is the recipe:

New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake
flour

1 2/3 cups (8 1/2 ounces) bread flour

*You CAN use just all purpose flour, but I did use cake flour & bread flour.

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used milk and semi sweet chocolate

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla.

Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.

Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.

Drop spoonfuls of dough
onto baking sheet. Bake for 10-12 minutes. (DON'T over-bake).

ENJOY!!!

Back to Blogging :)

2012-01-09T07:20:00.000-08:00

I may not be able to do cakes full time right now, but I'm going to start blogging more - hey, I have a great blog site already set up, so why not?

This week I'm helping a friend make some cupcake toppers for a baby shower. The theme uses baby carriages, so we are making mini carriages for mini cupcakes. S asked me to cut them out of fondant, but I'm thinking modeling chocolate (blue) would taste better. I planned to use my cricut cake to cut them out, but then remembered that I had a small mold I had made from a carriage-shaped button, using "Amazing Mold Putty". Love that stuff! It's soooo easy to use, and you can make a mold out of practically anything! It comes in two separate parts, which you squish together when you are ready to make your mold. It takes only 20 minutes, and then you have a great silicone mold which you can use for fondant, chocolate or even baking!

I used some fondant I had on hand to test these out, but will use the modeling chocolate if S thinks they are cute enough. I still have to ask S if she would prefer the molded carriages, or cut-outs, and either will be fine, but here is a picture of the molded ones so far, brushed with pearl dust.

Business Closed - for the most part :)

2010-12-15T16:50:00.000-08:00

Well, I am extremely GRIEVED to say that I will have to put business on hold again until further notice. Due to family circumstances beyond my control, I have decided to stop "cakeing" for a while. If you have a special request for an "extreme" cake, please go ahead and run it by me - but other-wise, I'll have to just decline any new orders.

I am going to start teaching some classes - so keep posted here and I will let you know the schedule for 2011 before the end of this month. I will also be more actively using this blog to post pictures of my non-commercial baking/noshing experiences.

Thank you to all for your fabulous support and encouragement. I am still dreaming of the day when I will have the family and financial support that I am currently lacking to make this business a success.

Love you all!

Baby Shower Cake

2010-11-21T16:15:00.000-08:00

Last night's cake. I've done this one before, but this time it turned out a lot better! I was very happy with the results - just wish I could've done a better job taking the picture. I need to have a quick background I can use when I finish a cake, I guess. It would also help if my camera wasn't set to "video"! My kids had used it to take a million videos of our new kitten, and I didn't realize it was on that setting till the cake was gone - thankfully, Sarah knew how to save a still from the video!

WILD Animal Cupcakes!

2010-11-12T14:46:00.001-08:00

Wow - I'm slow - but here are some fun animal cupcakes I made for my friend's daughter's 7th birthday - They were vanilla cupcakes with "princess (yes, that's what it's called)" flavored buttercream. I made the animals out of gumpaste, which I cut with my fabulous Cricket Cake machine, and then hand-painted with food-coloring. So fun to do!

New Orders

2010-10-23T21:42:00.000-07:00

Hi - Just to let everyone know that in an attempt to stop trying to "run faster than I have strength", I am going to limit new orders to cake orders over $5oo, and to gourmet cupcakes. While I LOVE doing all the fun, creative things for the small birthday, shower and anniversary cakes, it is almost wiping me out to do so much work on my own. Please do contact me if you want a large cake, or an "extreme cake" of any kind. Also, I will most likely be ramping up the cupcakes. I just purchased 4 cupcakes from another business a couple days ago, and I have to say, they were pretty much horrid. I do still love some of the other people's cupcakes, but these were just nasty. I know I can do better than that! I hope to let you all know the plan soon.

Thanks for all your support.

OVERLOAD!

2010-07-26T01:59:00.000-07:00

Well! "Be careful what you wish for!" I'm feeling very overwhelmed with the amount of requests coming in!

We will not be taking any more orders for July/August - as my schedule is full with cake and family.

I will be "re-grouping" and developing a new business plan - hopefully involving some cake "elves" to come & help produce mass amounts of sweetness, and a cake "angel" to invest in us!

My family has many needs right now, and those need to come first, so keep posted as to the ultimate out-come of my business plans.

Thank you to everyone for your business!

2010-04-28T12:55:00.000-07:00

Thanks everyone that came to the Tasting Open House at Preservation Kitchen! It was a lovely setting and the people there were so nice! I'm really wanting to go try dinner or brunch there sometime. I've had lunch there and it was great.

Anyway, I am hours away from my final decision about renting the commercial kitchen in Redmond. I'll post here as soon as it's final.

TASTING OPEN HOUSE - SPREAD THE WORD!!!

2010-04-20T14:16:00.000-07:00

The PERFECT opportunity for you to come & taste our delicious cakes!!!

SATURDAY, APRIL 24TH 10AM-1PM

PRESERVATION KITCHEN

17121 BOTHELL WAY NE

(IT'S A LOVELY RESTAURANT, NEXT TO YAKIMA FRUIT MARKET)

We will have an abundance of flavors of cakes, fillings and frostings for you to sample. Why? Because you KNOW you will be needing a cake or (cupcakes) SOMETIME, so why not choose your favorites now???

PLEASE PLEASE forward this information to everyone you can think of, as it is indeed a last-minute announcement! Brides - this is a great time to pick your cake!

Preservation Kitchen serves a wonderful brunch on Saturdays from 9am-1pm, so come & have brunch AND taste some cake!

OR, you can come for just the cake - either way, we'd love to see you!

We are asking for a minimum donation of $5 per person, to cover our costs only, but please come even if you can't manage that!

Thank you, and see you Saturday!!

GET READY! SAVE THE DATE!

2010-04-16T01:50:00.000-07:00

On Saturday, April 24th, we will be having our first "Tasting Open House". The location & further details will be announced later today. It will be from 10am-1pm, and there will be a vast assortment of cakes, fillings and frostings for you to try.
Perfect for planning a wedding, birthday party, shower or any celebration at all!
Please spread the word and come!

Latest Cakes

2010-04-03T18:34:00.000-07:00

Sorry I'm so bad about posting - I'm too busy to be consistent about it. Here are some of the latest cakes from this past week, and a few from the very recent past. Enjoy!

Cake Evolution

2010-02-15T17:16:00.000-08:00

The purse cake that I made for my dear friend, Katie's birthday. It was so fun to do - even though I was a bit late delivering it to the party. Katie just happened to be wearing her zebra-print shirt, so it was extra fun to see her with it!

I just wanted to say THANKS to all my new and all my repeat customers! Special Thanks to EW for the fabulous referrals!

Business is booming (for a one-woman show, anyway) and I'm getting very little sleep - and with a little "tweaking" of my business practices, and a little more support on the homefront, this could be evolving into something really great!

Changes in the Making:

Custom cakes will now need to be ordered 2 weeks in advance.
I will be looking for another business to host me on "Cupcake Fridays" so that y'all don't have to come to my house to get your "fix".
I will be developing a new signature style of celebration (birthday, shower, anniv.) cakes, which will be a small, 6" cake on a cupcake tower. I'm kinda taking the idea from http://www.bellacupcakes.blogspot.com. She's a FABULOUS new cake designer from New Zealand. I think it's ok to use her tower idea, since I'm a bit far away from her to be competition. I will be doing several things differently though, to make it really my own. I decided to do this, since I was spending so much time baking the bigger cakes, and not getting enough time to do the kind of decorating I want to do. The cupcakes will be heavily decorated, but the baking time will be cut way down.
I will be posting more standardized pricing on my website very soon.
I'm going to have teach my intern more about the baking part of this, so I can spend more time designing and decorating. You know - all those people on the cake shows on tv don't have to worry about baking the cakes! Someone else does it for them so they can spend the time making it all pretty!
Still looking for an investor, a loan and a commercial kitchen that is close by.

Anyway, that's about it for now - Change is good, necessary and exciting!

Valentine Cupcakes

2010-02-10T11:33:00.000-08:00

Pre-order your Valentine Rose Cupcakes Now! For pick-up on Saturday, February 13th from 10am-noon in Woodinville.
Give EDIBLE flowers this year to your friends and loved ones! Flavors are: Southern Red Velvet with Creamy Vanilla Butter-cream, and "Oh My Ganache!" Chocolate cake with Chocolate Ganache Frosting.
You can choose from Red or Pink roses to top off these sweet little treats!
Go to: http://sweetlorrainecakes.com to order. THANKS!!! Hope you are all having a wonderful week!

Seriously. . .

2010-01-17T01:42:00.000-08:00

Ok, so I've been avoiding doing this blog entry because it's most definitely going to sound like I think I'm "all that" or something, but really, I know I'm not. It's just that I will be bragging - sort-of, so consider yourself warned.

A couple of days ago, I had to head out to Seattle for a few errands, and thought it would be a great excuse to stop by Trophy Cupcakes in the University Village for a little "research" ha ha ha, yum, yum, yum. I decided I'd get a half-dozen cupcakes - all different flavors, and see just how I thought the quality compared to my own, and how I could improve mine.

So, I ended up with: Triple Chocolate, Triple Coconut, Samoa, Chocolate/Peanut Butter, Lemon/Strawberry, and Red Velvet. There were only a few other choices there that day, and I'd already tried several of them in the past.

Here's what I thought:
TRIPLE CHOCOLATE-
Cake was nice, moist and dense enough, but lacking in flavor. Frosting was just that-frosting - whereas I use chocolate ganache to frost mine. Ganache is basically cream and chocolate, and is what truffles are made of. It's divine. I'm certain that in Heaven there is Ganache, Raspberries, Mangos and Lemons - just a few foods I think are utterly PERFECT. Anyway, in my opinion, ganache wins over powdered-sugar frosting any day!

TRIPLE COCONUT-
Cake was very good, though, again, could have been a little more flavorful - I would have added coconut flakes to the batter. But I really appreciated the soft, moist texture. The frosting was a bit too sweet, but still yummy - I just couldn't eat it all at once. My frosting is extremely creamy, but because I use a French Buttercream recipe, it is not sickeningly sweet.

SAMOA -
A salute to the Girl Scout Cookie! I was really excited to try this one, so I actually saved it till last - like the grand finale. But, alas, I was a bit disappointed. The cake was the same chocolate cake again, and topped with much-too-sweet frosting, coconut, and a small caramel drizzle. I paid .50 more for this one, as it was filled. I was sad to find out that the filling was just more of the same frosting. Can we say "SUGAR HEADACHE"???? And there was hardly enough coconut involved to remind me of the Samoa Girl Scout cookie.

CHOCOLATE/PEANUT BUTTER -
Great peanut butter flavor for the frosting, though, again, too sweet. The salty peanut crumbles on top were a nice contrast with the sweetness. The cake was the same chocolate - still moist but not flavorful enough for me.

LEMON/STRAWBERRY -
Well, YUM. Great flavor combination. Made me feel like a refreshing Strawberry Lemonade. The cake was again, moist and yummy - but definitely could've been more lemony. The frosting was a perfect flavor, even though it was still too sweet. But over-all, quite good.

RED VELVET -
Ok - this was the most disappointing of the bunch. I had been sharing the cupcakes, and so had been cutting them into fourths (you didn't really think I ate them all myself, did you?) and when I cut this one open, I was actually shocked at the lack of redness in the red-velvet cake! What happened? I know there are people out there who think that to make a red-velvet cake you simply add red food-coloring to a chocolate cake, but there is actually a traditional, Southern recipe for red-velvet cake. Trophy claims on their website that they use a buttermilk cake recipe, with cocoa added. I don't know. Maybe they do, but it can't be the traditional recipe - as there was no resemblance to the proper flavor at all -not to mention the skimping on the color. Goodness! This one didn't have that Southern "tang" to it, and didn't even make my mouth red! What is the world coming to??????

Ok - so, now I've had my turn on the soap-box, and my little vanity trip, and I think I'll cool it with the opinions for a while. After all I said, I still think Trophy does a decent job, and kudos to them for spreading the cup-cake love around so well! They also deserve a big thanks from me for unknowingly inspiring me to branch out from the wedding and celebration cakes by adding cupcakes to my business. Doing that has been a great boost to my business. So "thanks"! (And yes, it's still wonderful to eat something yummy that you didn't have to bake yourself - so that won't be the last time I visit Trophy!

Cupcake Friday, Dec. 11th AND 18th!

2009-12-09T13:39:00.001-08:00

We are continuing Cupcake Friday this Friday and the next, with the same flavor choices as last week. Please see the attached flyer on last week's post for details.

We will be delivering orders from Microsoft Redmond Campus employees on Friday morning, between 10am and noon.

Other customers may pick up their orders from 2pm-6pm at 12443 NE 160th Street, Woodinville.

Order NOW (please)! These are SCRUMPTIOUS flavors!

Thanks!

URGENT! Cupcake Friday THIS WEEK!!!!

2009-12-02T17:31:00.000-08:00

Yes! It's back on, and we're so excited! Please see the attached "flyer" for more details, and order right away! These flavors are going to be absolutely SCRUMPTIOUS!

As you can see, we are NOW DELIVERING TO MICROSOFT'S REDMOND CAMPUS! And, we can accept your credit card orders ONLINE!

Visit the website http://sweetlorrainecakes.com/, to place your order.

All orders for this Friday must be in by midnight on Thursday, the 3rd! So HURRY!!!!!! Yum Yum!

Also - welcome to our new intern, Alicia!!!! It's great to have you be a part of our sweet little world!

Wedding Cake with Joan!

2009-10-19T23:40:00.000-07:00

This last week I was able to head back to Utah to do a wedding cake for my brother-in-law. It was the perfect chance to visit with and stay with and work with my wonderful friend, Joan. Joan and I grew up together, and now share a love of cakes. She currently teaches for Wilton. It was lovely to bake with her in her kitchen! Here's the cake we ended up with - I think it turned out beautifully! Yay Cake! I brought my 11-yr. old daughter along, and she impressed us all with her new-found photography skills! I guess I have no more excuses for not taking pictures of my cakes! Yay Sarah!

Eat Cake!

2009-09-11T19:52:00.000-07:00

Tonight I'm making a small wedding cake for delivery tomorrow morning. Of course, I'd like to be further along on it than I am, but that's my life! I'm taking a break while some things cool, and others warm up, so I can share a few things with you.

A good friend of mine recently (ok, it really wasn't all that recent) suggested that I read a book called, "Eat Cake" by Jeanne Ray. She said it was a really great book and she thought the similarities between my situation and the main character's were amazing.

So, I finally found a few minutes when I could have some quiet time reading. I've only had time to make it through the first chapter, but so far, I LOVE it! At this point, I'd gladly recommend it to any "foodie". I've already found a favorite passage to share with you all, which seems to speak perfectly to my dessert-laden heart.

" Cakes have gotten a bad rap. People equate virtue with turning down dessert. There is always one person at the table who holds up her hand when I serve the cake. No, really, I couldn't, she says, and then gives her flat stomach a conspiratorial little pat. Everyone who is pressing a fork into that first tender layer looks at the person who declined the plate, and they all think, That person is better than I am. That person has discipline. But that isn't a person with discipline, that is a person who has completely lost touch with joy. A slice of cake never made anybody fat. You don't eat the whole cake. You don't eat cake every day of your life. You take the cake when it s offered because the cake is delicious. You have a slice of cake and what it reminds you of is someplace that's safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what's served on the happiest days of your life."

Gotta go stir the raspberry filling that's cooking on the stove. . . .and nibble on the cake crumbs!

Yay! Somebody's Out There!

2009-09-08T22:55:00.000-07:00

Well, so far I've found out that there are at least 5 of you out there reading this blog! I feel like Julie in the movie when she found out she had some people out there paying attention to what she was doing, and gave a "high five" to her friend at work. So, here's a "HIGH-FIVE" for all of you!!! Thank you!!!

Tonight I attended a casual church dinner/activity with some of my dear girlfriends. We were supposed to bring and/or tell about our 5 favorite things. Of course, I brought my "Cake Bible", and then proceeded to mention more than 5 things: chocolate, baking, cooking, FOOD, flowers, art, design, fashion and graphic design, sunshine (you really learn to appreciate it here in the Seattle area), really old movies, romantic comedies, musicals, Jane Austen, my family, my AMAZING friends, etc, etc, etc.. I guess I like a lot of things, and I'm not really good at narrowing it down to a short list!

I'm watching "Amazing Wedding Cakes" on WE tv as I type. I really love watching other cake designers/bakers work. I have learned so many different little tips and tricks that way. This episode has Cakegirls from Chicago, Christopher Garren from somewhere in CA, and Merci Beucoup Cakes in LA. There is a HUGE difference in the level of craftmanship and design between the first two and the last one mentioned! Ugh! Everytime I watch the LA group I just have to stifle my jealousy that they have a real shop with great equipment and lots of space, but generally don't put out a very well-executed product! I just think, given the resources, I could do at LEAST that well, and hopefully better! Is that terrible to say? I don't want to be mean or overly critical, or too proud - I guess it really does all just boil down to jealousy. I'd better reform!

Well, it's late, my show's almost over and I have to get up early. Tomorrow I'm making the fondant for the wedding cake I'll be doing this weekend. FYI - BEST recipe is from Rose Levy Bernabaum's "Cake Bible". Add a little lemon extract, and it's perfect! The consistency is so much better to work with than most commercial brands, and it doesn't have that chemical-ish after taste.

'night!

Is this tacky?

2009-09-07T18:36:00.000-07:00

So I did it. I put an option to donate to my company on my website's store. I can't decide how I feel about it. I may take it off. It's a little weird.

So today was my daughter's birthday. She turned 6 years old. Every year on her birthday it has been BEAUTIFUL weather. Today it rained. I had invited about 20 girls. Yes, it was completely crazy, but the number ended up working out fine. It was the weather that put a big crimp in my plans. She had been wanting a Pink Pony Party, so I had put several hours into researching and designing a really cool pony cake. With the nasty weather, I ended up spending a couple of hours this morning on the phone working out changing the location of our party from our backyard to a covered area. This SERIOUSLY put me behind on the cake. So it ended up being a 16" x 16" square, frosted in pink and with some left-over-from-a-wedding sugar gerber daisies on top. It was pretty, and yummy, but I was so disappointed that I couldn't create the pony in my head!

Is anyone out there?

2009-09-06T20:23:00.001-07:00

I mentioned that I just saw "Julie & Julia". It really made me wonder if anyone out there is actually reading MY blog. Granted, this is not near as interesting as a year-long, daily-documented project of cooking 524 recipes from a famous person's cookbook, but part of me hopes someone checks in once in a while.

If so, I'll gladly start posting more regularly! Also, I will be simplifying this blog when I finish working on the real website, sweetlorrainecakes.com. It's up, but not beautiful yet.

Back to the movie - I also thought about the advice Julie's friends gave her to put a "Paypal" thingy on her blog, so that readers could contribute $ to her project. What if I did something like that? Would anyone notice, care or be offended? I am, after-all, in business. BUT, my topsy, turvy life and finances right now are not allowing me to put together the official commercial kitchen area that I really need for the business to grow. It will probably be an addition to the house, or a bay of the garage built in, but I definitely need something better. There are kitchens I can rent space in for special projects, but I haven't found that to work too well for me. If you know of anyone that would like to invest in my venture, please send them my way!

After the next several weeks, when I can help my parents into an appropriate nursing home/assisted living situation, I will be able to get "back to business". In the meantime, if anyone IS out there, please let me know what you think!

THANKS!

Fabulous!

2009-09-04T23:27:00.000-07:00

Today I finally got to go see "Julie & Julia"! It was absolutely FABULOUS! I was thoroughly entranced with the stories of both women, the lovely sites of Paris 60 years ago, and, of course, the food. Several of my dear friends were able to join me at the movie, and I think they really enjoyed it to. For me, it was a really personal experience, as I found I related surprisingly well (on so many different levels) with Amy Adams' character, Julie.

It was obviously and inspiration to get back to my "blog", as well as my baking.

However, that said, I am not quite ready to head back full force into the cupcake world. I still have a few weddings on the books for this year, and WAS planning to start back up with "Cupcake Fridays" at the beginning of this month, but am totally and over-whelmingly engulfed in trying to manage some elder-care issues for my parents. That, in itself, could be a full-time job.

So - when will you get your cupcakes????? Let's aim for Oct. 2nd - feel free to comment on what flavors you may prefer as we look ahead.

Oh - how could I forget???? I am now approved to accept credit cards online!!!!!!!!!!!!!! I also have my sweetlorrainecakes.com website up and running - well, the bare bones, at least. I really have some marvelous things I'd like to do with it if I could just find the time.

Anyway, you are welcome to take a peek at it - it also has its own "store", where I will be itemizing products/cakes/cupcakes for sale. Feel free to check it out.

New flyer!

2009-07-17T17:30:00.000-07:00

Here is the new flyer. . . you can click on it and it should open as a picture, then print.

Summer is Special Order Time

2009-07-13T23:06:00.000-07:00

We will not be doing "Cupcake Fridays" during the summer, but will start back up again in September. We will continue to service all our custom and special orders, so if you need anything please let us know. There are quite a few wedding and birthday cakes on order for the summer, as well as plans to travel out of town, so "Cupcake Fridays" are really not practical right now.

Starting in September, we anticipate being able to accept credit cards as payment, and also being able to deliver to Microsoft and other local clients.

We have also just created our own exclusive White Vanilla cake (maybe to be re-named?) which will debut as one of our first cupcake flavors in September. This cake has long been in the works and is different than the Vanilla Butter Cake (which will still be available).

BirthdayCake Week

2009-06-28T17:36:00.000-07:00

This week I skipped doing cupcakes (only taking custom orders for the summer). Instead I had a wedding cake appointment with one of my August brides, made red velvet cupcakes for a friend's 50th birthday, made a baseball birthday cake and a swimming pool cake. Doing "Cupcake Friday" would have probably pushed me over the edge. This next week I'm making sugar paste gerber daisies for a July wedding cake, and making a TON of desserts for some Microsoft coordinators to sample in preparation for an event at the end of July. I really wish I could find an investor to help me get a shop and a helper.

Cupcake Friday June 19

2009-06-17T20:39:00.000-07:00

Yes!!!! We are doing cupcakes this week! And wedding cakes, and birthday cakes and it's all soooo yummmmy!

Flavors for "Cupcake Friday" are: Lemon Love, Mango-Lime, and Vanilla Chocolate.

You can pick up Thursday afternoon, or Friday 9am-1pm, or make special arrangements with me for another time.

I will have plenty of cupcakes on hand if you don't want to pre-order, but just want to stop by.

Come & Enjoy!!!

Cupcakes cancelled this weekend

2009-05-28T10:32:00.000-07:00

Due to lack of response and extenuating circumstances, I will not be doing cupcakes this week. I will still be able to fulfill special orders.

Thanks,
Lorraine

Senseless Destruction

2009-05-25T11:22:00.000-07:00

As I mentioned in the last post, my dear friends home was destroyed by fire a week ago today. This has been a really tough week for all involved, and my prayers and heart go out to all.

Regarding business - I had to cancel "Cupcake Friday" two weeks ago, as I was out of town, then again last week because of the fire. There is still a lot of work to be done to help my dear friends, but I am going to go ahead and do cupcakes again this week (May 29th). We will NOT be doing cupcakes the following week, but will resume again on June 12th.

No Cupcakes This Week

2009-05-19T10:41:00.000-07:00

I will be unable to do cupcakes this week - sorry for all those of you that have been waiting - the home of one of my best friends was destroyed in a fire yesterday, and I need to attend to her needs, as well as fulfill a wedding cake order.

Thank you for understanding. See you next week!

Lorraine

Cupcakes - May 8th

2009-05-08T19:57:00.001-07:00

Thanks for another great "Cupcake Friday"! For those of you that purchased, I'd love to hear your feedback. What flavor was your favorite? What flavor would tempt you next time?

On that note - just a reminder that there will be no cupcakes next week, May 15th. I will be out of town, but plan to have cupcakes available the following week.

Thank you to those FABULOUS people that are spreading the word about my cakes/cupcakes!!!! You are awesome! I'd like to reward those of you that refer people to me, so make sure you tell your friends to mention who sent you here, and I'll put you down for a free cupcake(s)! Remember, I also do wedding and celebration cakes.

"Sweet" Dreams!

Cupcake Friday 5-8-09 & Mother's Day

2009-05-04T21:59:00.000-07:00

How about giving your mom what she REALLY wants:

A "bouquet" of CUPCAKES with hand-made sugar flowers!

Cupcake Friday

Mother's Day Edition

May 8th, 2009
Noon—5pm
12443 NE 160th St. Woodinville

This Week’s Flavors Are:

Chocolate Mint Truffle

Mint-chocolate cake, dipped in ganache glaze, topped with whipped mint chocolate ganache

and a chocolate truffle.

Mom’s Red Velvet

Old-fashioned recipe for delicious red velvet cake,

topped with the creamiest

cream cheese butter-cream frosting.

Vanilla-Pearl

Moist, luscious very-vanilla cake, filled with pastry cream,

topped with our creamy vanilla butter-cream frosting

and sprinkled with edible pearls.

PRE-ORDER by emailing to sweetlorrainecakes@hotmail.com,

or calling 206-384-6179

You can pick up your order on Thursday night, if you order ahead☺.
This is great for all of you who want to take them to work the next day!

FEEL FREE to stop by during the above hours on Friday without pre-ordering,
though it is Strongly Advised so that you end up with the flavors you want.

Cupcake Pricing

Regular

$2.25/each
$9/4
$13/6
$25/12
$2/ea. After first 2 doz. ($24/ea. additional dozen)

Minis

.70/each
$8/doz.
$16/2 doz.
.60/ea. After first 2 doz. ($7/ea. additional dozen)

See you Friday!

Here Come the Gargoyles!

2009-05-04T21:44:00.000-07:00

Today I did something that I think no-one else I know has ever done. I made a gargoyle wedding cake! Can you believe it? Apparently, it was a surprise for the groom, who is writing a screenplay involving gargoyles. I was pretty excited to do it, as it's quite different from what I normally do! The gargoyles were difficult, but it was a totally different experience making them than I thought it would be. I thought the faces would be the hardest to do, but they were a cinch, and soooo fun! I want to do more more more! Then came the bodies. I don't know why - but they gave me such fits! I kept starting over and over and over because I wasn't happy with them. Finally, I think I got it, but it put me WAY behind on the whole process. Thankfully, with Jeff's help, I finished in the nick of time. I learned a LOT more than I thought I would on this process - and it was great! I'm ready to do another one - anyone have a gargoyle-themed party coming up???????

Another Friday full of frosting!

2009-05-01T20:54:00.000-07:00

Well, another Cupcake Friday is behind me. The mango-coconut cupcakes were MY favorite of the bunch, and I couldn't stop nibbling on the scraps all day! I hope all of you that purchased this week were pleased with what you got. I'd love to hear from you!

I'm so very tired right now - had a big free-lance article deadline this week, and all the cake fun, so I'm not sure about having Cupcake Friday this next week (May 8th). What do you all think? I will not be doing it the following week (May15th) as I am going to Camp Casey with the 5th graders. Should be an adventure!

IF I go ahead for next week, I will probably be doing Chocolate Mint Truffle, Red Velvet, and one other flavor.

Comments, please!

Thanks everyone.

May Day Cupcake Friday

2009-04-28T00:56:00.000-07:00

“May Day” is MAY 1st - According to Wikipedia: “In some parts of the United States, May Baskets are made. These baskets are small and usually filled with flowers or treats and left at someone's doorstep. The basket-giver would ring the bell and run away. The person receiving the basket would try to catch the fleeing giver. If they caught the person, a kiss was to be exchanged.”

HOW ABOUT DROPPING OFF SOME

“MAY DAY” CUPCAKES
TO A FRIEND INSTEAD OF FLOWERS?

Cupcake Friday

at Sweet Lorraine Cakes

May 1st

Noon—5pm

You can now pick up your order on Thursday night, if you order ahead.
This should help with all of you who want to take them to work the next day!

We are located in Woodinville, WA, just off the NE 160th St. exit of I-405.

Feel free to stop by during the above hours on Friday without pre-ordering,
though it is Strongly Advised so that you end up with the flavors you want.

This Week’s Flavors Are:

Chocolate Custard Coma
Our “Perfect” chocolate cake, filled with vanilla custard,
frosted with whipped chocolate ganache, and topped with chocolate curls

Mango-Coconut
Suprisingly addicting mango cake with coconut filling,
topped with both mango and vanilla butter-cream swirls and coconut

Triple Lemon Drop
Extra-lemony, moist butter cake, topped with creamy,
tangy lemon butter-cream and lemon drops

Pre-Order by emailing to sweetlorrainecakes@hotmail.com
or by calling 206-384-6179

Cupcake Pricing:

Regular $2.25/each
$9/4
$13/6
$25/12
$2/ea. After first 2 doz. ($24/ea. additional dozen)

Minis .70/each (minis are not filled)
$8/doz.
$16/2 doz.
.60/ea. After first 2 doz. ($7/ea. additional dozen)

Thank You!

2009-04-24T23:57:00.001-07:00

I am sooooo tired! Cupcake Fridays (and the work before Friday) are exhausting! Thank you all for being such amazing supportive customers! I really wish I could find an investor so I could do this for real! Anyway, today was great - all because of you! So I was thinking about whether or not to be open next friday or not, and kind-of thinking of taking a break - but I had so many ask what flavors I was doing next week, that I've decided to "keep on keepin' on". At this point, I think two of the flavors will be:

Chocolate Custard (vanilla custard-filled chocolate cake, topped w/ganache)
Mango Coconut (mango cake with coconut filling)

I'm still deliberating on the third flavor.

Let me know what you think!

Cupcake Friday 4-24-09

2009-04-21T23:01:00.000-07:00

Hours: Noon—5pm

You can now pick up your order on Thursday night, if you order ahead. This should help with all of you who want to take them to work the next day!

Feel free to stop by during the above hours on Friday without pre-ordering, though it is Strongly Advised so that you end up with the flavors you want.

This Week’s Flavors Are:

Chocolate Coma
Our “Perfect” chocolate cake, dipped in a ganache glaze, frosted with whipped chocolate ganache, and topped with chocolate curls.

Butter Cake with Raspberry Butter-cream
Delicious & moist butter cake, topped with divinely addicting
raspberry butter-cream and a fresh raspberry

Tangerine Dream
Moist & sweet tangerine-infused cake,
topped with creamy vanilla butter-cream & a twirl of candied tangerine zest

Pre-Order by emailing to sweetlorrainecakes@hotmail.com,
or calling 206-384-6179

Cupcake Friday 4-17-09

2009-04-14T09:39:00.000-07:00

A HUGE THANK YOU to all those of you

that made our first “Cupcake Friday”

a great success!

This week we have some

YUMMY flavors for you to try:

24-Carrot - Moist, delicious carrot cake with a heavenly cream cheese filling, topped with vanilla buttercream and a touch of gold

Mango-Lime - Heavenly mango cake, made with perfectly ripe mangoes and a touch of tangy fresh lime, topped with creamy mango/lime buttercream

Bananas Foster - Sweet, moist banana cake, topped with creamy caramel buttercream and caramelized bananas

Peanut Butter Cup - Our "Perfect" chocolate cake, filled with creamy peanut-butter filling, and topped with whipped chocolate ganache and mini peanut butter cups

This time we will only be taking pre-orders for cupcakes,
due by Thursday evening, please. You can still stop by to purchase one or two cupcakes, but availability of certain flavors may be limited.

Pick up times have also changed slightly, and will be from

11am—4pm. We are located in Woodinville, WA, just off the NE 160th St. exit of I-405.

Minis – .70/ea. ****THESE ARE NOW LARGER THAN THEY WERE LAST WEEK****
$8/doz.
$16/2 doz.
.50/ea. After 2 doz. ($6/ea. add'l dozen)

Regular- 2.25/ea.
$9/4
$12/6
$25/12
$2/ea. After 2 doz. ($24/ea. add'l dozen)

You can order by emailing us at: sweetlorrainecakes@hotmail.com, or calling at 206-384-6179.

THANK YOU,

Lorraine

CUPCAKE FRIDAYS!

2009-04-05T23:21:00.000-07:00

It's coming!!! As I continue the hunt for $, a commercial kitchen and a retail location, I'm going to start offering a selection of cupcakes available on Fridays, for pick up at my home.

This coming Friday being Good Friday/Easter weekend, I will be offering a yummy-fun Easter version of my "Coconut Coma", both in regular and mini-size.

We will also have available "Lemon Love", "Vanilla-Iced Baby", and "Red Raspberry & Cream".

Regular cupcakes are $2.25/ea. Minis are $.70/ea. (Compare this with Trophy Cupcake's $3/ea.!)

If you'd like more than one or two, please order ahead. Just think - now you don't have to worry about baking this holiday weekend!

You can order by emailing us at: sweetlorrainecakes@hotmail.com, or calling at 206-384-6179.

We are located in Woodinville, just off the I-405, NE 160th Street exit. When you place your order, you will receive specific directions.

Bananas Foster

2009-03-29T22:41:00.000-07:00

Thanks to E for another fabulous review! You can see it at: http://whattheweller.blogspot.com/2009/03/these-cupcakes-are-bananas.html.

(I stole the picture from her as well - THANKS!)

So, I'm thinking about "Cupcake Fridays". The plan is to use a commercial kitchen to bake the cupcakes and have them available every Friday at my house until a retail location can be found. I'll have a schedule on the blog (and website, if I can ever get it finished) of the flavors that will be available. I'll also still take any and all custom orders.

As always, your feedback is much appreciated!

WOW!

2009-03-22T17:46:00.001-07:00

I've been over-whelmed with the response to my cupcakes and cakes the last couple of weeks! I just wish I had a real shop to operate out of. Right now I'm looking for a commercial kitchen space to rent. This week I created a new cupcake - Bananas Foster. I'm sure someone's done it before, but my version is all my own - moist banana cake, topped with creamy caramel buttercream and caramalized bananas. I'm not the hugest banana fan myself, but I'll have to admit, they were pretty yummy. I took them to a party this week and they were the favorite flavor. So I guess that means that recipe is a "keeper".

I have 400 cupcake boxes arriving this Tuesday - I sure hope the DH doesn't freak out. If someone knows of a good available work space for me - please let me know. I'm thrilled at the demand for my cakes - but I think I've officially outgrown my kitchen!

Maybe I could win a contest or the lottery or something - Maybe Martha or Oprah could take pity on me, or maybe I have a long-lost rich aunt who's left me a large sum?????? Well, we can all dream, can't we?

Until then - I'll juggle it as best I can - maybe something miraculous will happen.

I've come up with a "menu" for my flavors, which is now included in my new brochure:

Chocolate Coma
Vanilla Iced Baby
Mango-Lime
Peaches & Cream
Lemon
Rootbeer Float
Red Velvet
Lemon-Lime
Coconut Coma
Turtle
Peanut Butter Cup
Berry Me
Chocolate Mint
Creamsicle
Bananas Foster
24-Carrot
Hula (Coconut-Pineapple)
Apple of My Eye
Mango-Coconut
Rose Petal

Can't wait to bake some more!
Have a great day!

SWEETLORRAINECAKES.COM COMING SOON!

2009-03-17T16:16:00.000-07:00

Hi! Welcome to the blog for Sweet Lorraine Cakes. Our new website is under construction, so you have been temporarily directed here. If you would like to order cakes or cupcakes, please send us an email at sweetlorrainecakes@hotmail.com, and we'll be happy to help you out.
Thank you for your interest!
Have a delicious day!
Lorraine

Mini Chocolate Coma!

2009-03-05T11:38:00.001-08:00

Take a look at the Mini Chocolate Coma Cupcakes that we sold today - and our new logo in the background (this is the lid for the box). These are small, but dangerous - moist chocolate cake, dark ganache glaze and a hefty topping of whipped milk chocolate ganache! Take two and call me in the morning :).

HEY - I must not forget - a BIG THANK YOU to Esther for her great review! Check it out at: http://whattheweller.blogspot.com/2009/03/cupcakes-at-home-and-abroad.html. And what a great place to START in your "ratings"! So, if we're just below Trophy, does that make us the best cupcakes on the Eastside? Oooh - I hope so!

The Name Stays!

2009-03-04T23:27:00.000-08:00

Well, it didn't take long to decide - I'm sticking with "Sweet Lorraine Cakes". After consulting with some of my regular clients, it was clear that there shouldn't be a change. Hopefully my business can be unique and strong enough to avoid any confusion with other "Lorraine" businesses on our planet.

In light of my new cupcake line, and in celebration of retaining the original name, I have come up with a new logo. I'd love to hear your feedback on this! So far, I'm loving it! It's got my favorite black & white, a little flavor of my favorite damask pattern, and some bright pink to throw in a little "punch". (Yes - I know it's HUGE here -- it's the middle of the night and I can't get it to go smaller!). Thanks to M (and B) for all their suggestions in the middle of the night, and for putting up with a bazillion different versions to consider (sent in a bazillion emails).

I'm excited to put the new logo on my packaging! It looks fabulous on the individual "take home" cups for my cupcakes! Wahoo! I'll have to snap some pics tomorrow and let you see. Tomorrow morning my first official cupcake order (birthday) is going out - just in time to be decked out witht the new look!

Off to dream of cake. . . .

Riding the Cupcake Wave

2009-02-28T22:06:00.000-08:00

Wow - It's Saturday night and I'm finally feeling like I can relax a bit for the weekend.

Last night I had a fabulous friend over to do a "Uppercase Living" party. You've got to check it out! go to http://uppercaseliving.com/. It's the coolest vinyl lettering for walls and gifts and all sorts of things! We had a dozen or so people over and it was so fun! I also took the opportunity to do some market testing for my new cupcakes. It was great to have immediate feedback from people I knew (and some new friends, too). All in all, the cupcakes were a hit!

These are the flavors I made for the occasion:

Mango/Lime

Chocolate Coma

Peanut Butter Cup

Lemon

Peaches & Cream

Ok - so I didn't actually serve the Peaches & Cream, because the peach flavor was just not strong enough - though my first attempt at creating this recipe did produce a wonderful, moist, fine crumb cupcake - and now I know just what to do for the next batch! I'm upping the peach power, and on top will be the "cream" - velvety smooth vanilla buttercream.

The favorite by far seemed to be the Mango/Lime cupcake, with Mango/Lime Buttercream. I made a ton - and all but 3 were gone by the time everyone left- and only because I put them aside for my family! I used mango puree and fresh lime juice, with lime zest in the cake and for garnish on top. Yummmy!

The Chocolate Coma is named after a Valentine's Day dessert I created a couple years ago - with layer upon layer of different forms of chocolate - our friend, John acted as if he had O.D.'d on the stuff, and appropriately suggested we call it "Chocolate Coma". The cupcake has several less layers - but still plenty of chocolate power. There's the wonderful, moist chocolate cake, then a layer of dark chocolate ganache glaze, followed by hefty swirl of whipped milk chocolate ganache, and next time, there will be chocolate curls to top it all off.

I laid awake the other night coming up with 4 pages of ideas for fabulous flavor combinations for my cupcakes, and I am truly excited to bake them into reality and get feedback! It's actually pretty funny that I've come to this point of accepting, and actually embracing the cupcake phenomenon. In the past, I've been known to be a bit "anti" cupcake. And, you know, I really still have to say that for the most part, I don't really think they should be a substitute for a wedding cake.

Today I had a couple come for a tasting, to finalize their flavor choices for their July wedding. They are doing a 3-tier cake with daisies and bees - will be sooo fun! The flavor will be lemon cake, with each tier having different fillings - lemon, blueberry and raspberry - very perfect for a summer wedding!

SOOOOO - I'm considering a name change. I love my Sweet Lorraine Cakes name, but there are a couple businesses in other places of the world that I don't want to be confused with. In Manilla, Phillipines, there is a business called Sweet Lorraine's Bakeshop - which has quite a large web presence, and there is Sweet Lorraine's Cupcakes in Irvine, CA (doesn't have great reviews), and there used to be a bakery in Seattle called Sweet Lorraine - which, I believe, is closed now. ANYWAY - do I change the name?????? I'm at the point where I need to print up new business cards, fliers, labels, etc. So - I really need to decide.
Some of the names I'm considering are:

Sweet Raine (still close enough to my current name, and could be used for items other than cupcakes, and a nice tribute to the Seattle area)
Emerald City Cupcakes
Emerald City Sweets
I wish I could just do "SWEET", but the .com is taken, of course
Any other ideas????

COADY

2008-11-30T21:54:00.000-08:00

This was a 50th wedding anniversary cake which I did this past week. It was an orange-spice cake with orange cream cheese filling and buttercream frosting. The leaves are handmade from gumpaste, and the "50" is from royal icing.

Most of the Cakes are in the ARCHIVES at left

2008-11-12T10:02:00.000-08:00

Please check the pictures out in the Archives. Since this is not a traditional website, but a blog, the past pictures I have posted are found in the month they were originally posted - mostly September, '08. I will soon be transitioning to my new website, sweetlorrainecakes.com. When that is ready for publishing, there will be a link here for you to click on to take you to the new site.
Thanks for all your support, business and wonderful comments!

JENSEN

2008-10-21T15:14:00.000-07:00

Well - here it is! I finally figured out how to make the sugar gerber daisies, and the cake turned out great. I had made the petals on the daisies so thin, that they were extremely fragile, and I broke several while assembling the cake - good thing I had extras!

Pushin' Daisies

2008-10-05T18:36:00.000-07:00

Hi - well, you may have noticed that I didn't post any pictures of the sugar gerber daisies that I'm making (the photo above is my inspiration, though the centers will be black on mine). Sorry about the delay - I was having issues with getting the centers just right. I think I've solved that and have them almost done now (just the centers). I'm going to wait to post my in-progress pictures until tomorrow, as I have one more idea I'm going to try first.

I have been referencing two WONDERFUL books on sugar flowers by Alan Dunn. If you're interested in a good reference for making these gum-paste flowers, definetly check him out at www.alandunnsugarcraft.com/. Also, anything by Nicholas Lodge is fabulous. I was able to take a class from him a while back - he was amazing! Visit him at www.nicholaslodge.com/.

If I could just sit around all day making sugar flowers, I would be in heaven! It's so very cool to see something evolve from a lump of paste to a very real looking, edible flower (not that ANYONE's going to eat them!)

Thanks!

2008-10-01T12:46:00.000-07:00

I just wanted to thank all of you that have visited my page and for all your kind comments! Today I am so grateful for MANY things! There is SUNSHINE here in Seattle, for one. And I have AMAZING & SUPPORTIVE friends for another. AND - I am SOOOO happy to say that TODAY we are closing on one of our houses that we've had for sale for a year now! In this scary economy, I feel so very blessed to have that go through! Now, just one more to sell!

As for the cakes, today I'm going to be working on some hand-made sugar-paste (gum-paste) gerber daisies for a wedding cake for mid October. I'm so excited to do these - I love to sit and create something beautiful! And I get to do it in the sunshine!!!!! My mother and daughters and I all have a special love of sitting near a window with the sun coming in as we work (or play).

So, tonight I'll post some pictures of whatever progress I've made on the flowers. Keep posted!

SUCHER

2008-10-01T12:36:00.001-07:00

Here's one I forgot to add earlier. It was done for my dear cousin's daughter last year. As you can see, it's similar to several others that I've done. Apparently, the style was quite popular. The balance of matte fondant and the pearlized appliques is beautiful in the evening lighting.

YAHOO!!!

2008-09-28T23:39:00.000-07:00

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

2008-09-28T23:20:00.000-07:00

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

NYE

2008-09-28T23:13:00.000-07:00

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

DIEHL

2008-09-28T23:11:00.000-07:00

Cream-colored fonant cake with ribbon and fresh roses.

PUGMIRE 3

2008-09-28T23:08:00.000-07:00

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

SMITH

2008-09-28T23:03:00.000-07:00

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

2008-09-28T22:58:00.000-07:00

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

2008-09-28T22:52:00.000-07:00

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

2008-09-28T22:49:00.000-07:00

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

BRESHEARS2

2008-09-28T22:45:00.000-07:00

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

JENKINS

2008-09-28T22:43:00.000-07:00

Fondant wedding cake with pastillage bow.

RUDD

2008-09-28T22:21:00.000-07:00

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

2008-09-28T22:16:00.000-07:00

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

2008-09-28T22:13:00.000-07:00

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

CLAYTON

2008-09-28T21:08:00.000-07:00

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

2008-09-28T21:06:00.000-07:00

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

PUGMIRE 1

2008-09-28T20:33:00.000-07:00

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

2008-09-28T20:28:00.000-07:00

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

2008-09-28T20:13:00.000-07:00

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!

Welcome!

2008-09-14T16:54:00.000-07:00

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

I'm Under Construction

2008-08-17T18:35:00.001-07:00

Thanks so much for visiting my site - I'm editing it quite a bit this week, so please be patient with me.