My girlfriend Isabelle Loiacono gave me the idea about the corkscrews around the cake when she used this concept for a wine bottle cake she designed on behalf of the Bonnie Gordon School.
Monday, November 23, 2009
Something Italian
My girlfriend Isabelle Loiacono gave me the idea about the corkscrews around the cake when she used this concept for a wine bottle cake she designed on behalf of the Bonnie Gordon School.
Tuesday, October 20, 2009
Sunday, October 18, 2009
Wednesday, September 23, 2009
Monday, August 17, 2009
Monday, August 10, 2009
Friday, July 10, 2009
Tuesday, June 23, 2009
Something Red
This was a cake I designed for a special couple who was celebrating their 40th Anniversary.
Red is the symbolic colour that represents this anniversary year, so I decided to use the traditional red rose as the focal point of the design. I individually put together each rose, petal by petal, and dusted it with a ruby red colour.
The red velvet gathering on the bottom tier was used because I felt it captured two points: One being the focus on the colour red - and red velvet seemed to add class and tradition to the cake, and the second is the "bottom of a brides dress feel" that I felt it gave the cake, with the gatherings and subtle roses designs.
This cake was filled with my infamous frappe flavour - which is layers of lindtt chocolate cake, caramel frosting and infused with a creamy caramel (like that drizzle that they put ontop of carmel frappaccinos at Starbucks!)
Red is the symbolic colour that represents this anniversary year, so I decided to use the traditional red rose as the focal point of the design. I individually put together each rose, petal by petal, and dusted it with a ruby red colour.
The red velvet gathering on the bottom tier was used because I felt it captured two points: One being the focus on the colour red - and red velvet seemed to add class and tradition to the cake, and the second is the "bottom of a brides dress feel" that I felt it gave the cake, with the gatherings and subtle roses designs.
This cake was filled with my infamous frappe flavour - which is layers of lindtt chocolate cake, caramel frosting and infused with a creamy caramel (like that drizzle that they put ontop of carmel frappaccinos at Starbucks!)
Saturday, June 6, 2009
Winner - Cake Tasting Challenge
To all cake and cupcake eating enthusiasts, my cake has just won the Cake Tasting Challenge at this years Cake Show!
Which cake, you ask? My dee-lishious and ever-so-popular Red Velvet cake, also called ROUGE on my flavour list!
The Cake Show, hosted by The Bonnie Gordon School, was held this past Sunday, May 31, 2009 at the Artscape Wychwood Barns. It was a great event and all proceeds to The Stop Community Food Centre,www.thestop.org.
Check out, www.bonniegordoncakes.com, for more information on the school and to see my name as this years Cake Tasting Challenge recipient.
Check out, www.theweddingco.com/thedailynews/?p=2558, for a review of the show from Wedding Expert, Catherine Lash.
Which cake, you ask? My dee-lishious and ever-so-popular Red Velvet cake, also called ROUGE on my flavour list!
The Cake Show, hosted by The Bonnie Gordon School, was held this past Sunday, May 31, 2009 at the Artscape Wychwood Barns. It was a great event and all proceeds to The Stop Community Food Centre,www.thestop.org.Check out, www.bonniegordoncakes.com, for more information on the school and to see my name as this years Cake Tasting Challenge recipient.
Check out, www.theweddingco.com/thedailynews/?p=2558, for a review of the show from Wedding Expert, Catherine Lash.
Monday, June 1, 2009
Real Life: Tanya's Shower
These are a couple designs that I created for my dear sister's bridal shower.
The first is a three-tiered cake with layers of chocolate cake, lindtt chocolate ganache, and creamy caramel filling. To decorate the cake I created three raspberry pink flowers that had a touch of gold to match the gold trimmed border.
I also added vanilla bean cupcakes for those non-chocolate enthusiasts and topped them with my favourite green roses.
The first is a three-tiered cake with layers of chocolate cake, lindtt chocolate ganache, and creamy caramel filling. To decorate the cake I created three raspberry pink flowers that had a touch of gold to match the gold trimmed border.
I also added vanilla bean cupcakes for those non-chocolate enthusiasts and topped them with my favourite green roses.
Tuesday, April 21, 2009
Wedding Bells Ringing
Weddingbells magazine hosted their annual Trends event this year and they asked us to design the trendiest party favour of the year - a delicately design mini cake topped with an edible hand-painted sugar flower.
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