Here are a few pictures from the shoot, courtesy of Krista Fox Photography.
Monday, March 3, 2014
Secret Garden
We are (as always) excited to partner with Paige Lewis Events and her team of extraordinary talent to produce a feature in the Fall/Winter 2014 issue of Elegant Weddings magazine.
Here are a few pictures from the shoot, courtesy of Krista Fox Photography.
Here are a few pictures from the shoot, courtesy of Krista Fox Photography.
Monday, December 9, 2013
Real Life: Dentons
At FROST Cake Co, we believe that your party should be an expression of you. That's why we take the time to get to know you and your brand to come up with the sweetest solution that reflects your image. We believe that desserts and entertaining go hand-in-hand. After all, what could be sweeter than creating a unique dessert tables for your special event.
Our eye-catching dessert tables will shine at your party. While our distinct dessert buffets are our specialty, we have an eye for creating the overall aesthetic for a party and can plan your special event from beginning to end.
We believe that if you are the one hosting the event, you should actually get to enjoy it. So we go out of our way to make the process effortless for you. Attention to detail matters to us and we'll go to great lengths to make sure your event is truly special.
So whether you are planning a stylish wedding or promoting a brand image, we will create something unforgettably sweet for you and your guests.
Have a peek at one of our recent creations for Dentons.
Our eye-catching dessert tables will shine at your party. While our distinct dessert buffets are our specialty, we have an eye for creating the overall aesthetic for a party and can plan your special event from beginning to end.
We believe that if you are the one hosting the event, you should actually get to enjoy it. So we go out of our way to make the process effortless for you. Attention to detail matters to us and we'll go to great lengths to make sure your event is truly special.
So whether you are planning a stylish wedding or promoting a brand image, we will create something unforgettably sweet for you and your guests.
Have a peek at one of our recent creations for Dentons.
Saturday, November 23, 2013
Real Weddings: Simon & Nicole
... just a sneak peek of this sweet table we created for a rustic-style wedding at the Belcroft Estates Tree Farm.
D'OH-nuts
When you think of contemporary, artisan and beautiful, a doughnut isn't exactly the first thing that comes to mind. It's safe to say doughnuts enjoy a reputation as delicious, but beautiful?
Not really. Yet, doughnuts have become this years new trend and substitute for the wedding cake.
Not really. Yet, doughnuts have become this years new trend and substitute for the wedding cake.
Monday, September 9, 2013
Summer Sunshine
As seen in Elegant Weddings Magazine
Styling, Design and Decor by Paige Lewis Events
Photography by Love Bree Photography
Wedding Cake and Confections by Sonya Tsui for FROST Cake Co.
Summer is all about sunshine, warmth, delicate fabrics and sheer bright whites. I simply adore white - it's timeless and enchanting. I also really enjoy working with monochromatic colour schemes.
When used appropriately, they lend an ambiance of refinement to any wedding, especially when done with a particular focus on detail.
Paige Lewis Events is a boutique Wedding Planning and Design company that specializes in creating elegant events tailored to your wants and needs.
Styling, Design and Decor by Paige Lewis Events
Photography by Love Bree Photography
Wedding Cake and Confections by Sonya Tsui for FROST Cake Co.
Summer is all about sunshine, warmth, delicate fabrics and sheer bright whites. I simply adore white - it's timeless and enchanting. I also really enjoy working with monochromatic colour schemes.
When used appropriately, they lend an ambiance of refinement to any wedding, especially when done with a particular focus on detail.
Paige Lewis Events is a boutique Wedding Planning and Design company that specializes in creating elegant events tailored to your wants and needs.
#mymagnum
I don't usually post "non-FROST" related material - but I figured, the discovery of #mymagnum was the icing on my cake.
Conveniently located at Yonge and Bloor, this pop up boutique opened their doors (post fcuk) on June 27th, 2013. Unfortunately for me - I didn't have the opportunity to visit the location until 7 days before they closed the doors for good.
The store was tastefully (no pun intended) decorated with accents of brown and gold and cute art deco's on the wall. Most of the real estate was dedicated to making your own #mymagnum. The experience involves choosing a unique flavour combination from a selection of 21 carefully selected ingredients and pairing it with a silky vanilla bean or milk chocolate bar. From the sweet taste of coconut to the nutty crunch of almonds to the exotic flavour of goji berries - the choice is yours and the quantity unlimited.
Have a peek at some of our guilty pleasure indulgence:
Miss you #mymagnum
Conveniently located at Yonge and Bloor, this pop up boutique opened their doors (post fcuk) on June 27th, 2013. Unfortunately for me - I didn't have the opportunity to visit the location until 7 days before they closed the doors for good.
The store was tastefully (no pun intended) decorated with accents of brown and gold and cute art deco's on the wall. Most of the real estate was dedicated to making your own #mymagnum. The experience involves choosing a unique flavour combination from a selection of 21 carefully selected ingredients and pairing it with a silky vanilla bean or milk chocolate bar. From the sweet taste of coconut to the nutty crunch of almonds to the exotic flavour of goji berries - the choice is yours and the quantity unlimited.
Have a peek at some of our guilty pleasure indulgence:
Vanilla Bean ice cream dipped in Milk Chocolate and coated with Nerds, Toffee Bits, Cereal Treats, White Chocolate drizzle and 24K gold flakes
This is what EVERYTHING looks like - all 21 toppings from sea salt to chili flakes, goji berries to parisian macarons crumbs
Vanilla Bean ice cream dipped in White Chocolate and coated with nerds, toffee bits, goji berries and popping candy (unbelievable) and drizzled with milk chocolate
Miss you #mymagnum
Friday, September 6, 2013
Cake Serving Guide
I love this post by Style Sweet CA so I had to share... xx
Everyone knows that no matter how gorgeous and grand a cake can be, it still must taste delicious. But do you ever wonder how to tackle cutting a gigantic cake to find out? Want to serve a lovely layer cake for a dinner party dessert, but don’t know what size to make for various party attendees? Well, fear no longer! When it comes to determining serving size and how to slice into a beautiful cake with confidence, I’ve got you covered.
In my humble opinion, there is no such thing as too pretty too eat. I can surely appreciate cake as art, but let’s dig in. In the cake serving guide illustration above, you will find what size cakes yield how many servings. To get to that point, let us go over some tips and tricks to actually slicing the cake:
Dessert Slices:
I characterize “dessert slices” as those servings coming from a nice layer or sheet cake. Think birthdays, dinner parties, and bakery portion. These pieces are large enough to stand in for a whole serving of dessert.
To start slicing a round cake, score the cake perfectly in half with the appropriate knife. From there, score the cake in the middle of one of the halves to create a quarter. From there, you should be able to eyeball this section to start creating even slices. Appropriate knife you ask? Most cakes should be cut with a chef’s knife. Use a long serrated knife for cakes with fresh fruit filling or anything “crunchy,” like a praline or nut filling. Most cakes are best served at room temperature, unless they have a custard or whipped cream component. For all other cakes, be sure to remove the cake from the refrigerator at least 20 minutes before serving.
Tips:1. Keep your knife clean in between slices. Your knife will probably start to pick up frosting and crumbs along the way, but be sure to wipe the knife down to keep slicing smooth as you go.
2. If you find the frosting of a buttercream or ganache frosted cake a little solid, run your knife under hot water to slightly warm the metal of the knife. Be sure you dry the knife with a clean kitchen towel before slicing.
Wedding Servings:
The piece of cake you might find at a wedding or large party will most likely not be equal to the thick wedge of cake a filling you would probably get at your local bakery. After cocktails, dinner, and dancing, it’s no wonder these portions are a bit smaller. Thankfully most caterers and wedding venues will take are of the cutting for you, but it does not hurt to know a little bit of what’s going on behind the curtain.
Hopefully your wedding cake baker will assist you with ordering the right size of cake for your number of guests. If not, be sure to check out the chart above. These numbers are based off of 1 inch by 2 inch by 4 inch pieces. This is wedding cake standard, or at least something very close to what all bakers and caterers use. Before cutting, you will want to unstack the tiers, or at least the cake you are cutting at that time. To start, make a 1 inch cut from the edge of the cake. Using that as your guide, cut a 1inch ring around your cake. Continue to cut rings around the cake until your reach the center. Slice the rings into 2 inch wide pieces. The cake is typically at least 4 inch tall, creating a perfectly portioned slice.
In my humble opinion, there is no such thing as too pretty too eat. I can surely appreciate cake as art, but let’s dig in. In the cake serving guide illustration above, you will find what size cakes yield how many servings. To get to that point, let us go over some tips and tricks to actually slicing the cake:
Dessert Slices:
I characterize “dessert slices” as those servings coming from a nice layer or sheet cake. Think birthdays, dinner parties, and bakery portion. These pieces are large enough to stand in for a whole serving of dessert.
To start slicing a round cake, score the cake perfectly in half with the appropriate knife. From there, score the cake in the middle of one of the halves to create a quarter. From there, you should be able to eyeball this section to start creating even slices. Appropriate knife you ask? Most cakes should be cut with a chef’s knife. Use a long serrated knife for cakes with fresh fruit filling or anything “crunchy,” like a praline or nut filling. Most cakes are best served at room temperature, unless they have a custard or whipped cream component. For all other cakes, be sure to remove the cake from the refrigerator at least 20 minutes before serving.
Tips:1. Keep your knife clean in between slices. Your knife will probably start to pick up frosting and crumbs along the way, but be sure to wipe the knife down to keep slicing smooth as you go.
2. If you find the frosting of a buttercream or ganache frosted cake a little solid, run your knife under hot water to slightly warm the metal of the knife. Be sure you dry the knife with a clean kitchen towel before slicing.
Wedding Servings:
The piece of cake you might find at a wedding or large party will most likely not be equal to the thick wedge of cake a filling you would probably get at your local bakery. After cocktails, dinner, and dancing, it’s no wonder these portions are a bit smaller. Thankfully most caterers and wedding venues will take are of the cutting for you, but it does not hurt to know a little bit of what’s going on behind the curtain.
Hopefully your wedding cake baker will assist you with ordering the right size of cake for your number of guests. If not, be sure to check out the chart above. These numbers are based off of 1 inch by 2 inch by 4 inch pieces. This is wedding cake standard, or at least something very close to what all bakers and caterers use. Before cutting, you will want to unstack the tiers, or at least the cake you are cutting at that time. To start, make a 1 inch cut from the edge of the cake. Using that as your guide, cut a 1inch ring around your cake. Continue to cut rings around the cake until your reach the center. Slice the rings into 2 inch wide pieces. The cake is typically at least 4 inch tall, creating a perfectly portioned slice.
Monday, September 2, 2013
Sandra's Baby Shower
The mother-to-be kept the style modern and sophisticated for this fun baby shower in honour of her little bundle. A soft colour palette of sweet corn yellow and grey chevron dressed up the backyard to create a beautiful and warm feel for this memorable event. See below for some great accents on how every detail came together.
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