My First Bridal Expo: Crestmore Manor Bridal Expo February 21st, 2016

This Sunday February 21st I will be a vendor at the Crestmore Manor Bridal Expo. Although I'm very nervous I am also excited for the outcome. This opportunity will give me the chance to converse with multiple brides and to get an overview of what today's brides are looking for in a cake artist. Of course, not every bride is the same and won't want the exact same thing, but that is the beauty of it all in my eyes anyway.

We will be show casing our beautiful wedding cakes and cake stands along with giving out cake samples. The flavors will be our Chocolate cake with Balsamic Strawberry Buttercream and also our White Chocolate Raspberry Swirl cake with Rosè Champagne Buttercream. Also we are raffling one dozen French Macarons if you will be attending be sure to hold on to your raffle ticket!

I attached some of the projects I was preparing for the expo. The blue marble cake isn't completed yet, stay tuned for the final picture and my sugar flower cake topper will be posted and topped on my Black and Silver cake. I can't wait for the final look!

In conclusion, I am very excited for this show and I can't wait to see what new opportunities I will get to be apart as a result of it.

Until my next blog...

Source: http://www.rivcoparks.org/reservations/weddings/bridal-expo/

Introducing my New Gluten Free Cakes! Flavors: Chocolate with Strawberry Balsamic Buttercream and Very Vanilla with Amaretto Buttercream

I have been asked dozens of times if I offer gluten free version of my cakes. Once I had the time to experiment I took full advantage and went all out with the flavors. First I used a common Gluten Free flour Bob's Red Mill, then I started with my super moist chocolate cupcake then did my Vanilla cupcake and added vanilla bean paste. When it came to the frosting I pulled out all the stops.

I've always wanted to use reduced balsamic vinegar in one of my desserts so I figured why not with chocolate and strawberry! I'm so glad I did, the sweet bitter tang from the reduced Balsamic vinegar pairs so well with the fresh strawberry puree. Then to top it off I drizzled the Balsamic on the cupcake for décor and flare.

On the Very Vanilla cupcake I made a Amaretto buttercream and intended on using toasted almonds as a garnish and for added texture, but I was all out of almonds. I will include the toasted almonds when they are ordered by one of my clients though. This cake has a wonderful crumb, fluffy and bouncy which is perfect for a vanilla cupcake. The frosting is killer too, I actually used an Amaretto liquor so its a little boozy, but the toasted almonds will seal the deal with that nutty flavor and crunch! The picture will be without the almonds but stay tuned to my Instagram and or Facebook page to see the finished product in the near future.

I have more plans for different and exciting flavors on my new Gluten free menu so please keep an eye out for them.  I'm like a kid in a candy store when I can explore with new flavors and exotic combinations! You can try my new flavors for yourself, I also offer them in my regular cupcakes with gluten. Feel free to contact me via my website or email address found on my website.

Until my next blog...

Baked with Love,

 Very Vanilla Gluten Free cupcake with Amaretto buttercream

Very Vanilla Gluten Free cupcake with Amaretto buttercream

 Gluten Free Chocolate Cupcake with Strawberry Balsamic buttercream

Gluten Free Chocolate Cupcake with Strawberry Balsamic buttercream