The Long weekend in June - for me- usually signifies the slowing of the wedding season, and that my annual leave is near ;)
This Queen's birthday long weekend I was able to actually let my hair down and unwind, as I didn't have any cakes for the Sunday or Monday to deliver.
My week started early this week, with a cake being sent to Hervey Bay for a wedding there. Michelle had organised her wedding cake from FNQ, for the actual wedding being held at Hervey bay. Her parents flew from Cairns to collect the cake in Brisbane and Drive up to Hervey bay. ( For the overseas blog readers- Cairns is a 2.5hour flight or 1800km drive and Hervey bay is 3 hour drive from Brisbane). I also sent a cake to Stradbroke Island this week, so "Cake That!" cakes certainly made their way around.
This cake was themed for a black and white wedding- a really popular colour theme at the moment, and one which looks strikingly elegant. This three tier design was banded with black 15mm ribbons and had a leaf and vine piping detain in the middle.
I has another cake collected this week- being sent out to Glengariff Estate at Dayboro.
This two tier cake featured Burgundy roses and Ivory roses on a white cake with sugar draping.
After the two collections earlier in the week, it meant that Saturday's deliveries were a little easier than usual.
I had heard on the radio that there was a big "garden party" on in James St- for the long weekend and was concerned about delivering a cake to The Vine Restaurant on James St- turns out that whilst there was a garden party on- it was in the confines of a hotel there- and not nearly as impressive as what it sounded on the radio.
The cake for the Vine Restaurant was my first all fruit traditionally iced cake in a VERY long time. I love fruit cake- but it seems that many people simply don't. Albeit that they have probably had bad experiences with dry bitter cakes- rather than deliciously moist fruit cakes ( I am seriously salivating typing this). I have a few fruit cake recipes that I love, all for different reasons. I am so "bad" with fruit cake that I could eat a 6" cake all on my own in a couple of days hehehe!
Anyway- this cake had a fine piped icing dot pattern around the top edge and sugar Singapore orchids over the design. The cake also had a ceramic bride and groom topper and silver car added to the design at the venue, which I unfortunately do not have a great shot of. In fact- that week overall- my photos were pretty poor, with allot of overcast dark days coupled with my point and shoot Pentax, resulting in mediocre images.
After New farm- it was off to Customs house. I really love going to Customs house- not just for the beautiful Long Room with the magnificent dome ( That Steve comments on each time "why don't we have one of these in our house?? hehehehehe") but because the staff are always so great- the room is always set, and it just keeps my day flowing nicely.
I have done this cake design so many times at Customs House- and so many couples choose it because they had been on a "walk through" of the venue and seen it set up. I love the design as it is soft pretty and elegant- without being kitsch.
Ice pink and cream roses on the top, with cream butter cream and a single pink sugar rose petal on top of each cake.
Steve is the cupcake master- his precision placement of each cupcake, so that they are not a single millimeter out- he fiddles with each and everyone so that it looks just perfect. I usually get shots of his hand in my photos, as he is still twisting and placing each cupcake perfectly when I am ready to shoot the cake. This time I made him pose beside his fabulous arrangement. He is a champion at making sure my cakes are looking smashing for the reception.
After Customs house it was off to the Treasury to deliver a true "Cake That!" popular design.
Known as one of the Bridal white designs on my website, this cake has the piped icing pearls rising up the side of the tiers. I first did this cake for a client almost 4 years ago, and it has been so popular ever since.
My last delivery of the day was to Victoria Park's Marquee. When I got to the room- I noticed some familiar chair tie backs- like the ones used at Rachelle and Tom's wedding the week prior- then the Event decorator form "Miss Weddings" asked me if I did the cake last week, and we realised yes we had done the same weddings together two weeks in a row. We both commented on the popularity of the Black and white theme, and how awesome it looked.
This cake was for a couple who I unfortunately never got to meet in person. Emily lived in Sydney and organised the entire wedding from interstate. Her cake was just awesome- and probably my favourite for the week.
A three tier cake, with piped dots over the top and base tiers, in perfectly straight lines, and then a random thickness striped overlay on the middle tier, and a sugar bow to finish things off. It looked very classy in their marquee.
I am slowly catching up on my blogging!! I am about to head off on holidays for 10 days at the end of next week- July 11 brides don't despair- I will be back for your wedding cakes- before heading off on my Annual leave for the rest of July.
Thanks for reading, and don't forget to leave a comment or ask a question about any of the cakes if you like!
SJ
This Queen's birthday long weekend I was able to actually let my hair down and unwind, as I didn't have any cakes for the Sunday or Monday to deliver.
My week started early this week, with a cake being sent to Hervey Bay for a wedding there. Michelle had organised her wedding cake from FNQ, for the actual wedding being held at Hervey bay. Her parents flew from Cairns to collect the cake in Brisbane and Drive up to Hervey bay. ( For the overseas blog readers- Cairns is a 2.5hour flight or 1800km drive and Hervey bay is 3 hour drive from Brisbane). I also sent a cake to Stradbroke Island this week, so "Cake That!" cakes certainly made their way around.
This cake was themed for a black and white wedding- a really popular colour theme at the moment, and one which looks strikingly elegant. This three tier design was banded with black 15mm ribbons and had a leaf and vine piping detain in the middle.
I has another cake collected this week- being sent out to Glengariff Estate at Dayboro.
This two tier cake featured Burgundy roses and Ivory roses on a white cake with sugar draping.After the two collections earlier in the week, it meant that Saturday's deliveries were a little easier than usual.
I had heard on the radio that there was a big "garden party" on in James St- for the long weekend and was concerned about delivering a cake to The Vine Restaurant on James St- turns out that whilst there was a garden party on- it was in the confines of a hotel there- and not nearly as impressive as what it sounded on the radio.
The cake for the Vine Restaurant was my first all fruit traditionally iced cake in a VERY long time. I love fruit cake- but it seems that many people simply don't. Albeit that they have probably had bad experiences with dry bitter cakes- rather than deliciously moist fruit cakes ( I am seriously salivating typing this). I have a few fruit cake recipes that I love, all for different reasons. I am so "bad" with fruit cake that I could eat a 6" cake all on my own in a couple of days hehehe!
Anyway- this cake had a fine piped icing dot pattern around the top edge and sugar Singapore orchids over the design. The cake also had a ceramic bride and groom topper and silver car added to the design at the venue, which I unfortunately do not have a great shot of. In fact- that week overall- my photos were pretty poor, with allot of overcast dark days coupled with my point and shoot Pentax, resulting in mediocre images.
After New farm- it was off to Customs house. I really love going to Customs house- not just for the beautiful Long Room with the magnificent dome ( That Steve comments on each time "why don't we have one of these in our house?? hehehehehe") but because the staff are always so great- the room is always set, and it just keeps my day flowing nicely.
I have done this cake design so many times at Customs House- and so many couples choose it because they had been on a "walk through" of the venue and seen it set up. I love the design as it is soft pretty and elegant- without being kitsch.
Ice pink and cream roses on the top, with cream butter cream and a single pink sugar rose petal on top of each cake.
Steve is the cupcake master- his precision placement of each cupcake, so that they are not a single millimeter out- he fiddles with each and everyone so that it looks just perfect. I usually get shots of his hand in my photos, as he is still twisting and placing each cupcake perfectly when I am ready to shoot the cake. This time I made him pose beside his fabulous arrangement. He is a champion at making sure my cakes are looking smashing for the reception.After Customs house it was off to the Treasury to deliver a true "Cake That!" popular design.
Known as one of the Bridal white designs on my website, this cake has the piped icing pearls rising up the side of the tiers. I first did this cake for a client almost 4 years ago, and it has been so popular ever since.My last delivery of the day was to Victoria Park's Marquee. When I got to the room- I noticed some familiar chair tie backs- like the ones used at Rachelle and Tom's wedding the week prior- then the Event decorator form "Miss Weddings" asked me if I did the cake last week, and we realised yes we had done the same weddings together two weeks in a row. We both commented on the popularity of the Black and white theme, and how awesome it looked.
This cake was for a couple who I unfortunately never got to meet in person. Emily lived in Sydney and organised the entire wedding from interstate. Her cake was just awesome- and probably my favourite for the week.
A three tier cake, with piped dots over the top and base tiers, in perfectly straight lines, and then a random thickness striped overlay on the middle tier, and a sugar bow to finish things off. It looked very classy in their marquee.
I am slowly catching up on my blogging!! I am about to head off on holidays for 10 days at the end of next week- July 11 brides don't despair- I will be back for your wedding cakes- before heading off on my Annual leave for the rest of July.
Thanks for reading, and don't forget to leave a comment or ask a question about any of the cakes if you like!
SJ
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2 comments:
Thanks for your tip on piping pearls! I was quite happy with how mine turned out. The story leading up to the cake, is quite a doosie as well. http://rachescakes.blogspot.com/2009/06/wedding-cake-that-nearly-wasnt.html
I have always been impressed by the number of cakes you are able to complete in a week, but I am especially in awe today after having completed a wedding cake of my own. I have no idea how you manage more than one for the same day.
Oh,so nice! all cakes are looks delicious and their decorations are lovely. Thanks for sharing the pictures & talking about cakes.
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