My sister's wedding cake!

My sister Avery got married in San Diego on May 13th 2007. I was so excited to be able to do the wedding cake for them! I flew out 1 week before the wedding and have all of my supplies and ingredients shipped to her now Mother-in-law's house, where I designed and baked the entire cake plus a surprise grooms cake for my brother-in-law Kevin. Who knew 80 handmade dalias and a little "mud" for the tires would put her cake into the most amazing and fun cake I ever made category! It was an honor to do for you guys! I love you both!

Flavors

Here's a list of flavors that I offer:

•Cakes•
Vanilla
Chocolate
Almond
Carrot
Lemon
Coconut
Red Velvet
Tirimisu*
Rum*

•Buttercreams•
Vanilla Italian Meringue
Chocolate Italian Meringue
Cream Cheese
Lemon Curd*
Pastry Cream*
Fruit Buttercreams/Jams (Strawberry, Raspberry)

*Additional charge

You can combine any flavor pairings, and if you have any special request flavors, just contact me and let me know; I'll be happy to accommodate you!

•March 27th, 2010 • Casa Monica Hotel, Flagler Ballroom•

Recent Work

Wedding Season is here!! Here are some weddings I've done recently! Thank you to all the brides, it was so wonderful working with all of you!

3*6*10 @ The White Room

3*20*10 @ Crescent Beach

Prices and Finish details

Many people have been asking about a price list so here ya go!
My buttercream cakes start at $4.00 a slice.
My fondant cakes start at $5.50 a slice

All Wedding cakes are priced per slice/ servings.
Decorations are extra and depend on the decoration. That is something I can work with you on during a consultation or by email.

Specialty cakes are done by size, and the size depends on the servings, decorations would be additional; contact me for a quote!

I use an Italian Meringue buttercream, it's made using egg whites, cooked sugar and butter. I like to use this type of buttercream especially in Florida because it can stand up to heat and humidity much better then just butter and powdered sugar.

For fondant, I use a mixture of fondant and a white chocolate fondant to give the fondant a white chocolate flavor. I also use a full layer of buttercream under the thin layer of fondant so you don't miss out on any of the flavor!

Please contact me if you have any questions!

I've posted some images of Wedding cakes I've done in the past.

Feel free to comment on them, I love to hear feed back!

Happy looking!

--Dana

•{Robin's Egg Blue Fondant with Sugar Dogwoods}•

•{White Chocolate Fondant with dark chocolate scrolls; Sugar roses}•

•{White on White; fondant finish with fondant stripes, White sugar hydrangeas}•

•{Chocolate fondant hexagon, Sugar flowers}•

•{White Chocolate Fondant with White Chocolate Pearls, dusted in luster pearl dust}•

•{Robin's Egg blue fondant with chocolate piping}•