“Thank you so much for everything, it was so much freaking fun!” That was the initial response from Caki when I wrote her to make sure she was ok with me posting their wedding photos. She captured it perfectly, their wedding was a ton of fun. It was, like all my favorites, perfectly the two of them.

They incorporated her father’s collection of glass lamps on the mantel of the fireplace at the front of the ceremony, Caki put her incredible graphic design skills to use and made all kinds of little cute paper touches and signs, they played off his last name, Cook, and their love of food and gave each guest a small tin of rub for meat, they brought in a rockin’ gospel choir for their first dance and they laughed and played and were so much fun. It was truly a pleasure!

Photography: Adam & Imthiaz Photography
Venue: University Club, Denver 
Lighting: Decor ‘N More, Inc.
Floral Design: Cori Cook Floral Design
Mini Desserts:  Happy Cakes
Wedding Day Coordination: Talia Events

Slice, a bakeshop in Longmont, CO is giving away a wedding cake to one lucky couple getting married next year. Here’s the story from their blog:

Slice – The Designer Cake Studio is pleased to announce a wedding cake give-a-way for 2011!!  As we wrap up 2010, this has been an amazing year, but I can’t help but look forward to 2011 – but I’m also looking for someone to win the cake of their dreams!

What’s the Prize?

A wedding cake for the lucky bride and groom will be delivered anywhere in Colorado within the 2011 calendar year.   The lucky couple does not have to live in Colorado, but the reception venue must be here.  No limitations on size here, folks!

How do I enter?

Entries must be received by Dec. 1st, 2010.  I want you to tell me (show me) what the cake of your dreams looks like!!  Please feel free to submit a sketch, computer rendering, photograph – you name it.  I want this cake to reflect your style – Be unique!    You’re welcome to include a story about why you want to win, why you want Slice to make your cake, or how/why you chose this design – but it’s not necessary to win.

Visit their blog for more details and information about how to enter.

Living the Sweet Life is one of my newest local discoveries. Talented bakers with a knack for making out-of-this-world chocolate chip cookies, their store and sweet staff has led me to make more than a few stops. What can I say, their location, right off I-25 calls as I’m driving by in route to meetings and gatherings.

Every second Thursday of the month they host a tasting for brides, grooms, families, (and maybe even their trusty wedding planner). It offers the chance to go by their store and see and taste more.

The next one is, you guessed, it, this Thursday, May 13th. But even if you can’t make it this week, there will be another each month from now until your big day. Just be sure to let them know you’re coming ahead of time by giving them a call at 303.477.8088.

photo from previous tasting by Lisa Hodnet :: Living the Sweet Life tasting schedule and menu

Cake stands are all the rage and for good reason, they’re practical, they’re beautiful and they’re fun! This tutorial steps you through the steps to make one of your own just like this out of a drawer pull, a candlestick and two plates.

Happy creating!

Denver wedding cake baker, Kelley Kakes is giving away a cake to one lucky couple in 2010. Could it be yours?

As her web site says, Kelley’s “the girl who was recruited to make various cakes for friends and family…Her first wedding cake was for her younger sister, and as she stood back admiring her handiwork, she knew this is what she wanted to do when she grew up. And, it didn’t even fall over!”

She’s been featured in American Cake Decorating, The Knot Colorado, Brides Colorado and was voted one of the ”Best Of” vendors in the country in The Knot – Best of Weddings 2007. She’s also been voted in the top 5 of Denver’s “A-list.”

Here are the details to get entered in the contest.

polkadot cake from Kelley Kakes

Like any good party, this one’s ending on a sweet note. Your cake is a wonderful place to infuse your reception with your personality.

Here’s some predictions for the next year in cakes. As always, take a “bite” or two or leave it all.

• Dessert and candy bars offer a cake-less dessert option. Incorporate your favorites, your colors and family favorites. I love them and guests do too! One of our weddings this summer even incorporated ice cream sandwiches because they were the couple’s top treat.
• Unique cake toppers are all the rage. We talked about them during Sweet Week in this post. Take a look for some of Talia Event’s favorites.
• Long gone are the days of traditional chocolate and vanilla, today you have an infinite number of options for cake flavors. This year’s hot homestyle cake flavors include everything from almond cake with mango buttercream, spice cake with maple cream cheese and rose petal butter cake with lemon curd.
• Cupcakes will continue to be popular and get a larger in a buffet of several individual cakes. It’s the perfect balance, you’ll still have the advantage of offering several flavors, but can enjoy having an actual cake.

No matter what form it takes, desserts of all kinds will take the cake in 2010!

Thoughts of dessert have filled my head all week. But, these take the cake.

I love French macarons!

They are a traditional (yet fresh and modern) French pastry made of egg whites, almond powder and sugar and have the light and crispy texture of a meringue. With flavors like pistachio, rose, raspberry, chocolate cinnamon, fleur de sel and cassis violet, I was bound to fall in love.

And that I did during a visit to Portland a year and a half ago. Each afternoon, I would find my way to Pix, choose a trio of their mini desserts, order a capp and sit by the window in total bliss. With the exception of the incredible window shopping that city has to offer, it may have been my favorite part of the trip.

Je t’adore, my little sweet cookie loves. Enjoy these shots, happy Frenchy Friday!

Wouldn’t these be a pretty addition to your wedding dessert bar?

click each image to enlarge
photos :: single macaron, Two Hearts Bakery on flickr : brightly colored assortment, kj.vogelius on flickr : pretty little stack, food stuffs on flickr

It doesn’t sound so great, but I have a feeling your sweet tastebuds will pay attention after seeing these photos…
cake pops

this one from Boulder’s Tee & Cakes

pie pops

believe it or not, these are cheesecake pops

click each image to enlarge
with the exception of the cake pop from Tee & Cakes, all are from Bakerella

I’ll freely admit that although I am a master at eating desserts, I can’t make them. My mother is an incredible baker, but I did not inherit that gene.

When talking cakes, cupcakes and desserts with Talia Events’ clients and their bakers, I find it’s helpful for the couple to be familiar with a few basic baking terms.

Here’s a quick list of the most common terms you’ll hear:

Buttercream icing: made of butter, confectionery sugar and milk (I know, what a great start); it is the most popular icing used by bakers to decorate wedding cakes; it is the most versatile icing to decorate with because its smooth and creamy

Cake board or cake circle: a piece of corrugated cardboard that is sized to provide a base for the cake

Cake stand: a plate or a series of plates with pedestals at the bottom that the cake or cupcakes sit on

Edible glitter: yes, there’s such a thing; the perfect touch for your gold or silver beauty or to add interest to snowflake decorations; there’s also something called iridescent powder to give your cake a pearly finish

Fondant: a smooth, almost flawless icing used on traditional wedding cakes; depending on the type of fondant used, it will be rolled and draped over a cake or poured over as a liquid; it gives a cake a smooth appearance and keeps the cake moist longer, but doesn’t add to the flavor (most people don’t eat it); cakes decorated with fondant will likely be more expensive

Ganache: a rich, dark chocolate topping or decoration that has lots of uses; it can be whipped as filling or icing, or just poured over the cake or dessert; it’s made by pouring heated cream over chocolate and beating it with a wooden spoon until the mixture is glossy and smooth

Marzipan: a paste made of ground almonds, sugar, and egg whites, often used to mold edible flowers or fruit; it has a strong almond flavor

Nonpareils: decorative toppings, usually very tiny sized balls that are sprinkled on top of desserts (cakes and cupcakes in particular)

Petits Fours: a very small cake tiny enough to be eaten in one or two bites; generally they are approximately 1 inch square and consist of layers of cake and buttercream icing, then covered with fondant

Piping: decorative frosting details created using a decorating bag and various decorating tips; details usually include leaves, borders, basketweave, and flowers

Sugar flowers: made of gum paste and sugar, they aren’t exactly edible, but often have a long shelf life and are incredibly beautiful

click each image to enlarge
photos: pearls and puple flower, Bijoux Doux Specialty Cakes via brides :: dainty white beauty, Collette Foley for Alice’s Teacup via brides :: chocolate and sugared fruit, Martha Stewart Weddings
content from eatyourdessertfirst.com

In between my visits to wedding-related web sites and blogs, I can often be found drooling over design and cooking blogs. I saw this snippet from a interview conducted by Teen Magazine the other day.

Teen: What’s the strangest dream that you’ve had?
V.A.: It was so random and it felt so real. My sister was marrying a cupcake. And then a cupcake shot up into the air and made cupcake babies and there was a whole bunch of them. My dad was like, “This is a suitable husband for you.” So I married a cupcake, too!”

How appropriate, although I don’t know of any brides who’ve chosen to marry a cupcake, couples are certainly choosing to include them in their big day. And for good reason.

There’s chocolate and red velvet and vanilla and carrot and coconut and peanut butter chocolate and so many more.

We’ve seen cupcakes for a couple of years, but you may not have seen cupcakes decorated quite like these. Take a look, let me know which are your favorite; there are so many options. And, if you haven’t seen the tall cupcakes from this entry, be sure to take a look.

Petals of a flower…

Or topped with one…

One bite minis in your wedding colors or festive in gold…

Fresh and summery…

Or pretty and delicate…

click each image to enlarge

photo and design credits :: photo of flower cupcakes, Bradley Johnson :: little pink rose cupcake, Studio Foto on Style Me Pretty blog :: blooming cuppie, Martha Stewart Weddings :: photo of little yellow cakes topped with a flower, Our Labor of Love :: black flower cupcakes, Le Cupcake :: minis in various colors, Cupplielove :: gold minis Martha Stewart Weddings :: lemon or lime, April Reed :: topped with flowers, Wren Handmade :: white cake with pretty pink flower, Le Cupcake