lovely summer wedding

Check out the gorgeous photography by Claudia Hung of Domico’s and Ray’s wedding, as featured on the beautiful wedding blog stylemepretty.com. The lovely couple were wed this past summer, and we were lucky enough to be included in their amazing wedding. Instead of one big wedding cake, they opted for two simple and ethereal strawberry shortcakes as well as an assortment of mini desserts.

Here’s a quick taste of their wedding. For more details about the wedding planning journey of Domico & Ray, click here

Congratulations on a beautiful wedding!

strawberry shortcake wedding cakes - so very whimsical

the most adorable cake toppers

from left to right: green tea sesame, cassis early grey & fruit tarts with almond cream

at the very front: chocolate tarts, passionfruit opera & pistachio baked cheesecake; on the right: green tea sesame, milk & dark chocolate mousse & cassis earl grey

espresso macarons

 

five times the fun

You know what’s better than having a wedding cake?

Having multiple wedding cakes!

Imagine a plethora of tarts and pies, and of course, cakes, scattered on various cake stands and platters. Varying heights, various shapes and sizes, and you are able to design your colour scheme accordingly. More and more couples choose to offer more variety to their guests through a sprawled out and colourful dessert table.

Our couple this past weekend decided on cakes that were a bit more festive, as the holiday season is fast approaching. Their dessert table consisted of several tarts, macarons in a dozen different flavours, madeleines, meringues and five different types of holiday cakes.

This lemon meringue cake consisted of frangipane sable, chocolate biscuit, lime curd and caramelized meringue.

The cassis chocolate cake is made of soft layers of chocolate and cassis ganache, cassis buttercream and almond joconde.

Chocolate decadence says it all about the next cake: layers of chocolate biscuit, dark chocolate mousse and a 72% Venezuelan chocolate ganache.

This green tea sesame cake is constructed from a layer of chocolate biscuit topped with sesame mousse, matcha ganache and a green tea white chocolate glaçage. 

And last, but certainly not least, the cranberry chestnut was probably the most festive and visually stunning. Raspberry mousse sits atop a vanilla madeleines base, alongside chestnut cream and infused raspberries.

simple and elegant

With autumn in full swing, the weather is getting colder. Hot chocolate, cinnamon, baked apples and piping hot soup come to mind when you’re searching for autumn flavour and winter comfort.

One of our happy couples this past weekend wanted their wedding cake to look simple, elegant and remind them a little bit of the past summer while tasting of rich fall flavours.

This three tiered wedding cake consisted of rich white chocolate Sachertorte throughout all layers, as well as brandy chocolate ganache in the bottom and top tier, and a raspberry ganache in the middle tier. The cakes were frosted in buttercream, but were then sprayed with a mixture of cocoa butter and white chocolate  using a compressed airbrush machine. This particular technique is called pistole, and gives cakes that velvety finish you see in the photos. Fresh rasbperries were placed around the base of each tier for a splash of colour and freshness, and to tie it all together.

white chocolate envelopes raspberries sitting atop the cake

ring around the rosie....

the finished masterpiece!

 

The second couple wanted a cake with the same pistole finish, but as you can see, the end result couldn’t have been more different. White chocolate flower sculptures accentuated the cake, the dark chocolate swan silhouette was a simple yet elegant choice as a cake topper, and the dragees gave it a very whimsical look.

white chocolate flowers, spray painted with the tiniest bit of pink

silver dragees, chocolate decorations and that velvety finish give this cake a whimsical princess-y feel

the cake stand that the bride chose was perfect for their cake

mother nature & wedding cakes

Using fresh, seasonal flowers to decorate a wedding cake has always been a very popular choice. The results are stunning and beautiful, and can tie in with the bouquets and boutonnieres of the wedding party.

At La Bamboche, we work closely with our organic flower supplier to provide the freshest flowers for our cakes.

Here are a few things to keep in mind:

The flowers used for the cake should be organic and free of pesticides – flower stems should also be held in food safe plastic tubes, with the tubes going into the cake, not the stems.

Some flowers are just not meant for decoration: calla lilly, tulip, hyacinth, hydrangea, pink carnation, daffodil, lily of the valley and iris. For a more extensive list, check it out here.

Not to worry, though. There are plenty of safe flowers for your cake: rose, orchid, petunia, daisy, tiger lilly, violet, sunflower, freesia.

And of course, there are edible flowers, too: chamomile, chrysanthemum, dandelion, gardenia, jasmine, lavender, marigold and pansy.

For this cake, the bride wanted the cake to be the canvas, and the flowers to be the paint. The muted pink fondant really showcases the vivid colours of the flowers, and standing at 4 feet tall, this was an amazing centre piece.

 

 

the best of both worlds

There are cakes. And then there are macaron trees. If you can’t decide between those two, then why not combine both macarons and a traditional cake to create a beautiful and unique wedding cake?

That is exactly what this bride thought for her wedding: she wanted a three tiered wedding cake, and added mini macarons for decoration, crunch and added flavour. The base tier combines green tea and passionfruit, the middle tier is pistachio and raspberry flavoured, and the top tier is made up of cassis and yuzu. Pistachio and lavender macarons are the icing on the cake.

macarons add elegance

a very muted paisley design adds depth and detail without overpowering the design of the cake

pastillage roses add a splash of colour

if it’s not a cake, what is it?

A couple of years ago, cupcakes and cupcake trees were all the craze for brides everywhere – and for good reason. Portion control, not having to assign someone the (messy) role of cutting slices of cake for all of your guests, and the variety of flavours were all very good arguments for having a lot of mini cakes instead of one big cake. Also, let’s not forget how cute and adorable cupcakes can be, with endless decoration options.

Then, as all good trends do, the cupcake craze gave way to good ol’ fashioned wedding cakes again – two, three, four, or even ten tiered wedding cakes were making a beautiful and dramatic statement, with just even more personalization options than ever.

Now, what was old is new again. What has been tradition overseas is now making its way to North America, and again, for good reason. Crouquembouche towers have long fascinated and entranced people. With a delightful name that translates to “crunch in the mouth,” mystery, exotic flair and the unknown surround this confection.

The towers that we make at La Bamboche can be made with as many pieces as required, but with the minimum requirement of at least 30 pieces to create a beautiful crouquembouche.

Profiteroles are filled with a variety of pastry cream flavours, and then dipped in caramel before arranged in the famous tower shape. Spun sugar, caramel, sugared almonds, flowers and ribbons can be used to decorate this centre piece to the bride’s desire..

If you want the entire croquembouche to be edible, choose beautiful tuile roses. For the second croqouembouche shown here, we decorated only a few key pieces of profiteroles with toasted almond sliced to add texture and variety, and then used organic lilly flowers for an eye-catching yet very elegant statement.  If you would like to see our other cakes, take a peek at website.

impress your guests with edible art

tada, it's a crouquembouche!

sliced almonds add texture and crunch

and these beautiful organic lillies embody elegance and simplicity.