The month of May is shaping up to be a very busy one for Roxycakes! First I’ve got some amazing, original wedding cakes to make for the sweetest couples I’ve ever met. Then on two separate days, I’ll be teaching The Art of Sculpted Cakes at the Bonnie Gordon School of Cake Design. To top it off, on May 31st, I’ll be participating in cake exhibitions, a cake tasting contest as well as a live Cake Design Challenge at The Cake Show. Proceeds for the event will be donated to The Stop Community Food Centre. All of the details for the show are listed below. Hope to see you there!
Tuesday, March 24, 2009
Monday, March 23, 2009
This week, it’s all about the inside of the cakes. Here’s a look at my Lindt truffle cake, all chopped up and ready to be sampled by clients. This intense chocolate cake loves fresh fruit and will please the most sophisticated palates.
Sunday, March 22, 2009
This week, I’m peeling away the exterior layer and taking you on a tour of the interior of my cakes and cupcakes. Wedding season’s just around the corner and I’ve been busy consulting with clients for their upcoming weddings. My most popular wedding cake flavor has to be this white buttercake with white chocolate cream. It’s beautiful in both look and taste and many have called it their favorite cake of all time.
Saturday, February 28, 2009
I’ve been busy these past two months working on some exciting magazine photo shoots; unfortunately, these cakes are top secret for now - and until they’re published in print! But here’s one I can definitely share with you - a cake that made me smile from ear to ear. Joshua is one lucky boy!
No children’s cake is complete without matching cupcakes! Now each little guest gets his own Elmo.
Thursday, February 26, 2009
I had a sweet surprise last night when I received a heads’ up regarding an article on The Wedding Co.’s website about Roxycakes’ non-traditional cheesecake. The Wedding Co. is a website full of resources for modern brides - you can access all of this information at www.theweddingco.ca.
Saturday, February 14, 2009
Happy Valentine’s Day!
For Valentine’s Day, Roxycakes made custom individually-wrapped lip cookies (or kisses) and custom miniature cupcakes with red chocolate lips for an art gallery event titled The Big Kiss. The luscious red lip cookies were displayed in jumbo martini vases and offered as take-home tokens and the cupcakes were topped with hand-drawn chocolate lips.
A mini guest enjoying a mini Roxycake.
Tuesday, February 10, 2009
When I met Leah for a consultation, she knew exactly what she wanted - a delicate, romantic white floral design set against a very light pink background to flow with her pink and red wedding theme. It was a joy to work with her and I felt honored to be part of their breathtaking wedding at the Royal York hotel, photographed by the incredibly talented Storey Wilkins.
Photo courtesy of Storey Wilkins Photography.
Monday, February 2, 2009
Roxycakes provided these delicate pink cupcakes for a Wedding Bells Magazine web photo shoot. These vanilla cupcakes are frosted with Swiss meringue buttercream and topped with hand-sculpted sugar blossoms. For more pink-themed ideas, visit www.weddingbells.ca.
Sunday, February 1, 2009
Here’s my modern take on traditional cheesecake! I love taking someone’s passion and turning it into cake. Their reaction is just priceless! Definitely one of my favorite cakes of 2009! Cheers to cheesecake!
Sunday, January 25, 2009
Roxycakes created this pretty miniature cake for a Wedding Bells Magazine web photo shoot. The three-tiered confection measures 4″, 6″ and 8″ and features a floral canvas hand-painted with royal icing. For more white-themed ideas, visit www.weddingbells.ca.
Sunday, January 18, 2009
I had to take a moment from my busy week to post about this fun cake! Ordered for a 19th birthday, this 8″ x 10″ cake serves up to 15 guests. A fun birthday message appears on the screen in the form of an instant message. I love it!
Monday, January 12, 2009
After a well-deserved holiday in the sun, it’s time to get back to work! I was so inspired by my trip that I could hardly wait to get back here and sketch out new ideas. Now that that’s out of the way, it’s time for another year of great cakes! I’ll be posting some new designs later in the week.
Wednesday, December 17, 2008
This year, all of my corporate clients came up with very creative ways to communicate their message with cupcakes - for employee celebrations, marketing campaigns, or in this case, for the holidays. This client asked me to transfer their red logo to sugar cookies, which I placed atop some vanilla-chocolate cupcakes. The very festive boxes were sent to their clients along with holiday cards and made for a very sweet way of saying “Happy Holidays!”
Sunday, December 14, 2008
It’s been a busy week, but I just had to take a second here to post some photos of Aristo’s Madagascar-inspired cake. His awesome mom, Cary, told me that her son had just seen the Madagascar sequel and was a huge fan of the movie. So we came up with the idea of a cake with each of the Madagascar characters, carefully hand-sculpted out of sugar paste and hand-painted with food colors. She also requested three dozen cupcakes to go along with the cake, each adorned with a hand-sculpted Madagascar character. In total, this order included 40 custom sugar characters and I must say, it was hard to part with them after all that work! But when I saw the look on Aristo’s face when I delivered this cake, I knew they were in great hands…
Saturday, December 13, 2008
Every so often, I pour myself a hot coffee and log on to the admin section of the website to see who’s posting links to Roxycakes. And every so often, I get a sweet surprise, such as this one!
Saturday, December 6, 2008
A client of mine requested this pink designer purse cake for her 25th birthday. I loved the simplicity of the design and the shade she requested. I used an equal mixture of edible gold gel and powder to paint the sugar zipper, loops and bracelet clasps and they shone like real gold. A fine dusting of gold pearl dust over the entire cake was just the perfect finishing touch.
Happy birthday, Tiffany!
Friday, December 5, 2008
If you ask me about my favorite handbag, it’d have to be my black Coach purse. Every woman I know owns at least one black designer purse. So, when clients contact me about a designer purse cake, they often show me a photo of a black purse. While black is a great color on a purse, I prefer not to use it as the primary color of a cake - unless it is an essential element of the design (as with a grand piano cake). Black food coloring has virtually no taste, but in my opinion, it just doesn’t look good to eat. I always suggest choosing softer, more delicious-looking colors, such as tan or dark brown (chocolate), pastels, or a mix of colors with a few black accents - like with this cake, which incorporates some black detail, without sacrificing taste appeal!
Saturday, November 22, 2008
I entered a cake competition last week. The rules were to make a three-tiered “winter-themed cake”, so I came up with the idea of making the bottom tier ice, the second tier a duffel bag and the top tier a sculpted pair of skates. From start to finish, it took about 16 hours to decorate this cake, and I loved every minute of it!
Saturday, November 22, 2008
One of my clients asked for a three-dimensional *Lucky Bear Cake* this week. It took me about 8 hours to sculpt and decorate this cake and I spent that entire time humming the Care Bears tune and driving everyone nuts *L*
This three-tiered chocolate cake with cookie & cream buttercream measures 14″ in height and serves 40.
Friday, November 14, 2008
Frangipanis are such a perfect, Hawaiian flower. I made these ones out of sugar paste for a client’s house warming celebration. So pretty!
Tuesday, November 11, 2008
I love making individually-boxed cupcakes. I was asked to make these ones for a chic winter gala. A hundred of these boxes were arranged into a gorgeous pyramid at the venue, and each guest got to take one home at the end of the evening.
Friday, November 7, 2008
These simple, elegant rose buds were created by using fresh cherry buttercream. Light, fluffy and so pretty!
Sunday, November 2, 2008
Here’s a chocolate cake topped with a sweet replica of the Louis Vuitton Battersea Sandal in ivoire. Every element of the cake is completely edible, right down to the stitched designer tag and tissue paper.
Saturday, November 1, 2008
I found this spiral cupcake tree last while shopping for new cupcake stands. It holds 12 cupcakes and I can just picture it as a wedding table centerpiece. I had to purchase one to see what it looked like with cupcakes, since it was used as a display for fruit in the showroom. What can I say… I’m in love!
Friday, October 31, 2008
Rosie, Editor of the Cake & Flowers department at Wedding Bells Magazine, emailed me last week asking for a dozen Halloween-inspired cupcakes for the team. I immediately imagined a pumpkin patch of cupcakes! The straw on the box completed the look.
Wednesday, October 29, 2008
For wedding cupcakes, I especially love the look of “bulbed” buttercream. Buttercream swirls are great… but I just find the bulbs so elegant. They also really make the delicate decorations *pop*. Cupcakes are definitely here to stay… And these very modern cupcakes prove it! :)
Roxy, I was delighted with the cupcakes you made for our wedding dinner. They were beautiful and delicious! And what service! I didn’t give you much time to prepare but you really came through for me. I especially appreciated your delivery service. You made it so easy for me. Thank you so much. I look forward to using your services in the future. Best regards, Joan K.
Friday, October 24, 2008
Things never get dull around here!
When Sven called looking for a cake shaped just like a poppy seed bagel, complete with cream cheese and lox, I had to laugh. He explained that his friend is a huge fan of bagels, and he couldn’t think of a better cake for his birthday. I rose to the challenge, sculpting the cake, covering it and “toasting it” with my airbrush and brown food coloring. I achieved the cream cheese effect using white frosting, and the smoked salmon by rolling out very thin sheets of pink sugar paste.
Definitely one of my favorite cakes of the year, and wonderful feedback to boot!
How can I describe the feeling of seeing joyful excitement , an element of surprise, and happiness in the eyes of a friend? Thank you for making it happen on such short notice; another raving fan club created. The exquisiteness and detailing of the “lox and cream cheese bagel” was a masterpiece to the last poppy seed. Thanks again, Sven.
Saturday, October 18, 2008
I sorted through pictures of this week’s orders and I came upon this one — I really liked these cupcakes, but what caught my eye was the reflection of trees on the cellophane of my packaging. What a neat effect! The green of the trees is so similar to the green hue I used to color the sugar-leaves.
Monday, October 13, 2008
When a dear client called looking for a unique alternative to pumpkin pie for her Thanksgiving dinner, I immediately envisioned a cake sculpted like a real pumpkin. I wanted to give her a cake that doubled as a table centerpiece, and that’s just what she got :)
They say you can’t judge a book by it’s cover but I ALWAYS seem to judge a cake by it’s icing. You see, I have a theory that the more time that goes into the dress of a cake the less attention goes into the inside. I couldn’t have been more wrong with the Pumpkin Roxycake I just ate. Not only did it fool my guests into believing it was a real pumpkinbut it was delicious! The craftsmanship that went into the beauty of the outside did not outshine the attention to detail that went into the inside.
- Natasha R.
Psst… Natasha wasn’t the only one who loved this cake!
Wednesday, October 8, 2008
Here’s a question I get very often: “How will I choose my cake design?”.
Whether it’s a wedding or anniversary cake, or even a birthday or shower cake, I always suggest looking around you for inspiration. It can be a beautiful painting, an invitation pattern, flowers or fabric used to decorate your venue. Any of these design elements can inspire your unique cake design. From there, we’ll select the shape and size of your cake, and create a cake that’s distinctively you…