I am honored to be a part of Una Bella Sera a Bridal Showcase put on by AmazΓ‘e Special Events & Nicole Ha Designs. The event will take place this Sunday April 25th, 2010 from 4:00 pm to 8:00 pm at the Craneway Pavillion.
I can't say enough about how lovely this wedding was. You can't go wrong with the Ritz Carlton Half Moon Bay, or gorgeous flowers by Amy Burke Designs, photography by Janae Shields Photography, videography by Studio MSV and of course cakes by Cake Coquette. For Carrie and George's wedding cake we used mostly real flowers with some rhinestone studded sugar peonies and hydrangeas. I also lined the boards with real rhinestone ribbon. The groom's cake was so much fun to work on. I wanted it to look as real as possible so I made the sails from real fabric and the masts from wood dowels. The railing was wire, but everything else was edible. My favorite element has to be the little life preservers.
You can't forget the groom. Here is an epic Lamborghini groom's cake that was on display at the rehearsal dinner. The best part about working on this cake is that the bride and groom gave me a toy model of this exact car to work off of. That was pretty handy. I even made the back hatch see through so you could get a peak of the engine!
Thanks to Sabine Scherer Photography for the glamour shots.
This cake was for a beautiful platinum wedding at the Fairmont Hotel in San Francisco. It was coordinated by the famous MB Wedding Design and Events. I can't wait to share the photos of the rest of the wedding. These photographs were taken in my studio by my friend and amazing photographer Sabine Scherer
I loved how this Valentine's Day wedding cake was crawling with thorny vines and overflowing with deep red sugar roses. The bride had a custom designed ring of two tiny blue jays so they wanted to incorporate the blue jays onto the cake as well. They were made of sugar and hand painted. Thanks to Sabine Scherer Photography for coming to my studio to take some shots.
Check out my newest piece of press! I am always honored to work side by side with Michelle of MB Wedding Design and Events who created the look for this fabulous industry event at the San Francisco Design Center. I was so happy of course to see they showcased the cupcakes as well as the amazing stand I had designed by my super talented brother Sebastian Parker. This magazine is on stands now, in case you want to take a closer look.
This wedding cake was for a stylish couple who wanted the rich, warm, jewel tones for their wedding colors and cake. The talented Emily Dreblow of Soulflower Floral Design created the feather and flower topper which was absolutely perfect. Janae Shields of Janae Shields Photography took these great shots for me. Morgan Doan coordinated this beautiful event which was held at RF80, Robert Fountain's intimate event space in Potrero Hill.
I've been waiting oh so patiently for San Francisco Brides to hit the stands because one of my favorite cakes of the year is featured on page 26. They did a little interview with me, which is always an honor, and in the article I mention how much I love the gold gilded Marie Antoinette style cakes. I have to thank the super talented Sabine Scherer who helped stage and photograph the cake and of course the editor, Mary Jo Bowling, of SF Brides who found my cake print worthy.
This is a very simple, but elegant, cake for a New Year's Eve Wedding. It's very traditional and romantic. I'm a big fan of full flowers in between columns. Call me old fashioned, but if you fill up the space with a mix of all types of flowers big and small, and there are even sugar flowers in there too, I think it looks full and fabulous.
This was a really interesting cake. The couple wanted the cake to have the feel of rice patties. There was a sort of monument rock as a topper that was flowing water down the mountain. The couple's names were painted on the rock next to two butterflies.
I miss doing florals. This style reminds me of the days at the Cake Divas, since I probably did about 5 a week. I think they are so beautiful and love when I have the opportunity to do my buttercream flowers.
