I made this 4-tier wedding cake for a pictorial web shoot. Thank God, these cakes were all dummies (styro) and the assembly of this cake was such a breeze. I was inspired to use apple green and brown hues and applied butterfly and swirl cut-outs.
It's really good to be back home! After 22 hours of airport stop-overs and back to back flights, I'm very happy to be with my family and friends in the Philippines. I took a week off to manage my jet lag and treated myself to spa and salon services. Now, I feel rejuvenated, I'm back to baking and spending a lot of time in the kitchen.
The very first project I did was a STRIPE & DOT Peony wedding cake. I love the hot orange and pink colors and I used these as my color palette. It's a very simple 2-tier wedding cake, with the ivory white fondant as the base and I just sculpted a big peony flower to accent the whole cake.
I can't begin to tell you how excited I am in meeting Chef Nick Malgieri. Chef Nick is one of America's best pastry chefs and he is the author of several notable baking books including The Modern Baker, Chocolate andPerfect Cake, How to Bake, among others. He is also the Director of the Pastry Program at The Institute of Culinary Education.
Overall, I was very impressed and pleased with Chef Nick's techniques. His method of instruction was very organized and hands-on. Each group was tasked to prepare the 5 chocolates cakes and he guided us throughout the recipes.
It was a fun-filled day as we got to see and celebrate with our friends, Lou & Tong the forthcoming arrival of Sebastian. Friends and family gathered in Livingston, NJ to spring the surprise for the unsuspecting mom to be. As Lou said, "this was not on my schedule!"
We were informed of the shower early this week and of course, I wanted to make something special for her. I made her a simple baby blue cake with a stroller cut out on top. I just added some floral accents at the side of the cake to make it more elegant & dainty.
Hi! My name is Shirley & I was born & raised in the Philippines, now residing in New York City. I have a lifelong passion to everything sweet and decadent. My love for pastry has led me to some unexpected but rewarding & exciting journeys.
This blog represents my creativity, style & recent works in the Northeast (NY/NJ/CT Tri-State area). Hope you enjoy the journey that I am on as I share and improve my culinary skills along the way. Feel free to leave me a note if you have any questions or inquiries about my products/services at firstname.lastname@example.org. Thank you for visiting!
If by chance you are in the Philippines, please visit my shop in Manila:
#48 West Avenue,
Quezon City, Philippines
Tel. No. (632) 415.01.08
email - email@example.com