Bridal Shows & An Award!

This past weekend was an exciting one for Simply Sweets! First I participated in the WellWed Wedding Affair Event at the Memorial Art Gallery on Saturday Jan. 22nd. I was asked to provide a variety of desserts to be passed around.

I brought a variety of chocolate desserts: truffles, chocolate-covered cookie dough balls, cake balls, chocolate-covered marshmallows, chocolate-covered pretzels, and berry cups.

I also provided 75 mini cupcakes (strawberry, red velvet, vanilla, and chocolate) with buttercream frosting & assorted toppers.

The next day I participated in the Bride's World event at The Marketplace Mall on Jan. 23rd. Here is a view of the whole table set-up (2 chocolate platters, a cupcake tower, and 2 display cakes):

Display cake #1 (8" extended tier & 6" regular tier with buttercream frosting decorated in fabric ribbon & crystal brooches):

Display cake #2 (14", 12", 10", 8" tiers with buttercream frosting decorated in fabric ribbon, fake pearls, and fondant butterflies. Topper made by a friend, Valerie Carlson):

I have a couple of cool announcements! I am participating in another show in February on the 27th at the RIT Inn & Conference Center. Brides, be sure to check us out there!

And finally, I am pleased to announce that I received an award from WeddingWire in the Bride's Choice Awards for 2011. This award recognizes the top 5 percent of local wedding professionals from the WeddingWire Network who demonstrate quality & service excellence in the wedding industry.

Check out my reviews on WeddingWire, and if you are a satisfied client, feel free to post a review as well!

New Year, New Cakes, and New Products!

Happy New Year to everyone! I know 2011 will bring a ton of cakes! I am looking forward to working with the brides who have already booked with me, and for those who will!

If you are wondering about the New Products part, be on the lookout for Italian Cookies coming to Simply Sweets! I have had high demand for these, and finally have decided to slowly add them to my products. Keep checking back either on my blog or my website to see new cookies. As of right now, I am selling Lady Fingers:

And Tiramisu (available in 2 different sizes):

I started off the new year with a wedding on 1/1/11! For this one, I provided only the desserts for their sweets table. I don't usually get pictures of my sweets table weddings, because they aren't usually set up before I leave. But I made a variety of items, including some chocolate-covered fruit platters, chocolate-covered pretzels, and cake balls. I did take a picture of the cake balls, because I thought they were so pretty & sparkly. :) I made 100 of them total, 50 chocolate & 50 vanilla.

Next I made a birthday cake that was marble cake, frosted in buttercream (the one balloon was airbrushed silver). After this, I had a very busy weekend, including 4 cakes... one was for Geva Theatre's "I'll Be Geneseeing You" (although I didn't get a picture of that). The next was for a 50th anniversary, and in addition to the cake I made 50 sugar cookies as well. Bottom tier: 10" chocolate cake, Middle & Top tiers: 8" & 6" vanilla cakes. All with buttercream filling & frosting. Top & bottom tier decorated with diamond press & gold dragees. Fabric ribbon & silk rose.
I then had a cake to make for a little girl's 1st birthday. This cake matched her invites, birthday outfit, and party supplies! The main cake was 9" vanilla cake with strawberry mousse filling & buttercream frosting & a 6" top tier pumpkin chocolate chip cake with cream cheese filling & frosting. All decorations done in fondant. The smash cake was a piece of cake carved from an 8" round, vanilla cake with buttercream frosting & fondant decorations.

I then did a smash cake for a little girl who's birthday cake I'll be doing in February! This is probably my favorite smash cake - so dainty & pretty!! 6" vanilla cake with buttercream frosting. Diamond press & pearl dragees. Fondant plaque, name, and bow topper. 'G' topper provided by mom (my favorite cake topper ever!!).

The next week, I only had one cake to do, but also provided some desserts for Studio 180's Holiday Open House.

The cake was a carved '30' out of cookies & cream cake. Covered in fondant with fondant stars.

For the open house, the theme was "Sweets & Wine". So among a variety of other desserts I provided, I made some mini grape pies!

And there's the past few weeks at Simply Sweets Bakery! This weekend, you can look for my desserts at the WellWed Event at the Memorial Art Gallery, and the Bride's World show at The Marketplace Mall!! I am very excited to have the opportunity to participate in both of these!