Banana cake with chocolate buttercream. Handcut custom gumpaste motifs. #TBT
Banana cake with chocolate buttercream. Handcut custom gumpaste motifs. #TBT
My tips for making the perfect chocolate chip/chunk cookies:
1. Use room temperature ingredients and measure everything well.
2. Use an ice cream scoop to shape and measure out uniform amounts of dough.
3. Freeze (don't just chill for a little bit) your pre-scooped dough on sheet pans lined with parchment paper and stick it in the oven straight form the freezer.
4. Last, but certainly not least, if you like soft cookies store them in an airtight container with a slice of bread. The bread will dry out while the cookies get moist! It's awesome.
I love using chocolate chunks instead of chips. If you haven't' made cookies with chunks before, give it a try!
Potted buttercream flower cake sitting on the windowsill enjoying the NYC view. :)
Our soft nautical rope cake with sugar ranunculus is featured in the Aug/Sept 2014 issue of Brides Magazine!
Chocolate fondant covered cake decorated with multicolored stripes in varying widths. Featured back in a 2010 issue of Brides Magazine. Isn't the cardboard cake stand just awesome!? #tbt
Photo by Hector Sanchez for Brides Magazine
Check out our birdcage cake featured on Brides Magazine's Aisle Say blog. Birdcage cakes are in trend for vintage brides!
Soft colored flowers, perfect for a mid-summer garden party.
Crescent bouquet of English roses, traditional roses and chrysanthemum.
Here's one of our cakes from '10 that was for a wedding in Prospect Park, Brooklyn. Variations of grey pinwheels sharply contrasted by a lime green band was the perfect combination to accompany the beautifully deep purple calla lilies. #tbt