For the cake design I really wanted a bottom tier that was twice as tall as the top tier. I love the proportion of April Reed’s cake and that was definitely an inspiration to me.

The cake was created by Robyn Loves Cake and she is an expert at sugar flowers. Can you believe this sugar flower peony?

The pattern of cut fondant was taken from the bottom of Stow House. Its a very Victorian detail on the house and I loved that little bit of texture on the bottom of the cake.

This is the sketch I gave to Robyn. I debated using a dahlia versus a peony, and ended up going with the peony. But as you can see Robyn executed the sketch to a T!

Photos: Kirsten Ellis of Beaux Arts Photographie

Cake: Robyn Loves Cake

Design: Kelly Oshiro Events

Hope everyone is having a good holiday weekend! I just got an email from the lovely Katie Moos that the photos from a wedding I did a few weeks ago are going to be released today. Here’s a sneak peek image of the cake and seashell letters I made by hand (I bought Styrofoam letters from Moskatels and hot glued sea shells onto them).

Stay tuned for more of this lovely wedding…

Jessica Foster has a passion for making outstanding truffles that are beautiful to look at and taste sinfully delicious. Jessica is a local (she actually shares her kitchen with Christine Dahl) and is passionate about creating truffles that are unique and hand made.

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I love showcasing the best of Santa Barbara and Christine Dahl Pastries is just that. Christine has been in business for the past thirteen years and runs a boutique company focused on fresh ingredients and great taste. And her cakes are beautiful to boot! She has also been featured in In Style, Inside Weddings, just to name a few.

I love this simple white and green cake with the tiny pipped details. Plus, I’m always a sucker for cymbidiums.

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