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

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.

Her truffles come in either gift boxes or bags in your choice of colors and can be custom printed with a special message for an additional fee. These would make great favors for your wedding (which also do double duty as place cards) or as a sweet thank yous to your bridesmaids or just because we all need a little chocolate sometimes.

Jessica is inspired by local, fresh ingredients and is constantly looking for inspiration for new flavor combinations. Some unique flavors include: white chocolate green tea, dark chocolate orange ginger, and dark chocolate ancho-cumin.

Jessica also has a ton of traditional flavors like: dark chocolate hazelnut, milk chocolate coffee, and dark chocolate orange. For a two piece box prices starts at $4.00 each and if you want it packaged in a bag its $5.50 each. A 4 piece box is $8.00 each. And I can testify that they are truly delicious…..mmmm, chocolate…..

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

This was the cake featured in In Style magazine. The delicate detail work is just fabulous, it reminds me of antique lace.

This beach theme cake is colorful without being too over the top. Christine actually makes the shells from molded white chocolate. I love her use of sugar in the raw to get the look of sand (without the mess).

This cake is very traditional, feminine, and elegant. The floral cascade is done gracefully and is in scale with the cake (so many people do too much which dwarfs the cake).

Christine only does a 140 cakes a year and works in the Santa Barbara area only. Her pricing is from $6 per person and up.