Sunday, August 1, 2010

The Newest Edition to our Cake Collection

To those of you who are Gators fans out there (and let's face it, how many Gators fans are there in Utah?), take a look at this cute cake Brianna and I made on Friday! This was a Groom's cake for a wedding up at the Joseph Smith Memorial Building in Salt Lake, and we could not be more proud of the way it turned out. It may not look it from the picture, but this was a pretty huge cake. I love big, chunky cakes- they are my very favorite.

I took a look at this logo last week and my immediate reaction was "easy breezy!". Oh man, am I ever hilarious... Brianna saw it for what it was (which is why we make such great partners)- lots and lots of teeny tiny detailed cuts and very precise fondant work. But it was so much fun to make and it is so satisfying to work together on something we both love. One more cake down, one lifetime of cake making to go- cheers!

Wednesday, July 14, 2010

Things we are passionate about:

1. The Moist Factor: If you have met me, then there are some things you know about me. I carry peanut butter in my purse. I have read the Harry Potter series sixteen times. I always drive as fast as humanly possible. And I hate, hate, hate dry cake. I would rather eat sawdust than touch dry cake with a ten-foot pole. I have spent years (and I really do mean years) working on techniques to make my cake as moist as possible. Taste to believe, my friends. Taste to believe.

2. Marshmallow Fondant: You may be asking yourself “what the heck is this ‘fondant’?” Fondant is a type of frosting that you can roll out like cookie dough and place over cakes, usually wedding cakes, that makes it look nice and smooth. Like this:

Unfortunately, the majority of fondant in the world is McNasty. It is ordered through restaurant supply companies in huge buckets and I would say it tastes like a cross between playdough and chewable flour. Brianna and I couldn’t bring ourselves to actually serve this to human beings, so we have found a fabulous recipe for fondant. It is made out of marshmallows, and we make it fresh for each cake we make. Not to mention we layer on a generous amount of buttercream underneath the fondant anyway. Best of both worlds!

3. Affordable: There are about a million and twelve reasons that our prices are much more affordable than most other bakeries. We do all the work between the two of us− we don’t even have little cake elves running around our kitchen making things for us. We save a ton of money with our marshmallow fondant. It costs us exactly four dollars to make five pounds of fondant. Guess how much it costs from a restaurant supply store? Go ahead, guess. Twenty five dollars! That’s like a billion percent markup! I tend to exaggerate. And most importantly, Brianna and I love what we do, which is more rewarding than money ever will be (except, of course, when money buys you new Anthropologie shoes or a trip to Disneyland).

Tuesday, July 6, 2010

It's Business Time

     These are our business cards! They are super cute and I ordered a thousand of them (overkill, perhaps?), so if you see me walking down the street, feel free to stop and mug me- you will leave about twenty business cards richer. And with my annual Disneyland Pass.

Sunday, July 4, 2010


Hello! This is Morgan speaking (typing?)… I just wanted to post a little note to say “hi, we make cakes, they are delicious.” Brianna and I are not new to the cake world- I have been making cakes for more than five years now and we have both spent a ton of time in the professional cake industry. We are, however, new to the owning-your-own-business world. We just received our fancy business cards this week (I will eventually attempt to post a picture of one), we’ve set up a professional e-mail account, and we also received a business license (legit!).
I will put up another post shortly describing a little more about us and our cakes. We are also working on making that tiny slideshow in the corner a bit bigger so you can actually see what our cakes look like, so stay tuned.

Please feel free to e-mail or call us with any questions or comments, we'd love to hear from you!