Cake designer Tessa Lindow, owner of The Frosted Cake Shop, has moved into a new studio in midtown Sacramento. Until recently, Lindow, who specializes in custom wedding cakes and is particularly known for her über-realistic paste flowers, was baking out of the kitchen at Old Soul Co. Now, she’s got her own space where she can meet with clients and make her cakes. Her studio is at 1820 29th St., but don’t drop by—it’s open by appointment only. To check out her work, go to www.thefrostedcakeshop.com.

Posted by Marybeth Bizjak on Wednesday, April 14, 2010 in Sacramento Wedding Blog Cakes | Permalink | Comments (2)

Freeport Bakery owner Marilyn Goetzler is on a campaign to convince brides that buttercream icing is superior to rolled fondant. “They come in here with pictures of cakes made with fondant icing, saying they don’t like buttercream,” she explains. “They think they like fondant, but they really just like the look of fondant.” Blame Martha Stewart, who started the fondant craze years ago with her gorgeously decorated wedding cakes. Goetzler says Freeport can execute smooth, fondant-style looks in buttercream, which really tastes much better than the rolled paste stuff. Incidentally, did you know that in England, fondant is used strictly for decoration? There, people peel off the icing and discard it before eating the cake underneath.

Posted by Marybeth Bizjak on Wednesday, March 17, 2010 in Sacramento Wedding Blog Cakes | Permalink | Comments (4)

What's up at Freeport Bakery? From what I can tell, not a whole heckuva lot. We know they had a major crazy holiday season, whipping up tasty baked goods for families all over the community. I hope they're taking a well deserved break!

As far as wedding cakes go, you can still get a grand beaute of a cake from Freeport that tastes great too, like this one shown in the photo at left from The Memory Journalists.

Here's the skinny on Freeport wedding cakes: for actual cake flavors, choose from rich fudge, golden buttermilk, lemon poppyseed or carrot. For the adventurous, have a tier of each. For fillings, choose between fresh strawberry and bananas, cream cheese, chocolate ganashe, chocolate whipped cream, raspberry cream, vanilla custard, lemon mousse, mocha cream, and strawberry mousse. Frostings, well, you only have three choices: buttercream, fondant, and chocolate ganashe. That's to be expected. 

Freeport also has a really helpful "Frequently Asked Questions" page on what appears to be a newly redesigned and more in-depth website.

Hats off to you, Freeport. Thanks for the rolls. I mean bread. :)

Posted by Haley Myers on Tuesday, January 5, 2010 in Sacramento Wedding Blog Cakes | Permalink | Comments (0)

So...Sacramento, moving up in the world, eh? Another "Platinum Weddings" episode was recently filmed in our humble town at Arden Hills. The couple? Frank and Charity Sigrist. The photographer? Christopher Kight. The wedding planner? Aimee Wendell of 2Chic Events and Design. The result? AMAZING. Incredible. Grace Ormond incredible. I am wowed. Thanks to Frank for contacting me. This is also on my list for considerations for real weddings in our next issue! For more info and some more glimpses into this spectacular Sacramento wedding, look at Audrey of Botanica Floral Design's blog. Ah-ah-mazing.

Posted By Haley Myers on Wednesday, December 2, 2009 in Sacramento Wedding Blog Cakes Real Weddings Venues Weddings | Permalink | Comments (1)

Cake! Here is a cool book from Chronicle Books on cake called All Cakes Considered by Melissa Gray. The subtitle tells you what the book is about: A Year’s Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered. Let's face it -- you can look a million places for wedding cake ideas, and still feel like you haven't found what you want. Get inspired by trying some of your own recipes and taste what could be your wedding cake flavor. The photos look like they are amazing, too. Nice work Annabelle Breakey! (the photog). Click here to pre-order for $24.95. The book won't be released until early October. Worth it!

Posted By Haley Myers on Thursday, June 18, 2009 in Cakes | Permalink | Comments (0)