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One & Ten Cakes for Faith Community Christian Church (f3c.ca). These cakes were made to celebrate the 10th anniversary of our church, as well as 1 year of our refugee friends the Frunjians living in Canada. It was such a beautiful occasion!
It’s hard to remember exactly what kind of cake I made (my brain is aging!), but I believe it was either a White Velvet or Coconut Velvet Cake with Fluffy Vanilla Frosting.
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Michelle & Reza’s Wedding Cake. Lemon Velvet and Coconut Velvet Cake, filled with Lemon Curd and decorated with Coconut and Vanilla Fluffy Frosting.
This cake was made in the kitchen at Pioneer Pacific Camp on Thetis Island (where the couple met), then flown into Vancouver via floatplane on the wedding day! Definitely my most exhilarating cake delivery to date.
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Some much nicer photos of Alan and Larisa’s wedding cake. These were taken by a professional photographer (whose name I do not know).
Interior: Citron-oolong tea cake with fresh lemon curd and vanilla Swiss meringue buttercream.
Exterior: Fluffy vanilla meringue frosting garnished with peonies, delphiniums, and alliums.
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Desserts for Janice & Matt’s wedding:
- Strawberry Rhubarb Pie Pops
- Mango Pie Pops
- Earl Grey Tea Macarons w/ Vanilla Bean Buttercream
- Matcha Macarons w/ Adzuki (Red Bean) Filling
- Triple Gingersnaps
- Double Chocolate Chip Cookies
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Moist-as-the-ocean chocolate cupcakes with rainbow fluffy vanilla frosting and sprinkles, for a student event at Emily Carr University.
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Sara’s birthday cake, complete with cute party donkey. Moist-as-the-ocean chocolate cake with fluffy vanilla frosting.
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Leslie & Rebekah’s wedding dessert buffet! I think I made 300 individual desserts, mostly in the form of pie and cookies.
The couple requested a Wedding Pie in lieu of a wedding cake, and it was fun to make! It was half apple, half strawberry rhubarb, with hand-cut pastry flowers. It represented the marriage of two different people, and the hope of beautiful things to grow out of their union.
The buffet included:
- Maple Cream Liquor Chocolate Ganache Tarts
- Ube (purple yam) Coconut Tarts
- Mango Pudding Tarts
- Lemon Meringue Tarts
- Apple Pie Pops
- Pumpkin Pie Pops
- Strawberry Rhubarb Pie Pops
- Chocolate Chip Cookies w/ Himalayan Pink Salt
plus chocolate/strawberry Pocky sticks and egg tarts from New Town Bakery.
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Mango cheesecake for SauYen. Gluten-free gingersnap crust, not-too-sweet mango cheesecake, mango gelee, vanilla whipped cream and fresh mangos.
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Raphie & John’s birthday cupcakes. Moist-as-the-ocean chocolate cake and funfetti cake, topped with fluffy vanilla buttercream, sprinkles, and fondant Gudetama faces.
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My daughter Raphie requested a tiered Gudetama cake for her 6th birthday. Moist-as-the-ocean chocolate cake, fluffy vanilla frosting, sprinkles and a fondant topper.
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Pandan coconut cupcakes, decorated with coconut whipped cream, dark chocolate shapes/shavings and sprinkles -- for Catherine & Chris’ wedding.
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Fresh raspberry tart, filled with vanilla bean pastry cream on graham crust and drizzled with dark chocolate ganache.
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Sheet cake for a quadruple child dedication celebration.
Exterior: Fluffy lemon frosting, lemon curd, sprinkles.
Interior: Lemon velvet cake.
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John C’s birthday cake.
Exterior: Fluffy coconut frosting, toasted coconut, key lime slices.
Interior: Coconut lime velvet cake, fluffy coconut frosting.
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Dave & Luke’s Birthday Cake.
Exterior: Chocolate ganache, strawberries, nonpareils.
Interior: Moist-as-the-ocean chocolate cake, fluffy vanilla frosting, strawberries.
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