Sugar Anemones: The Perfect Touch

The wedding cake presides over the dining room

Another of our wedding cakes in situ. The pearl dot cake iced in luscious buttercream and accented with a scattering of sugar anemones. 

The decor for the room was all white. Branches were accented with dendrobium orchids and surrounded by vases with white hydrangea, roses and peonies. From the branches hung votives making the room a white fairyland.

The cake was positioned next to the bar so everyone had the chance to come up and get a good look.

an overall view of the room

The whole look was so elegant and at the same time casual and ethereal. Located in the penthouse of a building in Greenwich Village-as the sun goes down the view takes over highlighting the room with twinkling lights and the white flowers and votives create a swank, smart ambiance.

Wedding Cake in Action

From time to time we get photos, or the opportunity to take them, of cakes that our clients have ordered. I like to post these so you can see how others are using our cakes and/or decorating them.

Simple Calla Lilies here on our Sugar Draping design using buttercream icing. This is one of our more popular designs and you can see why. The Venue was rustic with brick floors, a huge skylight over head, trees and hanging lanterns. I believe the florist intended to decorate this table but hadn't arrived by the time the photo was taken.

If you have photos of our cakes and ideas you would like to share, please send them to us!

Fresh Strawberry Mint Sauce for your Wedding Cake

As we are approaching Summer I can't resist sharing this wonderful sauce to go with your wedding cake. The beauty of this sauce, aside from it's fresh goodness, is how easy it is to make. No cooking is involved at all, and just a few steps. Great for a Brunch reception, or even for cake at a Bridal Shower.

Dribbled on white cake, or coconut cake as well- divine. Oh! and how about lemon cake with this sauce??

I've been making this sauce myself for many years. The fact that it is healthy and non fat is a bonus that has no bearing when I reach to create this. Though I do like cooked fruits, especially in pies and tarts, the brightness of the fresh berries just dazzles the tongue and the mint is a mellow kiss at the end. And now, with berries that are in the market that are plumper and sweeter as the season comes on, it's hard to resist. When I reached into my shopping bag and pulled out the container of berries, I was hit with an aroma that made me think of warm days, outside gatherings and fingers dipping into bowls. It makes me smile.

 Recipe:


1 quart of fresh Strawberries
1/2 c sugar
3 T fresh mint, minced

• Rinse and dry berries, picking out any that are not in good shape.
• Slice berries and place into bowl
• Sprinkle sugar on top and stir to combine
• Allow berries to macerate for 1-2 hours
• In blender or food processor combine berries and mint
• Whir away until smooth

and Viola! Ready to serve. You may also prepare a day in advance and keep cold.

*makes a little over a cup- 6 servings of 3T each

Though I am perfectly happy with this sauce as it is- feel free to venture into trying it with a splash of Cointreau, rum or dare I say... tequila?

Wedding Cake Topper: NYC Skyline

So many of my couples talk about incorporating something about NYC in their cake toppers. NYC is either the place they met, or the place they intend to forge their new life together. There is something magical about the music of the streets of NY and the romance of a growing ember of love in the midst of a rough and tough town.

At Gail Watson Custom Cakes I make a beautiful custom sugar topper and love to incorporate important buildings and addresses- such as the location of the first kiss, or the couple's favorite Thai restaurant, first apartment together etc. But those toppers can get costly and are not for everyone.

 When walking past MUJI on 40th Street, I spied in the window a cute display that read- "City in a Bag- New York". It is meant to be a child's toy, but the clean and simple lines make the pieces very cool and elegant. And at $14 for the set I couldn't resist.

Inside the bag were several recognizable buildings- The Empire State building, The Chrysler building, The Statue of Liberty, The Guggenheim Museum and a few cars, including limos.

I glue gunned the pieces to one 6" Wilton separator plate (buy here) on the smooth side. The notches for the plastic columns sinks down into the cake make it stable without gouging the cake too much.

I could see someone going to town (pun) on this by adding street signs, and I was even tempted to add "just married" and miniature tin cans to the back of a limo. But just as it is lent a beautiful simplicity and grace to our concrete jungle.

Crystal decorations-More DIY bling

Like I said in the previous post, that was just the beginning of some of the things we found to decorate A Simple Cake at Shine Trim. As their business card says, "brilliant embellishments..." I wholeheartedly agree!

For this cake, which is our Ribbon Band design, I purchased 4" ivory satin ribbon from Pacific Trimming (see previous post for info), about 6 yards for this cake. Then using 3, 4" crystal buckles I threaded the ribbon through, leaving swallow tail ends. I positioned the ribbon to go at different directions, which was a secondary thought. At first I had the buckles lined up like soldiers in a row, but then didn't like the severity of that. A little more softness, a little more ease was needed. For the top of the cake I used a set of our Garden Rose decorations from our collection. In the end, a swanky and romantic cake.

When Helen and I first started talking she immediately brought up how much the rhinestone ribbon was requested. No argument, it's stunning. She offers several different thicknesses (rows of stones). At first I did the classic band around the bottom of each tier- ABSOLUTELY nothing wrong with that, but I wanted something a little more.

Using the rhinestone hairpins (not listed on the site, but she has them) I laid a second row of the ribbon on the top tier and then using a hat pin attached the large lacy brooch as an accent. For a little warmth I wrapped the bottom tier with 4" satin ivory ribbon- the next time I would add a thiiiiin ring of rhinestones at the bottom to give it weight- but didn't have any for this shoot.

One could easily be tempted to add feathers and such to the top of this cake. Floppy white calla lilies would be divine or even luscious peonies...

And now lastly, my beauty. 4" silvery gray ribbon wrapped the cake and then I got an accenting taupe ribbon (2") to enhance the top. The two Autumn Leaf pins are just so stunning and so graceful. I thought about how they could be representative of the bridal couple. I simply pinned them into the cake and then used another hat pin underneath to prop up the leaves so they hung nicely.

Helen was nice enough to lend me all of these pins and they have since been returned- but I think I really need to go purchase them for myself....

Crystal decorations-DIY bling

It was sheer serendipity that I stumbled into Shine Trim and met Helen. Fortunately for us the kitchen is on the fringe of the garment district and just about every day I walk past windows of goodies. I had been thinking for awhile now about using some of the beautiful trims I see around to decorate cakes with, and after wandering in and out of several stores I landed here. Helen's place, which is family owned, is a small but warm space on the second floor at 228 West 39th St.- just around the corner from us.

After climbing up the stairs I stepped into a space that was neat and teeming with glittery trims, brooches, hair pins, silk flowers.... and everything just so beautiful- including Helen.

We immediately got into a great chat about the wedding business. Shine Trim has very wisely put all their items online and have a productive online ordering system. I really wanted to be able to offer you, dear reader, the opportunity to easily get at anything you see here on the blog. They already do a lot of business with brides and therefore are very well versed in how to help put together just the right thing for you. I can only say that this is just a small small smattering of what they have- and if you have the opportunity I encourage you to climb those steps yourself. Helen is a delight for sure, but you'll have even more fun looking over the shelves and cases.

For this cake I used a beautiful silver/grey 4" satin ribbon that I got from Pacific Trimming Enterprises at 220 West 38th St. For a cake this size it's about 4 yards, I bought 5 to be safe. The feathers I had on hand for years, but they are available in the district as well. I taped the feathers in bunches to wire with floral tape and made a "bouquet" of them. I then tucked that into the cake. Then with a long hat pin I attached the long leaf brooch (Shine Trim) to the center and let it dangle down over the ribbon. I made another very small feather bunch and tucked that in along with two sparkling hair pins that complimented the brooch.

This is the same look but with a beautiful round brooch. Also very stunning.

I really became enamored with the hair pins. I love their simple sparkly understated glitz. I purchased the ribbons from Pacific Trimming in different shades and widths of both ivory and pale dusty pink, 6 yrds of each.

I pulled long lengths of the ribbon and folded them in half. I pinned the fold to the top of the cake and then teased the groups of the three paler colors into tumbling tendrils. Here and there I used the hair pins to snug them into place and then at the bottom cut the ends to land softly at the base. For the large bow I free hand folded and cinched the ribbon and then used hat pins to hold it together. If you wanted to you could do this in advance and sew a stitch or two to keep in all together. Once in place I took some more hair pins and highlighted the top of the cake and set it all into place.

Sadly the glints on the small gems doesn't equate in the photo- but I am so happy with the naive innocence and grace of this cake that I have kept it for display in the studio.

One Simple Wedding Cake, Many design ideas

We had fun today! We took our basic Satin Ribbon design, and on the same exact cake came up with 4 different design combinations. We used ribbons mostly, and some pretty paper flowers to decorate each cake.

Later this week I'll pull together a how-to make the bows, how to attach the ribbons and where to get the supplies, but for now I wanted to share the looks.

What's astonishing to me is how different they all feel!

Here is where we started. Pretty as it is in it's own austere way....

Added very simply are some flowers, but on the hip-a luscious group of paper hydrangeas.

For this one, again, the basic Satin Ribbon cake as it comes but in addition I created a ribbon bouquet using several colors of white and then accented with creamy ivory paper hydrangeas. Letting the tails hand down gives some soft movement and grace.

Originally this cake was created for New York Weddings- but after submitting several designs this one didn't make the issue but instead made the cutting room floor (many bakers had the same experience, *sigh* oh well!). This design was Lauren's inspiration off of a "crumb catcher" neckline on a wedding dress.
Lastly, we used different tones, widths and types of ribbons to create this design. Grosgrain, satin and paper ribbon were used. Nestled on the top is that pretty group of paper hydrangeas.

Stay tuned for the how-to and more of this type of posting. We've been researching crystals and bling! SOOOO much fun!

Sugar Drape Cake

Lauren and I wanted to share with you some of the ways that other brides are presenting our cakes.

This is our sugar drape cake with fondant icing and 3 sets of our sugar magnolias. A grouping of flowers was placed on the top and then a few on the "hip" of the cake. The all white, golden hues of this cake made is so elegant and romantic.

Look for some new design options coming up in the next few days.

Custard Sauces-Fresh Herb Inspired

It is often a tremendous challenge to choose a cake flavor that is personal, interesting and appealing to your many guests. The tendency is to choose a flavor that appeals to the lowest common denominator, but why have anything common at your wedding? Adding to a dessert plate with a few berries or a dollop of whipped cream is lovely in and of itself- but why not add another layer of flavor and interest to your cake?

Here we have put together three different fresh herb inspired custard sauces. The base for all three of these sauces is the classic Creme Anglais- that creamy sauce that is luscious enough to coat a spoon, but not weigh heavy on your palate. Imagine- soft tender cake soaked with lovely custard- heaven!

The first combination is Fresh Mint Custard Sauce. In the warming milk fresh mint is steeped to draw out the oils to infuse the sauce with a light delicate mint flavor. Cream and mint have been good partners and so too are here. Click here for Fresh Mint Custard Sauce recipe.

The second is something most people don't think of when talking about dessert- Sweet Basil Custard Sauce. Basil is a proud member of the mint family, and when you taste this sauce, the sweetness of the sugar pulls you toward that minty-ness in a way you don't usually recognize. But not to be confused with a mint at all- there is a beautiful herbaceous quality that rounds out this sauce so nicely. Click here for Sweet Basil Custard Sauce.

Lastly is French Tarragon Custard Sauce. Tarragon has a unique anise, or licorice taste (though I am not quick to make that strong connotation), that is so elegant and so sweet that it makes a remarkable accent to cake. Click here for Tarragon custard sauce recipe.

In this case we have paired these sauces with a Dark Chocolate cake filled with a basic cream filling to allow for the character and qualities of each sauce to shine- But with our Lemon Cake, Golden Yellow, or Almond cake these would also be a fantastic pairing. Fill the cakes with Raspberry, or Triberry Compote and you have an even more dynamic flavor profile.

Placing the on a tray on each table allows your guests to mix, match and enjoy.

Ideas from Martha Stewart Weddings

Colorful Wedding Cakes

Wedding Cake with Pop-Up Decorations

You want to decorate your cake, but you're not so skilled with the pastry bag? No problem. Just order up a tiered cake covered in fondant, and deck each layer with paper ornaments. Any way you slice it, it's a budget-conscious, style-savvy idea.

This beautiful cake was featured on Martha Stewart Wedding website. They suggest "purchasing a basic fondant covered cake"- What a great idea!! Click here to link to their "how to" page.

Found on Etsy

Though you may think that I would have an issue with suggesting someone else's sugar decorations- but not in the least! Especially when they are as lovely as these. www.etsy.com/shop/andiespecialtysweets has a beautiful assortment of hand crafted sugar decorations to adorn a cake such as ours. The handiwork is lovely, and the delicateness of the coloring especially so.

Inspiration from A Night In Bloom

This image was taken from Style Me Pretty's inspiration board site. I just love this concept of putting together the lovely images that sing to you. With my custom cake work I love this sort of information to help create the perfect mood and feeling one is working towards.

In this image the soft fresh flowers on what would be our "Pearl Dot" cake with buttercream icing, is so simple and so romantic. The Pedestal stand also gives this look grace and elegance.

(btw, stay tuned for some posting on stands and where to get them)

Fresh Flowers on our Ribbon Band cake

The delight of soft spring flowers. Full blown creamy roses tucked up with hydrangea and for accent hot pink tipped ranunculus. This adorns our ribbon band cake in buttercream icing.

Photos via www.weddingbee.com

Decorating cake with fresh flowers is not a new concept, but succulents, with their soft beauty and romantic coloring can be so stunning.

Fresh Flowers and Silver Dragees

Often we are called upon to make up cakes for photo shoots for various reasons. Sometimes for specific cake stories and sometimes as background props. These were two that we put together last minute. Right before they went out I took some quick snaps. The best part of doing these shoots (because often they are done gratis) is we can then offer more ideas for how our cakes can be embellished.

Both of these designs were produced for New York Weddings last year. The beaded cake was used in the magazine, but the image was the size of a postage stamp. Here is a better view.

The best part of the fresh flowers cake is the smell of those gorgeous roses. The Flat Leaf Eucalyptus was a nice accent too, but those roses were heady.

The Silver Beaded cake is covered in fondant and topped with a luscious batch of our sugar Parrot Tulips. I love how tailored the cake part is and how organic and floppy the tulips turned out.

We made the news!

OK, so this was awhile ago, but the blog is new so here you have it. Channel 7, NYC ABC did a spot on how to save money on your wedding. They featured 2 of our cakes.

The first is the florentine swirl with fresh flowers and cascading ribbons on top. The cake was elevated to enable bouquets of flowers to be tucked underneath. This gives added height and drama.

The second cake is the Wavy Stripe that we tucked on silk butterflies that we purchased in the flower market. The butterflies come in a wide range of colors but we opted for this monochromatic look, using several different size butterflies. I love this look for a casual afternoon event.

The cameras came into my kitchen/studio and set up lights and reflectors in corners. For once I had to do my own make up and I actually got to speak on camera. The team was amazing and they did a beautiful job on the spot. All that set up and I think the whole shoot took 15 mins! No complaints from me- nice to put on clean clothes, make up and take my hair out of its ponytail.

Design ideas

This is the cake we put together for a New York Weddings photo shoot. The design is our Quilted design with 3 sets of our orchids strategically placed.

The cake shown serves 175 people. I really loved the elegance and simplicity of this one.

Julia's ribbon band cake

For her Fall wedding at the breathtaking Blue Hill at Stone Barns in Westchester, Julia ordered the Satin Ribbon design and provided us with her own beautiful burgundy ribbon. At the reception she had her florist add matching fresh flowers that she had tumbling down the side and around the base.

The final product

Patricia was dear enough to share with us a photo of the cake we did for her wedding not too long ago. It was a small wedding, and we worked with her to come up with just the right thing. She opted to use some of our marzipan fruits in her own way. I just love what she did.

A pair of pears on the top and scattered cherries all around.

She writes: It was delicious, I want to order another one just to eat. :) patty