Vendor Spotlight: Peridot Sweets

Tiffany Jones is the owner of Peridot Sweets (pronounced “pear-ri-dough” after her birth stone) and she and I have known each other for over 6 years now.  We worked together at the Four Seasons Hotel here in Las Vegas many … Continue reading

Wedding Word Wednesday: Buttercream

Buttercream:  A classic icing that can be used as filling and finishing cakes.  Most professional kitchens use a meringue-based buttercream, which gives it a silky texture.  It is best enjoyed at room temperature due to the high butter content (since … Continue reading

Wedding Word Wednesday: Fondant

Today’s word is Fondant:  A pliable, dough-like icing used to decorate wedding cakes.  It provides a smooth finish and is irreplaceable in creating the cleanest, most modern of looks.  Because of it’s consistency, fondant can be used to create edible … Continue reading

Ombre Weddings

Photo credit: People.com I’ve been in love with ombre since I first laid eyes on Gwen Stefani’s pink silk faille John Galliano wedding dress almost 10 years ago. Back then, I had no clue this had a name!  The word … Continue reading

How To Freeze the Top Layer of Your Wedding Cake

Some couples still follow the tradition of saving the top layer of their wedding cake to be enjoyed at their first year anniversary. If you would like to follow tradition, here’s the right way to do it. I asked pastry … Continue reading

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