How do you like this Cake from Gimme Some Sugar?
Actually, they’re called “Cakelets” and they are one of many of Gimme Some Sugar’s signature items. These cakelets are designed to feed 1 – 2 or 3-4 people which I think is perfect! Usually there is so much cake left over after a party and I personally find it wasteful. I’d rather get one or two cakelets for my small dinner parties and birthday celebrations!
Below is the cakelet I ordered for my husband’s birthday yesterday! He’s a big fan of the whisky and said it was “the coolest cake I have ever seen!” I’d have to agree.
Check out more cakelets in their gallery here.
p.s. Sometimes I’m a clumsy wedding planner. I nicked the bottom left of the cake when I almost dropped the entire box going from my car into my house. Luckily, I don’t usually need to handle wedding cake.
About Gimme Some Sugar:
Gimme Some Sugar is a custom cake studio headed up by talented cake designers Kristen and Miranda. Recently, Gimme Some Sugar has designed cakes for celebrities such as Kid Rock, Kim Kardashian, and Paris Hilton. Oh, and did I mention they’re really nice too? Yes, they are and you can call them for a consultation for your next big bash!
If you enjoyed this post, we’d love to read your comment! Also, please consider subscribing to the feed or receiving our articles in your email!
website * Email: juliet@greenorchidevents.com
Mocktails at the Wedding Bar
People tend to get very excited when they hear the words “Open Bar” at a wedding. There are many though who can not or choose not to take advantage of that. Mocktails are a great substitute for a guest and it still makes them feel like a participant. A Mocktail is a drink that resembles a cocktail, but contains no alcohol. They can be just as pretty and colorful as a regular cocktail. These are great not only for weddings but also for baby showers, bridal showers, sweet 16’s, etc. Here are some recipes created by Martha Stewart that might be a fun alternative for your next event.
Watermelon Cooler
3 cups cubed, seeded watermelon
1 1/2 cups strawberries
3 Tablespoons fresh lime juice
1 cup ice cubes
sugar to taste
Put watermelon, strawberries, lime juice, ice, and sugar if desired into the pitcher of a blender, and blend for 15 seconds on high speed. (Always put the top on the container before processing.) Stop machine, and stir ingredients with a long wooden spoon. Blend for 15 seconds more on high speed.
Pink Grapefruit Mockeritas
2 Tablespoons colored sanding sugar, or regular granulated sugar if you don’t have the former
1 lime
6 teaspoons grenadine
1 1/2 cup pink grapefruit juice
Place sanding sugar on a plate or shallow dish or plate. Slice 6 thin rounds from the center of the lime, set aside.
Rub lime wedges around the rim of 6 martini glasses. Dip each rim in the sugar to coat.
Pour 1 teaspoon of grenadine into the bottom of each glass. Place grapefruit juice and 2 cups of ice cubes in the blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses and stir to combine with syrup. Garnish with reserved lemon slices and serve immediately.
Citrus Mint Splash
1 cup fresh lemon juice
1 cup fresh orange juice
2 cups sugar
1 1/2 cups water
10 sprigs mint
32 ounces ginger ale
water
Place first 5 ingredients in a saucepan and stir until sugar dissolves. Cover, remove from heat and steep until cool Cover and refrigerate. To serve, fill glasses or a pitcher with equal amounts fruit juice, ginger ale and water. Add ice and serve.
Cheers!
If you enjoyed this post, we’d love to read your comment! Also, please consider subscribing to the feed or receiving our articles in your email!
website * Email: angelica@greenorchidevents.com
Source: Martha Stewart
Vendor Spotlight: Gimme Some Sugar
Names: Kristen Wiese and Miranda Prince (owners/cake designers)
Location: Private cake studio located at 6360 McLeod Drive Las Vegas, NV 89120
Company Name: Gimme Some Sugar
Number of Years in Business: Still in first year
Website: www.gimmesomesugaronline.com
Blog: www.gimmesomesugaronline.blogspot.com – just started blogging!
Twitter: @gimmeesugar
How did you get started in cake baking and design?
K- Actually, I started baking about 6 years ago during my freshman year of college. I was intending to major in Elementary Education, when 3 years into my degree I realized it was no longer my passion and I had no drive to continue. I left the university and enrolled in Western Culinary Institute the following spring and graduated a year later .. best decision of my life! Cake Design is a skill I picked up along the way, and practiced on the side. It wasn’t until just 2 years ago that I really fell in love with the art, and wanted to make it the focus of my career.
M- I don’t know how it started really. I just know that baking is what I always wanted to do. At my 12th birthday party, I even had each of my friends bake and decorate their own personal cake. There was never anything specific that set it off, it’s just always been my dream.
What did you do prior to this?
K- I spent the last three years as a chocolatier at the Bellagio Hotel & Casino/Jean Philippe Patisserie.
M- I too was at Bellagio. It is where Kristen and I met!
If you didn’t do cake design for a living what would you be doing instead?
K - Honestly, I have no idea – there really is nothing else that I ever want to do. I’m completely obsessed.
M – If I weren’t doing cake design I would love to do photography….that or travel the world as a drifter. =)
What are some of your hobbies?
K - GSS consumes most of my time and energy… but outside of the kitchen, I really enjoy running (I’ve actually ran one marathon, and one half-marathon) and eating out at amazing Las Vegas restaurants.
M- Before I had my own business I really liked to scrapbook and travel. I also try to get to as many sporting events as possible.
What is the craziest wedding experience you’ve ever had?
This past November we had a fairly large 3-tiered sculpted Super Mario Brothers Wedding Cake which was ordered by the bride as a surprise for the groom! The Cake featured the Las Vegas desert, the Mario Galaxy Sphere with the winding rainbow road, and Princess Peach’s Castle on top.. Not to mention a total of about 50 detailed fondant/gumpaste figurines such as Yoshi, Mario, Princess, Luigi, mushrooms, goombas, you name it! We spent countless hours during that week working on this project, and had only a few hours of sleep the night before to get it all finished! The finished result though, was well worth it!
What is the best wedding experience you’ve ever had?
K- It’s so hard to pick just one. Every wedding cake is unique, and we really do enjoy each cake project.
M- I really enjoy being able to meet with the bride and groom and getting to know them so we can make a cake that is just for them!
What is your inspiration?
K- Inspiration can come from anything – and it’s much easier to create amazing designs when we’re inspired. Most of our ideas come from fashion.. designer gowns, jewelry, handbags, but also patterns and shapes we find in stationary, architecture, etc.
M- We draw inspiration from everyday life. I look to patterns mostly, it helps that I have a TON of scrapbook paper. Kristen and I are constantly taking pictures of things that we see but want to make in cake.
Name an exotic location you’d like to visit soon.
K – I’m really looking forward to my trip to Hawaii this March. I’ll actually be making a wedding cake there, but extending the stay a bit to double it as a vacation!
M- I love to travel. Anywhere, anytime, with anyone. I want to visit Greece, go to the Amazon, see Easter Island, actually it doesn’t matter….it’s all an adventure!
Why do your clients choose you over some of your competitors?
We’d like to think our clients, and especially brides & grooms, come to us looking for a truly unique wedding cake experience… from initial consultation to the reaction of guests coming back for seconds… and still talking about the cake weeks after!
Each stunning, one-of-a-kind custom wedding cake is designed especially for the bride & groom… we really don’t like to replicate cakes made by other bakeries/cake designers. When it comes to cakes, we like to think “off-the-rack”, non-traditional, and sophisticated.. yet sexy.
What is the best piece of advice you can offer a bride and groom on their wedding day?
With so much time and money invested into one day… make it fun, laugh, and enjoy! Don’t sweat the small stuff, Wedding “bumps” just make for good stories to tell years after!
Anything else interesting you’d like to share?
We just want to thank all of our amazing family, friends, and clients who have been so sweet and supportive of us. We are incredibly blessed to do something that we love every day! …and thank-you Juliet for featuring an interview with us on her fabulous blog!
If you enjoyed this post, we’d love to read your comment! Also, please consider subscribing to the feed or receiving our articles in your email!
website * Email: juliet@greenorchidevents.com
Advertisement
Catering Ideas from Catersource
I always look forward to receiving my issue of Catersource magazine and the current issue contains some exciting catering finds and trends for 2010. Since most brides and grooms don’t receive this magazine, I wanted to share a few of the catering trends listed in the magazine:
1. Purple is THE color. Jewel tones are hot!
2. Less is more – the trend is no longer the big and tall centerpieces. Understated and simple elegance is the key.
3. The trend is towards dark fruits such as black current, cherries, and cranberries making their way into banquet menus.
4. “Thursday is the new Sunday,” says Tony Conway of Legendary Events. Hmmm…I AM getting a lot less resistance when I mention a weekday wedding now…
5. I love this quote describing the move away from signature cocktails: “I find that the signature drink, a concoction of neon-colored liqueurs and mystery flavors, is a thing of the past and no one ever drinks them,” says Jim Horan of Blue Plate. “Vodka, scotch, beer and wine are king.”
6. According to the Boston Globe, Korean cuisine is the new hot Asian cuisine
7. Planning Green weddings and events will be as strong as ever as more and more people are becoming eco-conscious
Fun catering finds:
Chocolate cups for coffee or tea by Mona Lisa Food Products, Inc. YUM!
A few years ago, my mother in law gave me rose petals in a syrupy paste form on apples to try and it was delicious. My mother in law is one of those “new age” types who does yoga, zumba and is a licensed Ayurvedic practitioner, aesthetician, and all around hippy. Needless to say…life is fun…and I get to try new things all the time.
Anyway, I was excited to see this new similar item: Wild Hibiscus Flowers in Syrup. The Wild Hibiscus can be used in a variety of cocktails as well as in hors d’oeuvres or even eaten alone!
If you enjoyed this post, we’d love to read your comment! Also, please consider subscribing to the feed or receiving our articles in your email!
website * Email: juliet@greenorchidevents.com
Advertisement
My Cake Obsession of the day
I admit I’m a little obsessed with Pink Cake Box. I just love that they can create a variety of cakes and they’re all so beautiful. And I love that she updates us on her blog often.
This light green cake with a bird’s nest caught my eye today. It was filed under “baby shower” but I look into all categories for inspiration. I love the complementary cupcakes next to the cake. Simple. But I love it!
Bright colors make my day happy. Add sugar and I’m happier.
Don’t miss a thing! Subscribe to our blog posts via RSS or receive them in your email!
website * Email: juliet@greenorchidevents.com
A Little Sunday Fun – Twilight Style
Yes, I’m a Twilight fan. I’m not afraid to admit it. I’ve read all four books and am mildly obsessed though you won’t find me waiting in line for hours to catch a glimpse of Robert Pattinson.
Anyway, I came across these cupcakes on People.com and thought it would be fun to showcase this on the blog! Sweet Avenue Bakery in New Jersey created these cupcakes featuring “Edward” and “Jacob”.
I also love this cake – 1st place winner of the Twilight New Moon Cake Contest on CakeCentral.com!
Twilight fans – Are you Team Edward or Team Jacob?
NACE Installation & Awards Dinner 2009
I am a proud member of NACE (National Association of Catering Executives), the oldest and largest catering association in the world. And every meeting is so fun, informative, and delicious!
Last month, the Las Vegas Chapter held the annual installation and awards dinner at DragonRidge Country Club.  It was so beautiful and all of the sponsors did such a lovely job that I had to post photos!
We were greeted by Las Vegas showgirls with a red carpet and interviewed by Ricky Gulati of Memory Lane Video. Floral was by Randi of Naakiti Floral Design.
Here’s a sample of the menu:
Salad: Tat Soi & Mache with Orange and Sesame Dressing Strudel of Duck Confit and Cranberry
Intermezzo of Raspberry Sorbet
Entree Trio: Diver Scallop with Corn & Pork Belly, Fennel Crusted Lamb Chop with Violet Mustard, Seared Tenderloin of Beef with Truffle Sauce & Sunchoke Crisps. Accompanied by Potato Confit with French Horn Mushroom & Asparagus
From what I hear, the entree was amazing (I had the vegetable risotto).
The evening ended with a cigar bar on the patio and ladies passing out edible glitter chocolates from Bedazzle My BonBons.
Thank you NACE for a lovely evening!
Photos by Dalisa & John Michael Cooper of Alt F
Starbucks VIAâ„¢ Ready Brew
“This is not instant coffee as you know it. This is rich, flavorful Starbucks® coffee in an instant.”
The words “Starbucks” and “instant” just don’t go together. Not that I’m a coffee snob; in fact, it’s quite the opposite but I know that coffee drinkers are very passionate about their strong coffees. However, Starbucks has recently introduced a new product that I’m interested in adding to my wedding emergency kit!
The product is the new Starbucks VIAâ„¢ Ready Brew. Starbucks is confident that it tastes just like a freshly brewed cup of coffee – and all you have to do is add water.
Have you tried it? Coffee connoisseurs – how do you rate this new Starbucks product?
Don’t miss a thing! Subscribe to our blog posts via RSS or receive them in your email!
website * Email: juliet@greenorchidevents.com
Candied Apples – Perfect for Fall
I love the idea of candied apples for fall and for Thanksgiving. It doesn’t have to stop with caramel. I remember trying the most delicious chocolate covered apple one year too!
Source: Brides.com
Photographer: Miki Duisterhof
Apples, by Jody Perlberger for Perl, perlflowers.com. Trays, at lost & found props, 646-230-7747.
Sake 101 Revisited
This Wednesday is the day for the 2nd Sake Tasting I’ve put together for fellow event professionals. I’m grateful for Master Sake Sommelier and founder of the North American Sake Institute Tiffany Dawn Soto who will once again be teaching a sake class and introducing us to this Japanese beverage.
I love sake and learning about sake because although it is gaining in popularity in recent years, it is still a beverage that is relatively unknown and intimidating outside of the open minded foodie circle. I think that for the right wedding couple and party, a sake bar can be introduced at a wedding reception on an ice bar that would leave a lasting impression on everyone!
Anyway, here’s Tiffany introducing us to the 6 Sake words we need to know:
Don’t miss a thing! Subscribe to our blog posts via RSS or receive them in your email!
