Thursday, December 20, 2007

Taking the plunge

This cake was really fun to make - for a really fun couple!

Glenna & Andy knew EXACTLY what they wanted for their wedding cake! They wanted a ski hill - and that's what they got - complete with a mogul run!!!

This 4-tier spice cake with hot buttered rum buttercream was finished in fondant and royal icing "snow". The tiers were offset so that it would be more like a ski hill and it was adorned with entirely edible trees and a sign.

Dan of Life in a Flash Photography provided me with some great pictures of the cake - thanks Dan!

Congratulations Glenna & Andy!

First comes love, then comes marriage .....

Wow - it's been a while since I posted! Sorry about that...finishing up the busy season, jumping right into the holiday season - it's hard to keep up!

I made Chris & Shelley's wedding cake back in the fall of 2004 - that was my first paid wedding cake and what launched me into my full-time business.

Chris & Shelley now have a son - so they wanted a special cake to help celebrate their special event.
We decided to go with something a bit different - we made a 3D edible recreation of the outfit Cohen would be wearing that day - right down to the tag! The booties are also edible and we finished it off with matching cookie favours for the guests.

Thursday, October 18, 2007

A Tribute to Mary

This past Sunday was a special day for me and for our family. My great aunt celebrated her 85th birthday, and I created the cupcake birthday tower for the family celebration.

Since close to 100 guests were expected to attend, I thought a tower of cupcakes would be best for the event - they are self serve, portable, and the display always looks good even though some have been taken away!

100 cupcakes were made, 1/2 midnight chocolate cake 1/2 vanilla orchid cake both finished with a vanilla buttercream. On 1/2 I hand piped buttercream roses and leaves, the other 1/2 was garnished with a sugar plaque adorned with a golden 85.

The top tier was lemon scented cake and raspberry buttercream, finished in ivory fondant. It was adorned with an arrangement of gumpaste flowers, jewelry from Bride2Bead and a gumpaste vintage photo frame with edible photo of my great aunt Mary.

A beautiful and sweet tribute to a wonderful woman.

Happy Birthday Auntie Bombi - with many more to come!

Busy weekend!

It was a Deer Creek weekend! 3 weddings and 1 surprise Groom's/rehearsal cake took place the weekend of October 5th/6th.
At least they were all local, in fact all 3 weddings took place at the same venue! Good planning!
The Friday wedding featured a dramatic cake of chocolate and green. 2 tiers were midnight chocolate cake, the 3rd was banana - all layered with Chai caramel buttercream. Finished in dark chocolate fondant with green Swiss dots and fresh orchids. Stunning combination.

The same day was the rehearsal dinner for Rebecca & Brian - she wanted to surprise him with a replica of his favourite Nascar driver's car - Dale Earnhardt. Entirely cake and hand carved.

The Saturday was a double - Rebecca & Brian's wedding day featuring a theme of Tahitian Pearls and Sandra & Piero's orange themed wedding.

Sandra & Piero wanted a wedding completely revolving around orange - both in colours and flavours! Their cake reflected just that. All tiers were vanilla orchid cake splashed with Grand Marnier sugar syrup and layered with fresh orange curd filling and vanilla buttercream. Based on a Wendy Kromer design, the cake was finished in a smooth buttercream and decorated with white chocolate curls and candied orange zest. The top tier featured a pair of handmade white chocolate sugared oranges and white chocolate leaves.

Rebecca & Brian opted for a fondant finished cake featuring tiny piped pearl dots, sugar pearls, fresh orchids and blown sugar bubbles - all in Tahitian pearl colours. Inside did not disappoint with the base tier being lemon scented cake with lemon buttercream and fresh raspberries, the middle tier vanilla orchid cake with Tahitian vanilla buttercream and the top tier of banana buttermilk cake with hot buttered rum buttercream.

Congratulations to all of you!

Tuesday, October 2, 2007

Back from Tulsa Oklahoma!

This post will be brief as I am still recovering from the 20 hour drive back from Oklahoma, as well as the 5 day trip, the competition, the friends - everything!

This was my first time EVER at the OSSAS competition in Tulsa, and it will NOT be my last! I had such an amazing time, and seeing so much talent in one area is overwhelming and a bit intimidating!

The OSSAS competition is divided into 2 sections: one being the Sugar Art Show the other the Wedding Cake Competition. Being it was my first time ever, I decided to enter a few pieces in the Sugar Art Show as the Wedding Cake Competition is VERY TOUGH! This is THE cake competition in the USA (kinda like the Olympics!)

Here are my 2 entries: both are entirely edible (minus the cake form). My cookies were hand cut using a template I created and then piped freehand with royal icing. They were then hand painted to achieve the vintage illustration effect.

My special occasion cake entitled: Timbits & 24's - A Canadian Anniversary received 2nd place in the Masters division (the highest division).

My vintage Alice in Wonderland cookies received 1st place in the Masters division!

I was SHOCKED that I received anything at all, but a 1st and 2nd place BLEW ME AWAY! As a friend from Kansas stated - "if you place here, you've done GOOD!"

Thanks to everyone for their support, and thanks to all my cake friends across the US and Canada!

Tuesday, September 25, 2007

It's competition time!

This year I've decided to compete at the Oklahoma Sugar Art Show. Even though I'm still in the middle of wedding season, I thought why not?!
I had originally planned on 4 entries, but with time constraints and other commitments, I only taking 3. I'm entering in the following categories: tiered cakes, cookies&confections & special occasion cakes (my holiday cake will have to wait another year!). On Thursday I will embark with 2 other cake artists and a car full of competition cakes, on a long drive to Oklahoma.
This will not be my first competition, however it will be my first international one. And the competition is TOUGH! Some of the biggest names in the business are there with their fabulous creations - it's going to be a long weekend, but it's worth it!
For more information about the show, visit
Wish me luck!
I will post again when I return.

Thursday, September 6, 2007

Make your cakes sparkle!

A great trend in the cake industry is to add customized jewelry to your cake design. It is a great way to make your cake unique, classy or whimsical.

Local artist Jessie Thomas of Bride2Bead creates custom cake and bouquet jewelry that will bring that added glam to your wedding cake or bouquet.

Here are some recent creations using custom jewelry created by Bride2Bead.

Sunday, September 2, 2007

Fall is fabulous!

This is my favourite time of year. The air is cooler, the wonderful array of colours - everything seems crisper & brighter to me.

Fall is also a wonderful theme to bring out in your wedding cake design.

Yesterday I created this amazing 5 tier cake for Tracy & Evan. All tiers are vanilla scented butter cake filled with vanilla bean buttercream and finished with white fondant. Their colours and theme were incorporated into the cake design by adding handmade white chocolate green apples, fresh concord grapes & white chocolate grape leaves

The end result was a towering sophisticated & modern wedding cake that really suited the time of year and the incredibly elegant venue.

Congratulations Tracy & Evan!

Show your style - wedding cakes are limited only by your imagination!

True it is the tradition to have a 3 tier white wedding cake - but not everyone is traditional!

Why not express yourself and your passions by having a wedding cake to reflect your own individual style? By working with a cake designer, the only limit is your imagination.

Love camping? Incorporate it into the cake.

Does your dress have intricate beading or lace work? Replicate that design on your wedding cake!

Does your wedding have a particular theme? Have the theme come to life with the cake design.

Here are some examples of how you can make your wedding cake as unique as you are!

Monday, August 27, 2007

Champagne Drape & Monogram

Marilyn & Craig's wedding took place this past Saturday. They wanted to incorporate the champagne colour of the bridesmaid dresses and also include their monogram. Their cake was vanilla orchid finished with vanilla Swiss Meringue buttercream. Champagne sugar drapes cascade down from the top with clusters of pink sugar ribbon roses at the end of each drape and surrounding the all edible triple monogram.

Wednesday, August 22, 2007

Jason & Pamela's cupcake tower

Jason & Pamela were wonderful to work with. Both living in Spain, we corresponded via email for over a year!

Their dream was to have a giant cupcake tower, topped with a 2 tier cutting cake and a customized bride & groom. And here is their finished creation - 150 cupcakes, 1/2 vanilla orchid with tinted green buttercream, 1/2 midnight chocolate with Belgian chocolate mint buttercream - each topped with a sugar heart.

The handmade bride & groom topper is made from polymer clay so that they can keep it for years to come.

All the best Pam & Jason!

Tuesday, August 14, 2007

Tips for saving your top tier

Since a cake by Flour Confections contains real butter, it is at it’s best when eaten at room temperature. Therefore you should remove your cakes from the refrigerator at least 60-90 minutes before you plan to eat it. If you are going to keep a cut cake, make sure you have plastic wrap up against the exposed cake, keep it refrigerated, and consume within 2-3 days.

Saving the top tier:If you want to keep to tradition and save your wedding cake for your 1st anniversary, you need to follow a few simple instructions in order to ensure that you will be eating the best tasting cake possible. You can store your wedding cake’s top tier or a slice in your freezer, and keep it for up to 1 year.

1. After the wedding reception is over, remove any fresh flowers or gumpaste keepsakes, and place the top tier of your wedding cake in the fridge overnight.
2. The following day, tightly wrap two layers of plastic wrap around it. Then place it in a zip top bag, label it, and put it in the freezer. Keep it in a box if possible to avoid any damage.
3. Be happy – you married your true love!
4. A day before the anniversary date, take the cake package from the freezer and place in the fridge to thaw 12-24 hours.
5. The following day, un-wrap the cake and place on the counter. Allow 2-4 hours for the cake to come to room temperature.

Have a Sweet Anniversary!

Monday, August 13, 2007

Flour Confections Blog Launch!

Welcome to Sweet Talk with Flour Confections!

My name is Lisa Bugeja and I am the owner and creative spirit behind Flour Confections

This blog will keep you up to date with my latest creations as well as share tips & trends for all things sweet!

Get your tastebuds ready for more things to come!