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!