Archive for the ‘.: Flour Confections :.’ Category

People often ask me “Doesn’t it kill you to cut into this??” or “How could you dare cut this?” – my answer is always the same “But eating it is part of the experience!”

How could you NOT eat the cake?? Why wouldn’t you?

All that hard work was done for 2 reasons:

1) to create an amazing centerpiece for your special event – one that will make your event memorable

2) to create an amazing dessert for your special event – one that will make your event memorable

Did you notice that the reasons are: Centerpiece & Dessert??

It doesn’t matter how gorgeous or amazing that cake is, I expect you to eat it because bottom line – it’s a CAKE! What good is it if you don’t eat it?? My job as a cake artist is to make amazing custom cake centerpieces that taste as good as they look – if you don’t eat it, you won’t know if I’m doing my job!

So to all of you that have been fortunate enough to have a Flour Confections centerpiece at your event, I hope that you had the strength to cut into it – as eating it is all part of the experience!


We are excited to announce that the new issue of BRIDES magazine has now hit the stands – it features some incredibly stunning cakes, including one by none other than Flour Confections!
Be sure to pick up a copy of the March/April 09 issue of BRIDES magazine or visit their website http://www.brides.com/brides/ (that’s our cake on the feature page)


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

Simply The Best!

February 3, 2009


Congratulations Flour Confections!!!

I’m proud to add to Lisa’s thunder. I received notification that I had been selected for the Wedding Wire Award in the Consultant Category and our very own decorator extraordinaire, Vivian from Vivian’s Décor & Design, has been as well!

You know you’re reading a blog with the very best of vendors when you see this happening. It also goes to reiterate when your time is finished with a vendor,

2009 Bride's Choice Awards presented by WeddingWire | Wedding Cakes, Wedding Venues, Wedding Photographers & More

WeddingWire, the nation’s leading wedding technology company, just announced that Flour Confections has won the 2009 Bride’s Choice Awards™!

In its inaugural year, the Bride’s Choice Awards recognizes and honors vendors from the WeddingWire Network that demonstrate excellent quality of service, responsiveness, professionalism, value of cost and flexibility. This year’s recipients represent the top three percent of WeddingWire’s vendor community, which includes over 100,000 wedding vendors from across the US.

A Slice of Advice

July 28, 2008

Choosing your wedding cake should be one of the most enjoyable aspects to planning your wedding. Here are a few details to consider before you get started:

Be prepared:

Before booking your appointment, you will need to spend a little time researching not only cake designers, but designs as well. Find out from recently married friends who they would recommend, get referrals from your other vendors, search wedding forums and blogs. Word of mouth is often the best way to find your ideal cake provider.
To help you figure out your design, search the Internet & clip pictures from magazines. Get a good idea of what you like and what you don’t. Make sure you bring along any images you find so that your designer can see what style of cake you are wanting. Also bring along any fabric swatches that you may want to coordinate, dress images – basically anything that inspires you. Your ideal wedding cake should not only reflect you as a couple, but should also reflect the theme and feeling of your wedding.

The Icing On The Cake!

March 4, 2008

When sitting down to talk cake with your designer, it’s good to know what’s on your plate before you eat it! Here is the bride’s guide to all things sweet: the most popular icings used on today’s wedding cakes
Fondant:
This is a sugar dough that is rolled out and applied over the cake, creating a matte smooth sugar canvass which allows your cake designer to create many wonderful designs. Fondant can be tinted any colour and flavoured with things such as vanilla bean or white chocolate. It is the ideal medium for many complicated cake designs and for cakes being displayed during the warm summer months. The fondant keeps the cake inside insulated and moist.

Do your guests a favour

February 2, 2008

If you really want to do your guests a favour and have them be supremely happy – then give them an edible gift favour at your wedding or event.


Why not treat your guests to something sweet that ties in to the theme of your wedding or event, matches the monograms on your invitations, or acts as a place card?

A Slice of Advice

January 10, 2008

Second only to the gown, the wedding cake is one of the most memorable aspects of any wedding. Today, cakes need to be stunning to look at and taste even better. Here are some tips to follow when looking for your ultimate wedding cake!
  • Order your cake as early as possible. If you are looking to go with a custom cake designer, then you should be contacting them as soon as your venue is booked. Cake designers generally limit the number of cakes they create due to time involved, therefore they book up very fast and early. In general, anywhere from 6-9 months or more in advance is preferred. Some months and weekends are busier than others – prime wedding season (May – October) will book up early – so plan ahead!