Globe Cake
We recently had the honor of creating an 18 inch diameter globe cake for a Young Presidents’ Organization reception at the Hyatt in Denver. The globe stood 24 inches tall and weighed approximately 175 pounds. Below is the progression of how we constructed it.
Rachael and Avalon with the completed cake…
Mardi Gras Challenge Viewing Party
The premiere of our sophomore appearance on Food Network Challenge, Mardi Gras Cakes, will air on Sunday, March 6th at 6:00 p.m. If you would like to celebrate and watch the episode with us, we will be watching at The Parkway Sports Grille in Erie (just up the street from our shop). Come cheer us on, enjoy some drink specials and of course, have some of our tasty cake pops. Please RSVP to cakes@intricateicings.com or by calling 303.479.9922.
Chic Swirl Cake
Brides who attended the Wedding Preview Event last weekend at the Cable Center no doubt left with an arsenal of inspiration for their events. We were thrilled to showcase a cake on one of their inspiration tables and found the perfect decor in a beautifully pressed invitation. The modern scrolling pattern lent itself perfectly to the sleek, three tiered square set-up. The middle tier was accented with the bookplate design, in which an elegant monogram was placed. The final product was a simple yet striking cake, completely inspired by the Chic Swirl invitation.
Special thank you’s go out to Sweet Letter Press, for creating the beautiful invitation that served as inspiration and Keri Doolittle, for providing photographs from this wonderful event!
James Roselle Classes
Intricate Icings is thrilled to host the amazing James Roselle for two informative classes this spring!
Make Your Own Lace Molds and Decorate Your Cake Too!!!
Saturday, May 7, 2011
9 am- 4 pm
Class Cost-$280.00
Have you searched high and low for the perfect lace mold? Sometimes you just can’t find what you want. And…molds are very pricy! Well, I have the solution. Learn to make your very own molds. In this class you will learn the techniques of mold making. By the end of this class you would have wondered why you didn’t make your own molds sooner! After you make your mold we will use in our cake designs. This will be a class full of memorable details.
Class List-rolling pin, pastry wheel cutter, ruler, scissors, paring knife, a piece of lace, 4”, 6”, 8”, 12” round cake dummy, 14” base board, piping gel
Radiant ROSES, Delightful DAISIES and Lavish LISIANTHUS
Sunday, May 8, 2011
9 am-4 pm
Class Cost-$250.00
Interested in making sugar flowers? Well, now is your chance! Come one come all!!! Roses, daisies and lisianthus are the sweetest blossoms of all! In this class, students will have the opportunity to make life-like roses, daisies and lisianthus with James Rosselle (the sugar flower guy). From bud to full bloom, you will walk away with these timeless beauties and the confidence to incorporate them in your next creation!
Class List-rolling pin, pastry wheel cutter, medium ball tool, foam pad, 1 package 18 gage white floral wire cut into 1/4, tweezers, 1 package yellow lily stamens, 2 pounds gum paste
Space is limited. You must register and PAY for the class to ensure your placement.
Any and all payments/class fees are NON-REFUNDABLE and NON-TRANSFERABLE.
Please call 303-479-9922 or email cakes@intricateicings.com to reserve your spot. Lunch will be provided.
Black & Gold
We love vintage looking cakes and this is the perfect example of the perfect mesh of vintage and modern decor. Beautiful shimmered gold fondant covered this three tier design, with the taller tier in the center for a modern twist. The beautiful lace pattern was hand piped on the bottom and top tiers. To give a little added dramatics, we created a gold sugar broach to the middle tier atop a black feather.
