Photobooth CAKE?!?!

Ya’ll …. I. AM. SO. EXCITED!

I finally get to show you the newest addition to my heart — but first a little back story….

Two years ago, I met the lovely Amy Trahan of Consign & Design in Prairieville. She was a new business in the area and agreed to let me host a Bride Day at her gorgeous store. (Check it out HERE)
We had an amazing time but I’ll keep this post short and sweet. Fast forward to February and her adorable baby boy is already turning one!

She asked me to do the cake — a golf theme — and gave me artistic license **eek**.
I played around with a few designs and ultimately decided to incorporate some cute photo booth props she had on her Pinterest board. THEN IT HIT ME!

Why not make the photo booth myself …. out of CAKE?!?

I had the idea and just had to roll with it. I really wanted to incorporate the golf hat but was having trouble figuring out how until my INCREDIBLE husband said, “Why don’t you just hang it?”

Uh, DUH. Here I have been sitting here for hours trying to design an awesome cake and he just walks right up with an amazing idea — that’s why I keep him around! Hanging fish, hanging HAT — ohhhhh the possibilities are ENDLESS! (Shamless class plug HERE & HERE).


So NOW the party has an awesome photo booth, with an awesome cake, and EVERYONE at the party gets to take a picture with it! She even had a photographer onsite to capture a photo of each of her guests as they entered that party! Excuse the overuse of exclamation points but I’m just too excited!!!


All I’m saying is if you are having a party or planning a wedding, you NEED one of these. End of story.

Imagine all of your guests actually getting to see the cake before it’s cut, you getting to see all of your guests pose with their EDIBLE photo props, and now you have photo documentation of everyone who was at your party to enjoy for years to come. Not to mention everyone gets to enjoy some delicious cake!

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I have about 7 million themes in my head, so try me!
Interactive Cakes are the next big thing people! If you missed my Interactive Cakes class in Austin be on the lookout, hopefully I will be teaching it somewhere else soon! In the meantime, check out my Hanging Fish Classes 🙂

 

Oh, I almost forgot his adorable smash cake!

Until next time…

When your only sister gets married…

I’ll try to keep this post as minimal as possible for the shear fact that I can occasionally become long winded when talking about things that I find immensely exciting. However, I just have to give you at least a few details on what I see to be one of my favorite events of all time — definitely top five in my book.

So my sister got married. Yeah — my sister, you know, the one that always has my back. The one that keeps me grounded when I need an apparent reality check (which is more often than I like to admit), that one that listens to my business ventures and also gives me the financial side of it even when I don’t want to hear it. She went and got hitched to this awesome lumberjack of a man — and it was incredible. Since this post should mostly be about cake I’ll stick to the basics, but I must mention that they are both some of the most genuine and deserving people I’ve ever met — that is all. Well not really, but moving on….

So they got married in October, actually at the beginning of October — I know, I know — I’m a TAD bit late on posting this but believe me, it was way harder than you’d think to sit on these pictures while waiting for the time to sit down and actually write a blog post about these cakes. Anyway, leading up to the wedding I knew I wanted to make a beautiful cake for her — funfetti of course — and an out-of-the-box cake for him, but I had no idea what I would make. I gave her a ton of inspiration photos and she actually fell in love with a cake by De Le Crème Creative Studio, so I decided to put my own spin on it and it actually came out to be one of my favorites to date!

He, however, was a little trickier. What do you make a good ole’ southern boy who works out in the woods cutting trees and doing other manly things with huge machines for a living anyway? My husband and I came up with several ideas, but I had about a million people send me that awesome lumberjack cake from THE Liz Marek that has been going viral for like ever (insert jealousy here). Each person saying, “THIS is what you need to make for Trampas!”. In the end, I caved — EVERYONE wanted to see him with that cake at his perfect wedding, so I decided to put my own spin on it as well — and I hope I made Liz proud. Since I had artistic license on the piece and it was in fact going to my sister’s wedding, I figured if it was an epic fail I could just eat the evidence before anyone really had a chance to get too close!

 

So fast forward to the wedding day.

October 8, 2016
Gorgeous Weather
Gorgeous Venue
Gorgeous Couple
AND almost Gorgeous cakes…

They just needed the finishing touches!

I bought a BEAUTIFUL cake stand from Sarah’s Stands to display Erin’s cake. We surrounded it with candles (and eventually our bouquets). The backdrop was a beautiful white-washed brick fireplace at one of the most STUNNING venues I have ever had the pleasure of visiting. The White Magnolia is breathtaking. The entire day I had to keep taking deep breaths to truly take in how beautiful my surroundings were. The way the light came through the windows and antique doors…..ugh I want to go back! I sat in the barn on the morning of the wedding putting the finishing touches on the floral wreath for the front of the cake and I have never been more relaxed. If I had a studio with that kind of ambience and lighting I would never be able to leave.

Later, I would sneak off to the kitchen and nervously put the finishing touches on the surprise Groom’s Cake. I wasn’t sure if he would like it, or if everyone would understand my concept (I had my knife and fork ready to dig into that baby just in case!).

 

Erin’s funfetti cake was a six tier beauty! It featured three marbled tiers, a metallic quatrefoil tier, and a little something I came up with for the two accent tiers — hammered gold! I can’t help it, I still love the way those came out! The cake was adorned with a floral wreath made from hand cut and dusted wafer paper leaves as well as tulips dusted to the perfect shade to match the real ones brought in from Root Floral Design.  (Side not here…Ya’ll. The flowers at this wedding were unreal. Mia and her assistant really outdid themselves, and now I want a house full of everything they create on a daily basis.)

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As beautiful as Erin’s cake was, Trampas’ cake was my jewel — Chocolate Fudge Cake layered with Milk Chocolate Buttercream and Chocolate Ganache. He also loves cheesecake so I did a vanilla bean cake and came up with a new recipe cheesecake filling — if only I could have some of that cake now (damn diet). Trampas’  cake was inspired by the oh-so-popular tree trunk cake going around the internet. I decided to make two stumps, one representing both the bride and groom. A little stump for my little big sister and a larger one for her burly hunky man. I opted out of the axe and decided to go with a vine intertwining from each trunk to represent the two coming together as one (gushy awwwwweeeeeee). Oh the symbolism. I made some pretty realistic moss to spruce things up (no pun intended) and added some meringue mushrooms. If I could do it over again I probably would have added in another shade of coconut “grass” but I was in a slight time crunch being as I was the maid of honor and had a groomsmen for a husband and a flower girl for my first born. Sacrifices had to be made people!

 

The cakes ended up being a huge hit — andddd finally I could breathe!

 

 

I know what you are all thinking and yes, my sister does still have their faces in her freezer.

Now, on to the next adventure…

 

 

Wedding Cake Designer: Sweet Elizabeth Cake Designs
Venue: The White Magnolia
Photographer: Ashleigh Jayne Photography
Florist: Root Floral Design

Background Retouching: Megan Pierce

Baby LOVE

As many of you know, the Broussard family has recently welcomed a sweet little addition — she is perfection! Paisley Elizabeth has stolen our hearts, and much of my time! I am currently booked for the remainder of 2016 and doing my best to respond to everyone’s inquiries for 2017. At this time, I plan to hold a Bride Day at the beginning of December so please keep an eye out for the details. If you are interested, please also email me and let me know!

 

Also be on the lookout for Christmas Preorder specials coming soon!

 

Thanks everyone!

 

 

It’s been a while…

And nowwwww that song is stuck in my head! Anyway, I did this cake a while back and am just getting around to posting it. It is definitely one of my favorites.

This non-traditional bride wanted something different for her wedding, so we decided to go with a cake that was inspired by a painting backstage at the venue where her reception was being held. Coincidentally enough, the Groom’s cake was a replica of the venue!

The Varsity Baton Rouge Louisiana Wedding Cake Mural

The Varsity Baton Rouge Louisiana Wedding Cake Mural

The wedding cake was handpainted using homemade edible oil paints!

The Varsity Baton Rouge Louisiana Groom's Cake Featuring The Bayou Bullets

The Varsity Baton Rouge Louisiana Groom’s Cake Featuring The Bayou Bullets

The Varsity Baton Rouge Louisiana Groom's Cake Featuring The Bayou Bullets

The Varsity Baton Rouge Louisiana Groom’s Cake Featuring The Bayou Bullets

The Varsity Baton Rouge Louisiana Groom's Cake Featuring The Bayou Bullets

The Varsity Baton Rouge Louisiana Groom’s Cake Featuring The Bayou Bullets

Did you know we’re expanding?!?

Well … I’m expanding — personally…

You may have noticed a slight decrease in my online presence lately, and that’s because we are expecting a beautiful baby girl early this August! We could not be more excited about adding another smiling face to our little family of three, however that will mean a little less of me in your news feed — I know, I know … the devastation! (only kidding). I am currently in the process of designing and executing several new ventures for Sweet Elizabeth and I sincerely appreciate your patience with each and every one of them.

Due to my personal condition, as well as open orders and busy schedule, we are currently unavailable for the entire months of June, July, August, and October of 2016 with very limited availability in the remaining months for 2016. Booking for 2017 has not been opened just yet. I will open the booking for 2017 as soon as I feel comfortable to make a commitment to my lovely clients and their important events.

If you have any questions for me, please leave me a voicemail or send me an email. I truly appreciate your patience with my returns as I am doing my very best to enjoy this hot summer with my sweet 5-year-old as her last big hoorah before KINDERGARTEN (don’t even get me started) and our new bundle of joy arrives. Have a great week everyone!

Oh….and don’t forget to sign up for my class at Cajun Cake Expo this October!

HERE!

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IT’S READY!!!!!

AHHHH!!!
The Bridal Packet is available for purchase in our shop!

I could not be more excited to share this priceless information with all of you cakers out there who are having a hard time getting all of your processes down pat. Please check out the link below to learn more about our new line of downloadable templates and documents (including contracts, checklists, tasting tips, consultation layouts, and MORE!)

 

 

MORE TO COME SOON!

Perfect Products for Perfect Cakes

So, I’m SUPER obsessed with Rolkem products — these are basically the best 100% edible metallic colors on the market! They even have GLOW IN THE DARK dusts to paint on pretty much anything you can imagine — talk about endless caking (and cookie-ing?) possibilities. I found them rather hard to come by in the US, so I decided to start selling them myself.

Liz Marek of Artisan Cake Company wrote a great article on her favorite metallic colors — take a guess as to which brand came in first… http://artisancakecompany.com/2014/11/the-best-edible-metallic-food-colors/

 

I have also fallen in love with these AWESOME new piping tips that are going to re-invent the way I do buttercream. I, for one, am sick of the notorious “rosette cake”. I plan to replace it with a beautiful texture made with these tips — Ohhhh the excitement!

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Let’s start a cake revolution people!

Place your order here.

 

Could you use some help this year?

Over the years I have perfected countless procedures, schedules, and skills. I use the term “perfected” loosely here, because what I have finally found to work perfectly for me, may not necessarily work perfectly for everyone. I feel as though for you to understand my madness, I need to take you back in time a bit to really get an idea of why I do things the way I do.

When I started learning to decorate cakes, I was still in high school. My love for Food Network and all things Challenge and Duff Goldman consumed every extra moment I had. Having acquired a love for art class during my senior year, I quickly realized that cake decorating could go from a hobby of mine to a business. I began making cakes with one of my family members and selling them to anyone who showed the slightest interest in our “business”. It was quite a ride. We were both so new to cake decorating and simultaneously trying to teach ourselves the “right” way to do things. During this time, I realized that the cake decorating business I thought I could create wasn’t going to be an easy ride. We endured late nights, cranky customers, cake-tastrophes, tear-filled deliveries– you name it, we encountered it! It was rough to say the least. But we both learned. With every cake, we learned something. We learned what to do and what NOT to do, and we both grew tremendously as decorators — as artists.

 

When it was time to choose a college, I seriously considered attending culinary school here in Louisiana. I couldn’t have asked for a better place to live in this respect. I toured several campuses, and while I loved the art of cooking, I didn’t plan on pursuing a career in the restaurant industry. Pastry school seemed a little more my style, but I still couldn’t get passed the lack of cake decorating courses in the curriculum. Sure, after graduation I would have mastered the souffle and been able to create a killer creme brulee, but let’s be honest here — when would I ever use that in a cake decorating business? After much deliberation, I decided to attend LSU and major in business. Looking back on it now, I would have probably enjoyed a minor in marketing (my new-found love) and graphic design, but that’s neither here nor there. I had entrepreneurship in my blood, and a desire to succeed – just like my parents.

I continued to make cakes even after high school graduation, and began growing a small clientele. Shortly after LSU orientation I discovered I was expecting my beautiful baby girl, and my plans quickly for LSU changed. I have to say that at the time, I was unsure of what the future may hold for me as far as my education and blossoming cake business was concerned. That little girl has been the biggest blessing I could have ever received. Not only is she my absolute world, but I didn’t attend LSU immediately after high school, and honestly, I didn’t need to.

Maybe if I had attended the LSU Business Program I would have known the “right” way to do things right off the bat. And maybe if I had attended culinary school I would have found my go-to recipes faster, but who knows — and quite frankly, who cares? I have been able to spend every moment with my daughter, which is absolutely priceless. It took a lot of legwork (and 5 years), but I am finally at a point where I feel like I have a grasp of my business. I have perfected my recipes for my clientele, I have developed schedules and procedures that work for me, and I have been able to spend time with the love of my life while doing it. It hasn’t been easy, or stress-free to say the least, but I did it — and you can too.

The purpose of this post isn’t to brag, or say that I’m super successful — because while I feel like I have made progress, I still have a LONG way to go. The purpose of this post is to inspire anyone who reads it, to show that things won’t necessarily go as planned, but if you are determined to succeed, you can and you will.

There are so many cake decorators out there, whether they are moms, dads, or just hard-working single people. Across the board, there are certain aspects of the business that are the same for everyone. My biggest struggle over the past 5 years has been time management. I would have given ANYTHING to have all of the answers handed to me at the beginning. But having been through the ringer, I look back on my experiences and see that they have molded me into the person I am today, and I am thankful for that. I am thankful that every time I wanted to quit, or asked myself “What the hell was I thinking?” there has been someone there to show me why I am doing this. I have had incredible support from amazing husband and family, and I am thankful for that. I am also thankful to be in the position where I may be able to help ease the process for some of you going through the same challenges I faced.

I have tweaked recipes to get them exactly how my clients like them.

I have written and rewritten contracts and policies and emails over and over again until I have covered every possible problem I could encounter.

I have made to do lists and business plans only to run out of hours in the day trying to complete them.

I have made schedules and timelines to manage my time for each week’s orders.

I have encountered several business endeavors, many failed — some successful.

I have come up with countless inventions to make life easier – and one day I’ll find the time to patent them.

But the most important part about this entire post, is that I have put them all into one place for YOU to use. I will have my documents, templates, tasting guides, weekly schedules, to-do lists, business plans, business endeavor tips, and more available for sale in my online store in the coming weeks.

You literally insert your business information into these forms and you are ready to go. No more forgetting emails. No more lost contracts or missed lock-out dates. No more late rentals. No more ALL NIGHTERS, and the list goes on.

If you would like to make your life a little easier this year, I would strongly suggest looking into these online templates. I will post them as soon as they are ready … so stay tuned.

I hope that I have inspired some of you today, and I thank you for taking the time to support Sweet Elizabeth. Happy New Year!

 

*UPDATE*

AHHHH!!! The Bridal Packet is available for purchase in our shop! I could not be more excited to share this priceless information with all of you cakers out there who are having a hard time getting all of your processes down pat. Please check out the link below to learn more about our new line of downloadable templates and documents (including contracts, checklists, tasting tips, consultation layouts, and MORE!) MORE TO COME SOON!

https://sweetelizabethcakes.com/2016/01/11/its-ready

Guess WHAT?!?

I’m teaching a class at next year’s Cake Fest Louisiana. If you’ve seen that hanging fish cake in your news feed, don’t miss your opportunity to see how it’s done for yourself! If you are interested in attending Cake Fest, or taking my class, follow the link below for more information!

CLICK HERE

Cake Fest ClassHanging Red Fish Cake

 

I never thought when I began this caking journey that I would ever have an opportunity to teach one of my designs alongside some of the biggest names in the industry. I am truly blessed to have found this path and couldn’t be more encouraged by the supportive family I have. Somehow, I feel like this is only the beginning! Thank you to everyone for all of your support along the way. SO many big things are coming!