About Me

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Durham, NC, United States
My name is Veronica and I own Southern Gold Leaf Cakes. I opened my home-based business in 2008. I am a licensed and inspected home bakery specializing in custom cakes. Since all cakes are made to order there are no frozen cakes here, only fresh and only home made. I am a self-taught baker but I have a strong art background with years of baking experience. It is the most rewarding feeling in the world when you can apply your skills to do something you love. To see my cake creations and view our yummy menu visit us at www.southerngoldleafcakes.com!

Friday, July 13, 2012

To the Blue Zone

The hottest weekend on record and my delivery happened to be four tiers of red velvet and cream cheese to the Blue Zone at UNC.   We managed to make it in plenty of time and without melting and the results turned out pretty good.  Congratulation to Molly and Matt on their gorgeous ceremony and reception.

I don't know if you can see it but there's a sword behind the cake.  I think they planned to use it to make the cut since there is only a cake server next to the stand.  I have to say, if this is the case, not only is that oober cool but I'd love to find a picture of that.

Tisha and Rodney's wedding update

So I haven't gotten all the pictures back but the couple that I do have are really great.  I am told that not only did the bride love her wedding cake but the groom couldn't get over his XBOX 360 cake and controller.  It was so much fun to make.  Here are the images I do have thanks to Megan Bugbee of MEB Photography  http://www.facebook.com/MEBPhotography02.

You also must keep in mind we had a bit of a floral snag.  Originally the florist was to leave flowers to be cascaded down the cake.  When the delivery guy was leaving I asked for those flowers and he said he didn't have any.  Immediately a phone call was made the Catherine of www.cherishedcelebrations.com who was actually at the ceremony site.  When the delivery guy found me six, count them six, small little flowers left over in a corsage container, she asked that I use them as a topper.  It did explain the abundance of flowers at the ceremony site.  I am waiting for a second set of photos but I'm told the some flowers did make it to the cake.  
This was a good reminder that things can go wrong.  When putting a cake together sometimes we have areas that we think, "Oh, I can cover that with a flower."  Unless you are actually providing the flowers you better not count on it.  Luckily I wasn't counting on the flowers to cover any major flaws but that cascade of orchids would have looked really pretty too.

Fall colors and dark chocolate

I am very excited about my upcoming October 27th wedding.  Grayson and Greg are a great couple who love chocolate and aren't afraid to be bold.  When I first met Grayson she said, "We love chocolate.  Our colors are all darker fall colors.  I don't know what we can do with that."  So when we met for cake and design she certainly went for the chocolate - dark chocolate mousse filling and classic fudge frosting.  Because they are going with a fall theme and an outdoor, rustic but elegant ceremony/reception she was afraid the chocolate would be too much.  I mean, who uses those colors for a wedding cake?

Ah, the darker color palette is always a friend.  Nothing makes fall colors stand out like a darker background.  White is always stunning but a dark background makes your colors come alive.  We came up with a beautiful design that lends itself to the rich colors of the dark chocolate frosting allowing the beautiful colors of gold, maroon, rusts and reds to come to the forefront and lend their hues to the event.

I'm excited about this design and can't wait until October gets here so we can get some great pictures.