Now in Print!

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"Craft nation - Scroll through enough DIY wedding websites and you'll quickly recognize the fabric and paper crafts this cake evokes.  Inspired by crafty bloggers, Rachel Wille of Stillwater's Fresh Fields Bakery replicated the look of buttons, pincushions and ruffled flowers on this delightfully demure design.  The only difference?  These decorative touches are made of fondant, not paper, petals, or - ouch! - actual pins."  - Minnesota Bride Magazine, Story by Megan McCarty, Photography by Tate Carlson 

Giddy!  I did a brief phone interview with Megan about my inspiration for the cake, and to see it translated so well is awesome awesome.  This is a first for me, actually having my name next to a cake in a magazine.  I have to give thanks to my boss again, Dave, who has done more to get my name out then anyone else.  

Happy Friday!

Rachel

Cake Melange

 

 

Soccer jersey [Hi Amy and Jayme!]

Happy butterfly!

"Oswald" themed cake.  I did Kendal's cake last year also!

Small wedding cake.  LOVING the tonal texture...

All handmade flowers, accented with silver dragees.

Minnesota has been in a "pressure cooker" lately, and boy howdy, it makes my job a heck of a lot harder.  Fondant is too soft, things thaw as soon as you take them out of the refrigerator, chocolate is melting, I'm sweating...Ahhhhh!  Today the humidity is supposed to ease up - please let that be true!

Stay cool, stay classy,
Rachel

Cupcake Commentary/FAQ

Today's post is dedicated to my brother, Captain Richard Wille.  Richard is currently undergoing surgery for testicular cancer in South Korea, where he is stationed with the US Air Force.  His condition weighs heavily on my heart, and your thoughts and prayers are appreciated beyond words.  

 <3, Baby Sis

Q:  Cupcakes?


A:....sigh.  The raging popularity of cupcakes carries on.  I think it's been about three years now?  I have my theories as to why they made a monumental comeback:

1 - Portion control.  Carbs are the enemy.  One cupcake is somehow deemed less sinful than...a piece of cake?  I don't know, ladies and gents.

2 - Nostalgia.  Cupcakes x kids + youthful birthdays = Sweet memories.  Awwww.

3 - Economics. Yes, a cupcake IS usually less expensive than a serving of layer cake.  However, sheetcake is even less expensive.  But I hate sheetcakes, so I digress...

4 - Sampling.  I will say, I can be very intrigued by unique flavor combinations, and a single cupcake is an excellent way to sample these without the commitment of a whole cake.  They also make it easy to snag a smorgasbord of flavors, sure to please all tastes.
 
5 - Cute Factor.  Miniature = adorable.  See:  Kittens, puppies, and bunny rabbits. 

6 - Peer Pressure.  Everyone talks about them.  Every magazine prints them.  Bakeries devote themselves solely to cupcake worship.  Some even make "man" cupcakes now.  How can you NOT like cupcakes?!  You must like the cupcake!  EAT THE CUPCAKE!


So what do I think?

For the most part, I have no beef with the mini cakes.  I'm particular about my cake to icing ratio (balanced).  I like a tidy cupcake, clean, easy to eat without a plate and fork.  Cuteness is a major plus, but it bums me out when people expect elaborate decor and balk at the price.  Small does not mean easy.  It can mean quite the opposite at times.  My advice:  Be up front with your cupcake artist if you are working on a budget.  He/she should be able to give you your best options for what you are working with.  Likewise, simple can be equally chic!  Sprinkles have come a looooong way.  Websites such as Fancy Flours offer really adorable do-it-yourself decorations (albeit they can get spendy fast).  Can we just agree to avoid plastic doodads?


Awesome.


You know what else is awesome?  My clients!  Because I get to make these for them!  Seriously!  I will be making these in the next couple weeks:

Pinkalicious Cupcakes

Via marthastewart.com

Have a great weekend!

Rachel

Victorian Charm

The fantastic photographer Debra Oakland of Debra O Photography was so kind to share her shots of this cake a did two weeks ago.  The setting was Forepaughs, a dramatic yet charming Victorian mansion in Saint Paul.  The flowers are all handmade from fondant, and based off the brides bouquet of champagne roses, white hydrangea, and peach hypericum berries.  The piping design mimics the scroll design of the couple invitations and the bride's dress.  Elegance never goes out of style! 

The couple also had a unique request for a cake flavor.  The two are huge fans of a dessert at Aqua in White Bear that features butterscotch pudding, caramel, and crunchy sea salt.  We translated this into layers of white cake, butterscotch pudding, and scratch-made caramel, with bits of sea salt procured from Trade Winds Spice Company in Stillwater (who also provided the culinary lavender for Ashley's lemon lavender cake!).  Nick and I had fun experimenting and tasting our trial runs!

I would also like to point out this cake was made the weekend it was in the 90s and our air conditioning went out in the bakery!  I had to do all of the piping sitting on a bucket in the walk-in refrigerator!

Thanks again to Debra for sharing her artistic eye and congratulations to Bonnie and Paul!

xo,
Rachel

Ashley's Wedding

I've put this off long enough!  Ashley's photographer, Amanda of Amanda K Photography, posted her photos from the wedding last week and they are SPECTACULAR.  But I had no doubts.  I hope you will go to her site and admire her work, but let's look at the cakes!

Via Amanda K Photography

Via Amanda K Photography

Via Amanda K Photography

A much better look at the macarons than what we saw before.  Aren't the photos dreamy?!  Especially after being there in person, seeing these draw up sweet memories and wrap them in a loving glow.

I have to throw in this one of the bridesmaids because it's so cute and my red hair is crazy bright!

Via Amanda K Photography

I was too busy to take a lot of photos myself that weekend (I didn't sleep in until after the wedding), so thanks to my mother for taking behind-the-scenes shots:

Dueling mixers was the BEST idea for making a shit-ton of Italian buttercream when you don't have a 30 quart mixer installed in your home.  My parents recently remodeled their kitchen, and the new island is posh.  God, I love butter.  About 17 lbs. went into the buttercream and fillings.

The best way to soften buttercream?  In a mixer with a blow torch.  Dad supervises. 

Cake for 150 guests?  Sure!   

If you have been following the evolution of the cake for Ashley's wedding, you may notice we made some changes from the original plan (review the plans here and here).  First, after receiving her RSVPs, the headcount was lower than before, so we downsized slightly.  We still wanted to have an arrangement of three cakes, they would just be smaller.  When the smallest one here became one layer without tiers, I immediately wanted to do this ruffled look that I had seen on the Sweetapolita blog (also the source for the delicious Lemon Lavender Cake recipe I used).  I briefly practiced the ruffling technique in Minnesota (temperature is crucial).  No joke, it took about 5 minutes to cover the whole cake and this is probably my favorite about of all the looks!

I used a medium flat tip with the narrow side facing out. With the bag vertically alined with the cake and starting at the base, slow pipe ruffles, moving the tip side to side at the desired width. The layers will pile up on themselves until you reach the top edge.

Ashley may hate me for posting this...but it is very much an "Ashley" picture.  Congrats you two!

It got a little chilly during the reception, so here I am cutting the cake with two sweaters and a scarf on. 

Again, my mom was a huge help.  Can you tell we're related?  We have the same serious face here!  At this point I'm super nervous because I hope everyone enjoys eating the cake.  It can't just look good!  Ashley assures me it was top of the line, and I believe her because she's still eating leftovers out of her freezer.

Mr. Scott and I in his first appearance on the blog!  The views of Roxy Ann, Hillcrest Orchard, and the vineyard make it so hard to leave the Rogue Valley at the end of the trip.  Oregon will always be my true home.

 

Buttery kisses,
Rachel