We loved this wedding...everything about it had a sensitivity to it, the couple was great, the fabulous team of vendors and the oh so beautiful snowed-in Devil's Thumb ranch was the finishing touch



The list of goodies included a Croquembouche, since the couple wanted something fun, French macarons (Chocolate, Vanilla bean, Salted caramel and Pistachio), Key lime tartlets, Apple-streusel tartlets, brownies and Coffee cream Lace cookies. The groom's cake was Coconut cream with caramel drizzle, a gift from Tiffaney to Dave for his love of coconut



The horse was made from nougatine to follow the theme of the Croquembouche and to add to the rustic feel of the dessert table... and we know how important it was for the family



Thank you to Tiffaney and Dave for making us part of their lovely celebration, also big thanks to Kara from Love this day for the flawless planning and CR and Tiffany from Brinton Studios for sharing this amazing pictures with us!

We had a great time at Pura Vida Spa in Cherry Creek north last week for a benefit for Colorado Ballet Nouveau with Beauty by Buford, Wilhelmina Denver and Bliss Productions.
Of course we had to have a bounty of French Macarons together with our Flourless chocolate mini cakes and the super cute Almond Petit Fours

We had the pleasure to work with Cate from Little White Dress to recreate one of Matthew Christopher's bridal gowns on a cake. The runway show was hosted by Cielo at Castle Pines.
Thank you for Jenny Maroney for the beautiful pictures and to Matthew Christopher for the inspiration.

This is one of my ultimate favorite cake styles very romantic and clean. The "quilting" is all done in Swiss buttercream and the flowers were provided by Delilahs of Denver
I am looking forward to some professionally taken pictures for now here are some of mine.

We love the details of this wedding at Devil' thumb ranch! The color palette worked great with the feel of the barn and the crisp fall day. We created a dessert and cake table and the Pick me ladies did an amazing job with the planning and decor to make this day perfect.






And these Passion fruit French Macaron lollipops Yum!!!

Love, love this cake! The stencil design changes on each tier while keeping a cohesive look and the flowers we were lucky to find enhance the vintage feel we wanted to accomplish. The wedding was at the Phipps Mansion in Denver which was part of the inspiration for the cake.
Congrats to the bride and groom!

Here is another great wedding we were lucky to be a part of, Ashley and Nick were great to work with and we loved the way the barn at Devil's Thumb Ranch looked with the beautiful decor.



The design on the cake was taken from the couple's invitation wish was inspired by the airplane were they met.



The bride absolutely loves peonies and since they were are out season we created them out of sugar to finish up the look of the cake



And the cookie table had French Macarons, Checkerboard cookies, Earthquake cookies and Buckeyes made by mother of the bride

Cupcake towers are a fun and pretty way to enhance the little goodies and we really like using little sugar flowers to brighten them up. The flavors were Lemon-raspberry, Chocolate-Hazelnut and Mocha

This was a very fun and cute table! The flavors where chocolate with raspberry and orange with passion fruit - my favorite! Of course we had to have French Macarons together with the cupcakes, cake and some candy...

We loved working with Sue, the bride, she wanted to create something fun for her guests and she trusted us with a great selections of desserts. Always a pleasure to work at Devil's Thumb Ranch with Rami from Pick me Events and CR and Tiffany from Brinton Studios.







Our client's favorite is dark chocolate and we had these flourless chocolate mini cakes with raspberries and raspberry cream



The mini tartlets Key lime, Apple and Peach-blueberry were super yummy and refreshing and the chocolate ones were very dark and decadent



We also loved these little mousse shot glasses: Vanilla bean with caramel and Chocolate trio Mousses and a Vanilla bean Pannacotta with Champagne and Framboise Gelee