The year of the buttercream wedding cake. I used to LOVE working with fondant, but the trend over the last few years has gone back to buttercream, but in more interesting ways. Semi-naked, rustic lines, watercolor accents, and polka dots are just a few ways to jazz up your buttercream these days!
All dressed up 🌼🌸🌻
Colorado, in all her splendor 🌻🌞💫
And sometimes all you need is a night on the rocks with your love 💕 Dark Side of the Mule was unbelievable last night!!
Early morning hike with my best gal is the perfect way to kick off my weekend 💕
A couple of good things about a weekday wedding. 1. Virtually no traffic on 70 back and forth into the mountains. 2. This lady finally gets to take a weekend off!!! Thanks to @ladybirdpoppy for those stunning dahlias... the perfect pop of color for this white buttercream cake!
Palisade peach deliciousness 🍑🍑🍑
Ombre rosette cake with peachy pink tones
Perfect chocolate rosettes... I'd say about 98% of pastry chefs are perfectionists and want each and every dessert to be identical!
Can you guess all the flavors of this gorgeous French macarons tower??
::New Flavor Alert:: Tiramisu French macarons!! Mascarpone cream + ganache sandwiched between meringue cookies, drizzled with chocolate and espresso dust 👌🏻👌🏻👌🏻
Custom macarons are my jam!
Chocolate raspberry goodness
The third and final wedding of one BUSY Labor Day weekend! I had never been to @blackstoneriversranch and I completely fell in love with it!!
Textured buttercream and fresh blooms are always a winning combination! 📷 : @skeafn
A beautiful dessert display for a lovely couple at one of my favorite venues!! Cake, pie bars, French macarons, cake pops, and cupcakes... A little something for everyone 👌🏻
A cute Where the Wild Things Are smash cake 👑👑👑
Gearing up for the busiest wedding weekend of the year! #bosslady #cantstopwontstop
When it comes to pie (bars), why choose just one flavor?! Palisade 🍑, cinnamon 🍏, and mixed 🍓
My little 🦁
Is there ever a wrong time to eat 🥧?? Fresh berry pie this time of year is 👌🏻👌🏻👌🏻
These may look like ordinary lemon tarts, but the shells are made from scratch, which is almost unheard of in the industry. When you produce for a bakery or restaurant, pre-made shells are a go to because the labor it takes to make tart shells from scratch costs too much, especially if you need a lot of them. And this is why working for myself is amazing. I have the time to make every single item from scratch for every client. It may seem like a small thing to be proud of, but the taste is out of this world. And that's what's it's all about, folks!
Towers of delicious treats at one of my favorite venues in Colorado @lyonsfarmette
Is there anything more Colorado than beautiful golden sunflowers in August? I think not 🌻🌻🌻