It is scorching hot outside, which is why this week’s Editor’s Friday Favorite is a cool, refreshing collection of wedding sweets from Martha Stewart Weddings. In this heat, a slab of heavy, buttercream-laden wedding cake just doesn’t do it for …
Editor’s Friday Favorite 8.27.10
I had trouble categorizing this week’s Editor’s Friday Favorite. It’s wedding cake, so it should be filed under ‘Food and Drink’…but these aren’t just humble mixes of flour and sugar – they’re works of art.
Washington D.C.-based Magpie’s Cake creates astonishing works of art in the form of cakes for weddings and other special occasions. Chef and owner Maggie LaBaugh began her career as a ballet dancer, but later went on to study L’Art de la Pâtisserie at The French Pastry School. We’re glad she did!
Each flower you see is an edible, hand-crafted sugar flower. Magpie’s Cake does not use fresh flowers, “as they are often sprayed with pesticides and should not come in contact with anything edible.” If you choose not to eat them, the sugar flowers will last for years in the right conditions.
You can see more stunning wedding cakes by checking out the full Magpie’s Cake portfolio. Or contact Magpie’s Cake to reserve a tasty work of art for your D.C.-based wedding. (And invite me, would ya?)
Have a great weekend!