Wednesday, December 17, 2008

Bakery Cakes

When a full-0n Custom Cake is more than you need for your special occassion, our Bakery Cakes are the perfect solution. Below are some of the cakes we've done recently. Call today to order you Bakery Cake: 817-570-9630.

Saturday, November 22, 2008

Zebra Wedding Cake

Not to be outdone by her groom (see below), Allison chose a bold design for her bride's cake.

Stratocaster Guitar Groom's Cake

We did a really fun cake today, a copy of the groom's own Fender Stratocaster.
His bride chose zebra stripes for her cake (see above).

Sunday, November 16, 2008

Rock and Roll Baby Shower Cake

I love when clients want to go outside the box with their cake designs. We did this fun and funky baby shower cake this past weekend. Our clients wanted something different to welcome baby Maxim. A turquiose, lime, hot pink and black color palette paired with a decidedly untraditional design of zebra stripes and a skull and crossbones were just what they were looking for.

Another Sweet Baby Shower Cake

LOVE this baby shower cake that we did last week!

Rock Star Birthday Cake and Cupcakes

We did these super cute cupcakes and bakery cake last week for a Rock Star-themed birthday party. We used our signature pink Diva sugar to add girly sparkle, and made a large fondant microphone for the cake and miniatures for the cupcakes. FUN!

75th Birthday Cake

This elegant and masculine 75th Birthday cake features stacked square tiers and is covered in chocolate fondant with contrasting blue base trim and corner rope detailing. The top tier mimics the design on the party invitation. We delivered the cake to Reata in downtown Fort Worth.

Sunday, November 2, 2008

Dual Birthday Cake

This fun Gaming themed cake was for a dual birthday celebration. The left side of the cake represents the young man turning 21, and the right side represents the man turning 60. A fondant "bow tie" and "dice" finish off the top, and poker chips complete the "game table" look of the fondant base board.

Callie's Birthday Cake

We did this sweet 18th Birthday Cake this past weekend. The color palette and design matched the invitations.

Baby Showers

We did two super cute baby shower cakes this past week. The design for the custom cake above was taken from the nursery bedding.
The bakery cake below was designed to compliment the invitations.

Friday, October 24, 2008

Party Cupcakes

We did these super cute cupcakes for a birthday party last week. They had zebra striped paper cups and hot pink and lime green balls on top of the vanilla icing. We packed them in our super sublime cupcake boxes with inserts that hold each cupcake in place... no messy travels!!

Wednesday, October 22, 2008

Worth Tasting

Check out our lastest editorial press feature in Fort Worth Magazine:

Tuesday, October 21, 2008

Happy's Groom's Cake and Jamie's Bride's Cake

This past weekend we did the bride's and groom's cake for a super cool couple. The groom's name is Happy so it was only fitting that he wanted a "happy face" cake (after all, he even has happy faces on his custom cowboy boots!). And yes, that is a cigar in Happy's mouth. FUN! Inside is our Double Lemon flavor combo.

The bride's cake was lovely and simple, with alternating tiers of chocolate and white fondant and moss green fondant "ribbon" at the base of tier. Two large sugar "Gerber Daisies" and Cornelli Lace piping finished this elegant cake. Inside is our Black and White flavor combo.

Quinceanera Cake

We did this lovely Quinceanera cake last week. It featured hand-painted, pearlized fondant, sugar flowers and bow, and a plaque with the birthday girl's name piped and painted in silver.

Monday, October 13, 2008

Signature Chefs 2008

I was honored to be invited again this year to be the Pastry Chef for March of Dimes Signature Chefs. My team and I had an absolutely wonderful time (check out my girls above). Lead Chef Tim Love and I were joined by Jon Bonnell, David McMillan, John Tesar (this year's Guest Chef from The Mansion on Turtle Creek in Dallas), Donatella Trotti, Bobby Albanese, Tommy Le, Tom Perini, and Jamie Samford.
A fabulous time was had by all! The Chef's dishes were extraordinary, everything from Buffalo Flank Steak Tacos to King Crab with Garlic Foam to Lobster Tater Tots! WOW! This was undoubtably the hottest in ticket in town. For our part, we plated 400 desserts, our Sublime Twist on Childhood Flavors, featuring a S'More Bar, Peanut Butter and Jelly Cupcake, and Root Beer Float "Lollipop" (see photo below).

Monday, September 29, 2008

Elegant White Wedding Cake

This cake proves that the "classic" white wedding cake can be modern and elegant too. The white on white palette with just hints of gold, pearlized fondant ribbons, and the simple piped design are the perfect backdrop for two spectacular sugarpaste peonies. We delivered this cake to Rivercrest Country Club in Fort Worth.

Tuesday, September 23, 2008

Case's Baseball Cake

My stepson, Case, celebrated his 9th birthday last week. He wanted something simple, with a baseball theme. I crafted him a chocolate mitt and fondant baseball, and striped his buttercream-iced cake with red and blues. The kids all thought it was a hit... no pun intended.

Sunday, September 21, 2008

Jordan's Zoo Cake

We did this cute zoo animals cake for a 4th birthday last week.
Inside is one tier of White Chocolate Cake with White Chocolate Buttercream and one tier of Brown Sugar Vanilla Cake with Vanilla Buttercream.

Saturday, September 13, 2008

Jack and Pete and their Sublime Cupcakes

I love what I do. I love coming to work everyday. And here's why: what we do at Sublime makes people happy. Take a look at Jack and Pete. Jack (the younger one) is enjoying his first bakery-made cupcake. He has allergies to gluten, egg and nuts. Our Gluten-Free/Vegan Chocolate Cupcake is made just for folks like him.
Jack's brother Pete tells me they'll never go to any other bakery. Pete is enjoying our Vanilla Diva Cupcake with crystal sugar.

Thanks Jack, your sweet face made our day!!

It's a Rave!!


Saturday, September 6, 2008

Pink Quilted Wedding Cake

Lovely. This is the word that first came to mind when I met Jennifer at her cake consult. She's feminine but not fussy, sweetly sincere, classically stylish. I knew what Jennifer's cake should look like within hours of our meeting. Pale pink "quilted" fondant with white pearls on the top and bottom tiers, an unadorned middle tier tied with a chocolate fondant sash, and a simple bouquet of Hydrangea blossoms and pearls on the top. Lovely.

Monday, September 1, 2008

Biodegradable Containers

We're a little Green at Sublime. The photo above shows one of our corn "plastic" containers. We get these from a fab company out of Boulder Colorado, ECO PRODUCTS. Don't ask me how they make these things out of corn, just be glad someone is doing it. The containers look and function like petroleum-based plastic (except that they melt at 140 degrees) but they are made from corn and are 100% BIODEGRADABLE. We pack our cafe salads as well as our pastry case goodies into these babies. We also use sugarcane plates instead of paper ones, and our coffee cups and straws are biodegradable. We use organic ingredients whenever we can get our hands on them and are pressing our vendors to offer more organic and natural products to restaurants in our area. We're proud of our Green efforts, it's true, but more than a brag fest this post is intended to point out something important I've learned about going Green: Don't worry about being perfect or doing it all at once. It's too overwelming to take on a 100% conversion from the outset, and faced with that proposition most of us would just bail and go conventional. DO WHAT YOU CAN. We're not "Green Certified" yet at Sublime, it takes time and money to accomplish that goal, but we're working on it a step at a time. Every little bit counts, and we all really can make a difference for our childrens' futures. So figure out what changes you can make at home or at work and stick with it. Our future is worth the effort.

Tuesday, August 26, 2008

Dragonfly Cookies

We did these adorable Dragonfly cookies for a baby shower last weekend. We bagged and ribboned these little guys and the host gave them as favors to the guests as they departed.

Tuesday, August 19, 2008

Lavendar and Gold Wedding Cake

We did this very lovely wedding cake last weekend.
The pale lavendar fondant was gilded with stripes, dots and scrollwork, and topped off with exquisite gum paste roses by the brilliant sugar artist Elena.

Thursday, August 14, 2008

Black Wedding Cake

This is one Dramatic wedding cake. Much more beautiful in person, this cake was a real stunner. We covered the Strawberry Cake with Chocolate Fondant and then airbrushed the surface with black "paint" to get the true black effect. Hot pink fondant bows and dots picked up the accent color used for the bridesmaid's dresses and tablecloths.

Wednesday, August 13, 2008

Sublime Vacation

I'm just back from a vacation in the Rocky Mountains with my boys. What a relief to get out of the Texas heat for a week! We hiked, camped, rafted and ate lots of awesome food in Crested Butte, which has a surprising number of amazing restaurants for such a tiny town. We made many great memories that I hope my kids will keep with them as they trek through life. One memory in particular I know will stay with them- as we camped at Lake Irwin above Crested Butte, a Black Bear broke into one of our tents in the middle of the night (our day tent, NOT our sleeping tent, thank goodness!!) and mangled the boys' box of crayons! I've been camping in the Colorado high country my whole life and never had such a close encounter with bears. Much too close for comfort for me but a great story for the kids to take to school with them next week.

Thursday, July 31, 2008 Interview

I was recently interviewed by Roxanne Weber of for her article "Wedding Cake Tips, Get The Most For Your Money". View the full article at If you're not familiar with you should definitely check it out. It's chock-a-block full of recipes, boards, stories and blogs about my favorite subjects- food and drink.

Tuesday, July 29, 2008

Signature Chefs Art Project

We made these cute sugar cookies for a very fun event recently. In preparation for the March of Dimes Signature Chefs fundraiser in October, the event's chefs were invited to create an original work of art alongside young children who are graduates of our Harris Hospital Neonatal ICU. Fellow Fort Worth chefs Tim Love, John Bonnell, Donatella Trotti, Brian Olenjack and myself got creative with our "sous chef" assistants. Using brushes, hands, and feet!! we worked with the children to create a one-of-a-kind painting that will be auctioned off at the fundraiser on October 12 at the Fort Worth Botanic Gardens. Sublime Bakery was asked to make cookies for all to snack on after our hard work was done. Like I said, this was a very fun event. And the best kind of fun too... fun with purpose!

Sunday, July 27, 2008

Topsy Turvy Committment Cake

I have a new All-Time Favorite Cake! We made this Topsy Turvy cake this weekend to celebrate a Committment Ceremony. An elegant twist on the "Mad Hatter" look, this cake was gorgeous with it's Chocolate Brown, Raspberry Red, Tiffany Blue and Gold palette. We cut the angles rather severly to create more drama and tapered each tier from top to base by two inches to increase the "oh my gosh will it fall over?" tension. Inside is our Black and White Torte flavor combination: Alternating layers of Chocolate Cake and Brown Sugar Vanilla Cake with Fresh Raspberries and White Chocolate Mousse.

Cupcake Birthday Cake

We made this adorable Cupcake Cake this weekend for a 2-year old's Birthday party. Everything is edible including the "streamers", "confeti", "pearls", and "cherry". This is actually a 2-tier cake, the top tier is our White Chocolate Cake filled with Fresh Strawberries and Buttercream, the bottom tier is Chocolate Cake with Chocolate Buttercream. Yum!
My client asked that we make the matching cupcakes below for her to give her guests as favors.

Thursday, July 24, 2008

Quilted Pink Cake

We made this pretty little pink quilted cake today for a birthday party. Inside is our Brown Sugar Vanilla Cake with Double Chocolate Ganache Filling.

Wednesday, July 23, 2008

Sublime Sugar

At Sublime Bakery we use the finest ingredients available to us. Our buttercream is made with European-style Plugra butter, not shortening. Our chocolate is Swiss Callebaut and our vanilla is the real deal, not imitation. You won't find one single grain of processed white sugar in our kitchen. Instead we use organic cane sugar made by Wholesome Sweeteners in all of our bakery items. I sing the praises of this product every chance I get. It is absolutely brilliant! Made from evaporated cane juice, it contains no chemicals, no pesticides, and it has not been bleached. Did you know that white sugar is actually BLEACHED?? Ugh!
Our sugar is organic, kosher, and it's not filtered through animal by-products so it's ideal for vegan, vegetarian and plant based diets. Obviously this type of sugar tastes better and is better for your body than traditional white sugar but Wholesome Sweeteners sugar is actually good for humanity and for the planet. Check out this info straight from the bag:
"The Fair Trade label guarantees the consumer a fair price is paid directly to the farmer for the sugar cane they grow. Returning real value to the primary agricultural producers means they can compete with factory farms whilst protecting sustainable farming practices. It also means they can enjoy higher living standards and develop thriving communities. Our Organic Sugar is produced from certified organic sugar cane grown on a co-operative of sustainable family farms in Paraguay. The Sugar Mill is energy self-sufficient- we use the crushed cane stalks, called bagasse, as fuel for the boilers which generates the electricity for the mill, so we do not need to use any fossil fuels. We "green cut" the cane- which means that we do not burn or spray the fields and the sugar is cut by hand. The leaves and tops of the cane plant are left in the field as a nutrient source for the soil and as a natural form of weed control."
OK, so I'm done preaching. Go out and buy this sugar!!