Hired

Cake featured in Half Baked, the Cake Blog. Fondant over dark chocolate ganache with sugar gems, fondant pearls, handpainted gold chevrons, sugar broaches and a sugar fantasy flower.

Fondant over dark chocolate ganache. Sugar gems, fondant broaches.

Fondant over ganache, fondant "fabric" rose ruffles, embossed with edible "satin" finish. Inspired by Vera Wang Spring 2013 collection.

Fondant over ganache, handmade sugar peonies, fondant pearls, fondant lace.

Swiss meringue buttercream ruffles and handmade sugar peony.

Buttercream ruffles with handmade sugar moth orchids.

Swiss meringue buttercream with handmade sugar succulents.

Modeling chocolate over ganache with chocolate bows.

Fondant over ganache with extra large sugar magnolia.

Swiss meringue buttercream rosettes with handmade oversized sugar fantasy flower.

Royal Wedding Inspired: This 4 tiered cake is fondant covered in white, has black fondant "fabric" flowers with edible pearl centers. That fondant is rolled paper thin to get this effect. I then did some royal icing piping and completed the look by piping drop lines on the bottom tier, which is very thin strands of royal icing suspended off the cake. Hard to see, but there are also royal icing swags suspended off the lip if the top tier.

Clair de Lune: Fondant covered cake with the actual sheet music for Clair de Lune printed on with rice paper with edible ink, then put on the cake in a decoupage. Red sugarpaste roses.

Mad Med Inspired: Pale pink fondant with gold "ribbons" of sugarpaste in a modern pattern.

About

Beyond Buttercream is an appointment - only couture cake studio offering cakes, cupcakes, desserts and confections for weddings and special events serving the City of San Francisco and the Greater Bay Area. At Beyond Buttercream, how good your cake tastes is just as important as how beautiful your cake is, so we take pride in baking all confections to order and from scratch using nothing but the finest fresh, local, seasonal and organic ingredients available. We strive to provide our clients with the highest level of customer care with a commitment to excellence ensuring that every one of our beautiful cakes is created with a refined attention to detail.

Our cakes have been featured world-wide many times in Cake Central Magazine; Owner Jennifer Bratko is a go-to for creating new, cutting edge designs to be featured. They loved her designs so much she is now a contributing writer and maintains a monthly baking advice column called "Ask the Cake Genius" (they chose the name). She has also had several recipes published.

From contemporary to modern, to stylish and sophisticated, our exquisitely flavored cakes are the perfect choice for your special celebration. Call us at (415) 754-0184 or email jennifer@beyondbuttercream.com us to inquire about one of our confections. We'd love to hear from you!