Chatelaine Magazine is celebrating 85 years this month and featured some very pretty cakes to celebrate! They transformed four of their best-ever cakes into stunning works of art (that are apparently easy to make too). Check out how to ice them from videos they've posted online. (F above): Vanilla Cake in Pink Ombre, (below) Cherry Cake with Marzipan Roses, Double Chocolate Espresso Cake and Guinness Fudge Cake with Cloud Icing. Photographs by Colin Faulkner | Food Styling by Ashley Denton, Irene Ngo and Kristin Eppich. I picked up my Chatelaine on Zinio.com yesterday.
Update: Props were source/styled by Emma Reddington, she talks about where she sourced them on her blog today - click here to read.
15 comments:
Oh these are all gorgeous. I could not ever make any cake this pretty.
These are all so very pretty! I love them all.
Is it bad that I am now craving cake...while I'm finishing up breakfast?! So much prettiness in one post.
these are all so beautiful. and yes, now i want cake!
Beautiful! Almost too pretty to eat! ALMOST!
The pink ombre cake with dragees is amazing!!
Love the cakes and dreaming of the cake stands. Especially the ones in the last picture.
These are sooooo pretty! I love that most (or maybe all of them) opt for icing instead of fondant. I could never quite get into its level of sweetness.
Yvette, the props were source/styled by Emma Reddington, she talks about where she sourced them on her blog today http://www.themarionhousebook.com/my-first-issue-chatelaine/
Great post Jan! Like Kristen said, the prop styling was done by Toronto's Emma Reddington, a fabulous and creative gal who is Chatelaine's new Home Editor! This was her first issue with them, and my goodness she did a wonderful job! Yay Emma!
sigh. love. now i want to make spring striped cakes all day.
Very pretty...
Thanks everyone for the extra info - I'll update it!!
Such beautiful cakes and I LOVE all the cake stand and toppers/props!
lovely cakes! funny and pretty great how chatelaine is inspired by the art/craft movement, too!
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