AMY MEARS, OWNER • ALBANY, NY • (518) 729-0157 • abmears@nycap.rr.com

 

(RIGHT) Monika and Jim: This elegant six tiered cake serves 260 guests. The base was 16" square with round tiers of 14-12-10-8-6 on top. The cake, made of Kaluha Fudge and Sour Cream White Cake, was alternately decorated in vertical stripes and swags of ivory royal icing roses.

 

(LEFT) A true Cinderella themed wedding, this cake was made for Blanche and John this September. The cake was made of 5 tiers, three flavors and served 250 guests. The castle was adorned with rhinestones and opalescent glitter. Separating the cakes were an array of Cinderella character pieces and a pumpkin carriage. The base cake rested on a 13" tall cake stand with a fountain. The satellite cakes were topped with a pair of clear glitter slippers.

 (ABOVE): Kathleen's Cake and Kathleen and Greg: This cake was
prepared especially for Kathleen who was having a champagne theme to the reception. The two top tiers rested on four full champagne glasses atop a 14" base. Setting off the display was a 13" tall clear cake stand and fountain. Serves 105 guests. Flowers by Expressions Floral Design Studio in Troy.
 

 

 

(RIGHT) Becky & Jim: This stunning heart shaped cake was a stacked design of 15"-12"-9" tiers serving 125 guests. The cake featured rolled fondant hearts, bows, flowers and leaves. The periwinkle color of the base tier matched the attendants' dresses. The silver cake plateau gave the cake more height and charm.

 

 

 

(LEFT) Jean & Jerry: A dramatic design made this cake beautiful. The three stacked satellite cakes were all of different flavors, which gave guests a nice choice for dessert. The cake served 215 guests and included a 16" and 8" rounds. The clear cake stand, clear staircases and fountain added an elegant touch.

 
 
(ABOVE) Denise & Ed and Denise's Butterflies: If ever there was a custom made cake, this was it! After months of searching for just the right cake, Denise and I "married" three different cakes together to come up with the half basketweave, blue piping, and pearl trim. A butterfly release was one of the wedding's highlights, and the butterflies on top of the cake needed to be perfect. They were hand made of rolled fondant, airbrushed periwinkle, hand painted and then dusted with pearl dust for a special luster! This cake serves 105 guests.
 

 

(RIGHT) Gargi and Sean's: A stunning cake top by Willow set this stacked cake off. It had ribbon trim on 14"-10"-6" tiers, serves 105, and was adorned with the summer's freshest fruits.

 

 

(RIGHT) Dawn's: As a cathedral cake, it was surrounded by 6" square cakes and was on top of a 2"-8" stack set. This cake was iced in Italian Butter cream Meringue, a light, yet sweet alternative to regular butter cream icing with an ivory hue. The cake serves 135 guests and the flowers were provided by Expressions Floral Design Studio, Troy.

 

 

(LEFT) Lynn's: Simply stunning with flowers done by Judy at Celestial Designs in Rensselaer. This simple made elegant pedestal set of cakes are different flavors and trimmed in a basketweave design. 14"-12"-10"-8" tiers serves 160 guests.

 

(RIGHT) Petra's: Cool 14"-10" white cake with blueberry filling, basketweave exterior and crystallized pansies, Johnny jump ups and daisies. Serves 95. Elevated on the round silver cake plateau and side by side with Bill's Groom's Cake.

(BELOW) Bill's Groom's Cake: 12" square Kaluha Fudge cake with chocolate mouse between the layers and raspberry filling torted in each layer. The exterior was drizzled with dark chocolate and decorated with chocolate hearts and fresh raspberries. Serves 60.

 

 

(RIGHT): Linda and Lee: Great cake for a more intimate affair, this cake serves 65 guests with a 12" base and 8" top. With gentle drop strings and scalloped trim it is simply stunning. Fresh roses from Expressions Floral Design Studio, Troy.

 

 

(RIGHT) Michelle's: A simple ribbon design of vanilla whipped cream with the summer's finest fresh fruits for this beautiful wedding cake! Set on the Garden Cake Stand, it serves 130 guests.

 

 

(LEFT) Orchid Ties: This cake draws in the orchid color of the bridesmaid's dresses in the trim. An 8"-12" round set of cakes on a 16" square base, it serves 170 guests.

 

 

(RIGHT) Nicole and Larry's: This stunning 5 tier cake was made expressly for Nicole who wanted a simple but elegant cake. Smooth sides and beaded trim accented the multi-flavored tiers on the Tall Tier Cake Stand and served 250 guests (16-14-12-10-8"). The cake was adorned with four dozen pink Anna roses from Expressions Floral Design Studio in Troy, NY.

 

 

(LEFT) Rizwan's: Selected directly from a Wilton design book, this cake was made of seven separate tiers each having a different flavor! The tops were finished with sota lace trim, garlands and drop strings. Accented with fresh flowers, this cake served 225 guests.

 

 

(RIGHT) Janet and Charles: What a fun wedding cake. This couple made their cake top, the center cake top and coordinated the fresh yellow roses and white stock piece for the bottom tier. The theme was "Western" and they had made white, dark chocolate and deep yellow candies for the side trim of boots, cactus, saddles and cowboy hats. Serves 80 guests.

 

 

(LEFT) Sweet Reverie: Simply elegant oval tiers on the Garden Cake Stand. Designed with simple sota trim and ribbon swags and inlaid ovals, this cake is adorned with fresh flowers and ivy. Serves 130 guests.

 (RIGHT) Looking to satisfy a number of guests with a variety of flavors? This bride chose 4 flavors to be set on clear acrylic cake stands of different levels. Each stand can hold a different size cake for a step effect; this particular display was made of a 14" Sour Cream White with Raspberry Filling, 12" kahluaFudge with Chocolate Cream Cheese Frosting, 10" Italian Cream Cake with Cream cheese icing and an 8" Carrot Cake. Serves 160 guests.
 
(LEFT) An incredibly festive and stunning cake for the summer, this wedding cake served 135 guests (14"-11"-8"-6") and had different flavors on each tier. Each tier had a number of "fire crackers" inserted into the cake with iridescent ribbon curls adorning the exterior. The decorations were individually made of royal icing hearts, flowers and stars in the bride's colors of pink, purple and white. The 2000 royal icing pieces were then attached to thin florist's wire for the "firecracker" effect and were completely edible.