A Cool Solution for a Hot Day
I once had a very unique request: a bride-to-be wanted a two-tiered ice cream wedding cake for her August wedding. The challenge? Keeping it from melting during an outdoor display in 100-degree weather.
Fortunately, my troubleshooting skills kicked right in, drawing on my high school experience at Baskin-Robbins. Back then, I’d built countless ice cream cakes in 90-100 degree California heat, so I knew what I was up against. Dry ice became my secret weapon, and thanks to it, the wedding cake stood proudly, perfectly intact, and didn’t melt one bit. The bride and groom were absolutely thrilled with the result!
A Truly Phenomenal Wedding Cake
“How can we ever thank you enough for a phenomenal wedding cake, Karen and Paul! Not only was it absolutely beautiful—exquisite!—but the flavors and textures were far above and beyond what we ever anticipated. Thank you for making our day so special with your craft.”
Karen & Paul
Journey through the professional career of a Pastry Chef 