Campanile Cakes

Campanile, one of L.A.'s top restaurants, is housed in a historic building constructed in 1929 for the one and only Charlie Chaplin. Owned and operated by a Who's Who of chefs, it also happened to be the site of today's Superfine wedding.

Simple and clean was the order of the day. Our bride, Hillary, ordered a white stacked cake with flowing sugar ribbons, and asked for sugar sweet peas and sugar hydrangea to match the other flowers in the room. Hillary also wanted a straight-up chocolate cake for the kids (although a few adults came over during set up to request a piece!).

The cakes we design for children tend to be on the cleaner, more sophisticated side (sorry, no Elmo cakes here :). This one's no exception: We made a smooth chocolate ganache surface to cover the Black Onyx chocolate cake with chocolate buttercream inside, and popped a small cluster of sugar hydrangea on the top to coordinate it with the main cake.

 

The main white cake was a stack of Red Velvet, Carrot Cake, and Vanilla with Three-Berry icing (the bride's favorite). When I do sugar straps or ribbons like these on a cake, I don't like to leave the back plain: Two straight ends that simply meet at a seam. So I usually take the opportunity to add secret detail that somehow enhances and reflects the mood of the cake and the event.

This white cake had loose flowing ribbons around it, so I ended them with a slant cut and rippled them like loose ribbon ends. I added small sugar buttons as a closure and varied the heights of the ribbons to add some visual interest.

Congrats to Hillary and Manuello, and all the best!