We love the cafe lights, fun foral, and big smiles at Jess and Ben’s outdoor Misty Farm wedding. As always Alison and her crew at Viva La Diva knocked it out of the park, and Jess + Nate captured it beautifully. Featured here is our mini-cupcake dessert table, macarons, and a buttercream cutting cake.
We are so excited to announce our first class collaboration presented by Sweet Heather Anne and Bloom Florist Collective. Passionflower will be returning to our shop in June for our Cake + Flowers Workshop.
In this day long event, each student will learn the basics of buttercream layer cakes and floral arranging in order to create her own lovely, two-tiered cake, decorated with seasonal floral garlands. Each cake is a lemon sour cream cake, filled with raspberry curd, lemon curd, and vanilla bean buttercream. Beginners welcome!
The Espresso Bar coffee, fresh pastries and vegetarian-friendly lunch will be provided.
In case you missed it, our instructor, Sue, was just featured in this Buzzfeed article.
You can purchase her succulent jewelry here.
If there ever was a contrast to our beautiful buttercream cakes, it might be this fondant stunner inspired by the Wizard of Oz. It was served to the Glacier Hills Foundation donors and board members at their Emerald City black tie gala. We had a lot of fun with edible glitter! We only regret not being able to see it GLOW after dark!
Delivering these buttercream cakes to Cottonwood Barn was so wonderful that we wanted to stay! We’ve brought cakes to a lot of barn weddings, and this one is exceptional. It has all of the idyllic charm of rural Dexter, but with the amenities you want for your grandparents. It was one of the first sunny days after the longest winter EVER. Outside, friends and family were milling about, laughing and having a good time. It smelled of fresh beer. While we were placing fresh flowers, there were familiar faces all around: Eat Catering pouring champagne, Luna Soiree putting finishing touches on the tables, and Nicole Haley taking photos.
For more photos of Amanda and Dorran, check out Nicole Haley’s blog.
At Sweet Heather Anne, we are truly blessed to have an ongoing relationship with the University of Michigan. We were commissioned to make this cake, with it’s sharp corners and cantilevers, for the reception of donor A. Alfred Taubman. We hope you enjoy these beautiful photos by Abby Rose.
We had so much fun making this tongue-in-cheek 4oth birthday cake for Manya last week. We can all use a little reminder to live with gusto.
Although it barely seems like it, it is *technically* Spring here in Michigan, and so we decided to freshen up our Simple Treats cake designs to welcome in the season! We’ve created a peach colored garden rose for a sweet romantic look, a wreath of sweet little pastel hearts, whimsical multi-colored confetti and a couple of beautiful hand painted plaques for a very modern appearance. We also kept on our popular gilded heart topper, because for a simple message of love, how could you beat that?
Once we were thrilled with the appearance of the cake, we couldn’t resist switching up one of our available flavors to one that guests have been clamoring for ever since we debuted it for Thanksgiving last year–chocolate salted caramel. This really special flavor is one we crave when we want to treat ourselves, and now we’re making it available for you! Our deeply chocolate-y chocolate cake (made with Calder Dairy butter, and hand cracked local eggs) is now paired with luscious caramel, lightly salted to bring out the complexity of the flavor. Add a layer of creme fraiche buttercream with real vanilla beans, and you have a cake welcome at any party!
Of course, we still have our signature flavor, Vanilla Damson Plum, made with our brown sugar vanilla cake layered with homemade lemon curd and slightly tart Damson Plum preserves that we can in the fall for use all year round.
Something important to note: we’re not a traditional bakery in that we make a bunch of cakes and have them waiting around for days in hopes that someone might buy them–we make every cake to order, and we’re excited to be able to offer these as an affordable option for your birthdays and other special occasions. Check out our gallery here for the different finishes and toppers available.
Have we tempted you enough? Give us a call at 734-913-2025 to order a cake especially made for you today! Please give at least 48 hours for your order, but we will always try to accommodate any last minute orders that we can.
Easter cake–available in 6″ to feed 8-10 people or 9″ to feed 18-24, this lovely Spring cake is topped with an abstract wreath made entirely of hearts in a bounty of pastels, with one gilded heart for good measure. Available in our signature Vanilla Damson Plum, or a get-it-before-it’s-gone Milk Chocolate with Candied Orange.
6″ cake $45
9″ cake $80
Marbled Brown Sugar Egg cookies–in a ribboned two-pack to lovingly tuck into a special basket or a boxed dozen ready for giving (or keeping!), these cookies are a holiday favorite. Each one is hand decorated for a delicious, one of a kind gift.
cookie two-pack $5
dozen cookies $25
French Macarons–beautiful little pastel bites, we’re packing these in sweet little boxes of five or a dozen in lemon, blood orange and praline. How pretty these would be on each place setting!
5-pack macarons $10
dozen macarons $20
Cake Pops–how often do you get to eat cake on a stick? Rich pops of chocolate cake enrobed in Belgian chocolate with gold glitter, these are packaged in packages of two for a treat even the Easter Bunny will covet!
cake pop two-pack $4
Call us today to reserve your Easter treats at 734-913-2025! We’ll take pre-orders through April 16th, or stop by and see us–our dessert counter will be open Friday, April 18th from 10AM-6 PM and Saturday the 19th from 9 AM to 2 PM. More of a DIY kind of a person? There are still spots in our Easter Cookie Decorating Class, April 16th!
It was so fun to receive these beautiful photos by Julie Pepin of Karissa and Cliff’s outdoor Michigan wedding (especially of the cake cutting)! We were able to do what we do best, and I think you’ll agree that the overall effect is stunning. Everything is edible– gum paste flowers, fondant bark & royal icing moss.
For more of Karissa & Cliff, check out Julie Pepin’s blog.