We’ve been looking forward to this one for a while, folks. Mockingbird Domestics, Loot Vintage Rentals, and Oh! Fox Vintage have teamed up as the ultimate triumvirate of vendors to host the cake walk of the season. In celebration of Mockingbird Domestics’ new wedding registry there will be cocktails, there will be cake walking, and there will be complimentary desserts from yours truly. Check out the details on the invitation (deigned by the fabulous Ana) below. We’d love to see you!
*Limited “Treats for Mom” boxes, and assorted a la carte desserts will be available for pick-up the day of the event. Please send pre-order requests to andrea@bakesaleaustin.com to ensure availability.
Duchman Family Winery was host to the most recent NEAWP meeting, which Bake Sale had the pleasure of sponsoring. Along with Catering with a Twist, we created a custom menu to compliment the wines made on site. On the menu:
Vanilla Bean Panna Cotta, Raspberry Compote, Thyme, Rosewater Meringues
Canto Felice
Chocolate-Covered Cherry Nougat Bites
Sangiovese
Polenta Zaletti, Fennel Seed
Orange Moscatto
A few months ago I was contacted by Rob McDonald, the culinary instructor at Travis High School, who found my name through the Chef’s Move to Schools program. He introduced me to his students and showed me around their amazing kitchen – a fully equipped set-up that is basically a mini culinary school aiming to teach kids an applicable trade. The elective program has been around for nearly a dozen years and is already a well-oiled machine. But Rob sees so much more potential in his space and his students. His vision is to create a school garden that will go hand in hand with his culinary program, provide kids with additional after school activities, and serve as a launch pad to promote a better understanding of healthy living.
Despite the fact that I’m a baker by trade, I strongly believe that a treat is just that – meant as a small reward for special occasions. I’m a huge proponate of everything that Rob envisions and know that teaching kids the basics of healthy cooking and nutrition is the best way to bring about change. And if we can grow an awesome garden while doing it, so much the better!
But my expertise ends in the kitchen, so I called up Kerri from the Well Gro Co. to mastermind a plan of attack. Planting a garden and planning for upkeep can cost quite a bit, so Kerri decided to hit the ground running with this GATHERing of vendors, which will serve as a fundraiser to support the future Travis High garden. Food, drink, flowers, Smilebooth, and sweets by yours truly will all be there for an evening of festivities!
I bake pies year round, but there’s just something so much more romantic about baking pies in the fall – even more so when baking pies for a fall wedding. This couple took advantage of the recent gorgeous weather by hosting their reception in the garden at The French Legation Museum. Instead of offering cake, a variety of pies served as centerpieces at each table. The bride later wrote in to tell me that having the desserts scattered around encouraged the guests to mingle by way of sharing slices. Karin smartly protected the sweets from insects with a draping of tulle tied to the base of a cake stand. We stuck to classic flavors for this event opting for peach, blueberry, pecan, chocolate cream and lemon meringue pies.
Carson and Matt’s wedding at Chappel Lodge was a relaxed, yet elegant affair and they wanted their dessert buffet to reflect that style. Their tastes are wide and varied, so we loaded the table with homey treats such as lemon cheesecake squares, strawberry hand pies, and chocolate mousse cups. For a an even more personal touch, we piled our antique platters with Ferrero Rocher chocolates – Carson’s favorite candies. We kept the design simple and classic with a variety of vintage cake stands, lace-edged linens, and poms and menu holders from BHLDN. Thanks to Nycia Emerson and DCM Photography for making and capturing these great shots.
Jennifer and Jake were a dream to work with, and their dessert table was equally fun to create. The couple had an intimate wedding at Umlauf Sculpture Garden with relaxed yet creative styling elements. Jennifer requested a Mexican-themed table with rustic charm, and pretty much gave us free reign to have fun with it from there. We found a gorgeous wooden table and crocheted runner from Loot Vintage to serve as a base, then stacked wooden boards on top of antique bowls and boxes for a layered effect. From there we served warm chocolate tamales, arroz con leche, Mexican wedding cookies and dulce de leche cheesecake squares decked out with miniature papel picado flags. Check out the rest of Jennifer and Jake’s special evening on The Nichols Blog, and our instagram shots below.
Professional photos from The Cream are finally here and up on 100 Layer Cake. Head on over to glimpse beautiful shots taken by the likes of Brooke Schwab Photography, James Moes, Paige Newton, and The Nichols.
Last week we had the pleasure of serving our treats at the Tess Dress Valentine’s Trunk Show at Etcetera Etc. Designer Theresa Kopecky showcased a selection of pink and red dresses, all featuring timeless silhouettes and classic Hollywood glamour.
Customers mingled, tried on dresses, and snacked on some of our classic treats. We brought along the always-favorite strawberry pop tarts and carrot cake cookies, but threw in some malted chocolate puddings to fit with the retro-vibe of the evening.
Jesse Coulter of Republic Tequila shook up signature pink cocktails while store owner Emma Kate acted the perfect hostess while modeling an equally pink Tess Dress.
