| Wedding Cakes by Reeni |
| Plenty of royal icing and gumpaste flowers make this a colorful, romantic cake. Three fondant tiers with icing scrollwork will serve 150- 200. Underneath was vanilla buttermilk cake filled with orange marmalade. |
| Three tall tiers covered in raspberry-white chocolate buttercream and accented with fresh dahlias, roses and carnations, this is a classic and delicious cake for about 75-100 guests. Note the pumpkin couple, for a fall wedding. |
| Welcome to my home, come in and visit awhile! My name is Regina Marie Aragon Espino; I believe in giving couples a wedding cake that expresses their unique personalities, and in individualized service and craftmanship combined with a great-tasting cake! These are some examples of my work, and much more information to help you have fun making delicious decisions... If you would like to talk about a cake that makes your wedding truly your own, please contact me at: reeni1207@aol.com. |
| This four tier fondant cake has gumpaste ribbons and ruffles, the edges trimmed with pearls. The fresh white roses and ferns complete this beautiful cake that serves 250-300 guests. |
| Covered in white chocolate fondant, this cake is lusciously simple for 200. Bows and pillars, also of white chocolate, are set off with fresh yellow-and-red roses. Inside each tier is four layers of dark chocolate sponge cake filled with raspberry preserves and chocolate ganache. |
| I work out of Mount Vernon, but with adequate notice can deliver throughout the tri-state area and New England. As each cake is designed with specific people in mind, prices will vary according to the detail and components. Each of the cakes pictured are simply examples. Since I make each cake to order, they can be altered to suit any number of people -- and customized with all kinds of different features! I pride myself on providing a complete service, which includes delivery, setup, and cake table styling. Structural components, like columns and bases, are made of high-quality food-grade materials and finished with satin ribbon. If needed I can also provide boxes or wrap to package portions of cake for guests to take home. |
| An example of how personal cakes can be, this bright sun wedding topper was requested to represent the couple -- Dawn and Ray. Made to serve 300 guests, their cake is fondant-covered with icing details, with fresh pink roses and satin rosebuds. The top and bottom tiers are round, while the middle two are hexagons. |
| As an added service I can also craft wedding couples to resemble the bride and groom. Individually handmade from polymer clay and dressed in rich fabric to match your attire, these figurines are a lasting and very poignant cake decoration.. they are secured to a sturdy acrylic base so the topper can be removed safely and without food stains. |
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| What can go into your cake? There is a wide array of options to make your cake not just delicious but exactly what you want! I can accomodate most requests because I bake from scratch every time, although I do offer some basic cake flavors: - chocolate butter cake - white or golden buttermilk cake - white, chocolate, mocha or nut sponge - apple-walnut cake/ pear-hazelnut cake - banana-pecan cake - carrot cake A butter cake is usually tender and slightly firm, while a sponge cake (sometimes known as a genoise or european sponge cake) is springy and light. The cakes with fruit or vegetables are heartier. Each cake is made as its own tier -- this means you can combine types and flavors so guests can have a choice. Also, ask me about Filipino favorites such as ube (purple yam) chiffon cake and Sans Rival! These can be combined with a number of fillings and frostings, depending on the look and taste you want your cake to have, such as - fondant - smooth and chewy but very sweet, usually used only on the outside of a cake. Can be flavored with white or dark chocolate, citrus or extracts, but still will be quite sweet; can be colored but is naturally pure white. This gives your cake a clean, sharp look and matte finish, but can also be painted with luster to give it a pearly glow or colors to brighten a pattern. - buttercream - Delicious and creamy, can be flavored with fruits, liqueurs or chocolate. Most often I use a swiss meringue base that is very stable and light, not a gritty confectioner's sugar one. I use only real butter, whipped into a very airy but smooth white cream. This can also be tinted, it takes color very well. - white chocolate - very rich and smooth, chewy but not as sweet as fondant. I only use real chocolate with cocoa butter, and add corn syrup for a pliable cake covering. - jam filling - to add a bit of color to the inside; I only use best-quality real fruit preserves. - whipped icing - similar to whipped cream but stabilized to last longer, this is creamy and light and still made with milk, not artificial products. -meringue icing - like marshmallow creme in texture and taste, a pure white icing that is fat-free - cream cheese frosting - like buttercream, but with the tangy taste of cream cheese - chocolate ganache - a rich blend of chocolate and cream, this is similar to a truffle center; it can be made with milk, white or dark chocolate and infused with flavors such as coffee, lemon or herbs, or liqueurs such as Grand Marnier or champagne. Lastly, the decorations can feature flowers, ribbons, and figures made from several materials: - fresh flowers - to coordinate with your bouquet or arrangements (I willingly work with your florist so all flowers used are the same) - silk or artificial flowers - durable but not for every taste hand-molded edible materials: - marzipan - made from ground almonds and sugar, this is tasty to eat but limited in design possibilities (color and form) -royal icing - dries hard and very stable, your standard sugar flower; not much detail, but any color possible. Designs are piped with a pastry bag, then airdry to a matte finish. -buttercream - on a buttercream-iced cake, these provide the most edible decoration, giving the cake decor a unified texture -chocolate - pure dark or white chocolate can be molded into unmistakeably delicious decorations -gumpaste- dries brittle, like fine porcelain; beautifully lifelike but not for eating |
| Another very personal design, this white-chocolate fondant covered cake features stargazer lilies, the bride's favorite flower, and roses and ivy resembling that on her invitation, all made from gumpaste. Acccented with satin and sheer ribbons, these four tall hexagonal tiers will serve 250-300 guests chocolate cake with espresso buttercream filling . |
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| One of my wedding couples as featured in the Improper Bostonian Magazine's Wedding Guide, throwing boxes of tea off the cake. |
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| this site is constantly under construction- check back often for new additions and improvements! |
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| This square cake, made as the centerpiece for the NYTC display at the 2001 Salon Culinaire by myself, Thalia Warner and Prof. Louise Hoffman, features a cast-sugar cake top and royal icing trellises, as well as gumpaste flowers and swans. If made from edible cake it would serve 565 people, with cakes ranging from 6 to 22 inches square. |
| A detail of the Salon cake's 10-inch tier, showing the gumpaste roses, calla lilies, jasmine, violets and azaleas, each with their respective leaves. It also features the palest lavender ribbon loops. |
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| This square cake, composed of three tall tiers, is decorated with gumpaste and icing curls -- as tribute at the wedding of two hairdressers. The pale green base echoes the pistachio middle tier within (the top and bottom tiers are chocolate), covered in a white chocolate buttercream, to serve 175-200 charmed guests. |
| This bright and cheery Hawaiian-shirt patterned cake was made for a couple who married in a Hawaiian restaurant, reflecting the groom's heritage with traditional food but also their casual, fun-loving nature. It features gumpaste hibiscus and plumeria flowers and edible orchids over hand-painted fondant, to serve 100 guests with chocolate cake with mango filling! |
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| This pair was designed from a picture of the couple as a surprise from the bride and groom. It features a wool suit on the groom and a full tulle skirt on the bride; each of them has crystal accessories. |
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| Four stunning tiers of chocolate sponge cake filled with raspberry ganache and white chocolate are draped with white chocolate bows, with fresh flowers and silver ribbon in the center of each tier. This design was modified from a picture the bride chose even before she met her groom! |
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| A show cake made as a project for a class in royal icing flowers, this sunny confection is decorated with several side designs, from basket-weave on the 8" tier to three-dimensional heart lattice. All the flowers, in shades of yellow, are of royal icing; the entire lower border is made of tiny drop flowers. |
| Smaller tier cakes are perfect for small weddings, anniversaries or special birthdays! How about a centerpiece cake for the middle of every table? These designs can also be translated to a bigger size, or the larger ones can be made for smaller crowds; it's all up to you! |
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| Buttercream flowers on a chocolate-frosted cake, bright and fun! This had orange cake layers with a surprise chocolate fudge center. |
| the popular "gift boxes" cake, here with a pale-blue gumpaste bow and pearls, an elegant package for moist chocolate cake with hazelnut praline buttercream filling. |
| Fresh carnations and tulle ribbon on caramel buttercream frosting; this cake was filled with peaches. |
| A delicious showstopper, her milestone birthday cake had gold and silver leaf on white chocolate, and inside it was hazelnut meringue and sponge cake layered with lemon curd and apricot jam. |
| Two-tiered fondant-covered cake with gumpaste rose spray. Inside it was vanilla pound cake with lime curd and a thin layer of buttercream. |
| Cheery buttercream dots in many colors to match the candle. This was mocha cake with fudge filling. |
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| This is an unusual diamond-shaped cake made for a 60th birthday. (The celebrant did not want candles or any mention of her age, but 60 is considered the diamond year.) It features three tiers of mocha chiffon cake filled with mocha buttercream and covered with vanilla buttercream; the blue patterns are buttercream too. Fresh roses and daisies top off this special creation, served to 100 guests. |
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| This is my own wedding cake, six tiers ranging from 4" to 14" of cashew praline cake filled with blueberry five-spice compote and frosted with a white chocolate ganache. The piping surrounding each six-sided scallop tier includes a message on the 12" tier to my groom.The pillars are made of plaster and have an ivy pattern on them, with gumpaste roses, delphinium, and stephanotis in the center. This labor of love fed 200 people generously. |
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| Some cakes have more than one view, just move your cursor over the picture and it will change! |
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| Made to resemble 19th-century Filipinos in both attire and skintone, this couple shows off formalwear worn to this day for weddings. |
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| Dainty icing embroidery and pearls copied from the bride's gown define this cake's three tall tiers (the top and bottom lemon with lemon buttercream, and the middle chocolate with chocolate ganache) to serve 130. Fresh flowers in a sugar cup adorn it in the first picture; in the second view, delicate gumpaste roses in celadon and ivory, and miniature apples, chosen as the theme for a couple from New York City and Washington State. |
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| Just the right delight for an intimate wedding of 60, this fondant-covered vanilla cake features orange glaze and soft meringue swirling scrolls; the ribbons pull out silvertone charms for lucky guests. It is topped with pale pink sweetheart roses and cheery asters. |
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| Chocolate cake with orange marmalade spikes this fuschia-toned cake, its four tiers (two round, two in a hexagon shape) covered in fondant with meringue details. The topper and nosegays are made of fabric daisies and faux fern, and the base is swathed in fushia tulle. |
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| Ivory fondant and icing embroidery to match the bride's gown detail this summery tower. Four tiers of lemon cake with raspberry filling are separated by the same fresh flowers as her bouquet and those of her attendants. |
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| Six-sided blossom shapes are the base for this blooming fondant-covered chocolate cake with raspberry filling. On top is one of my custom couples (see left.) Fresh flowers are complemented by tiny sugar ones in matching colors trailing up the tall ivory tiers. |
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| Perfectly matched Asian and Caucasian skintones authenticate this romantic pair, with her dress detail and hairstyle copied from actual photos. She holds flowers to match her bouquet, he is in a cutaway tuxedo, with wire glasses. |