AboutWe are Jenna and Mark, a designer and pastry chef living in Brooklyn, NY and parents of two little girls. Sweet Fine Day is a visual record of family meals and a journal of projects both in and out of the kitchen. In addition to working as an art director / designer and pastry chef, we started this blog to document our process as we launch our own food business.
These flowers and this cake will be a wedding cake tomorrow afternoon for a reception in Williamsburg. 2 tier square lavender cake with lemon curd and vanilla lavender buttercream. Various white flowers as cake toppers and decoration.
You know, icing a cake is a lot like spackling. I wonder if construction workers would make good cake icers.
Hi,
your delicious pictures of the delicious food always make me jealous. But the lemon curd in this cake - is it selfmade? Mine got a bit to eggy, I think I have to try another recipe.
And, (damn, don’t get me started on commenting…) have you also a recipe not only for the filling of the rhubarb cake but for the crust? Crusted cakes are not very common in Germany, so it is hard to find a decent recipe for it. An ‘your’ covered cakes always look so tasty.
Thanks for your blogging,
Frank, Germany
Funny, I just spoke with Barron this morning, and he said that his mom has (or will be) contacting you guys to make some treats for his September wedding in Williamsburg. Do you know about this yet? Wedding favors? Reception cake? He didn’t know what she had in mind.