P16 Es­sen­tials

Bal­anc­ing be­tween rus­tic and el­e­gant, Cake Babe Amy Muench re­veals how she made a tow­er­ing birch bark dessert too beau­ti­ful to chop down. PHO­TOS BY APPLEHEAD STU­DIO PHO­TOG­RA­PHY

The Coast - Halifax Weddings Guide - - Front Page -

Break­ing down the process of mak­ing an epic cake

Cake Babes founder Amy Muench doesn’t shy away from a chal­lenge, so when she was tasked with rep­re­sent­ing an out­doors-lov­ing cou­ple who lives in the Peru­vian jun­gle via dessert, she was stoked. “I knew there would be a wood­land, en­chanted for­rest theme to the wed­ding, they wanted some­thing that would re­flect that but also be el­e­gant,” says the self-taught baker who launched her busi­ness five years ago. “I live for any­thing out of the or­di­nary, it doesn’t hap­pen quite that of­ten though. The trend is tra­di­tional at the mo­ment, but­ter cream flow­ers and semi-naked cakes. I live for the big projects.” And big it was. Af­ter 30 hours of work, Muench’s birch bark mas­ter­piece took the cake at Ben and Brielle’s Lightfoot & Wolfville wed­ding. Here’s how she did it.

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