Eleven years ago, Marcy Milne found her grandmother’s recipe book with its handwritten notes, written in the margins and she hasn’t looked back. While studying for her Masters and Doctorate degrees, she started Marcy’s Cakes and after her graduation, she returned to cake baking as a full time occupation.
Photo: Marcy's Cakes
Cake decorating is an art much like photography and Marcy has her own unique style. Her custom cakes are fresh; eggs, milk, butter and sugar are natural ingredients that produce a beautiful and delicious cake. With many flavours, fillings and icings to choose from and with names like Sunshine Lemon, Calypso Coconut, 24 Carrot and Golden Almond, her cakes have been discovered by Windsor and area brides-to-be.
Fillings for cakes vary and Marcy makes everything from Vanilla Chai Latte to butter cream, ganache, cream cheese and the traditional fruits. The choices are endless and her creativity is always up for a new challenge.
Photo: Marcy's Cakes
Her handcrafted, specialty cakes, cake balls and cupcakes are an indulgence and look as good as they taste. Each cake is made from scratch and they are simply unique in design and flavours, reflecting the personal taste of the couple’s wedding theme.
Anything goes for today’s cakes, including Milne’s Tuxedo cake with alternate layers of vanilla and chocolate cake filled with vanilla butter cream and chocolate ganache, Pink Lady, a vanilla cake layered with raspberry and vanilla buttercream and Breakfast at Wimbledon, layered with strawberries and whipped cream. Her flavours, fillings and exterior finishes will make your mouth water.
Marcy recently appeared on Slice Network’s, Cake Walk and showed off her style, baking a stunning Hollywood themed wedding cake that was a wow! Decoration is all important and she can take any idea and produce a memorable dessert. She knows that after a day of celebrating, nothing will taste as good as a freshly prepared, beautiful custom wedding cake.
Photo: Marcy's Cakes
The wedding cake is also a focal point and second only to the wedding dress for attention, as well as being the spot for many picture- taking memories at the reception. Milne takes great effort to “touch” it as if it were her own. Weddings are special for her and the details are ever- important, as she takes pride in adding those touches to make it spectacular.
Marcy is also baking the Groom’s Cake, which is a gift from the bride to the groom, which is a delightful way to honour him. It can be modeled after a hobby, sports or a special interest. It is served at the rehearsal dinner or presented any time during the wedding celebration.
Her new shop scheduled to open October 18 and Milne is now booking weddings into 2012. Her custom cakes and dessert confections are only limited by your imagination.
Come to Marcy’s Cakes for endless wedding possibilities, authentic elegant taste treats and the sweetest moments of your wedding day! Specializing in wedding, cheesecakes, cake balls, cupcakes and special event cakes.
Brides today want their wedding day to be as unique as they are. And this outside the box thinking is setting new trends for savvy brides in 2012. Designers are artfully combining bright colours with staple neutrals: much like an artist would paint a beautiful work of art.
Warm bamboo, honeysuckle pink, cedar green, deep teal, purple‐hued phlox, coffee liqueur, warm camel nougat and quarry are top shades for the upcoming season.
Wedding dresses have a lot of lace; a trend we forecasted six months ago. There are ruffles, beading and coloured sashes that are sexy and white is not as popular as soft beige, light blues, pink and even soft‐toned greens being introduced into the finest bridal lines.
Styles for gowns are sleek with brides not seeking out the traditional ball gown. Vintage is still strong and there’s no chance of finding their dress duplicated. They make a statement and are stunning in their design.
The venue is still a hot location, with couples seeking old buildings that have been re-purposed such as old train stations, raw factory space and combinations of indoor and outdoor spaces. Local farms and vineyards provide a rustic charm and the outdoor photo opportunities provide endless opportunities. Wedding environments will be more laid back; bookings with nature settings are popular locations. Beaches, parks, homes and other outdoor settings are also being utilized.
Birdcage veils have been in style for many seasons now and the Royal Wedding provided the fascinator, an edgy, over the top headpiece. Headbands and feathers are modern options to a traditional veil. No bride will be bare‐headed in 2012 with everything from glittering tiaras to extra large flowers in contrasting tones.
Shoes, once dyed satin white can now be bold red, purple or blue, peeking out from under that dream dress. Add a feather clip for a touch of fun.
Other ideas include button or feather boutonnieres, multi‐mini cakes as centrepieces, catering carts, such as martini bars, crepe stations, sundae bars, pastry tables and lemonade stands are vying for the bride’s attention. Photo booths continue to be a popular feature for guests.
Social media is centre stage with computer stations being set‐up for guests to leave comments. Webcasting to guests who couldn’t attend the day is heartfelt and, as the day unfolds, hash tags for Twitter are in sync with today’s online culture.
Venues should expect to receive requests for longer cocktail hours, rental companies will see an increase for lounge furniture and guests can expect the unexpected. Ceremonies will have a steady increase in personalization, focusing on the couple’s interests, hobbies and passions as part of the wedding day celebrations. Vows are being written and choreographed by couples with assistance from an Officiant.
Themes such as vintage, diamonds/pearls, romance, garden style, retro 50‐70’s and eco‐friendly are huge. Cakes are bold this year and 2 layered cakes are back with tiers of different heights. Cupcakes are still huge, with innovative flavours and colours.
Grooms are more involved in the planning with their brides, and they are contributing their time and ideas into their day; it’s a new culture in the industry‐ one that until recently has been entirely female.
The 2012 wedding season will find couples saying, “I Do” in a world of different ways. Many will continue partying well into the night with an after party, which is becoming a popular trend. This party has no rules or wedding checklists and is entirely up to the couple.
Wedding Guide Preferred Vendors are dream‐makers; the go‐to service providers with big shoulders and creative thinking. They can make a wedding come to life with all of the above ideas. This area is cosmopolitan irrespective of its size and anything and everything is possible for the next season bride!
I have to say that one of my favourite trends right now is the dessert bar, which offers fun and a whimsical feeling to the wedding reception. A wedding is a party, so give your guests the opportunity to let go of their responsibilities and worries and be a kid again.
There is nothing sweeter than providing your guests with an awesome experience and the dessert bar is a great opportunity to do just that. By offering lots of options and unique choices, you will impress your guests. People will approach the table and say, “oh my, where do I start?”
John Lyons Photography- Windsor, Ontario- will travel
What should be included? Anything that will hold up sitting unattended on a table for a while. It doesn’t require the same level of formality as the rest of the reception because guests will be serving themselves.
Trevor Booth Photography, Windsor, Ontario - will travel
The key to a successful dessert bar is to include a wide variety of desserts like decadent chocolate creations, mini-cheesecakes, a chocolate fountain and a full display of candies. Make sure you incorporate glass cylinders or containers at varying heights and complement it with unique bags, fun twist ties and a customized, personalized thank you label.
John Lyons Photography, Windsor, Ontario- will travel
You can also offer a Coffee/Cappuccino/Expresso Bar as well as an Ice Cream Sundae Cart.
Some “unique” dessert bar offerings for 2011 are:
Macarons are almond paste dough that can be dyed to match your theme colours and filled with either gelato, ice cream or icing. It’s a new item that is quickly gaining in popularity and guests love them.
Ice cream floats are so child-like and fun; who can refuse one? Offer guests their favourite ice cream flavour and mix it with a soft drink, soda, beer or even wine. Yummy, refreshing and ideal for any sweet tooth!
Brandon Scott Photography, Windsor, Ontario- will travel
Cake pops are the newest and trendiest dessert today. They are decadent little cakes on sticks and can be covered with a rich chocolate coating that can be dressed up or down. Chocolate cake shooters are also emerging in the market and they are infused with liqueur and served in a thin shot glass.
Rich chocolate brownies are making their appearance along with cupcakes, (still going strong) pies, cakes and whoopee pies. You’ll also find jars of jelly beans, gourmet chocolates and old fashioned candy, all brightly coloured and festive on the display table. When you combine gourmet flavours and high style together, you are guaranteed an instant hit.
There is nothing nicer than sending your guests off into the night, remembering your delectable treats, long after the dance floor closes.
Trevor Booth Photography, Windsor, Ontario- will travel
We had fun in the radio studio on Sunday with Stephanie Boutette, The Cake Lady, Beth England, Elizabeth R. Fine Stationery & Gifts and James Fancsy, I &F Design, talking about wedding cakes, invitations/social stationery, flowers and current wedding trends.
Also joining us on-air via telephone was Paul Pannone, investigative reporter for EWedNews, an industry leader with offices in New York City. An industry veteran of over 30 years, Paul is always following a story of relevance for everyone in the business.
Listen and enjoy and learn what you need to know about purchasing the services you need for your wedding day.
Brandon Scott Photography, Windsor, Ontario- will travel
Top it off with personality
The trend is to personalize just about anything having to do with your wedding. Why not your cake as well? Creative displays of monograms and the names of the bride and groom are topping layers of wedding cakes. From silver initials studded with crystals to subtle monograms in the frosting décor of the cake layers, it’s just another way to add a symbol of your new bond to the elements of your wedding day celebration. A cake topper with your initials joined together in or by a heart is a contemporary way to adorn your wedding cake with something much more personal than a stature of a bride and groom or a spray of flowers. You can even include flowers along with this signature design element. Another unique idea in toppers include one-of-a-kind glass hand-blown artworks.
Layers of fun
Today’s wedding cake bakers are creatively stretching the idea of what the traditional wedding cake can become. It used to be that choosing different flavours for each layer was somewhat cutting-edge, though it’s probably become more the norm when it comes to having a unique cake. In fact, some cakes might not be layered at all- there may be an assortment of four to five cakes, all varying in size, colour, and flavour, that are combined to make a wedding cake display. One of the hottest wedding cake designs today is that of layers of ornately decorated pillows (imagine the finest available to carry your ring down the aisle) stacked one on top of another. Today’s cakes incorporate all types of colour as well, and cake designers are not limited to the whites and creams of yesteryear. We are also seeing cupcakes remain as a cute trend as well as the emerging trends of macarons, a pastry with a colourful topping that can be hollowed and filled with gelato, cream or sorbet. Get more information on what you’ll need to think about when it comes to your wedding cake with The Wedding Guide. » Continue reading Spring Weddings are in the air! Planning your celebration →
