News

Columbus Bride | Spring/Summer 2009

Tiers of Joy

Dazzle your guests with an edible work of art.

Sabrina Sierawski and Mark Miller literally "flipped" over their wedding cake. The eye-popping creation, made by the Suisse Shop, was an architecturally stunning inverted cake, with the smallest square tier on the bottom and the largest tier on top, balanced via an intricately constructed system of supports. Each of the three tiers was adorned with colorful circles and dots, topped off with an edgy, geometric design molded from chocolate.

Sabrina and Mark are — not surprisingly — architects in training in Portland, Oregon. Their September 20, 2008 wedding in Columbus's North Bank Park featured the show-stopping cake that immediately became a focal point for the whole-event.

"We had looked at various web sites and magazines and came across this cake and loved its architectural qualities and design qualities" says Sabrina Miller. "When we saw them carrying it into the park on our wedding day, it was pretty exciting. People absolutely loved it."

She appreciates the fact that Darlene Jones of the Suisse Shop was willing to work with them to re-create the unique cake...and also ensure that the taste was as special as the design.

"Years ago, people all wanted the same big fluffy cake with Crisco flowers on it," says Jones. "It's a different ball game today, and the challenges are a lot of fun. (This couple) wanted something totally different."

Jones says it took a great deal of "finagling" to determine how to get the support system to work with the upside-down design. She used a complicated system of boards and bases, hidden dowels and supporting pillars. "It took a while to figure it out," she says. "Once I thought about what would work, it took two days to create.

Miller says the cake was "fabulous in taste, too." Each tier consisted of three layers of cake—one tier was chocolate cake with Baileys Irish cream and chocolate buttercream, another was white chocolate empress cake with Belgian chocolate and whit chocolate filling, and the third was Swiss almond cake with French buttercream. The entire thing was engulfed in smooth white truffle frosting.

Media Contact:
Herb Jones
(740) 815-7335