In Which We Are Very, Very Sincere

It's National "Write A Letter Of Appreciation" Week, so let's take a moment to address those who make all of this possible: the bakers.

[cues sappy violin music]
[turns to face camera]
[looks very, very sincere]

Thank you, Bakery Wreckerator, for making every chocolate swirl look like poo:

For making cupcake cakes (patooie!) look more like ding-dongs:

For your consistent, unrealistic, and yet kind of awesome boob-to-belly ratios:

Dream on, Mama.

Thank you for never, EVER, calling to double check an order:

...especially when you can just slap a question mark on the end and call it good.

Thank you for standing firm in your belief that this is how to spell "birthday:"

Or this:

Or this:

Or this:

Whatever. It's not like you'll need to use that word much, anyway.

But most of all, Bakery Wreckerator, we want to thank you for that big smiling face:

It's literally the best.

And thanks also to Griffin, Robert W., Samantha G., Dave, Heather S., Ivy W., Lisa B., Stefanie F., & Anony M., who, out of alllll our wreckporters, are literally the most recent.

*****

You know what goes great with thank you notes? Smelly things.

And from all the rave reviews, apparently this banana bread & hazelnut candle smells AMAZING. But more importantly, if you give it as a gift you get to watch their faces as they read the label:

"Smell My Nuts" Mason Jar Candle

:D

*****

And from my other blog, Epbot:

Sunday Sweets: No More Tiers

This week I thought we'd look at cakes just like me: short, but sweet.

:D

Not only are today's Sweets all a single tier tall, they're also fantastic inspiration for us mere mortals. After all, most of us will never attempt a giant showstopper cake, but we MIGHT get ambitious with a little one.

(By The Cake That Ate Paris)

Which isn't to say I have any chance of crafting something this lovely, but a girl can dream, right?
(And please tell me they used a template for those perfect polka dots. )

Look at this sweet swirly rose!

(By Sarah's Pastries & Candies, now DBA S. Levy Foods)

I like the touch of glitter on the edges.

Or instead of one BIG flower, you could try a whole bouquet:

(By Arty Tarts)

Or go for something dark and dramatic:

(By Mito Sweets)

That metallic red! Yes.

This blue damask is my favorite color combo today:

(By Layers & Crumbs)

It's just so rich, and that little pop of gold, with all those clean lines? Perfection.

But a standing ovation, please, for the bakery making beauties like this using only buttercream:

(By White Flower Cake Shoppe)

That's right, no fondant! It IS possible!

Not that I'm slamming fondant, of course. Fondant gives us perfect pastel ruffles:

(By Wooden Heart Cakes)

And sugarpaste gives us gorgeous, porcelain-like flowers:

(By Truffle Cake & Pastry, featured here)

In fact, I've always liked that you can keep your gumpaste flowers as a souvenir, long after the cake itself is gone.

Here's one of my favorite designs for ages:

(By Zoe Clark Cakes)

I've always wanted to try this someday. I love how the roses seem to float right on the top edge.

And finally, let's talk about this clever use of the cake board:

(By Marina Danovska)

Lace overload! Look at all that glorious texture! And you guys, did you see? It has a tiny ladybug on top. AAA! Love.

Happy Sunday, everyone!

*****

Here's another cutie if you love ladybugs:

Ladybug Pendant Necklacke

It comes in gold or silver, or there's a super cute one with pink & green crystals!

*****

And from my other blog, Epbot: