Sharon Robinson has had two cakes published in Martha Stewart Weddings Magazine. Click on the image to view larger.
Spring 2000 Issue
The bride worked for the magazine in New York, but had family on the West Coast so they decided on a cliffside location just south of Fort Bragg. She flew out (with her mom) to interview wedding vendors and I was thrilled that she chose me to create her wedding cake. They loved their cake (which was dark chocolate chiffon with espresso buttercream and apricot fillings, frosted with dark chocolate ganache). They ordered twice as much cake as needed so that each guest had a slice to take home (in a beautifully engraved box) as a wedding favor. A little over a year after the wedding, she called to order a small version of their wedding cake for Valentine's Day, which I shipped to her office in New York.
©2010 Sharon Robinson, unless otherwise noted.