An airplane. A Tetris screen. An ’87 Ford Mustang. A Navy SEAL’s diving helmet. These are but a few of the beloved treasures Hatboro baker Stefanie Kitchner of Ciao Bella Cakes has commemorated recently in the form of flour, sugar and smooth-as-silk buttercream—and we couldn’t be happier that the groom’s cake is back in style.
As if my love of desserts wasn’t obvious from previous posts, I can barely hold back my enthusiasm about another new bakery that opened its doors in Philadelphia this past Friday.
Vanilya, located in South Philly’s Passyunk Square, is the brainchild of Bonnie Sarana Noll, a former New Yorker who left the world of finance in 2007 to pursue a degree at the Culinary Institute of America, and then trained under legendary cake artist Betty Van Norstrand.
After a few years of whipping up gorgeous wedding cakes and hand-decorated cookies for clients in NYC, Noll and her husband relocated to Philly, where he accepted a job with Stephen Starr. “We were drawn to [Philadelphia] for its great food scene,” she says of the city that’s now home to her bakery’s first storefront.
On Monday night, April 7th at 6pm at the DoubleTree Hilton in Center City, City of Hope will be putting on it’s 10th (10th!) Let Them Eat Cake wedding-cake competition and event—which means lots of champagne, lots of fun, lots of opportunity to find your favorite flavor, cake design, and quite possibly, the baker who will bake it, and lots and lots and lots of fondant. (As a past judge, I can attest: so much fondant.)
Over the holiday season, Philly’s newest fine-dining restaurant moved into the hallowed space that once held Le Bec Fin. That restaurant, Avance, helmed by Michelin-starred Chef Justin Bogle, has been making a buzz in Philly’s foodie scene—and now, too, they have outlined their partying plan for Philly brides who’d like to hold their wedding-related events in the Progressive American spot.
It’s happened again!
Back in the Fall of 2012, we filled you in on a funny little story about a bride showing baker Eileen Gray of Paoli’s Cake Art Studio a cake from our fall/winter 2011 issue, and asking her if she thought she might be able to recreate it—without realizing that Eileen had, in fact, been the vey baker who made us that cake for the story!
Welp, it’s happened again to Eileen, this time with a cake she made for our fall/winter 2013 issue.
Michael Klein over at philly.com this morning is reporting that into the old Hollywood Tans space on the corner of 21st and Walnut in Rittenhouse will move a satellite location of Carlo’s Bakery, which is, of course, the bakery of TLC’s Cake Boss, Buddy Valastro.
Klein reported that Michael Salove reps say it’ll open in late spring or early summer, so that’s something—but obviously, we need to know more! We’re on it. Will report back when we’ve got some more goods.
When we are craving some good, hearty BBQ, we head over to Fette Sau for some Black Angus Brisket and sweet potato mash. And now, STARR Restaurants has announced that now you can get that messy, scrumptious, picnic-y feel from Fette Sau at your wedding! The ever-popular Fishtown spot has just launched it’s new catering program, which means your wedding-day can be full of your most craved comfort foods from your favorite BBQ joint.
So I recently stumbled across this picture somewhere in the wedding Interwebs, and knew immediately what I was looking at (which, if you think about it, is less impressive than it is scary that I know my Philly sweets so well): it’s a Federal Donuts wedding cake!
Well, “cake”—as you can see, it is a ton of donuts arranged nicely on a tiered dessert stand, and adorned with fresh flowers, as one might do to an actual wedding cake. So we called up Federal Donuts to see what the deal is, and happily found that this is an actual thing that they do—and that you can have them do for you. Here are the deets: