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Written by NF Mendoza
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Saturday, 15 August 2009 19:48 |
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Page 2 of 2
She also believes that the cake—such an iconic element of the wedding – should be chosen by both bride and groom. “ Let the cake reflect who you are as a couple,” O’Brien says. “The design doesn’t have to match the theme of the wedding. It can be anything: fun, elegant,  formal, whimsical, sporty, etc.”
And most cake designers, and certainly O’Brien herself, she has to rely on her own innate creativity. “I've designed cakes inspired by everything from the couple's china pattern to the grooms favorite Hawaiian print shirt Just make sure it tastes good!”
About O’Brien:
O’Brien’s creations are always make from (when the items are called for) Plugra butter, fresh cream, Callebaut chocolate, and seasonal fresh fruit. And the possibilities are endless. She offers 11 different kinds of cake, with 40 different variations on filling. No artificial flavorings or preservatives are ever used. Cake fillings and flavors range from the traditional, such as yellow cake with fresh raspberry cream, to the adventurous (think lavender-scented chocolate cake with Callebaut white chocolate chai mousse).
Erica O’Brien is a freelance pastry designer in Long Beach, California. She lived and worked in New York City where she trained at the Institute for Culinary Education and taught cake-decorating classes. Erica relocated to Long Beach in 2005. She has been dazzling her California clients with her cakes ever since.
Erica O’Brien Cake Design (562) 434-5533
www.ericaobrien.com
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