August 17, 2006

Truffes de Gateaux

Sinfully rich, these truffles feature a hand cut, ultra-dense ganache and brownie-like center, individually hand dipped in fine gourmet dark or milk chocolate couverture.
Available as chocolate only, or infused with a variety of liqueurs and flavors (Chambord with blackberry ganache is a favorite), at approximately 1.25" square they are a bite of perfection.

They can be finished with an assortment of tasty textrues; toffee bits are very popular, as are cocoa nibs, or can be custom imprinted with your slogan, logo or monogram.

Truffes de Gateaux are perfect for corporate or special occasion gift giving and are available in bulk for your event, or in a variety of gift packages for personal delivery.

August 3, 2006

Summer's Bounty

This beauty is simply dripping with gum paste flowers and marzipan fruits. Jennica, a geniunly sweet and beautiful bride, wanted her cake to exude a feeling of abundance. Brightly colored summer flowers and lots of fruit were her main desire. She also requested just a touch of modern whimsy to the cake shape without straying too far from traditional, so its tiers are carved and tilted just a little to help the overflowing effect of the flowers.

This cake traveled to Alexandria Bay and was displayed and served along with approximately 250 assorted pastries, also made by us, at her reception at The Edgewood Resort. A beautiful view was enjoyed by her guests, and we enjoyed meeting the very pleasant staff at the venue. The bride and her international guests were most pleased with the cake and pastries. Thank you Jennica for choosing us to design the perfect cake for you!

July 6, 2006

Edible Invitations™!

Invitastions are available exclusively at Sweet Talk Boutique. Jen and Erin launched a brand new website with online shopping and a variety of customizable options for your one of a kind invites. Check it out today! this info added 4/23/08 by Jen for your convenience! Continue on for the original blog post dated in 2006. By all means feel free to check out more current posts; including the post dated June 18, 2007 found in the archives. Have a peek, just scroll down.

Earlier this year, Erin McKenna Nowak of BrideDesign and I introduced a new and exciting collaboration in Skaneateles at the Lodge at Welch-Allyn. It was at Syracuse Wedding Magazine’s bridal show that we were met with much enthusiasm for this innovative and delicious product. After this launch we were also featured as a “Women TIES Success Story” in the Spring 2006 WomenTIES Newsletter.

Starting at $15 per invitation, hostesses can send their guest a unique custom made cookie printed with the time, date, and location of the event. Pictures and art work can also be printed on the cookie. Shrink-wrapped for freshness, and tied lovingly with coordinating tissue paper and ribbon, these invitations ship wonderfully enclosed in a high-quality A7 mailing box with a decorative sash to fit the brand or theme of the event and invitation. And as the Women TIES article noted these completely edible invites "... are just as good as they look."

Just in case a guest can't wait to consume my delicious sugar cookie/shortbread combination recipe,
Erin’s printed paper invitation is also included along with the cookie. Tailored to the individual needs of an event, edible invitations are perfect for bridal showers, bridesmaid luncheons and teas, birthdays and anniversaries, as well as weddings, corporate events, or any celebration that you'd like to announce with a deliciously different twist!

She Takes The Cake and Bride Design are the only source in Central New York offering this new and (literally!) tasteful approach to invitations. Inquire today regarding this unique product by emailing Jen at Be sure to ask about our suite of products that compliment your invitation; from the initial save the date card to the cake,
Erin and I work together making your brand and your event a truly tasteful, unforgettable occasion! copyright Erin McKenna Nowak and Jen Comfort 2006.

The sweet suite shown here was photographed by Emily Cavaco. Emily was extremely comfortable to work with, and obviously has a real eye for detail. I highly recommend her, contact her at her website;

July 3, 2006

Happy 4th of July!

Well, no better time to post this cake than Independence Day! I hope you get a kick out of it, it was a real pleasure to make it.

This wedding cake from June 3rd was for a sweet young couple off to a start that not many of us would welcome, but one that all of us can support. She is young and standing behind her man, he is young and standing up for our country. Ryan would have shipped out just a few days after the wedding, with Heather to be on her way shortly after to off-base housing to wait for him. Such a touching story, all too familiar these days. I could feel the family's support for this couple from the first contact from Ryan's mother, and it was a joy to set up the cake while they all hustled around getting ready for the reception. I hope they enjoyed it too!

Best wishes Heather and Ryan, God Bless you both!

May 15, 2006

Busy Little Baker...

Well, it's been a bit crazy around here lately. A good sign that we've grown since this time last year, since I don't recall being this busy last spring! Maybe I blocked it out?

My website will be updated some time this summer with a whole new look, so I'll be adding some photos now and then here, starting with this one - our third wedding cake of the year. A custom embroidered design based on the bride's favorite quilt from a catalog and a bit of sari-like embroidery for her untraditional Hindu reception at The Turning Stone Casino. This 5 tier cake (two of which were faux tiers) is covered in chocolate fondant and the embroidery applied with fondant sugar icing in the Sugar Veil pen. The piping work took approximately 9 hours to layout and complete on the cake. The bride chose Chocolate Espresso cake with espresso ganache for the bottom tier, and a couple of tiers of white cake for the traditional guests.

This cake is just one of the many projects I've been busy with this spring. Our summer calendar is full, we are accepting no more new wedding orders for 2006!!! 2007 seems far away but will be upon us sooner than we think, and orders for next year are coming in with June already almost full. This cake is somewhat typical of this year's weddings; original, detailed, eye catching and not your typical cake at all. I hope you enjoy it!

April 1, 2006


Since this is the first of hopefully many fun and interesting little blurbs about my adventures in icing and updates pertaining to She Takes The Cake; I suppose an introduction is in order. If you already know me, you know me as Jen. (If you don't - Hi! I'm Jen nice to meet ya!) I'm the creative force behind STTC, my little custom cake company that is finding it's way into the hearts of those of you who have a sweet tooth and an eye for edible art. If you've stumbled your way into this blog and have never heard of us, you can check out our cakes at If you've 'been there-done that', then this is the place to see new cakes, discover new items we offer, read some wonderful stories about some of our clients, get some small insight into the cake world, and hopefully come back from time to time to see what I may have added to the blog.

The STTC studio is nestled in quaint South Otselic, a small town about an hour south of Syracuse, NY. Frankly, it's about an hour from any city in NY comparable in size to Syracuse, about a half hour from smaller wonderful cities like Hamilton NY. It's in my licensed kitchen/studio that I create delicious desserts ranging from sugar cookies to wedding cakes. Most of what I do falls into the specialty category, I don't keep regular shop hours and appointments are required, but orders are taken any time by phone or email; you'll find contact info on the website. Thanks for visiting!