Tuesday, April 24, 2012

God is faithful- Hair, makeup, and cake in Augusta, GA

Hey, all!

Yes, I am still here, still doing hair and makeup, and of course: baking.

I have another wedding this weekend after a long weekend of prom do's and the like last weekend. My mother is in town this week, and I am actually going to send my child with her to the zoo in Columbia today (nervous). Despite baking for a cake and cupcakes for 200 for Friday (and then assisting my darling hubs with the photography), a girl still needs to do some hair, and pack not one but TWO households for a move next week (still in Augusta, y'all).

Yes, I know that God has been very generous to me, and although I find his logic confusing at times- I am so grateful. Philippians 1:6 reads that He who started a work in us will be faithful to complete it, and I am leaning in on his promises like never before.

He is faithful!

So, here are some pictures of a wedding I did last month (hair+mu+cake). The cake was lemon with lemon curd and lemon Swiss Meringue Buttercream.


Airbrush Makeup in Augusta GA

Airbrush Makeup in Augusta GA

Bird Wedding Cake in Augusta GA

Bird Wedding Cake in Augusta GA

Bird Wedding Cake in Augusta GA

Gorgeous. I think, anyhow.

All photos courtesy of Callie Murray Photography.

Love to you all! I'll be back!

Rachel Bee

Friday, April 6, 2012

The cool kids call it "SMBC:" Cake in Augusta, GA

I have been up to a lot lately, which is really nothing new except we are adding 'moving" to our repertoire this month. I am sure we have all been there, but I must say that my house is in a continual state of scramble (and will be for at least the next month).

But outside of moving, I have been baking all sorts of cakes and cupcakes for different events that I realized I haven't ever shared with you, and I suppose now is as good a time as any....

Breakfast at Tiffany's Cupcakes
I made these cuties for a "Breakfast at Tiffany's" themed breakfast at my church.

Fist Birthday Cupcakes
And I made these for a 1st birthday party. They are quite possibly the most precious cakes I have ever made.  Don't you think?

Ruffle Cake
And a ruffled smash cake to go along with them.

I also had a wedding cake, which I will show you next week.  It showed up on the right day, even (for those of you who get that reference).

For special events: events when I know that cakes might be sitting out for a while, I always choose to use Swiss Meringue Buttercream.  Sure, it is a lot of work, but its silkiness and staying-power cannot be reproduced. And the flavor: velvety smooth, and not overpowering next to a well baked cake. It pipes beautifully, and I venture to say that it almost sparkles.

Take some time to make some this week, but don't if you don't have a stand mixer. I cannot imagine how difficult it would be without one.

Refer to my very first blogpost: here for a recipe.  Enjoy, and if I don't see you again, have a lovely Easter.

Rachel Bee