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MARIA'S BRIDAL !COUTURE

Motow .20/2

ATELIER AIMEE CLAIR PETTIBONE REEM ACRA
MARCH 17, 18, 19
APRIL 6, 7
APRIL 20, 21

Lampcov is able to put together an original design for
every price range. She recommends booking the cake at
least three months in advance of the wedding.
It's not all about looks she's quick to add. "I've spent
hours developing my recipes, and everything is made
from scratch. I never use mixes."
Baked Impressions provides cakes for all occasions,
from bar and bat mitzvahs to birthday parties and wed-
dings. Prices range from a few hundred dollars to several
thousand, depending on the intricacy of the design.
Baked Impressions is certified kosher by Rabbi Jason
Miller's Kosher Michigan, and has vegan, nondairy and
gluten-free options.
Lampcov suggests that depending on the number of
guests, couples consider buying a display cake as well
as a "kitchen cake," a simple sheet cakes that is cut in
the kitchen and distributed to guests during the dessert
course.
"The display cake is the work of art that everyone will
remember," she said. ❑

Above: Customer Laura Lynn

knew what she wanted in her

wedding cake: unique yellow
sugar roses, black and white
accent flowers and a white

fondant cake with pearlized
lace. Combining different

height and shaped tiers, Olga
came up with a timeless
design.

Bottom left: Tanya Hinman

was getting married on the

Ovation Yacht and wanted a
very elegant cake to match

her black tie theme. "To help
add a little 'pop' to the cake

•

INSIDE ORCHARD MALL

MARIASBRIDALCOUTURE.COM

we added some rhinestone
'Wing' to the bottom of each

248.539>3090

Our

Focus
is Your
Image

tier and a rhinestone brooch
to the edible fondant bow.

The cake was a perfect fit for
a formal affair," Olga said.

To schedule a consultation with Olga Lampcov, call (248) 686-3357 or

visit her website at www.bakedimpressions.com.

INTRODUCING
ANNE BOWEN
APRIL 21-MAY 6

Bottom center: Lori and
Howard Goldman were look-

ing for something special
for their daughter Cate. It

was a fall affair held at the
Townsend Hotel, and Cate

wanted something very
earthy and natural tying the

event to the season. Every
single petal of every flower

on this cake was made from
sugar, painted and assem-
bled by Olga's steady hands.

.

4

The flowers took three solid

weeks of work to create and
hours to arrange on the cake.

Bottom right: This cake was
originally made in Tiffany
blue for a bat mitzvah. The

editors at Cake Central mag-

azine saw photos of it online
and contacted Olga to see

if she would duplicate the
cake in white for its upcom-

ing wedding issue. It was the
first cake Olga has made to
be featured in an interna-
tional publication.

M- SSE-W(1Rn

libvPHOTOGR APHY

(248) 365-4014

Keego Harbor

Your Simcha + Masserman = Gorgeous Album!

celebrate! I

March 2012 C1