At Sweetface Cakes they love what they do! That makes designing a cake with Sweetface Cakes a fun and creative process. No two weddings are the same, so they believe no two cakes should be either.

1. How did you get into the cake business?
I got into the cake business like many people – It found me. Throughout my childhood, my mother made and decorated cakes. She is so very talented! Her cakes always looked like perfection!. But I was not interested in doing that, I was focused on music. After having my children and leaving my dreams of being a musician behind, I was searching for a way to express my creativity. I was looking around for cakes to celebrate my son’s 8th birthday and couldn’t find anyone who could make what I was looking for. So I decided to make it! After that, I got more and more interested in the process, the artistry and the craft of it. And here we are!

2. How long have you been in the business?
I have been designing and decorating cakes for about six years, professionally for four.

3. Do you just make cakes?
I did dabble in vegan cookies, cupcakes, cake pops, etc. They do not interest me. I decided to focus on the one thing that I excel in instead of all of these other things that don’t really get my juices flowing.

4. What flavors and fillings do you offer?
I have a decent list of flavors, probably around twenty cake flavors to choose from. There are four or five flavors that are in constant rotation, depending on the season. I’ve considered cutting the list down but I offer a luxury product and I think that people to have a broader range of choices when it comes down to flavor.

5. What flavor is your best seller?
White almond or lemon cake with fresh strawberry buttercream. Hands down.

6. Do you do both fondant and buttercream icing?
My cakes are always iced in a quarter inch of vanilla buttercream or ganache underneath my fondant so my clients have the best of both worlds. I will not do buttercream-only cakes during the Spring/Summer months. There are some designs that just cannot be executed in buttercream. It does not give me a perfect canvas on which to work. When my clients come to me and say, “I don’t want fondant” or “I don’t like that fondant-stuff,” this is what I tell them: You don’t like fondant because you’ve had bad fondant. You’ve had that brick of Wilton fondant that someone bought at Joanne’s or Michael’s which should never be consumed by the public. It smells like chemicals when you open the package. I use the finest Swiss-made fondant available. When I open it up, it smells like white chocolate, vanilla, marshmallows… the texture is soft. It is not fondant as you know it. And, without exception, my clients love their cakes and see the value in having it done in the manner in which I recommend.

7. What events do you enjoy working the most?
I really enjoy making cakes for weddings, but they can be extremely stressful so many expectations, so many cooks in the kitchen, if you will! I adore doing occasion and event cakes. I’m able to have more artistic freedom and clients are open to being adventurous with their cake design.

8. Have you worked with Elliott events? If so, did you enjoy working with us?
Yes! The events I have worked on with Elliott Events have always been low-stress and well-organized, which makes it enjoyable. As a vendor, communication is key and I find that whenever I have a question, they always get back to me quickly.

Renay Zamora
Peace, Love & Cake!

Check out the Sweetface Cakes’ wedding cake design that was inspired by a Jenny Packham dress! Elliott Events was so excited to be able to do the event design and floral design for this Wedding 101 style shoot!