Recent Media Coverage
- Canadian Wedding Industry Awards - Cake Designer of the Year
- Wedluxe Magazine, Winter/Spring 2008
- Wedding Bells Magazine - Winter/Spring 2008
- Wedluxe Summer/Fall 2008
- Argyle Magazine Launch
- Wedluxe Winter/Spring 2009
- Weddingbells Fall/Winter 2009
Canadian Wedding Industry Awards - Cake Designer of the Year
Allyson was winner of the Canadian Wedding Industry Award for Cake designer of the Year, an honor given for the most outstanding cake creations in Canada.
Wedluxe Magazine, Winter/Spring 2008
The new Canadian harbinger of high end wedding style, Wedluxe magazine, had Allyson Meredith create a cake for their editorial spread.
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Allyson created a hand painted turquoise and damask cake accented with handmade sugar peonies.
Allyson created separate cherry blossom inspired bride and groom's cakes for the gorgeous wedding of Lily and Jonathan at the Four Seasons Hotel in Toronto.
Laycey and Morgan were thrilled with their flowering sugar dogwood cake which included sugar butterflies and whimsical branches.
weddingbells Magazine - Winter/Spring 2008
Allyson Meredith was asked by weddingbells Magazine to create some delicious petite treats for this issue of the magazine (p.120).
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Vibrant petit fours piped with gold detail, sugar cookies with 3-D icing butterflies and colour coordinated french macarons make this editorial eye catching and mouthwatering.
Wedluxe Summer/Fall 2008
For this issue Wedluxe requested that Allyson create a special cake to fit into a Floral Fantasy editorial.
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Allyson created a chic five tier cake featuring a gradation of pink tones in both the background and in the handmade sugar orchids. The effect is modern rather than overly girly.
Allyson Created an entirely Argyle cake for the star studded launch of Bassett Publishing's new men's magazine Argyle.
Wedluxe Winter/Spring 2009
Allyson Provided a series of editorial cakes for this issue as well as cakes for some very special featured weddings
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This editorial feature was an ode to ribbons and bows, but the inspiration for this cake actually came from a two different sources; a picture of vintage millinery bows and the classic hot pink dress worn by Marilyn Monroe in Gentlemen Prefer Blonds.
This sweet little cake was inspired by the ribbon work on a vintage ring bearer's pillow. It in turn has gone on to inspire a cake in our new 2010 wedding cake line.
This 5 foot tall cake was created using thousands of handmade sugar cherry blossoms which took over four months to make. The couple also requested cupcakes and two sweet little sugar bunnies at the base of the cake (a term of endearment for each other and a special finishing touch).
This tower of mini cakes was created for a nautical themed Muskoka wedding. Each of the four styles were served as dessert at a wedding where the bride and her friend did much of the extraordinary decorating themselves.
The bride and grooms monogram topped one style of mini cake, another was a sugar buoy, while yet another mimicked the rope knots seen in other elements of the wedding.
