Over the years, Bobbette & Belle have been fortunate enough to be featured in some of Canada’s top magazines
and TV shows. Check out a few of those stories below highlighting some of our unique and special cake designs.
Bobbette & Belle are the featured baking experts on the Marilyn Denis show and they can been seen
twice monthly as they share the secrets of creating sweet treats at home.
Special Edition 2012
This aquamarine colour-story editorial spread in this Weddingbells special edition featured our hand-painted two tone Modern Branches Signature Wedding cake.
The Winter/Spring 2012 issue of Wedluxe Magazine featured the real-life wedding of Daphne & Adrian. The beautiful Graydon Hall Manor wedding was perfect with their custom colour Rose Cake with cascading sugar petals.
The same issue of the magazine featured the wedding of Noelle & Nick and their stylish Toronto wedding with a Cascading Orchid cake.
For the 2012 edition of the Wedding Guide, we presented The Modern Dot signature wedding cake as well as a version of our custom luxury wedding cake titled Vintage Peony with our beautiful hand-crafted sugar peonies.
The Wedding Co. Magazine
Premiere Issue 2012
The premiere issue of the new Wedding Co. Magazine included a version of our Kate Spade signature wedding cake, with a quote featuring Allyson!
Food & Drink Magazine
In this edition of Food & Drink Magazine, Sarah explains the secrets of achieving the perfect toasted marshmallows, just like the ones on our hot chocolate!
When we created our hot chocolate with handmade marshmallows for a local community street festival we had no idea it would catch on like it has. We were thrilled to receive an ode to our drink in the 2012 January issue of Toronto Life.
House & Home Magazine
House & Home magazine is celebrating their 25th anniversary so they asked us to create a tiered celebration cake for their anniversary issue. We felt that the graphic pattern and fun dots would be celebratory, but also chic in shades of grey, silver and mustard.
Best of the City Issue
Everyone who knows us knows that we love to make whoopie (pies that is..) so when Toronto life named our whoopie pies the best in Toronto it made eating all those test batches worth it!
Food & Drink Magazine
We were beyond thrilled that Allyson was asked by food and drink to be the first individual profile in the magazine. We have long been admirers of this publication so it was a dream come to fruition.
Wedluxe magazine asked us to come up with our own photo shoots for this issue.
For the “Library Society” themed shoot we created a cake and minicakes with detailed hand painted sugar ribbon work inspired by the floral painting of the Dutch Masters. We also created a sweet table of rustic desserts with an old world feel using antiques and vintage books.
For the same issue of the magazine we paired up with another set up industry specialists to create and all white shoot. The cake we created was inspired by a Chanel couture fashion show and the sugar flowers were made to look like laser cut paper. An array of coordinated desserts were also made to create a very modern sweet pedestals.
The real life wedding of Andrea and John Paul was featured in this issue as well. Their gorgeous fermenting cellar wedding was topped off with one of our piped flower cakes in ivory pearl and delicate pastels.
House & Home Magazine
When we set out to design our shop, we knew that we would have to take the decorating task on ourselves, so when House & Home said that they wanted to feature us and our shop in their May? Issue it felt like a dream come true. (Of course Allyson’s been reading H&H since she was 13 so it only makes sense that some of that style might rub off somewhere).
For the 2011 Guide we created a colourful cake featuring sugar cymbidium orchids and a gradation of red and pink sugar strips at the base of each tier. The looks are fun, yet modern.
Elegant Wedding Magazine
Elegant Wedding magazine featured two real life weddings with our cakes in their Sunner/Fall 2011 issue. Shirin and Reza opted for a 5 tier rose cake for their Liberty Grand wedding and Donna & Li chose a chic floral ribbon cake with vintage crystal buttons for their gorgeous nuptials at The Royal Ontario Museum.
Wedluxe magazine asked us to create a cake that would capture the historical style of Lady Jane Grey. We chose to “letterpress” the cake with a pattern reminiscent of that era and hand paint it in the signature dove grey colour. The handmade sugar poppies in soft peach were finished with sparkling brooch centers to give and air of royalty.
The same issue the magazine featured the wedding of Katie and Frank whose gorgeous outdoor reception went perfectly with their soft pink and ivory floral cake.
Wedluxe magazine contacted us to create a series of cake for this issue. The first two we designed to coordinated with French styled wedding stationary. The “love letters” cake featured edible French poems and petals with scripted detail. The “French filigree” cake was inspired by a Battenberg Lace tablecloth that one of our grandmothers made.
For a second editorial shoot in this issue, we created a ballerina inspired cake to complement the array of dresses worn by principle ballerina Heather Ogden.
For the wedding of Lindsay and Michael at the Four Seasons in Toronto we created three coordinated cakes to be displayed under the chuppah. The planner let us know later that all the cakes were devoured before the end of the evening.
Toronto Life Magazine asked us to contribute two cakes to their Bridal Guide issue. We chose to send in a white and light lavender cake with ruffled apple blossoms and silver dragees. In contrast to this classic design the second cake, featuring pleated fondant and a large sugar magnolia, was more modern in feel.
We were thrilled when Flare Magazine wanted to include our French macarons on their holiday list of great gifts for you boss. The holiday hatbox contained French macarons that colour coordinated with the hatbox lid.
Allyson Provided a series of editorial cakes for this issue as well as cakes for some very special featured weddings
This editorial feature was an ode to ribbons and bows, but the inspiration for this cake actually came from 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.
Allyson Created an entirely Argyle cake for the star studded launch of Bassett Publishing's new men's magazine Argyle.
For this issue Wedluxe requested that Allyson create a special cake to fit into a Floral Fantasy editorial.
Allyson was asked by weddingbells Magazine to create some delicious petite treats for this issue of the magazine (p.120).
Vibrant petit fours piped with gold detail, sugar cookies with 3-D icing butterflies and colour coordinated french macarons.
The new Canadian harbinger of high end wedding style, Wedluxe magazine, had Allyson create a cake for their editorial spread.
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.
Canadian Wedding Industry Awards
Cake Designer of the Year
Allyson Bobbitt 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.
Our very own Sarah Bell was listed in the Grid's Six Degrees of Toronto Chefs, having been head pastry chef at Canoe, part of the O & B Empire.
The Love & Sex Guide issue of NOW Magazine featured the pink heart-shaped version of our signature marshmallows that we created specially for Valentine's Day.
The Globe and Mail
In the Globe T.O. section of the Saturday edition, Allyson was interviewed for the Chef's Pick column discussing her favourite restaurants to visit. In the same edition, two of our cakes were featured: The Jewel Cake and Cascading Ribbons.
We were absolutely thrilled to be featured in The Grid as part of Toronto’s “New Food Order”, an article about the latest and greatest chefs in Toronto. The group shot was particularly fun!
We were excited to be included amongst a small group of pastry Chefs in Toronto who are making handmade marshmallows. These little treat have become one of our best sellers
Shortly after our new shop opened in November 2010, Eye Weekly wanted to run a feature on our new digs. The result was a fun and cheeky look at all our products from cakes to caramels!
Who doesn’t want a yummy macaron tower? That’s what Now magazine thought when they featured our towers as a “What We Want” in their magazine.