Check out our feature in the Spring/Summer issue of Orlando Wedding Magazine 2013, where we showcase wedding cake flavors with photos of cake slices.

Jennyfer also gives advice to brides about flavors based on the time of year, design based on the bride’s style and what to expect on pricing at varying bakeries.

Hancel Deaton, editor of Orlando Weddings, was gracious enough to include us in this project, and we are so excited to see the culinary side of what we do highlighted!

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What a crazy surprise to receive a request for a special cake to celebrate the birthday of Briana’s 1-year-old baby Nova! The ‘16 and Pregnant’ reality star from MTV planned a garden theme for Nova’s birthday – Nova means butterfly – and wanted a beautiful, sunny cake from The Sugar Suite!

MTV invited Jennyfer to participate in a televised episode of Nova’s birthday party where she delivered the cake to Briana, Nova and their family.

Fun fact: Briana requested a chocolate cake, because she thought it would be messier for the baby. What a fun photo opportunity for Nova!

We’ll be sure to let you know when the episode is scheduled to air!

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When Mitch asked what the biggest mistake is when baking, Jennyfer replied: Improvising. Following the recipe is important; don’t mess with the chemistry!

Mini chocolate chip cookies
½ lb unsalted butter
1 cup light brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 lb mini chocolate chips
2 eggs
Use an ice cream scoop to get a consistent size; bake for 15 minutes at 350 degrees.

Vanilla rum shooter
vanilla yogurt
Myer’s rum
vanilla bean
vanilla

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Jennyfer Mancino creates fairy tale cakes for brides: Jennyfer Mancino, a graduate of Rollins College, owns The Sugar Suite, where she designs wedding cakes for Orlando’s brides-to-be. The Sugar Suite recently took home “Best Chocolate Cake” and “Best in Show” at the 2012 Festival of Chocolate.

Q: How did you meet your husband, Tony?
In a college economics class. He’s really cute, so I sat next to him, and the rest is history. We married at Rollins Chapel.
Q: What are your favorite hometown memories?
It was so fun going to Disney with my friends. Also, we loved visiting The Church Street Exchange and collecting flattened pennies we put on the train tracks. I spent a lot of time at the Downtown YMCA and loved the people and experiences I had there.
Q: What is your community involvement like?
My family is a member of Northland Church, and I am a part of Junior League. With Northland we went to Namibia with Operation Christmas Child. Junior League gives me the opportunity to work with Second Harvest Food Bank and a mentoring program at the Orange County Juvenile Detention Center.
Q: What is your claim to fame?
I think I invented the brooch-centered sugar flower. A bride requested a flower resembling the one on her dress. I scoured the Internet and couldn’t find a single one. I made one; it came out great, and soon all my brides were ordering them. Now they are everywhere!
Q: What is your most memorable moment?
My wedding. It was the best day of my life, and I will never forget the magic I felt on that day. It couldn’t have been more perfect. As a wedding vendor, it makes me even prouder to be part of someone’s wedding day.
Q: What are your retirement dreams?
I want to be a painter, have a garden and drink lots of wine!

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We were excited to this amazing vendor list with Brittany Sobering of Tickled Pink Brides, Anna Bond of Rifle Paper Co., Binary Flips, Lee Forrest Design and Dubsdread!

Click on the image below to see the full post!

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The Orlando Business Journal is Orlando’s Premier business news source.

Jennyfer Mancino makes cakes, but don’t expect to pick up one at her shop for an impromptu celebration at home.

Her cakes usually involve weeks of planning and preparation, and cost $850 to $1,100. But they are must-haves for many local brides.

Mancino, 30, moved The Sugar Suite LLC from her home to leased space in Maitland in April 2010. She gets most of her business through referrals. Eleven months into her second year, Mancino recorded revenue of $124,000, and expects $250,000 for the following year.

Brides usually meet Mancino at her storefront on South Orlando Avenue armed with photos and ideas for themes, designs and color selections for their wedding. They choose one of 17 potential flavors for their cake, and after the meeting, Mancino sketches a cake design and emails a proposal with a price.

Mancino, who spent four years in catering and wedding sales at Puff ’n Stuff Catering LLC, baked her first five-tier wedding cake in her home in early 2009.

That led to making four more wedding cakes by August and six cakes by November, when realized she couldn’t run the business out of her home. “I was either going to move forward or stop because it was taking over our house and our life,” Mancino said.

With a $40,000 loan from a family member, Mancino leased and renovated her current 1,000-square-foot space in Maitland.

Ultimately, Mancino is aiming for annual revenue of $400,000, with cakes booked four months in advance — while remaining a boutique bakery. “We’re not a cake factory.”

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