To book an appointment or tasting for an upcoming wedding please email elle@ellesbelles.com

To place an order for dessert items from the menu, cookies, custom cookies or special occasion cakes please email elle@ellesbelles.com or call 580-8815. Email is best, as my voice mail often fills up more quickly than I can I can keep it empty. Thank you for your support and love of all things Elle’s Belles.  Look forward to connecting soon.  L.

*Elle’s Belles had the honor of serving fifty seven Brides, Grooms and their friends and families this past Summer. We can hardly wait until next Summer. Look for us at the Woodlands ‘Ever After Bridal Event’ in early January with samples and a beautiful  tempting display. Until then, we are currently booking for the 2012 season. Let us know what we can create for you. * More great shots to come from this past Summer as they arrive from the photographers.

The cake above was perfect in every way. The Bride brought me a photograph of what she was looking for. It was quite couture. We combined her desires with the number of expected guests, the esthetic of her chosen venue, time of year and this was our result. Her best friend was the deciding factor in the flavor choice, which was smart and appropriate to all of the above. It suited the bride who  had her reception at The Club at Spanish Peaks in Big Sky. Simple rustic elegance was the vibe. Rich leather and suede, hand hewn wood, rich textiles, large wood paned windows opening up to large trees and majestic mountains. Everything- everything- top notch. Pumpkin cake with whipped cream cheese frosting filling finished off  a beautiful dinner presented by Eric Stenburg, Executive Chef at the Club and his fine staff.

This cake was paired with a suite of babycakes ( what I call our mini cupcakes) The bride had a modern Asian esthetic. She paried that with a love of lush rich details dotting her tables and reception room. This cake tied it all together perfectly. Lemon Blueberry cake with Lemon Cream cheese frosting, Lemon Swiss Meringue Butter Cream & fondant.  I had a difficult time keeping the band away from this as I set up. This Wedding was at the Springhill Pavilion in the foothills of the Bridgers in Bozeman, Montana.

This cake was a special request from a Bride. She brought in a photo and asked for ‘THAT cake!’ I wish I knew who to credit for the design idea. We did change the original from Pumpkins to a Fall Apple Stand. I also changed a few other details from the provided photo.  She and her guests loved it, as did I. It was fun to make. The Cake was spice with whipped cream cheese frosting and fondant. It was for the Bride and Groom alone. The guests received a suite of Cupcakes ( our little Apple Harvest)  each with an apple crafted in fondant. Our borrowed hand hewn wood stands and plateaus finished off this display perfectly thanks to Katalin Green and  Montana Bride.’  The wedding was at The Woodlands nestled in Cottonwood Canyon in Bozeman, MT.

We were asked to make this petite cake for a beautiful and elegant elopement dinner for two at Plonk on the 1st of July. Katalin Green of Avant Floral and Montana Bride was the ring master of this beautiful and memorable evening for the Bride and Groom.  The cake is lemon raspberry with a Swiss merengue butter cream and not only delicious, but oh so adorably cute. Photo by Inspire Photography.

This little sweetie melts our hearts. The picture is from one of our favorite weddings this past Summer. It was a dessert table extravaganza. Every single crumb was devoured! Eclairs, cupcakes, tarts, pies, cookies and more were on offer. More photos here.

Wishing many happy years together to our friends Megan and Jared.