Hello,
Alot of people have asked us what 'kind of cakes' do we do. So...here is the answer:
1. We do alot of work in
fondant. The sugar paste covering that you see nearly ALL the cakes done in Food Network Challenges and bride magazines. Some people don't like fondant cakes because they 'heard' that it doesn't taste good. But we know how to work with fondant, especially after I interned at Ron Ben Israel Cakes, where ALL the cakes are in fondant. You have to roll the fondant thin, i.e. 1/8 inch thick and have the buttercream underneath be perfectly smooth, so the fondant is completely smooth.
2. Our cakes are
NOT 'Mother of the Bride" cakes! What I mean is, we stay away from columns, confectionery icing, shortening/lard, and overly decorated cakes.
3. Our cakes are
made from scratch using only the best ingredients. Our buttercream is a
Swiss-Meringue Buttercream, NOT mixing confectionery sugar and butter...or worse shortening together. Our butter is imported from Vermont and is 83% fat. Our icing floats in your mouth, it's texture is so smooth, rather than having your mouth fill grains of 10x sugar.
4. Our
palette of flavors is vast, using everything from actual vanilla beans, not extracts, to flavorings such as passion fruit, blood orange, valrhona chocolate, etc. etc. The list is as infinite as Nature herself!
5. Our inspiration comes first and foremost from the
client. Someone who is appreciative of beautiful things executed by craftspeople who are
dedicated and
passionate about what we produce.
6. After our clients, you can see how inspirations from the pages of Vogue, Elle, Harper's Bazaar, the collections of Cartier, Tiffany, Christian Louboutin, etc. inform our cake designs in the photo above.
Posts
