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Gallery |
Celebration Cakes |
Building The Cake |
About Us |
Essentials |
Contact Info |
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| BUILDING THE CAKE |
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| The Process | ||
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| Flavors | ||
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| Cake Elements | ||
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CAKE ELEMENTS:
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We utilize a wide range of pastry art techniques to create any number of beautiful effects.
Buttercream:
A silky concoction used as both filling and frosting. Made with a delectable
combination of butter, sugar, eggs and myriad of flavors.
Rolled Fondant:
offers a smooth, elegant matte finish. Fondant is a sugar
confection and is kneaded, then rolled and laid over each tier. It softens
the edges and can be manipulated, colored, and formed in ways that
buttercream cannot. It creates a cake that becomes an "objet d'art"
Gum Paste
or pastillage is used to sculpt beautiful flowers, ribbons, bows
and almost anything that we want to adorn the cake. It can be painted or
brushed, made to shimmer or shine. It is the final touch that can fool the
eye.
White Chocolate:
mixed with a little corn syrup it becomes a wonderful moldable medium. We can make everything from ribbons to
leaves to roses to nature's creatures.
Marzipan:
another medium lending itself to sculpture. It can become lifelike fruits or delicious cake coverings.
Hand Painted:
to take the cake out of the ordinary and push it into the
extraordinary we can employ the wonderful techniques of hand painting,
either in food colors used like water colors or with exotic silvers, golds,
coppers and champagnes to give shimmer where one does not expect it.
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