Wednesday, December 30, 2009

Wedding Cake Tastings and Design Consultations!

The holidays are generally a very popular time for couples to get engaged! With this in mind, we thought we'd use today's Weddings Wednesday post to share some helpful information with all of the newly engaged couples!

So first, CONGRATULATIONS! This is probably one of the most exciting times in your life! One of our most frequently asked questions is, "When should I come in for my tasting and design consultation?" This varies from couple to couple. Some couples come in a year or more in advance, and some come in a few months before their wedding. We think a good guideline to follow is to make your consultation appointment after you have selected your location, colors, theme and flowers.

So, what's next? When you have a good idea of what you want those important aspects of your wedding to be, start looking at cakes on our website, online and in magazines. Print or tear out a few pictures of cakes that you like and hold on to them. It will be helpful for you to bring those with you, along with your color swatches, to your consultation appointment. There are so many possibilities in terms of you wedding cake design, that it can often feel like an overwhelming task without some general idea of what you like and don't like.

Then what? Look at your calendar and come up with a few days and times that work for you and your fiance, and then give us a call. We'll look at our calendar and try to schedule your complimentary tasting and design consultation at the most convenient time for you.

Once we've scheduled your appointment, we're going to ask you what cake flavors you'd like to try at your tasting. You can view the menu on our website and have your choices picked ahead of time, or we'll email you the list and you can get back to us. Generally, we'll let you try 2-3 flavors ABSOLUTELY FREE! Please try to get your flavor choices back to us as soon as possible. The wedding department staff needs to let the kitchen staff know your choices so that they can make sure those flavors are available for your tasting.

What should I expect when I show up for my tasting? When you get to the retail store, let one of the staff know that you are here for a tasting. They will notify the wedding department and someone will come up to greet you and show you to our Bridal Suite!

Once you've make yourself comfortable, we'll ask you to fill out a little bit of information about your wedding while we get your tasting slices for you. We'll explain each of the flavors you selected (in case you forgot!), and give you a few minutes to taste and discuss which flavor you prefer. When we join you again, we'll look at the pictures you brought with you, give you some time to look through our portfolios, and eventually design your wedding cake!

We'll price the cake out for you, explain all the details, and answer any questions you may have. If you know you definitely want Dessert Works to create your wedding cake for you, you can put down a $100 deposit to secure your wedding date with us before you leave. If you want to think about it a little more, we'll give you all the information you need to take with you.

It's as simple as that!

A few other bits of information that may be helpful:
  • Most appointments are held on Saturday or Sunday, but if a week day works better for you, we can certainly do that as well. The only day of the week that we are closed is Monday.
  • Appointments generally last 30 minutes to an hour.
  • On the weekends, appointments are scheduled back to back, on the hour, so it is important for you to get here on time, so that your appointment does not spill over into someone else's.

  • If you need to reschedule, please try to give us at least 24 hours notice. We understand that things can pop up unexpectedly, but please just let us know!

  • You can certainly bring your fiance, mom or maid of honor with you, but try not to bring more than 2-3 extra people. The bridal suite isn't necessarily small, but it gets cozy around the table with many more people than that.
If you have any other questions or if you would like to schedule your complimentary tasting and design consultation, please call or email us!

781-769-1133 ext. 208

Tuesday, December 29, 2009


We always have a selection of our shortbread icing cookies available in our retail store. The shapes and designs change with the seasons, but they are always delicious!

And as always, everything in the bakery is handmade, from scratch, right here on-site by our talented Dessert Works team!

Friday, December 25, 2009

Gift Boxes

Today, we'd like to wish you a very Merry Christmas from everyone here at Dessert Works! We hope Santa left lots of gifts under your tree, in pretty gift boxes like these:

Hopefully yours weren't made of cake and buttercream this morning though!

Merry Christmas!

Wednesday, December 23, 2009


Christmas is just 2 days away, so we thought this was the perfect wedding cake to share with you today!
Topped with a red rolled chocolate package bow and streaming ribbons ends, this festive wedding cake features alternating triple dot and snowflake designs with a dusting of edible glitter, perfect for a holiday wedding!

Sunday, December 20, 2009

Christmas Specials!

Today is the last day to place your Christmas orders and guarantee them for pick-up on the 24th! Make sure you call or stop by the store and get your order in today before 2pm! The snow hasn't stopped us, we are OPEN!

Christmas Specials

Tiramisu Log
16”x4” (serves 8-10) $24
Vanilla genoise cake brushed with espresso & rum and filled with sweetened mascarpone cream. Decorated with chocolate shavings & fresh whipped cream.

Mum’s English Trifle cake
(serves 4-6) $20
8” (serves 8-10) $29

Kids & adults alike will enjoy this festive and fruity dessert. A spin on my Mum’s traditional recipe. Light sponge cake layered with seedless raspberry preserves line the outside of a cakethat is layered with peaches, strawberries and pears barely set in berry jello, topped with vanilla custard,fresh whipped cream & chocolate shavings.

Apple Strudel
12” (serves 6-10) $21

Fresh golden delicious apples with plump golden raisins baked in flaky puff pastry.

Dark Chocolate Buche Noel
A traditional holiday favorite “Yule Log”. Classic chocolate mousse cake rolled & decorated with chocolate buttercream, meringue mushrooms, candy holly berries & leaves. Dusted in sugar snow.

2 sizes available:
Large (serves 16-20) $39.50
Small (serves 8-10) $22.00 which is finished in ganache decorated with a frosting pinecone.

Eggnog Torte
6” (serves 4-8) $22

8” (serves 8-12) $30
10” (serves 16- 20) $40
Spiced vanilla cake soaked with rum & layered with vanilla mousse. Decorated with a buttercream holly berry wreath “holiday” design.

Flourless Chocolate Cake
9” only (serves 12-16) $30
Dense chocolate cake covered in chocolate ganache & decorated with white chocolate adornments.

Holiday Cookie Platters
(+/- $10/lb)
Our delicious holiday cookies are the perfect festive gift for a holiday party. Buttery and full of flavor, these beauties disappear quickly! Prices vary by variety, we can make various sized trays, and assortments.
Gingerbread Houses
Small (measures 6"x6"x6") $18
Large (measures 9”x11”x7”) $36
Ready to decorate, includes all the candy you need plus icing!

Gingerbread Men
Decorate your own gingerbread men! Set includes 6 large cookies plus icing.

Also Available: Pear & Cranberry Galette, Rustic Apple Tart, Double Crust Apple Pie, Gingerbread Roulade, Raspberry Almond Linzer Tart, Fresh Fruit Tart, Vanilla Cheesecake, Keylime Tart Opera Torte….. and much more!

See our website for complete menu.

And if you miss the cut-off...don't worry! We'll have plenty of Christmas goodies available in the store for your last minute purchases! We are open Monday the 21st - Wednesday the 23rd 9am - 6pm and Thursday the 24th 9am - 4pm!

Friday, December 18, 2009

Ski Slope

Here in New England, and across the country, the first snow storm of the year hit us last week. Some people love the snow, and some people dread it's arrival, but love it or leave it, it's here!

So why not celebrate it's arrival with buttercream snowdrifts, icicles and snowflakes?!

Wednesday, December 16, 2009

Fleur de Lis

Our Fleur de Lis design is just so pretty. I don't know what it is, but there's something about this elegant cake that seems perfect for this time of year.

This cake is covered in a rolled chocolate cover, has hand-piped Fleur de Lis design in buttercream, and rolled chocolate roses and accent flowers in shades of pink.

Tuesday, December 15, 2009

Chocolate Caramel Pecan Tarts

Our individual Chocolate Caramel Pecan Tarts are available for purchase in our retail pastry shop!
If you like pecan pie, you'll love this chocolaty twist on that classic holiday dessert. The sweet dough crust is filled with chewy caramel and pecans, and topped with chocolate mousse!

Friday, December 11, 2009


Often, we have customers come in with a specific theme in mind for their party and therefore their cake. This Mitzvah had a ESPN type theme, except the boy's first name started with "Z" so they made their own "ZSPN ZONE" logo.

We worked together to design this unique sports themed cake, featuring their logo and sports equipment from his favorite sports, all made from rolled chocolate. Add some buttercream grass and some whimsical rolled chocolate dots on the side, and we think this cake went perfectly with the customer's theme!

Wednesday, December 9, 2009


Bows are quite popular with our brides that don't want flowers on their wedding cake.

This dark brown, rolled chocolate bow adds a touch of elegance to this wedding cake covered in our interlocking scroll design.

Sunday, December 6, 2009

Holiday Baking Tips

From our kitchen to yours.
Today, we're sharing a few of our tricks-of-the-trade with you, for all that holiday baking you have coming up!
  • Tip 1 - Making many different kinds of cookies can be time consuming. To break it up, make your different doughs one day and refrigerate them, then cook them another day. Most cookie doughs can be refrigerated up to 4 days, and can last 1-2 weeks in the freezer!
  • Tip 2 - Cookies that are all the same size will be more appealing visually and will also cook more consistently. To accomplish this, use a small ice cream scoop to portion out your cookies!
  • Tip 3 - We all know the best part of a pie is the flaky, buttery crust! To get a nice flaky crust, make sure you use COLD butter and don't over work the dough. You can also make your pie crusts in advance and keep them in the refrigerator, like you can your cookie doughs.
  • Tip 4 - For any fruit pies, let the fruit and spices that make up the filling sit and macerate in their juices for a few hours, or even over night before you put them into your crust. You'll develop more flavor that way!
  • Tip 5 - With the economy the way it is, we're all being a little bit more careful with our money. If you're making something like eggnog that uses a lot of egg yolks, find a meringue cookie recipe that uses a lot of egg whites to make too! Then you aren't throwing them all away.
And, of course, if you'd rather spend time with your family than all that time baking in the kitchen, stop by Dessert Works by December 20th to place an order and guarantee your selection for pick-up on December 24th!

Do you have any holiday baking tips?? Leave us a comment below!

Friday, December 4, 2009

Designer Purse

If you're new to our blog, around here, Fridays are Featured Friday, where we feature one of our custom cakes! The cake can be for any occasion, but today's cake was a birthday surprise.

If this woman asked for a designer purse for her birthday...

...she definitely had a little surprise coming for her when it showed up made out of cake!

Wednesday, December 2, 2009


Every wedding cake we create is unique to each couple. They come in many shapes and sizes, and can represent a wedding theme or colors, or the couple's personalities. With December here and winter quickly approaching, what better example to share than this winter themed wedding cake topped with a snow couple, hand made out of rolled chocolate, "representing" the bride and groom.

Tuesday, December 1, 2009

Gingerbread House Kits!

Looking for a fun holiday activity for the kids? Decorating gingerbread houses is always a hit, and you can get a complete kit, with an already assembled house, right here at Dessert Works!

Our gingerbread houses are baked and assembled here on-site so they are ready for you to decorate. The kit includes all the candy you could need plus icing! The houses also come in 2 different sizes.

Small (6"x6"x6") - $18
Large (9"x11"x7") - $36

Stop by the store today to pick one up and then get decorating!

Friday, November 27, 2009

Zebra Stripes

Here at Dessert Works, we create many Bat and Bar Mitzvah cakes. From traditional Torah Scrolls, to bold theme cakes, we do them all! For today's edition of Featured Friday, we're sharing Shelby's fabulous Bat Mitzvah cake!

This pink and black creation features rolled chocolate applique zebra stripes and polka dots, hand-piped floral design work and is topped with a rolled chocolate bow.

Wednesday, November 25, 2009


The beautiful wedding cake shown here is picturesque sitting on a table with 2 glasses of champagne and a bouquet of fresh flowers.

This design combines rolled chocolate applique flowers with mini cupped flowers, floral scroll design work and a rolled chocolate rose top bouquet.

Sunday, November 22, 2009

Holiday Baking Events

Today we are announcing our 2009 Holiday Baking Events! All year long, we get requests for classes, so now is your chance to have fun, spend time with friends & family, and learn something new!

Family Cookie Day - Sunday, December 13th, 10am-12pm

This is a great activity for one parent to take the kids to, while the other has "errands" to run! We'll have three different cookie doughs made up so that you can have fun decorating them! Take home approximately 7 dozen total sugar cookies, chocolate hearts and raspberry thumbprints. They make wonderful gifts for teachers or friends...if you can resist eating them yourselves!

Cost is $65 for a family of 4.

Holiday Baking - Wednesday, December 16th, 6:30pm-8:30pm

Recipes will be provided, as well as step-by-step instruction for this hands-on demonstration. Learn to make cinnamon rugelach cookies, mini chocolate walnut tarts, chocolate coffee swiss rolls, and rum balls! Participants will take home everything we make!

Cost is $55 per person.

Open Kitchen! - Sunday, December 20th, 10am-1pm

We've held Open Kitchen for 3 years and everyone loves this event! Here's your opportunity to make 18-20 dozen cookies and be the "hero" this holiday. We'll have all the prep work done so that you can focus on rolling, cutting, decorating, scooping and dipping these 5 types: chocolate chip, coconut macaroon, decorated butter cookie cutouts, ginger-spiced twists, and cinnamon rugelach! We'll provide ziplock bags for you to keep them fresh until gift-giving or party time!

Cost is $85 per person (or team of 2).

Space is limited so please reserve your spot now!
Pre-registration is required for all of our classes, we recommend no later than 4 days before the class. Contact us at 781.769.1133 to register for any of our baking classes. A deposit is required to reserve space for a class in the form of credit card, cash or personal check. Cancellations must be received 48 hours prior to the day of class for a full refund. Cancellations within 48 hours notice will receive a merchandise credit valid for 6 months towards a future class or store purchase. We reserve the right to charge credit cards, or keep deposits for "no-shows" in the full amount of the class. We require a certain number of participants to hold each class, in the event of cancellation, due to lack of participation, full refunds will be given.

In addition, we would like to make you aware of our special store hours for the holidays:

Wednesday 11/25 - OPEN 9am-6pm
Thursday 11/26 - CLOSED
Friday 11/27 - CLOSED
Saturday 11/28 - OPEN 9am-6pm
Sunday 11/29 - OPEN 10am-2pm

Thursday 12/24 - OPEN 9am-4pm
Friday 12/25 - CLOSED
Saturday 12/26 - OPEN 9am-6pm
Sunday 12/27 - OPEN 10am-2pm

Thursday 12/31 - OPEN 9am-4pm
Friday 1/1 - CLOSED
Saturday 1/2 - OPEN 10am-2pm
Sunday 1/3 - CLOSED

Friday, November 20, 2009


Someone's Grandma must love the piano, for her family to request this special birthday creation!

Covered in chocolate ganache, and complete with keys and sheet music, we think this piano cake hits all the right notes!

Wednesday, November 18, 2009

Behind the Scenes

Today we're putting a little twist on Weddings Wednesday. Usually we showcase one complete, beautiful wedding cake. But today we're giving you a little look behind the scenes. If you were to walk into our giant walk-in refrigerator on any given weekend, you might see a few of these racks filled with wedding cakes in varying stages of completion - from ready to be delivered, to frosted and waiting for it's turn to be decorated.

Whatever the stage each cake is in, rest assured that it is made fresh, from scratch just for you, and it will be beautiful and delicious upon arrival at your reception!

Tuesday, November 17, 2009

Pop Tarts

Dessert isn't all we do here at Dessert Works. We also sell some breakfast items to get your day off to a sweet start.Our homemade pop-tarts are the perfect quick start to your day, or grab a box to bring to a meeting! The flaky, buttery crust, filled with a gooey strawberry filling, and topped with icing is enough to make anyone's mouth water!

Friday, November 13, 2009

Pea in a Pod

We pride ourselves on helping our customers create unique and artistic cakes for their special events. However, every once in a while, a customer will come in with a theme already picked and a very specific idea for their cake.

For example, one of our customers throwing a baby shower already had these adorable napkins picked out.

They requested that the cake go with their pea pod theme and resemble the napkin, so this is what we created.

The design was hand created using rolled chocolate and we think the end result is as cute as can be!

Wishing you all a fabulous weekend!

Wednesday, November 11, 2009


For some brides, simpler is better. So Weddings Wednesday today is going to showcase simple but elegant.

With our swiss dot design and a few buttercream pansies, this cake exemplifies simple!

Sunday, November 8, 2009

Fondant vs. Rolled Chocolate

With the multitude of cake decorating shows and cake competitions on television, just about everyone has heard of fondant. If you haven't heard of it, it is basically a sugar dough product that is rolled out and used to decorate cakes.

Since everyone sees fondant used on television, when they request it used on their cake, they are surprised to learn that we generally do not use fondant here at Dessert Works. Instead, we use rolled white chocolate, also known as modeling chocolate.

Essentially, the rolled chocolate creates the same look as fondant. However, if you have ever tasted fondant, you know that it does not taste very good. We can make the rolled chocolate any color we want, it gives the same appearance and it tastes a lot better!

Even though the fact that the rolled chocolate tastes better is important to us, that is not the main reason why we use it! Chef Kristen Repa also finds the rolled chocolate easier to work with. When working with fondant it tends to dry out very quickly. Rolled chocolate does not dry out as quickly, allowing more time for Kristen to perfect the details of what she is creating!

So the next time you are in the store and one of our staff suggests using rolled chocolate, you will now know exactly what they are talking about!

Friday, November 6, 2009

Featured Friday - Airplane

It's a's a's a...

Yes, that's a cake!

Wednesday, November 4, 2009

Striking Squares

Most of the wedding cakes we've shared with you so far for Weddings Wednesday have had round tiers. Square tiers are also very popular, so we have a beautiful 5 tier square cake to share with you today!

This cake features a rolled chocolate band along the bottom of each tier, rolled chocolate and gumpaste flowers and the couple's monogram.

If you are interested in having Dessert Works create your wedding cake, please contact us at:
781-769-1133 x 208

Tuesday, November 3, 2009

Maple Pumpkin Mousse Cake

A few weeks ago for Tasty Tuesday, we told you about our Fall Flavors. One of our most popular Fall flavors is our Maple Pumpkin Mousse cake. Our moist, tender pumpkin cake is layered with maple mousse, and finished with vanilla buttercream and our autumnal leaf design. These are available for purchase in our retail store in 6", 8" and 10" sizes.

However, the Maple Pumpkin Mousse cake is so popular that it also available in individual sizes!

Our White Chocolate Pumpkin Cheesecake, which also comes in 6", 8" and 10" sizes, is another Fall item that is so popular that it is also available in individual sizes. This creamy pumpkin cheesecake has a ginger molasses crust, and is finished with a white chocolate cream topping and white chocolate shavings.

Stop by our retail store and pick up one of these tasty fall treats for yourself today!

Friday, October 30, 2009

Baseball Stadium

The 2009 World Series is under way, so there's no better cake for Featured Friday today than a baseball stadium cake!

This cake was created custom for and donated to the Make A Wish Foundation.

Wednesday, October 28, 2009

Halloween Twist

Today's Weddings Wednesday featured cake proves that you don't need pumpkins and leaves to achieve an autumn or Halloween inspired wedding cake. One of our couples chose to have their wedding cake covered in chocolate ganache! A few of our hand-made chocolate butterflies and some autumn colored rose petals, with the addition of a Corpse Bride inspired topper, stand out strikingly against the dark chocolate background.

Sunday, October 25, 2009

Blog Feature

We are very happy to announce that our friend Trista, over at I Do Details, featured Dessert Works on her blog this past Friday! We were so excited to be a part of her fantastic and extremely informational new blog.

So for Sundays with the Chef today, we're suggesting that all of you brides (and bridesmaids) hop on over to her blog! She shares a lot of really great tips that she learned while planning her wedding or by helping her friends plan theirs! From giveaways and fitness challenges, to vendor recommendations, tips and tricks, the BEST part is that she shares all of her first hand experiences and observations for FREE with anyone who takes the time to read her blog!

Friday, October 23, 2009

21st Birthday!

Tiered and custom cut-out cakes are not the only cakes in our repertoire. Our cake artists execute all kinds of creative, custom cakes in many different sizes! Like this funky, modern cake for example...

...which helped one of our loyal customers celebrate her 21st birthday in style!

Wednesday, October 21, 2009

Chocolate fun!

If you're a chocolate lover, today's Weddings Wednesday cake is the cake for you!

Frosted in both chocolate buttercream and chocolate ganache, and decorated with rolled chocolate dots, stripes and bows, this funky, unique design is a chocolate lover's dream!

Tuesday, October 20, 2009

Halloween Special!

Halloween Special!

From today through October 31st, with 4 days notice, you can order your favorite Dessert Works cake flavor and have it decorated (at no additional cost!) with your choice of either our Graveyard Scene design or our Jack O' Lantern design!

Call us at 781-769-1133 or stop by our retail store and place your order today!

Friday, October 16, 2009


We get all kinds of custom cake requests, but movie and cartoon characters are among the most popular. Usually, parents are ordering these awesome cakes for their kids. But one lucky mom got this Mater cake, from the Disney/Pixar movie Cars, from her son on her birthday!

Wednesday, October 14, 2009

Pretty in Pink

It's Wednesday again, so that means it's time to showcase another beautiful wedding cake!

Frosted in the palest pink buttercream frosting, this wedding cake is unique but classically elegant with it's off-white design work, and off-white rolled chocolate flowers, band and bow.

Sunday, October 11, 2009

Dream Wedding Giveaway!

For Sundays with the Chef today, we are pleased to announce that we are participating in Country 102.5's Dream Wedding Giveaway! Dessert Works will be creating the wedding cake for the lucky chosen couple, Mary & Josh! You can help decide which cake the lucky couple will get by voting for your favorite on Country 102.5’s website, November 9, 2009 through November 15, 2009! The cake with the most votes will be revealed on November 16th.

Country 102.5 listeners have already chosen Mary's wedding gown, the couple's invitations and the bridesmaids' dresses, but there are plenty of decisions left to make if you want to get involved!
  • October 12th-18th you can vote on the couple’s honeymoon destination.
  • October 19th-25th you can vote on the couple’s wedding bands.
  • October 26th-November 1st you can vote on the men’s wear styles.
  • November 2nd-8th you can vote on the couple’s floral arrangements.

Please go to the Country 102.5 website for more information and for the official contest rules.

Congratulations to Mary & Josh from the Dessert Works Team!!

Friday, October 9, 2009

Babies, Butterflies & Buttercream!

We create cakes for lots of different celebrations, but baby shower cakes are one of our most popular. Today's featured cake is a unique baby shower cake that was so adorable, we couldn't resist sharing!

Frosted in pink buttercream with chocolate buttercream design work, this cake also features a baby carriage hand-made out of rolled chocolate and our signature chocolate butterflies.

A picture perfect, pink creation to welcome a sweet little baby girl!

Wednesday, October 7, 2009

Autumn Inspiration

Yesterday, we kicked off fall with our witch cupcakes. Today, for Weddings Wednesday, we're sticking with the fall theme and sharing some of our favorite fall inspired cakes!

Lotus branch design work in chocolate buttercream
with cascade of rolled chocolate leaves

Florentine ivy design work with fall accents
Rolled chocolate fall leaves and chocolate butterflies

Florentine ivy design with fresh fruit and flowers

Chocolate buttercream frosting and ivy design work
Rolled chocolate pumpkins, acorns, leaves and twigs

Reverse scroll design work
Rolled chocolate pumpkins, acorns, leaves and twigs

Usually, we only share one cake on Weddings Wednesday, but we have so many beautiful, fall inspired cakes that we just couldn't help ourselves!

Tuesday, October 6, 2009

Wicked Witch Cupcakes

The month of September tiptoed right by us and suddenly we're into October! That means that Halloween is right around the corner. For this week's Tasty Tuesday, we're sharing our wickedly delicious witch cupcakes with you!

These wickedly fun witch cupcakes are the perfect treat for your favorite trick-or-treater or for favors at your Halloween bash! Available for order in our retail store with 4 days notice, these large cupcakes, decorated with buttercream frosting and a chocolate cone hat, are $3 each. Make sure you get your order in early to guarantee these scrumptious treats for all of your Halloween festivities!

Friday, October 2, 2009

Featured Friday - Sushi!

Today's Featured Friday creation looks like sushi, except there's no raw fish here...'s all dessert!

We had this sushi cake request for someone's 40th birthday. Like we said, there's no raw fish here, but we used many different components to make this look authentic. We used fresh fruits such as mango, kiwi, and blood orange. Anything that looks like rice is actually rice, made with coconut milk to add sweetness. There are also components of cake, rolled chocolate, fondant, almond marzipan and pistachio marzipan in there.

We think it came out pretty good, if we do say so ourselves! Good enough that the person biting into it might be surprised that it's sweet and not savory!

Wednesday, September 30, 2009


We created a wedding cake recently that came out even prettier than we imagined it would be, so we thought it was the perfect choice for this week's Weddings Wednesday cake.

As you can see, it was a small, 3 tier cake, but the combination of our champagne dot design and the rolled chocolate hydrangea type flowers made it look so pretty and sweet. (Pun intended!)

Sunday, September 27, 2009

Easy like Sunday morning...

For Sundays with the Chef this morning, we're going to share a little about Chef/Owner Kristen Repa's day last Sunday. We were hired to create a Lionel Richie cake for a wedding where the bride and groom were huge Lionel Richie fans. They requested that the cake look like the clay bust of Lionel's head from his music video, "Hello." (Skip to 4:40 to see the bust in the video if you don't want to watch the whole thing.)

With any three dimensional cake, there are structural issues to be concerned with. Kristen took the appropriate precautions and made the head out of a denser cake and put the appropriate dowels inside for stability.

Here, you can see the cake in progress. Kristen has stacked the cakes, carved them in the rough shape of his face and started to cover it in buttercream frosting.

Kristen then covered him in chocolate buttercream, to make him look like he was made out of clay, and to start to form some of the details.

Finally, she added the hair and he was complete!

The cake was ready to be delivered, so it was loaded into the delivery van and off Kristen went to personally deliver the cake. While she was driving, a biker cut out in front of her and she had to slam on the brakes! She heard a thud and pulled over, fearing the worst. Lionel had been decapitated!

Luckily, she had brought some extra chocolate buttercream and some supplies with her. She stopped at a hardware store for some extra wooden dowels, and when she got to the venue, she was able to put him back together in time.

We are closed on Mondays, but just 2 days after the wedding, on Tuesday, we had someone come into the retail store and say, "I was at the Lionel Richie cake wedding, and that cake was absolutely amazing!"

So last Sunday was not "easy like Sunday morning," but despite the stress and the unexpected, we still delivered an amazing creation that impressed the bride & groom, and guests alike!
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