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!
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