Monday, March 15, 2010

sugar high.

lately, it seems to be all about the cake. the custom cake, most likely because of the rise in popularity of reality cake shows like ace of cakes and food network challenge, has become all the rage. the piece de resistance . it is a sure place to showcase the theme and can serve as edible decor (who doesnt love a 2 for 1?!). usually placed in a prominent place and always a total talking point...many in awe that sugar can take such forms.

a recent trip to gateaux left ME in utter awe. i could not stop looking at this cake. owner and head baker, robin is a sugar genius. who cares if it tastes good (it does), the way it LOOKS is a show-stopper. not just wedding cakes, she too has seen a rise in the “party cake”.

cupcakes are a way to make a cake, reality. its no secret that custom cakes can be $$$. there are many cupcake exclusive shops in mpls as well as full bakeries that have added the cupcake to their list of sweets. a few faves:

yum! (SLP)

every dessert is rich and decadent, neighborhood feel, always packed

sweets bakeshop (st paul)

emphasis on local and organic, macarons are also amazing

cupcake (st paul)

cooool flavors, online ordering

franklin street bakery (mpls)

can you say g-a-n-a-c-h-e????

miel y leche

super sweet with lots of great flavor choices

butter (35th and grand)

if you want a pastry, get there by noon

and opening spring 2010:

cake eater (seward)

though the cupcake as been around has a substitute to wedding cakes at events for years, the creativity in flavors, frosting and custom cupcake papers are making them much more than a passing trend but a mainstay in desserts.

have your custom-cake (or cup-cake)...and eat it too.

lindsay piram

event designer

No comments: