Thank You, and Stay Sweet!

As I take the initial plunge into starting my own custom pastry business, I am reminded over and over again why I got so excited about the business of pastry in the first place.  Every part of the pastry process makes me happy; the preliminary Prismacolor sketches that I make while hashing out a design, the meditative trance that takes over during the mixing, baking, and decorating, the careful photo shoots, and the crucial delivery of the finished product, a beautiful product that I was able to bring to life with a few kitchen ingredients.  I am charmed by the idea that I am bringing happiness to others and elevating their celebration to another level of perfection.  In pastry school I was taught to be precise and graceful, and I embody that in every treat that comes out of my oven.  It is so special to be present at someone’s special event, and I’m honored that you’ve chosen me.

As 2017 approaches, I am more motivated than ever to reach the pastry goals that I have set for myself.  I hope that you’ve been captivated by my posts…  I intend to give readers a glimpse of what life is like baking in both the professional and home kitchen.  In addition to documenting my cake orders, I’m excited to take my readers along on more pastry crawls through New York and Chicago, and to get them excited about the production and presentation of beautiful pastries.  Happy New Year!

Two of my cake orders are featured in this post.  One cake is comprised of three layers of matcha cake, two layers of white chocolate ganache, vivid matcha buttercream, matcha shortbread garnish, and raspberries.  The other is three layers of rich chocolate cake, two layers of semisweet chocolate ganache, orange buttercream, blood orange slices, and semisweet chocolate curls.

 

Matcha Strawberry Pocky Cake

I made a slightly different version of this cake for a friend’s birthday last summer, and it’s one of my favorite cake designs!  I love how the Pocky sticks form a charming little fence around the cake.  For this rendition, I made three layers of matcha green tea cake and paired it with a light strawberry cream cheese icing.  I chose to use cream cheese icing because it isn’t as intensely sweet as buttercream icing… it really allowed the green tea flavor to shine through.  Visually, the muted green color really stands out next to the pink.

The cake is skirted with green tea and chocolate Pocky candy and topped with a heap of freshly-coated chocolate strawberries.  I wasn’t intending it, but it has a festive, Christmasy look, especially after finishing it off with a candy-stripe bow!  I’m definitely tempted to leave one of these out for Santa instead of cookies.

I used a cake stand from Anthropologie and a vintage plate from eBay.  The pink bamboo print on the plate suited my cake perfectly.  I really geek out over Anthropologie’s kitchen gear, and this cake stand was the ideal look for this cake.  I am so happy with how the colors and lines pulled together for this photo shoot!

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