17 August 2010

Cake Tasting

When we are asked to commission a special creation for a client we often provide them with a tasting. It is generally a smaller version of the proposed finished product and sometimes has a small sculpture or a feel of how the cake will look as well as the exact flavour profile. The cake above was delivered as a tasting last week to some clients who had expressed an interest in Burch & Purchese creating their wedding cake. The brief was to have a multi-layered creation with chocolate (of course) being the star. We were pretty much given a black canvas to create something rustic, earthy and delicious. We came up with this and the layers inside include hazelnut daquoise, hazelnut brownie, salted caramel and pear jelly. We garnished the tasting cake with chocolate flowers, toasted hazelnuts, hazelnut cream and charred poached pear. We'll let you know how we go once it's been approved or revised.


Cory. S said...

Now that's what you call a work of art. I might not have the guts to eat it. It's too beautiful for me to eat. Would there be an un-edible version that would come as a freebie with the cake when you order? I wonder how yummy and tasteful this cake is!

Hannah said...

How could anyone *ever* consider tasting that? Surely it's only intended to be gazed upon from afar and, at a pinch, touched very, very lightly?

Amazing work - I'm in awe.

Burch & Purchese said...

Cory S - Cheers mate, it tasted good! Well the bowl we licked anyway did!!

Hannah - Your continued support is very precious to us thanks so much and we hope the RAW diet is going well. x

lostpastremembered said...

how could anyone not love that cake.. great work gents!

Burch & Purchese said...

Thanks Deana!

cnova74 books said...

Hey,Salted Carmel and Hazel nuts.....my favorite.

Check this out if you can get your creative hands on them.We are using them in our Gelato and people are really excited about it!

It is called “the Gentle Round Hazelnut of the Langhe” (pronounced Laangeh) -- yes it is quite a mouthful.

This nut comes from a small hilly county called the Langhe (in Italy's region of Piemonte) where Italy's best red wines are also produced. What is particular about these nuts is that they are very carefully sorted by hand and are roasted in very small batches using a special technique (infra red)that leaves the nuts pale but with a very complex flavor. You will notice that the flavor is not as “toasted” but it is far more intense and refined.