05 May 2011

Sweet Studio Cake Cabinet: Coconut, Passionfruit, Ginger & Mint

This post is the first in a series of spotlights on some of our most popular desserts in our cake collection. Things have been pretty hectic since the opening of our studio a couple of weeks ago and we have been receiving loads of great feedback on our range. One of the cakes that has really caught our customers eye is our Coconut, Passionfruit, Ginger and Mint creation, it is texturally enticing and the presence of four bold flavours really works together. As always with our creations there are multi layers of components which all come together to make a whole.

The components are as follows: (bottom to top)

  • Salted Oat & Ginger Crumb
  • Passionfruit Curd
  • Coconut Caviar
  • Passionfruit Jelly
  • Coconut Mousse 
  • Crunchy White Chocolate (Chocovic Jaina 31%) & Mint Wafer
  • Coconut Mousse
  • Brilliant White Velvet Spray
  • Mint Chocolate Blush
  • Ginger Macaroon With Passionfruit Curd
  • Mint Jelly
  • White Chocolate 'Coconut'
Our cakes are presented in two sizes, large 18cm (8 persons) or individual, this is the same with the entire range and we also retail some of the individual components and ice creams and sorbets to complement so that you can 'pimp up your pud' at home. What we mean by this is that you can recreate quality restaurant style plate ups at home to really impress your dinner party guests. 

We really are enjoying life in our new home and our creative juices are flowing, we will run with the current cake range for a while but we are working on some new techniques and flavour combinations for the future ranges. We will highlight all of the cakes in the cabinet to record our work and allow you the reader to be fully up to date when you visit the Burch & Purchese Sweet Studio.


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Anonymous said...

Wash dishes as normal with soap and water. Mix water and baking soda to the consistency of paste and apply it to cooking tops and counters.Food Display Cabinets