A specially designed birthday cake with an alcoholic surprise.
Lots of cool birthday cakes commissioned by clients for our team to create.
We stayed on the theme of gin and had a bit of fun with this special in our cake cabinet.
Our new 'Smoked Chocolate, Coffee, Aniseed & Lemon' creation is really popular at the moment and a staff favourite.
We are close to updating our raspberry & champagne dessert - details to follow soon.
Chef Mazza creates a scary centre piece for a birthday cake.
Lots happening here at the Studio, we have been very busy with lots of cool cake commissions as well as updating a few of our desserts in our large and individual cake range. Chef Mazza created a scary haunted castle centre piece for a child's birthday the other week which seemed to go down a storm.
We have refined and are happy with our coffee, smoked chocolate, aniseed & lemon individual cake and are reworking our raspberry, lychee creation to include more fruit. The top two images are of a fantastic creation for a client who's brief was that the cake should contain alcohol and that it should be orange in appearance. Layers of lemon cream were sandwiched between yoghurt sponge and topped with a gin & tonic jelly. This was all encased in a silky smooth white chocolate & vanilla mousse and sprayed in orange flavoured chocolate. Cool little marshmallows sat on top and once bitten into revealed a soft set gin & tonic jelly. Other projects that are happening here in the studio are: the introduction of new desserts (to follow), working on a special jewellry themed event for a big client, increasing numbers of bespoke cakes commissioned by our wonderful clients/customers and work started on a massive project of which the details will be revealed here very soon. We have also sent out our first newsletter to our database and if you would like to be added then email firstname.lastname@example.org or click here to subscribe http://us2.forward-to-friend1.com/forward?u=12c2f06686378aa052e128bc7&id=530e3f267f&e=af392ad9bd
We will try to keep you updated as regularly as possible and thank you for reading.