The Cake Boutique

The Cake Boutique

Thursday, February 27, 2014

Featured Creator: Sean Hogan- Head Baker


Meet Sean Hogan
Sean Hogan is our featured creator of the day. Here at The Cake Boutique, he is our head baker and is busy baking cupcakes, cakes, macaroons, cookies, brownies, and pecan bars daily. Sean attended college in England. He received his degree in baking and pastry from Salford College of Technology. Working both in England and the USA, he has over 40 years of experience in the field. He once even made pastries for the famous composer Leonard Bernstein!

With all of his experience, Sean has made many different types of dessert, ironically he doesn't even really like to eat dessert! If he had to pick a favorite to make, however, it would be mousse. When making mousse Sean says, "you have to be careful with the temperature. You don't want it too hot or too cold. It will spilt and deflate if it is too hot, and if it is too cold it'll bind." When it comes to cakes his favorite flavor combination is chocolate cake with raspberry filling- yummy!

Simple and Elegant 
Although, Sean mainly is baking we have a nickname for him,"Zamboni" because no one can smooth ice a cake the way he can! His favorite cake he has made here at The Cake Boutique is our signature sanding sugar and rosette wedding cake. Sean loves it because it is "simple and elegant."

With reality television shows, although it is bringing a lot of attention to the industry, it is also bringing many misconceptions as well. Sean thinks, "One of the biggest misconceptions is that this industry is easy. Its not! Long hours on your feet, heavy lifting, and it is time consuming detailed work." He says don't be afraid to try and make things at home, but in doubt "use reputable bakers- from testimonials from people you know, photos of past work, word of mouth, or sampling some of their desserts before you order a large order for a special event."


Boutique Chic: Puppy Edition




Here at The Cake Boutique not only do we love cupcakes, cakes, boutique chic items but we love puppies! The Cake Boutique is now carrying a line of Boutique Chic items for your dog.  Check out these great new products we have at The Cake Boutique!

Check out this adorable tutu for your pup!
Price: $16.99

Rhinestone collar
Price: $14.99


The cutest doggie hair bows!
Price: $3.00


You must have a matching leash to go with your collar!
Price: $29.99

What Pup doesn't need a pearl necklace!
Price: $10.99
And if your Pups a boy..how about a necktie?!
Price $4.99
We even have Boutique Chic Doggie food dishes!
Price: $14.99

Here at The Cake Boutique our Dogs are important to us,
  which is why we are now making healthy homemade Dog treats.
Price $ 2.00 per bag of 2

Wednesday, February 26, 2014

Wedding Wednesday: How To Monogram Wedding Cake

Last week I featured a beautiful monogramed wedding cake! This week I thought I could show you a few photos on how this cake came to be. 

Large tiers have to be hand rolled since our sheeter
 can not handle the large amount of fondant.
Still rolling….
Still rolling…….
The 16" bottom tier is covered
with the rolled out fondant.
The tall 8" cake is brushed
with an edible luster dust.
The cake is stacked and doweled for support. 
Rope boarders are added with a touch of water.
Using a mold, decorative pieces are created.
The decorative pieces are added to the
cake and lustered to make them sparkle.  
A little water is added and the
detail work is added to the cake.
More white fondant is rolled to
 be molded for  the border.  
With a touch of fresh flowers, and the
 monogram this wedding cake is finished!

Tuesday, February 25, 2014

Tip Tuesday: Chocolate Chip Pound Cake

Have you ever tried to make chocolate chip cake or ordered it and all the chocolate chips were on the bottom of the cake?! This is because the chocolate chips are heavier than the cake batter and sink to the bottom. To create a chocolate chip cake with chips through out the whole cake you need a denser cake such as pound cake.  Traditional pound cake is defined as: a rich cake containing a pound, or equal weights, of each chief ingredient, typically flour, butter, and sugar. This obviously is  denser cake and therefore the sturdier cake is great for shaped cakes, larger tiered cakes, or cakes that need to travel a great distance. It's always a good idea to ask your bakery what type of cake they recommend if you are ordering a cake that includes any of the earlier mentioned elements. At the end of the day if you are looking forward to having a fluffy light cake, then pound cake just isn't for you. Its important to ask and trust your bakery's opinion when asking if pound cake is necessary for your design. If it is necessary we strongly advice you to listen to their recommendations.  Choosing a lighter fluffier cake when pound cake is called for you are opening yourself to the possibility that your cake will shift, settle, or even worse, collapse on it own weight; all of which the bakery has virtually no control over if you go against their recommendation.


Friday, February 21, 2014

Cake Friday: Not Your Average Sweet 16 Cake!

Today's feature is a unique sweet 16 cake. Most of our sweet 16 cakes involve hot pink, animal print and glitter, however, I chose to feature this cake since it is a bit different! A whale nautical theme! Check out how this theme translated in cake. 
First, one tier is covered in a pale pink.
The top tier is covered in white fondant. 

The middle tier is covered in a navy blue fondant.
The bottom tier is place on the cake drum
and measured to cut vertical stripes.
The measured stripe is then cut from white
 fondant.

Smaller vertical stripes are cut.
Meanwhile, the cake is stacked and doweled.
Using a touch of water the stripes are applied to the cake.
Using a cookie cutter small whales are cut out in pink
and blue fondant and white fondant details are added.
Navy polka dots are cut from a circle cutter.
The polka dots are placed on the top tier.
Lime green beads are created as
 a border from a silicone mold.
The whales and beads are added with a touch of water.
On a large polka dot a "16" is created
 by swirling navy fondant.
Pink strips are cut and pinched
 together to form a bow.
Paper towels are placed in the bow to
provide support during the drying process.
A thin strip of fondant is used to wrap
around and create the center of the bow.
The bow is placed on the top of the cake as a topper.
"Not Your Average Sweet 16" but no less spectacular! 

Thursday, February 20, 2014

Featured Creator: Brianna Fox-Priest- Counter Girl

Meet Brianna Fox-Priest! 
Brianna started working at The Cake Boutique in August of 2013. In her opinion a bakery is a great place to work because you can learn something new everyday- there are so many aspects that make a bakery run well and so much you can learn. A bakery is a great place for Brianna to work because dessert is her favorite meal of the day. Since Brianna has a deep relationship with dessert it is tough to pick a favorite, however, if she had to pick she would choose cupcakes. Every time we have a new flavor, Brianna is the first to try it! Her favorite so far was the Mango Raspberry which was a flavor of the week during her birthday(perhaps it might have to be an annual thing!). When it comes to cake flavors, however, her favorite is probably one of our most popular: chocolate chip pound cake with chocolate buttercream…yummmm.


Her favorite cake made here at the cake boutique was the Lion King themed baby shower cake…she ordered(maybe a bit bias), but I have to admit the glitter on this cake is just too cute!

Between Brianna and I, we take the bulk of orders here at The Cake Boutique so she has lots of insight for ordering cakes. Her best advice is to bring along "pictures, colors, and or anything that inspired you about wanting to order a cake- and don't be afraid to try new things! Whether it is a new cupcake flavor or a creative design for a cake, you will never know if you like something unless you try!!"

Wednesday, February 19, 2014

Wedding Wednesday: Monogramed Wedding Cake


There are a few trends that are large right now: lace, fresh flower toppers, and monograms. This beautiful wedding cake encompasses all of these elements in a classy, elegant way! I chose to feature this cake this week because I just love the understated use of color as well as the taller center tier(which provides a focal point for the monogram)

Tuesday, February 18, 2014

Tip Tuesday: SNOW SNOW GO AWAY!

Just a reminder if planning an event during the crazy winter we are having, make sure you find out the cancelation policy of the bakery as well as your event and let your baker know this pertinent information!!


Wednesday, February 12, 2014

Wedding Wednesday: Pros and Cons of a White Wedding Cake

Many brides choose to go with all white for their dress, flowers, and cake.  Pure white wedding cakes can be beautiful, but they come with a cost. In order to have a pure white buttercream, no real butter can be used(as butter is an off white) or natural vanilla(brown). If you're looking for a pure white cake you have to use an artificial vanilla flavoring and crisco or other forms of lard to create your buttercream. If you don't want to compromise on color another option would be to use white fondant on the base of your cake. If you don't want to compromise on taste you have to sacrifice on the color and your wedding cake will be off white. Take a look at both these options….

Real buttercream(off white)

Fondant base (pure white)