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Chocolate Torta, Bittersweet Mousse, Salted Caramel.

Chocolate Torta, Bittersweet Mousse, Salted Caramel.

Seems that 2012 was the year of the owl cake, at least for me! And it’s crazy to think its been since last year that I have had the impetus to write/share with you. I know, it sounds like a long time to have writers block but thankfully I feel the balance of work/play in my life has been restored. Its a delicate balance, as you must know.

I can hardly remember the flavors of these cakes but what I do know is that one of them was Peanut Butter Banana Fudge. Don’t ask which. =)

-Lisa’s Baby Shower Cake created June 29th 2012.

-Upeka’s Birthday Cake created October 26th 2012.

Pink Lady Tatin - Brown Butter Ice Cream. 

Arr, mateys! Here is a cake made for a lovely client, Marina. I can hardly remember the flavor of the cake, as I have waited WEEKS for the following shot to be developed (yes, its film)!

The cake was designed after a mental snap shot of a Pirates-of-the-Caribbean-esque giant squid breaking a ship in half. The design had a meaning I’m sure but I dared not ask!

Much ♡

D

P.s. Oh yeah, Happy Birthday Erik!

Just recently I had an unusual request to create a red velvet cake complete with a disheveled Courtney Love and baby doll limbs for an awesome dude- Jake of Humphrey Slocombe. But after a friend helped decipher the concept, and listening to Doll Parts, this cake makes perfect sense, kind of.

Just recently I had an unusual request to create a red velvet cake complete with a disheveled Courtney Love and baby doll limbs for an awesome dude- Jake of Humphrey Slocombe. But after a friend helped decipher the concept, and listening to Doll Parts, this cake makes perfect sense, kind of.

Oh man! Where the heck have I been? MIA for sure, and I must apologize for that. A pastry chef turned sugar orchestrator has only so much energy to write.

 Well, since my last post much has changed and much has stayed the same. I am still making cakes, but in a different capacity and style. Not many crazy cool custom ones but I have gotten a lot faster at baking, stacking, frosting and decorating cakes. Have developed a new found love of laminated doughs… more specifically croissant. It amazes me every time I have one. As Chad Robertson of Tartine says, “A well made croissant will give one pause, a moment to reflect on the petit engineering marvel set before you.”I can only wish to be so eloquent ;)

Anywho, dahhhhling (is it working?) I took a quick but much needed escape to NYC on my 24th birthday weekend with an old friend where I imagined new things for myself and set new goals… and that was the most refreshing and well-timed gift from God yet.

Enough about me… lets get back to the reason we are all (meh?) here… CAKE! The following cake made for a wedding reception at the Clift hotel. It was a really chic/intimate gathering. I hope the cake found a beautiful spot somewhere besides the stainless steel counters it was assembled on.

Well, now that I’ve lost my coffee buzz, I must say ‘till next time! But sooner this time!

XO,

Daniel