Wednesday, January 29, 2014

Things I've made this week...

I played around with some chocolate! Apricot pistachio, goji berry coconut, almond rose, hazelnut praline chili, lavender raspberry.
Gold berries and roses to adorn a wedding cake.
Valentine's Day is just around the corner! I'm going to be making my famous mini flourless dark chocolate heart cakes again, each will be unique and decorated beautifully, $30 or $60 including a copy of my book. I already have several weddings on Feb 14th so numbers will be limited. Get your orders in fast! Visit and fill out the order form x
Banana maple caramel cake.
I'm now supplying a beautiful new cafe called Giles with gluten free cakes. Make sure you pop in, 21 Shortland Street.
I made a congratulatory cake for Lorde. 

Wednesday, January 22, 2014

PIES and an updated menu!

Photos by Harriet Were
On my recent trip to the USA, I became obsessed with sweet pies. I did a pie making course in New York where I learnt how to make a variety of American classics as well as some more unusual ones. To escalate my new found adoration of pies, we went on a Southern road trip, where I came across peach cobbler in Georgia, and sour cherry pie in Tennessee.
I love cake of course, but for me, pies are the ultimate dessert - fruity, buttery, crunchy, flaky, gooey and sticky all at once. Served warm with cream, nothing will ever supersede it. 

Because I like to put a wholesome twist on my creations, I have come up with some pie recipes that won't make your teeth hurt or leave you feeling like too much of a glutton. 

So now I'm making pies to order!! At this stage there's a scrumptious spiced and salted pumpkin pie with a wholesome almond spelt maple crust, and a deliciously sticky and sweet cherry pie with a buttery flakey orange spiked pastry. They are $60 each and will feed 8-12 people. Flavours will change every now and again.

Wednesday, January 15, 2014

Wedding Cakes

Wedding season is by far the busiest time of year for The Caker. Below are a few of our favorite images of cakes that we've done. As you can see we don't do anything too traditional, and only for smallish weddings. 

Generally the biggest cake we can make will feed 80 people generously (which will cost around $550), as anything bigger than this gets too hard to transport and cut into. If you are planning a wedding which is bigger than this, you could either get one main display cake, and another couple to have as service cakes in the kitchen, or you could get 2 or 3 beautiful cakes to have on display. We base our quotes on the size of the cake so need to know how many people you need to feed in order to give an accurate quote.

We steer clear of any sickly sweet fondant icing, and prefer to use vanilla bean cream cheese icing which has a lovely texture and means we can keep the sweetness in check. In our opinion, it's more important for the cake to taste incredible than look inedible. We don't do any over the top decorations and prefer to adorn simply with fresh flowers, berries, crushed pistachios...things like that. 

The most popular flavours for wedding cakes tend to be the gluten free flourless dark chocolate cake, lemony almond or fig and raspberry.  Either we can take care of the floral decoration for the cake/s, or you can arrange for your florist to put some flowers aside for us to use if you'd prefer for them all to be same.

Please email for more information xx