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Buttercream – Our buttercream frosting is made in the classic Italian tradition with real butter and egg whites, which makes it smooth, silky, and light, ideal for both filling and frosting cakes. Because we use real butter, not shortening like many retail bakeries, our buttercream naturally has a warm off white color and a silky sheen. The fine matt luster you see on most wedding cakes in magazines is achieved using rolled fondant. It's not possible to recreate this look or texture using buttercream, nevertheless buttercream has its own unique qualities which makes it an ever popular frosting choice. We do not use buttercream icing in the summer months if the temperature during your event may exceed 70F degrees.
Rolled Fondant – Also known as sugardough is mainly made of confectionary sugar, with gelatin and glucose. It's a smooth pliable icing that is rolled out and smoothed over a cake once a buttercream crumb coat has been applied. It has a timeless elegance and makes a perfect blank canvas upon which to create amazing works of art. As well as being used for frosting a cake, it can also be used to create figurines, cut outs, flowers and ribbons.
Ganache – Is very simply a mixture of melted chocolate, we use award winning Guittard, and boiled cream which, when chilled, makes a rich melt in your mouth cake filling, perfect for any chocolate lover.
Fruit Creams – Our fruit creams are made using whipped cream and real fruit puree to capture the essence of the fruit.
Bavarian Cream – Is very similar to the pastry cream you would find inside an eclair or doughnut, but has more of a caramel custard flavor.
Sugarpaste – Otherwise known as gumpaste or flowerpaste is a hard setting sugar dough mixed with gum tragacanth out of which beautiful lifelike flowers and other decorations are hand made.
