Daily Dish the Sonoma Market blog
Let Them Make Cake!
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When it comes to dazzling desserts, artisan breads and other gourmet baked goods, our bakers take the cake. Ever wonder which of our amazing cakes are our bakers’ favorites to make (and eat)? Want to know what it takes to be a professional cake decorator (a.k.a. cake deco)? You’re in luck, because we asked our talented bakery team what it's like behind the scenes, and here's what they had to say.
When it comes to dazzling desserts, artisan breads and other gourmet baked goods, our bakers take the cake. Ever wonder which of our amazing cakes are our bakers’ favorites to make (and eat)? Want to know what it takes to be a professional cake decorator (a.k.a. cake deco)? You’re in luck, because we asked our talented bakery team what it's like behind the scenes, and here's what they had to say.
What’s your favorite Premium Cake to decorate?
- “Carrot Cake and Red Velvet, mainly if I have previously made a fresh batch of ever so exquisite cream cheese icing. I’d say it’s my favorite because its quick and my turn tables are smoking by the time I'm done!” – Adrian M., West Sacramento
- “Princess. It's an elegant-looking cake and it sets our bakery apart from others.” – Brandi B., Davis, Mace
- “The Kahlua because it is challenging.” – Kari H., Davis, Covell
- “Carrot, because it’s easy, looks elegant and tastes amazing!” – Natalie B. and Tawni H., Roseville
- “Chocolate Mousse, because I love chocolate and the rum simple syrup adds a little something extra.” – Richard M., El Dorado Hills
- “Our Kahlua Cake! In order to properly execute this cake, you must be precise and have a watchful eye. There’s always a risk of over/under-whipping your Kahlua mousse and overheating the glaze! I love making this cake every day! It’s one of the more rewarding!” – Anthony C., Elk Grove
Which Premium Cake is your favorite to eat?
- “Chocolate Mousse.” – Richard M., El Dorado Hills
- “Carrot!” – Natalie B. and Tawni H., Roseville
- “My favorite to eat is Chocolate Mousse because I have a problem and am addicted to chocolate.” – Adrian M., West Sacramento
- “Carrot Cake! This cake is full of flavor and very moist! The delicious cream cheese frosting is extraordinarily creamy and light! I recommend this cake to everyone looking to indulge! I always say, 'There’s carrots inside, it’s healthy!'” – Anthony C., Elk Grove
- “Kahlua!” – Kari H., Davis, Covell
- “Carrot Cake!” – Brandi B., Davis, Mace
Which cake is the most challenging to decorate?
- “The Kahlua because you have to get the glaze temped perfectly.” – Kari H., Davis, Covell
- “I would say the most challenging is the Princess Cake! The main concern is the icing of the cake. In order to properly create a dome shape you must work fast! After it’s iced to perfection you must chill the cake till very firm in order to cover it with marzipan. This cake is very fun and nerve-racking and I love it!” – Anthony C., Elk Grove
- “The most challenging is the fruit basket because of all of the steps. The easiest way I’ve found is prepping all my fillings and toppings before doing anything else.” – Adrian M., West Sacramento
How long does it take to assemble and decorate our Premium Cakes?
- “Three Fruit Baskets can take up to take 15-20 minutes” – Richard M., El Dorado Hills
- “Average time to make 10 Kahluas is 1 hour. A single cake can be as quick as 10 minutes.” – Adrian M., West Sacramento
- “Red Velvet is 45 minutes.” – Brandi B., Davis, Mace
- “About a ½ hour.” – Natalie B. and Tawni H., Roseville
Along with gorgeous decoration, what makes our bakery's Premium Cakes so amazing?
- “The ingredients we use are better quality.” – Kari H., Davis, Covell
- “The scratch-made cream cheese frosting. We love that it's fresh and it tastes amazing!” – Natalie B. and Tawni H., Roseville
- “Our sponge cake. When we soak the layers with the simple syrup, they stay moist and add an extra layer of depth to each cake.” – Richard M., El Dorado Hills
- “Scratch-made ingredients” – Brandi B., Davis, Mace
Is marzipan difficult to work with?
- “If you have ever worked with fondant, you would love working with marzipan! Unlike the hard marshmallow flavor of fondant, marzipan is salty sweet with a wonderful almond flavor! Even when you mess up, marzipan is very forgiving. A little pinch-pinch and a little tuck-tuck gets the job done.” – Anthony C., Elk Grove
- “It took a lot of practice but being quick makes it easy. I should be a seamstress with my skills removing pleats from the marzipan skirt!” – Adrian M., West Sacramento
What does it take to be a professional cake decorator?
- “It takes passion, dedication and imagination!” – Brandi B., Davis, Mace
- “Deco is a lot of work and sometimes time consuming, but when you see the reactions from guests, it makes it all worth it.” – Richard M., El Dorado Hills
- “It takes lots of practice and being coachable on technique.” – Kari H., Davis, Covell
- “It is actually a very physical job and a lot tougher than it looks!” – Natalie B. and Tawni H., Roseville
- “To be a cake decorator you must have patience, focus, creativity and a passion for cake. Being a cake decorator is not an easy job. When push comes to shove you must understand your craft so much that you can fix anything with flawless execution! You must be creative on command and understand color theory and know how to decipher hieroglyphics (lol!). This is a very fun job and we all are more than happy to teach you everything we know! Remember to have fun and always be open to improvement!” – Anthony C., Elk Grove
Want to try one of our delicious and beautiful Premium Cakes for yourself? Drop by our bakery today! Want to join our amazing bakery team? Apply online!
