Geisel Nye has finally joined Culina as our staff cake artist. Adding a specialty cake business to Culina was something I had planned from the first concept of the store. I have been making cakes sporatically since we first opened but had not advertised agressively because I needed another baker/artist on board.Geisel shares my passion for delicious, extraordinarily, beautiful cakes. Very soon, one window of our store will be dedicated to show cakes and when that happens, we are in the batter so to speak. We will also carry some grab and go specialty cakes and cupcakes in the store. For now we will be limited to our one cooler in the front of the store but we hope to be able to put bakery cases across the front of the store and offer gorgeous goodies to go year round.
Geisel and I have already started booking orders for November/December and January. How exciting! How about a pink champagne cake for your next anniversary or a white velvet with bavarian cream. I love to make up filling/flavor combinations to make your mouth water. Last night I made a pink champagne cake with chocolate bavarian cream and chocolate ganache. I love coming up with cake flavor and filling combinations. I have never been a traditionalist. Never had pink champagne cake? It has a very spongy texture but it is great for torting and layering and it is delicious.
Next time you are planning an event and you are wondering about the cake, don't worry, we have it covered.
August 8 was our two year anniversary...yippee! congratulations! good work! a self pat on the back.
Recently my husband and I called Culina's to inquire about the possibility of having an Italian Cream Cake made to share with a gathering of friends. We were delighted with the results! It was beautifully presented and everyone who tasted it commented that it was the best cake they had ever tasted! It won't be our last order from Culina...it just couldn't have been any better!
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