FLAVORS - TECHNIQUES - INGREDIENTS - CLOSE ALL

FLAVORS

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You envision and plan your event to create memories that guests will revisit for years to come. One taste and you realize the dessert alone will steal the show.... Schedule A Tasting Today!

*Choose among Sugar Chef favorites, or order your own combination of cake and icing flavors.*

Cake Flavors: Vanilla Butter Chocolate Blackout Red Velvet Marble (chocolate and vanilla) Chocolate Chip Carrot Lemon Orange Roasted Espresso Key Lime Hazelnut Peanut Butter Banana Cinnamon Vanilla Rum Flourless Chocolate Cake Almond Coconut Pistachio Gingerbread (seasonal) Sugar-Free Gluten Free Dairy and Lactose Free Vegan Cake Icings: Italian Meringue Buttercream Devil's Fudge Icing Rolled Fondant vanilla and chocolate		Cake Filling Flavors: Madagascar Vanilla Belgian Dark Chocolate White Chocolate Cream Cheese Chocolate Chip Coffee Mocha Rum Orange Tiramisu Citrus Curds Fresh Berries Fresh Pineapple Coconut Almond Hazelnut Pistachio Caramel/ Dulce de Leche Key Lime Peanut Butter Champagne and Strawberries Caramel Apple Maple Ginger Brown Sugar Peppermint (seasonal)

Our most popular wedding flavors:

Something Old: Timeless flavors
Classic Vanilla Bean – Vanilla butter cake, Madagascar Vanilla Buttercream filling
Chocolate Decadence – Chocolate Blackout Cake, Belgian dark chocolate buttercream filling
Something New: Flavorful twists on the classic flavors
Berry – Vanilla butter cake, fresh raspberry, Grand Marnier, white chocolate buttercream filling
Chocolate Berry – Chocolate Blackout Cake, fresh raspberries, white chocolate buttercream, Grand Marnier
Marble – Vanilla and Chocolate Marble Cake, rum essence, espresso mocha buttercream
Something Borrowed: Family favorite recipes
Red Velvet – Red Velvet Cake, cream cheese buttercream filling
Carrot Cake — Filled with cream cheese mousseline
Something Blue: Continuing the tradition...
Citrus – Fresh lemon cake, lemon curd, lemon white chocolate buttercream, fresh blueberries

TECHNIQUES

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	1) Cornelli Lace
	A piped application consisting of a thin meandering line that never crosses over itself.
	2) Crystallized Fruit
	Fresh fruit that has been brushed in egg whites, then rolled in sugar. The egg white dries and leaves a sugar crystal shell around the fruit.
	3) Curliques
	Curliques are made from pastillage or gumpaste and are set onto a cake to add dimension and whimsy.
	4) Cutouts
	As the name describes, fondant (usually colored) is cut into different shapes and applied to a fondant covered cake to result in a bold yet intricate presentation.
	5) Draping
	Also called swags, this the technique of rolling fondant very thin, gathering it, and applying it to the cake so that it resembles material like the folds of a wedding dress.
	6) Embossing
	To create a raised and ornate design from the surface of an object.
	7) Gumpaste
	A pliable sugar paste that can be rolled extremely thin and dries hard. It is often used in the creation of gumpaste flowers as a custom keepsake to decorate the cake.
	8) Image Reproduction
	Can be done both in chocolate (inlayed) or by a different method onto fondant and colored to replicate any image desired.
	9) Inlayed Chocolate
	A method of piping different colors of tempered chocolate in a desired design so that the surface of the finished project is a smooth even layer.
	10) Luster
	Applied to a cake using luster dust. It can be applied in its dry form for a light allover sheen, or it can be liquefied with a little lemon extract and painted on by hand to give a metallic look in specific places.
	11) Marble
	Subtly incorporating a contrasting color into rolled fondant to create the look of marble on a cake.
	12) Marzipan Figurines
	Decorations made from a type of modeling almond paste into the shape of animals or human characters.
	13) Shell Border
	Piping buttercream into a "shell" shape, often used on a cake to finish the edges.
	14) Rolled Fondant
	A pliable sugar paste that is used to cover cakes and create a smooth, porcelain finish. Rolled fondant can be colored, painted on, and even finished with a sparkling luster if desired. It is also used for a variety of decorations on the cake.
	15) Stenciling
	A method of laying a premade pattern over rolled fondant and then coloring it to transpose the pattern onto it.
	16) Swiss Dot
	A method of piping or applying dragess in decorating that results in a symmetrical spacing of dots on the side of a cake.
	17) Tempered Chocolate Decorations
	The method of tempering chocolate, and then piping, spreading, cutting or molding it in different ways to produce various decorations to use in unlimited ways.

INGREDIENTS

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Ingredients

Inside every hand-crafted design is a recipe and balance of flavors that Sugar Chef has perfected. Premium selections include:

• Exclusively Belgian, and French chocolates Callebeaut and Valrhona,
including pure white chocolate, to 48% milk chocolate, to 56%
semisweet chocolate, and 72% dark bittersweet chocolate.
• Pure vanilla extract and vanilla beans from Madagascar.
• Fresh-squeezed citrus juices.
• The sweetest seasonal berries and fruits.
• Fresh dairy cream, sweet butter, and organic eggs.
• The highest quality nuts and spices.

Sugar Chef’s artful cakes are exclusively hand-crafted by Chef Jennifer Ladisky and are made from scratch in a professional, insured and health-certified kitchen.

With Sugar Chef’s two decades of professional experience and trained perfectionism, you can be sure your cake’s every detail will be prepared to exacting standards and will be unforgettably delicious.

Scheduling A Tasting

• jen@sugarchef.com • (954) 571-CAKE [ 2253 ]

You envision and plan your event to create memories that guests will revisit for years to come.

One taste and you realize the dessert alone will steal the show....

Schedule A Tasting Today!

Ingredients

Scheduling A Tasting

One taste and you realize the dessert alone
will steal the show....