Thursday, May 1, 2008

belated cake update

Well, I've got a whole folder full of photos to post since I haven't had much time for blogging this past month. Wedding planning has been put on hold for now since we've gotten the big-ticket items sorted out (venue, caterer, dress, invites, etc.) and will probably start devoting more time to the details (decorations, play list, . . . ) once the summer starts. But I never followed up on the outcome of our quest for yummy cake, so I thought I'd share that we ended up going with
Satura Cakes in Palo Alto, much to my surprise.

When I first saw this place I thought it was a bakery that specialized in Asian-style cakes, which tend to be not as sweet as American cakes. This actually isn't the case at all (although the cakes were not overly sweet, they were very Western in flavor). The owner is a Japanese man who apparently he visited the states many years ago and noted a lack of French-style bakery shops where one could pop in and order a pain au chocolat in comparison to Tokyo (which has a slew of pastry chefs trained en France). He decided that if and when he made his millions, he'd come back and start a bakery.

In addition to their fabulous product presentation and packaging, their cake itself does not disappoint. It is delicious and the tasting was a real pleasure to attend--ample servings of a wide variety of cakes, and no pressure to make a decision. Their cakes are all very unique, we ended up selecting four for our wedding. The main wedding cake will have 3 tiers and 2 different flavors--red velvet (dense rich cake, with cream cheese frosting between the layers with fresh blueberries and raspberries to add a touch of tartness), and a very light white cake with fresh strawberries and whipped cream. In addition we'll have a tray of tiny cake "squares" made of two torte-like sheet cakes. The "Yuna" is a chocolate hazelnut confection, and the other is a coconut cake with layers of mango creme. Mmmm!

Flavors aside, what won me over with this bakery was their great ingredients and commitment to freshness. Our cake will be made the afternoon before our wedding and frosted/decorated the day-of.

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