Edible Artwork, High Quality Ingredients at Cake Couture
Cake Couture creates edible works of art.
Limerick Patch: When did you open your business?
Cake Couture: We officially opened in February 2012 and celebrated our Grand Opening in April 2012.
LP: Who is your ideal client or customer?
CC: Our ideal customer is someone who believes in the importance of using fresh, local and high quality ingredients. Our customers appreciate the time, energy and artistic skills that are necessary to create an edible work of art. They know that with us they will get a cake that tastes just as good as it looks.
LP: What makes your business unique from others in your field?
CC: Our approach is the biggest thing that makes us unique. Our consultations involve getting to know our customers and the unique needs of their special event. During this process a sketch is created to reflect the needs of our customers. This is probably why our cakes all look so different. Another difference is the fact that we bake and make everything in small batches from scratch. We are very picky when it comes to the ingredients that we use and do not cut corners anywhere. We use real butter, eggs, milk, flour, sugar and fruit. We use high quality chocolates, cocoa power, spices and vanilla. Nothing in our shop comes out of a box pre-mixed or pre-made. We also use many organic ingredients and even mix up our own gluten free flour. Even with the rising costs of food, we have stayed true to the ingredients that we use. Our educational backgrounds definitely separate us from others in our field too. We both have backgrounds in education. This is probably the reason why our approach is so different. Neither one of us has ever had professional training in the culinary arts. We have however sought out training from some of the most decorated cake artists in the world (Kaysie Lackey and Rick Reichart). We will be opening up the basement soon for classes and for parties. We will be tailoring cake curriculum for teenagers and for adults. Party packages will be available for kid birthday parties ages 6 and up and for adult parties.
Mindy- BA in Elementary and Special Education (LaSalle University); MEd in Special Education (Lehigh University)
Liz- BS in Art Education and a BA in Fine Arts (Kutztown University)
LP: What made you decide to open a business?
CC: When requests started coming from people we didn't know, we finally realized that maybe we have a knack for making cakes. Liz and I have always enjoyed arts and crafts activities and baking/cooking as kids. Some of these crafts even made it to the recess yard to sell. We should have known then that we would be in business together doing something creative. To us owning and operating a cake business means we get to continue "playing" as adults. We can both honestly say that we love what we do.
LP: What's your most popular item?
CC: (This is a difficult question to answer because it changes with the season and for the event.) For weddings we are starting to see that couples are picking their favorite flavors and steering clear of what is considered traditional. Chocolate cake, white cake or rainbow sprinkle cake with cookies and cream buttercream are popular kids flavors. Some of our customers with more sophisticated palates have been branching out to some of our newer combinations- vanilla pound glazed with grand marnier syrup with orange buttercream, blackberry & sage with blackberry curd and blackberry buttercream and sweet potato with brown sugar buttercream and sweet potato mousse.
LP: What makes your community special?
CC: Our community is very supportive. This was made evident to us with the on-line voting for the Philadelphia Zoo cake competition. There is no way we would have won without the support of our community.