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Custom Designed Cakes, Cupcakes, Dessert Tables and Edible Gifts for ALL Occasions!
|Mission||To create unique, artistic and delicious cakes, custom designed for my clients. Customer satisfaction is my number one priority. I work endless hours, and sleepless nights perfecting my clients cakes,and will start over again until I am happy with the finished product.|
Sucre is "sugar" in French and is the name of my cake business. I bake beautiful and delicious, home made from scratch cakes, recipes of my own, cupcakes, cookies hand piped and decorated, dessert tables including all the elements eg mini desserts, cake pops, macarons, marshmallow pops, cookie pops, candy and edible gifts for all occasions.
I use the finest Belgium Couverture (Real chocolate, made from Cocoa mass NOT compound chocolate which is made of vegetable fat) called Callebaut, it's highly regarded worldwide and used by the best in the industry. I also use other Couverture chocolate for those on a tight budget, and although slightly lower in cost, they are still regarded as high quality Couverture chocolate, so there isn't any compromising in flavour or quality, I use Nestle Royal dark chocolate as well. Which is the same as Planet cake uses.
I use Satin Ice Fondant icing, this is what Buddy Valastro the Cake Boss uses. I also sometimes use Bakel's fondant which is Australian made and owned, and Planet Cake also use Bakel's. I use REAL Vanilla beans, not imitation essences, My fondant colours are bright and full, deep and rich because I use only Wilton and Americolour gels and pastes.
I use High Ratio Cake Flour, not just plan self raising flours for sponge cakes, this flours is made for cakes, hence its name, it makes the cake light, fluffy, airy as it's has a lower protein percentage of 8-10% where as Self Raising flours have 10-12% when these are used, they can make cakes tough. And for recipes where I do require Self Raising and Plain flours, I use the high quality Manilda flour. For butter, I use only Kirkland A1 export quality butter which is creamy, and a beautiful pale colour, Aussie butter is very yellow. I use Dutch cocoa powder.
I use professional cake painstins, Daddio's from USA, and I also use the Australian yellow labels all for the industry I work in. I use high quality cupcake wrappers made from Aussie company Confetta. Using all of these ingredients/products of higher standard, obviously comes with higher price tags. I believe tat there's no substitute for quality and satisfaction, so I don't mind paying extra. And the prices of my cakes will reflect their quality also. And yes, you will probably find other decorators who can give you a cheaper price/quote
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