With our upcoming Royal Wedding Garden Party in the works, we've got Maggie Austin's delectable cakes on the brain. Maggie's creations are so incredibly gorgeous that it's hard to convince anyone to take the first bite-- but trust us, once you have a taste, you'll be so glad you did! We're excited that she was able to pop by the blog today to chat pastries with us. Hope you enjoy these tips from Maggie Austin Cake!
Hitched: What are some cool trends you've seen in the pastry industry lately?
Maggie Austin: I’m loving that my wedding clients are willing to be a bit more adventurous in their flavor profiles. One of our most requested cakes is a vanilla and sour cream cake with peach apricot preserves and milk chocolate, topped with earl grey buttercream. Another trend I’m seeing is offering coordinating cookies as favors. I have a weak spot for elaborate cookies and it’s a thrill to come up with a design that echoes the cake.
MA: I have a wedding in the Fall that will be a pyramid of fruit. Each “fruit” is an individual cake. I’m commissioning custom molds and each piece will be hand painted. I’m so excited to work on this project. I think it will be stunning.
MA: Fairly easy solve. Each tier can be a different flavor. One of the beautiful things about a fondant-enrobed cake is that the appearance is pristine and uniform no matter the variations on the interior.
MA: Maggie Austin Cake is very low volume. I design, sketch, bake, and decorate each cake so I am limited in the number of orders I can accept. We encourage clients to schedule a tasting and consultation as soon as a venue and date has been secured. We have clients booking as far in advance as Fall 2012.