Oh man! Where the heck have I been? MIA for sure, and I must apologize for that. A pastry chef turned sugar orchestrator has only so much energy to write (am I right, Abby?)

 Well, since my last post much has changed and much has stayed the same. I am still making cakes, but in a different capacity and style. Not many crazy cool custom ones but I have gotten a lot faster at baking, stacking, frosting and decorating cakes. Have developed a new found love of laminated doughs... more specifically croissant. It amazes me every time I have one. As Chad Robertson of Tartine says, "A well made croissant will give one pause, a moment to reflect on the petit engineering marvel set before you."I can only wish to be so eloquent ;)

Pain au Chocolat a la Daniel!
Anywho, dahhhhling (is it working?) I took a quick but much needed escape to NYC on my 24th birthday weekend with an old friend where I imagined new things for myself and set new goals... and that was the most refreshing and well-timed gift from God yet.

Summer in SoHo
Enough about me... lets get back to the reason we are all (meh?) here... CAKE! The following cake made for a wedding reception at the Clift hotel. It was a really chic/intimate gathering. I hope the cake found a beautiful spot somewhere besides the stainless steel counters it was assembled on.

Magenta Velvet with Cream Cheese Frosting
Guiness Chocolate Cake with Baileys Buttercream
Well, now that I've lost my coffee buzz, I must say 'till next time! But sooner this time!


Red and White Wedding
Been holding on to this photo for a while now. Here is a Vanilla Cake with Vanilla Bean Custard and Sliced Strawberries that I made for one of my very favorite clients. Marie, you are always a pleasure to work with!

Red and White Wedding

Blessings to the newlyweds!
=) Daniel
Daniel Saravia