Dessert: Garden of Sweet Delights

We asked five bakers to let lush Northwest landscapes and natural beauty inspire their delicious designs

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Bright Idea
Those gorgeous peonies are indeed good enough to eat: Sonal Pardeshi Deshpande at Chocolaz Artisan Cakes uses homemade sugar paste to handcraft them. Beneath the patterned white chocolate covering are two tiers of Madagascar vanilla bean cake layered with Meyer lemon custard and fresh cream studded with organic raspberries. 425-281-6677; chocolaz.com

 

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Memory Lane
Lucy Damkoehler, the pastry chef at Taste Restaurant and Events, imagined updating the new couple’s childhood favorites with a local and organic backyard sweets-fest starring ice cream sandwiches made with peanut butter cookies and Concord grape ice cream, pretzels enrobed in white chocolate, fresh pears covered in caramel and pistachios, Jones Soda floats, handmade real-fruit jelly candies, and more. 206-654-3190; tastesam.com

 

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Bare Fruit
At Hillcrest Bakery, generations-old Dutch and European recipes sweeten the buttercream frosting, Bavarian custard and raspberry fillings, and layers of traditional white, chocolate, and marble swirl cake. Champagne grapes, local plums and blackberries, and just-picked mint evoke the orchards, vineyards, and berry farms of the Northwest. 425-486-5292; hillcrestbakery.com

 

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Made in the Shade
The soft hue of the purple-gray fondant on this trio of gum paste–adorned vanilla butter cakes is inspired by a fashionable bride, springtime blooms, and the huckleberry cream inside the cakes. At Jen’s Desserts, owner Jen Nurse and bakers Rebecca Gutierrez, Tiffany Turnbough, and Ashley Springer collaborate on flavors, fillings, and custom colors. 425-922-9080; jensdesserts.com

 

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Island Air
For flavors that are exotic, worldly, and Northwest-grown all at the same time, Macrina Bakery and Café’s team of bakers crafts white chocolate cupcakes with raspberry centers, lattice-top pies filled with apples and figs, peach and frangipane tarts, white chocolate cake with passion fruit crème and fresh raspberry preserves, and a double-decker raspberry-laced coconut cake. 206-448-4089; macrinabakery.com

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