Creative CakeS
kind of tastes like Reese’s Peanut Butter Cups. Her red velvet cake is also very popular as well as
her spice cake, vanilla cake and carrot cake. Popular frostings range from white chocolate ganache with crushed peppermint candies and her vanilla but- ter cream, which she added is anything but ordinary.
“I don’t have a long list
of cake flavors because you don’t need that. A few really basic but high quality ingredient cakes and mash that up with really creative fillings is what cake is all about.”
As far as fillings go, a few customer favorites are her
vanilla buttercream frosting, buttercream with carmel swirled into it and coconut on the top, dark chocolate ganache, fresh citrus curds, lemon, lime, orange marma- lades, fresh chopped strawberries, any kind of fruit pre- serves, toasted nuts, fresh peaches, coffee mocha flavored
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icing, and chocolate buttercream.
“I like to bake and prepare as last minute as I can prior to an event,” Hoffman explained, noting that baking takes longer than decorating does. “It’s fresher for the event and it tastes better that way.”
Jan Goldsboro, who co-owns Goldsboro Bakery in Yuma with her son, has been mak- ing cakes there for the past 34 years. She said at their store, they have had more requests for simpler cakes.
“Styles have
changed through- out the years, peo- ple are going more for the three tiered simpler cakes and then they’ll get sheet cakes for servers, versus 20 years ago where
they had all the stairways and the fountains. ... We still do some of those but not as much.”
continued page 30 29
Love Blooms Here — Call For Availability —
WINTER WONDERLAND
SPRING JUBILEE CALL FOR TICKETS ·
Gila Ridge High School Auditorium Saturday, March 24th at 1 PM Yuma High Snider Auditorium
1452 S. 4TH AVE • YUMA, AZ
928.782.3516 Friday, Dec. 16th at 7 PM
Sanguinetti House MUSEUM
240 S. Madison Ave. • 928-782-1841
SouthweSt Living - CeLebrationS 2011
Photo by: Bill Butler
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