Couture cakes raise the bar for edible art
High-end cake making is fast becoming an edible art form in Hong Kong
The finished product is a piece of confectionery art, featuring the 3D-printed cake top and handcrafted sugar peonies that could easily set you back over HK$10,000.
Glacé is among the high-end designer patisseries that have been mushrooming across town over the past few years. Such couturiers cater to demanding clients who covet one-of-a-kind cakes to distinguish their celebratory occasions.
"It's natural that the bespoke notion applies to cakes, as they are often made for the most special occasions," Au says. "In the past, however, we used to accept cakes that were readily made despite customised cakes' popularity in Europe and North America."
Like with the other finer things in life, Hong Kong tastemakers picked up the couture cake trend quickly.
Bonnae Gokson of Ms B's Cakery is probably one of the city's most well-respected and sought-after cake designers. She opened her cake shop on Gough Street in May 2011 and serves a stellar clientele, including pop divas, retail giants and casino moguls.
The enthusiastic response came as a surprise for Gokson, who originally opened the cake shop to help out orders at her Central penthouse restaurant, Sevva. Business has been so good that she launched Ms B's Weddings last month to focus on customised wedding cake designs.
Before her services became available to the public, Gokson created unique designs for celebrity friends, including singer Coco Lee when she tied the knot with Li & Fung CEO Bruce Rockowitz in 2011. The nine-tier wedding cake was encrusted with thousands of moonstone Swarovski crystals on lace sugar art and sugar flowers and weighed over 181kg.
