Six Toronto pastry chefs are coming together to give you a twist on some of their favourite classic cakes, all in one convenient package.
In case you missed it, last summer Roselle Desserts organized a cake collaboration between them and fellow pastry friends who all, of course, really love cake. After a very successful 'Refreshing Summer Drinks' themed cake drop, they've decided to make this March a little sweeter by bringing it back––this time, with each chef reinterpreting one of their favourite classic cakes.
Chef Stephanie Duong from Roselle Desserts says that this cake collaboration is, "An opportunity to work together with other pastry chefs that we respect and admire. We are all workaholics and this is a convenient reason to spend time together while working!"
"We [herself and Chef Bruce Lee from Roselle] have a lot of fun working with these chefs, and our careers have crossed paths somewhere along the way," Duong continues. "I hope that the fact they agreed to do it again means that they had fun too."
For $60, you'll receive a box with six slices of cake, one from each of the following chefs:
Chef Brendan Platts from French Made Toronto who is serving a 'Paris-Honolulu' cake, which features flavours of pineapple and cherry inspired by Paris-Brest cake.
Chef David Chow of David H. Chow Chocolates and Confections, who is creating a 'Tropical Vista' cake that features Thai coconut cream and a mango kalamansi lime cream inspired by coconut cake.
Chef Jill Barber from Barbershop Patisserie is putting together a 'Chocolate Buttermilk Nutella Fudge' cake featuring 70 per cent dark chocolate pudding ganache and hazelnut milk chocolate ganache inspired by chocolate cake.
Chef Lindsay Haddock of Circles and Squares. is creating a 'Black Forest Swiss Roll' that comes with chocolate sponge soaked with kirsh and a dark cherry compote and, of course, is inspired by Swiss rolls.
Chef Steven Tran of Steven Tran Chocolates is delivering 'Steven's Carrot Cake Version 8.0' that comes with a walnut crunch layer and his "V8" mixed fruit+veg cremeux inspired by carrot cake.
Finally, Chefs Stephanie Duong and Bruce Lee from Roselle are creating a 'Maple Walnut Medovik' that has ten layers of maple honey cake and features Tamarack Farms maple syrup, inspired by Russian honey cake.
You're going to want to save the date because this exclusive cake collaboration is available for preorder only and they'll be going live on Roselle's website this upcoming Monday on March 8. Pick-up will be on March 15 at Roselle from 4 p.m. to 6 p.m.
In case you do miss out on this line of specialty cakes, be sure to follow Roselle Desserts on Instagram to keep an eye out for other collaborations they're working on with their community of chef friends (hint: a night market featuring street food-inspired dishes) that you don't want to miss out on.
