Now talking Orders for Valentine’s Day Treats. Show someone you care with something Sweet!
To order Call (508)812-8748 or email us at firstname.lastname@example.org
We are featuring some of our most delicious cakes as well as our popular Hand decorated sugar cookies. From Classic to our humorous Anti-Valentine’s, we have a wide variety to suit all tastes.
See our menu below:
Sugar Bake Shoppe Valentine’s Day Dessert Menu
6” Red Velvet Cake rich and smooth red velvet cake with white chocolate cream cheese frosting.................$27
6” Chocolate Espresso Cake fluffy Chocolate chiffon cake spiked with espresso and filled and iced with whipped chocolate coffee ganache..............................$29
8” Turtle Cheesecake Pie creamy cheesecake in a buttery graham cracker crust topped with toasted pecans, homemade caramel and chocolate ganache………$28 (Serves 6-8)
Hand Decorated Heart Sugar Cookies Our delicious old fashioned sugar cookies decorated in various Valentine’s Day themes, which include:
Cake Pops Vanilla dipped in White or dark chocolate, Valentine’s sprinkles..................................$2.75 each
Many of you are planning , or will soon be planning your big day. It can definitely be overwhelming with all that is involved. I really believe most of the stress comes from walking into the unknown. Most of us have never planned a party so large before, or had to select a menu for 200 people. Of course it is stressful, and understandably so. Planning your wedding cake is just as important as any other aspect of your wedding, but it doesn’t have to be an unpleasant experience. In fact, if you let it, planning a wedding cake can be a lot of fun. I have some tips that will help you approach the planning process with ease, prepare you with what to expect from most bakers, and make your wedding cake plannng a good experience.
1) Be Informed about how Wedding Cake Pricing Works
Most local bakeries have a standard base pricing set up, usually broken down for you per person. For example, our base wedding cakes start at $5.50 per person for buttercream design cakes and $6.50 per person for fondant design cakes. This is how most food vendors cost their items such as the dinner, liquor, late night snacks, etc... We all do it this way to help you create a budget per person and to give you an idea of the price range. Wedding cakes, however, can be tricky to spontaneously price because of the art factor. With some elaborate cake designs, you get to a certain point where you are paying for artwork as well as cake. I often use the analogy of someone walking into a car dealership and asking “how much for a car?”. It’s just as difficult for a baker to answer the question “how much is a wedding cake?” I have made cakes for $500 and I have made cakes for $4,500..... there are just so many options and factors involved. Any baker you approach, can help you better if you provide more details in your inquiry . For example, “ I would like a wedding cake for 120 people, simple buttercream design, and I want the whole cake to be white chocolate raspberry, could you give me a rough estimate?” This will definitely get you a closer estimate if you provide the expected number of people (roughly), design , and general direction of flavor. More accurate pricing can be obtained after a cake tasting meeting when more details are given.
2) Set Up a few Different Cake Tastings. Give yourself options and see what’s out there. Every wedding cake baker is going to conduct the meeting differently, but they all should provide you with the basics: pictures, cake samples, and general pricing. It’s important to match your style and taste with the prospective baker and what they can provide for you. Everyone’s preferences are different and you should select someone who you feel understands what you want most.
3) Have Fun Picking the Flavors and Select at least One Unique Option to Taste
Wedding cake flavors have come along way, even in the last 10 years. There really isn’t a standard anymore of what you should or shouldn’t pick for your wedding cake flavor. A lot of people pick our vanilla chiffon cake, which is very popular and delicious. But don’t feel like you need to just pick vanilla buttercream because you think it’s more appropriate for a wedding. Vanilla buttercream is delicious too, but think about spiking it with a fun flavor like salted caramel, Bailey's Irish Cream, or lime zest with coconut. A lot of people select basic flavors to accommodate a large group of people, which is fine, but you don’t have to pick just one flavor for your wedding cake. We, for example, offer 2 flavors in the base price of the wedding cake. I always recommend that the couple pick flavors that they each like. So, you can have your classic vanilla cake for the guests if that’s what you prefer, but get the other flavor something fun that you really enjoy. It’s wonderful when you plan a wedding to accommodate your guests, but it’s ok to make the cake your own, they will love what you pick.
4) Don’t Let the Design Process be Intimidating .
With so many design options out there, it can be overwhelming to pick one. A good place to start is to think about your theme, colors and the overall feel of what you want. Internet search engines can be a very helpful tool when you type in those key words that first come to mind. In my experience , when you find the cake design that is right for your wedding, you just know. It’s important to not overthink it, yes.... explore your options.... but if something speaks to you strongly, trust your instincts. Also, you don’t have to have a fully realized idea ready before your cake tasting meeting. Most bakers will guide you with design options that are available in the genre that you want. It is, however, very helpful when you have a starting off point.
5) Take Time Off to Enjoy Your Cake Tasting.
There is always so much going on planning a wedding, sometimes we forget to slow down. Of course, I know it can be difficult for engaged couples to have a window of time, when you both can be off work and enjoy an afternoon together. However, giving yourself a little time to relax before the tasting can be really beneficial to the planning process as well as the couple. I recommend the couple taking a long, romantic, late lunch, take time to relax a bit, then come to the cake tasting. If you try to cram too much into a day, you can get flustered and stressed and it can really make things more difficult then they need to be. Enjoy your planning & don’t power through it, you both will be a lot happier.
6) limit the Number of People at Your Tasting.
Bring who makes you most comfortable to your cake tasting. You deserve to have the freedom to be yourselves, relax , and just enjoy the cake. If too many people are present, it can create unessesary stress on the couple. Some couples think it’s a good idea to bring both sets of parents, this sounds like a nice outing, but it usually turns out to be overwhelming for both the couple as well as the baker. Too many opinions can be a bad thing, and you don’t want to be distracted from what you really want. If you want to bring your mother, maid of honor, father-in-law-to-be, or anyone you like, of course that is fine. Just think about who would make you and your fiancé the most at ease while making important decisions.
Hopefully all this has been helpful. My main goal is to guide you towards having a wonderful wedding cake experience. If you have any questions or would like to book a cake tasting with us, please feel free to email us at email@example.com
or call (508) 812-8748.
- Kate Repko co-owner Sugar Bake Shoppe
A frequently asked question that I get from brides-to-be, is whether or not to use fondant for their wedding cake. Trends come and go and recently Fondant has developed a negative stigma. I feel the main reason for this comes from a combination of first-time-users mixed with an inferior product from craft stores. Of course, poor quality product in the wrong hands could be a disaster for any cake. Now, of course I have no issue when an aunt makes a cake at home for her niece and wants to experiment with fondant. It’s wonderful when someone tries something new to make something fun for their family. It’s when inexperience enters the professional cake world and we end up being served an expensive, bad piece of wedding cake covered in a thick, crusty layer of fondant. And don’t even get me started on the fondant abuse that happens on reality TV shows. It’s no wonder people are turned off by it. I would like to offer my point of view and share my experience with fondant.
My first attempts at using fondant were definitely not my finest work, you don’t pick it up and magically become a fondant genius. Like anything it’s takes a lot of practice and understanding of the product. I believe that trial and error is necessary for an artist to grow and get better at something. After working with it for about 12 years, I feel really confident in our abilities. I’ve learned that not overworking it and rolling it thinner is better. Being aware of the taste is also very important. Local craft and grocery store fondants are fine for beginners, but I find them to have an unpleasant plastic-like aromatic and taste. I have made homemade fondant, that has a much better flavor but it really doesn’t decorate as smoothly. The sole purpose for fondant is for aesthetics, so it really has to have the right texture. I found a really nice product from a Swiss company that makes a very smooth, pleasant tasting, professional-grade fondant. It tastes a little bit like vanilla marshmallows with the texture of marzipan.
Do you need fondant on your cake? Certainly not. We use a Swiss meringue -style buttercream to decorate most of our cakes, it is very smooth and looks beautiful. You need fondant when the design starts getting more artistic with airbrushing, hand painting, sugar flowers, edible ribbon and different shapes. For example.........
The cake above has a quilting indentation and is airbrushed with a pearl shimmer-luster. This is a perfect example of when art dictates the necessity of fondant. I remember when I was planning this cake with the bride, and she really wanted this look, but was really worried that the cake wouldn’t taste as good with fondant. As I said before, we have a nice tasting product, and it’s very important to remember that the fondant is just on the outside of the cake. A lot of people don’t eat the rind of Brie, but that doesn’t stop them from eating the delicious cheese. ( btw, I eat the rind, it’s awesome)
When the cake is decorated with fondant, there is always a layer of buttercream on the outside of the cake before a thin layer of fondant is applied. The inside is still our delicious, moist cake, so the fondant doesn’t really get in the way of your guests enjoying your cake. I don’t think that you should have to choose between flavor and look, BOTH should be amazing. On a side note, you’d be surprised how many people really like fondant, my brother-in-law loves it. He eats everyone else’s fondant off their cake at the table, so to each his own.
Marbled fondant and edible ribbon is another example of something that frosting just can’t do. I really love it, because there are so many fun colors and shapes that you can create.
Of course fondant can always be a applied in different ways, like completely covering your cake in ombré rosettes. This cake was just shorter than me , about 5 feet tall and took Phay & I about 70 hours to make all those flowers. Was it over the top? maybe, but that’s your freedom with wedding cakes, do what you want. It was beautiful and unique... I really loved making this cake.
So... to fondant....or not to fondant, that is the question. It’s really up to you and what your design choice is. But don’t feel that you can’t get fondant because a friend told you that they know someone who said it was terrible one time. We use it responsibly and after working with probably thousands of pounds of the stuff, we can tell you that’s it’s not the worst thing to happen to your wedding cake. It gives you so many more options to make your dream cake. So, please don’t limit yourself and have fun with the whole experience.....let them eat fondant covered cake.
- Kate Repko co-owner Sugar Bake Shoppe
Pumpkin pie, apple caramel pie, pumpkin roll with cream cheese frosting...... Do you miss it? Well, this year you won’t have to.
We have a lot of experience, making all sorts of allergy-sensitive desserts, some of which comes from personal experience. Most people know from our previous blog that I am allergic to flour, my mother is also gluten sensitive. So after 15 years of perfecting our flour-full recipes, we had to find a gluten free flour that worked well without sacrificing taste or texture. Of course we still make fabulous pastries with regular flour, but it was important for us to have really tasty gluten free options for our clients.
After a lot of trial and error, we found a great flour product that works really well with most of our recipes and is certified gluten free, and safe for celiacs. It also happens to be safe for people with peanut allergies. The pie crust is flakey, crisp and buttery. The only down side is that is doesn’t hold intricate shape, so no fancy design, but it looks nice and it has all the flavor and texture that you would expect from a quality pie crust. Of course most pie fillings are gluten free, so we have a wide selection to offer.
Our gluten free cake recipes probably impress people the most, especially our chiffon cake recipe which doesn’t require a lot of flour to begin with. This cake comes out so fluffy and moist with an excellent crumb. Our gluten free , pumpkin chiffon roll with cream cheese frosting is light, creamy and just what you’ve been craving. Honestly, when I make the gluten free chiffon cake for my family, they don’t believe me that it’s gluten free. So for holidays and especially birthdays, there’s no reason why you should have to be with out cake.
Other gluten free items that we recommend are cookies, brownies, cake pops, whoppie pies, shortbread bars, tarts....... and many more options.
Of course let’s not forget all the awesome desserts that are naturally gluten free because they contain no flour to begin with... French macarons, flourless chocolate cake, chocolate mousse, rice crispy treats, pastry cream with fruit, crustless cheesecake, rice pudding......
So now your mouth is watering but you are skeptical about price, I don’t blame you. I went into a bakery once and paid $7 for a small, disappointing, gluten free cupcake. A lot of bakers will really up charge the gluten free items assuming that we are desperate and will pay anything. I don’t agree that we should be financially taken advantage of just because of our allergies and intolerances.
Yes of course gluten free flour does cost more, but it’s not made out of diamonds. We do add a small up- charge to gluten free desserts, but maybe a few dollars for a pie and $.50 more per cupcake, certainly not 3 times the cost.
See the menu below and contact us if you are interested in having any gluten free desserts this thanksgiving. Even if it’s not for you, a lot of gluten free people would be so grateful to receive as a gift. Believe me I know from first hand experience, sometimes we are starved to just to be a part of everyone sharing dessert.
Now we don’t have to be left out, and we won’t be disappointed!,
- Kate Repko co-owner Sugar Bake Shoppe
Sugar Bake Shoppe Thanksgiving Desserts
(for gluten free dessert add $3, for cookies $.25 each)
9” Classic Pumpkin Pie………………………………$23
9” Caramel Apple Lattice Pie…………………$25
9” Cranberry Apple Crumble Pie……………………$24
9” Key Lime Pie………………………………………$22
Hand Decorated Sugar Cookies- colorful turkeys or pumpkins, bagged………………………$3 each
(Minimum of 6 per each kind)
Pumpkin Roll with Cream Cheese Frosting………$20
Order by email: firstname.lastname@example.org
Or call (508) 812-8748- Kate
-All orders must be in by
Sunday -November 18th and paid in full . We take cash, check or credit cards.
Pick up day is Wednesday the 21st from 12-3 pm
Located at 124 Aquidneck Ave Middletown - inside Ice Queens
* no refunds if not picked up
Often looking back on experiences of our past, we tend to cringe and wish that if we could go back, we would do it completely differently. We remember how inexperienced and nervous we were trying something new for the very first time. These shakey-hand moments are often the best and worst times of our lives and yet they give way to learning experiences. What make these experiences unique, is that everyone always remembers their first time. I do not refer to something saucy or risqué, unless of course that’s how you feel about buttercream, lol.... I’m talking about the first time I made a wedding cake.
There were many first cakes for me, some included throwing frosting out of frustration, ( as if somehow it would make the cake not lean to the side ) or some cakes just ended in tears. This cake in particular was made purely from drive and that it was a race against the clock, the elusive last minute wedding cake.
About 12 years ago, I was the pastry sous chef at The Spiced Pear in Newport, RI. I had a few years pastry experience in the field that I had mainly focused on baking, flavor, structure and texture. So you could say that I was a fledgling when it came to cake decorating.
I was promoted to pastry sous chef over the phone, which was unexpected since I wasn’t expecting my predecessor to quit.
My first task in my new job was to plan to make a 4 tier wedding cake... in 2 days. Of course I had made several cakes before this, but nothing stacked, nothing elevated, and certainly nothing worthy of a Newport wedding. However, it was never in my nature to quit before I started. So I made a cake sketch, a production schedule, and a very dry martini.
As nervous to make this as I was, it was exciting to take on this project. I never spoke with the bride and groom directly, but I received their notes for the wedding cake design... “ elegant, antique, lace, gold, pearls, 4 tiers, and vanilla.” I can’t believe I was satisfied at the time with that “grocery list”, now I want at least 2 pages of notes containing almost too many details about a wedding cake order. Side story- Another thing that I do differently.... back then I used to make and extra top cake tier stored for back up, decorated and everything. When I stacked the wedding cake, I was always so afraid that the top tier would slide off my spatula. I never needed the extra tiers, but the dishwashers were always grateful for the extra cake.
What is pictured above is what I came up with for the couple, of course I see so many flaws that I wish that I could take back. The bride and groom seemed to love it, when they walked into their beautifully decorated reception on the terrace.
I worked so many hours, trying to give them the best wedding cake that I could force out of myself at the time. The fact that I had succeeded in this cake was wonderful, but there was definetly another reason of why this path has taken me to where I am now.
I remember waiting to cut the cake, I was the only one in the restaurant who was trained to cut a wedding cake, so I waited. I watched the cake cutting ceremony, and I will never forget that moment between the bride and groom. They were feeding each other the cake, smiling and kissing, they looked so content and happy. Everyone one in the room was watching them with this cake.... this symbol of love. Shortly after, everyone was enjoying this symbol, eating cake and celebrating with the bride and groom. To be a part of these moments, even in just a small way with flour and sugar, is special and it really is the reason why I do what I do.
Now I understand this is just cake we are talking about, but every piece to a wedding is important, and brings the love and celebration together.
“Sugar Bake Shoppe.....bringing couples together one cupcake at a time.” Wouldn’t that be so corny If that was our tag line?
What I have come to love even more about wedding cakes since my first one, is that they have the potential to be so special. They don’t have to be a cookie cutter design or even what is expected and the flavor can be completely crazy and unusual. The point is it doesn’t matter what you choose your wedding cake to be, it will be that symbol of celebration to all your loved ones. Enjoying a slice of wedding cake is almost like a rite of passage at a wedding, it’s a way for everyone at your reception to break bread with you.
So whatever you want your wedding cake to be, make it about what you want! Have fun and don’t put pressure on it, it already has a special message. The message is togetherness and love, everything else is just icing on the cake! ( come on you know that had to be said at some point! )
- Kate Repko co-owner Sugar Bake Shoppe
Hi everyone, Kate here.... we wanted to take this opportunity for our clients to get to know us better, as well as share decorating videos, and highlight special projects.
I’ll kick off our first blog with something about my self. I am a pastry chef who is ALLERGIC to FLOUR!!!!!
Years of exposure to anything can ignite an allergic reaction, mine started with an itchy throat and a tight chest whenever I worked with flour. Like any typical chef, I pushed through it and ignored my symptoms , told myself I was fine. One day, I refilled our restaurant’s flour, emptying a 50 lb bag of flour into an open plastic bin, just like I always did. An hour later, I had trouble breathing and had hives all over.
After a quick trip to the emergency room and epinephrine, I was told I had an anaphylactic reaction and needed allergy testing. Of all the things I could possibly dread, having just started a new Bakery Business, was to learn that I was in fact allergic to flour.
You might be thinking, “well that’s a shame, she can’t eat it, but at least she can still bake”...if only.
I actually have something called baker’s asthma which basically means that I have an allergic reaction to the flour in the air.
Upon asking an Allergy Specialist what my options were, I was told plainly .... to find a different career!
Now I don’t want to make anyone depressed with my journey down this road, because obviously this story has a positive outcome. So a long story short......
I was determined to continue my baking career and my 15 years of experience that I had put in. My clever husband came up with a great idea, allowing me to continue baking. You know those masks with the filters that construction workers use when they work with hazardous air particles? Well that’s what I rock with pride when I work with flour.
Its really not as bad as all that, once the flour is wet, all is safe and obviously decorating with buttercream is a non-issue. My business partner Phay is also very supportive of my situation.
I also have an opportunity to amuse myself with coworkers and speak like Darth Vader with a muffled deep voice and exaggerated breathing beneath my mask.
“Why is she sharing all of this” you ask yourself. I will tell you very simply.... I absolutely love what I do. I am committed to my work in a unique way, devoted to desserts and pastries 100% percent, and I won’t let anything get in the way of that. So when you are looking for someone to make your wedding cake, you want someone who is all in! And who looks fabulous in a respirator mask!
Until next time,
- Kate Repko
co-owner Sugar Bake Shoppe