Cake Fiction

Tell me your story and I’ll sculpt and decorate a cake that perfectly showcases you. At Cake Fiction we craft unique and stylish cakes custom designed especially for your event at our cake boutique and state of the art commercial kitchen in a converted historic barn in beautiful Long Valley NJ. In my blog I'll share my thoughts on pastry and cake design with you. Visit us at: www.cakefiction.com Tel. 862-205-9035 to book an appointment. Email: info@cakefiction.com

Thursday, October 28, 2010

Cake Decorating Class - Handbags

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Earlier in the summer we held a cake decorating class to demonstrate how to make a handbag cake. It was a fun group and we had a great tim...
Thursday, October 21, 2010

Pink Bow Baby Shower Cake and Cupcake Tree

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A red velvet cake with cream cheese filling, covered in ivory fondant and with a pink bow. Fondant cutouts of baby bottles and rattles decor...
Tuesday, October 19, 2010

Birthday Presents and Jungle Animals Cake

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I made this two tier orange and blue cake for a birthday party at the Turtleback Zoo in West Orange NJ. Red velvet cake with cream cheese fi...
Saturday, October 16, 2010

Beach Theme Retirement Cake for Police Captain

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A Police Captain celebrating his retirement asked us to create a beach theme cake for his party. His Police vehicle is driven into the ocean...
1 comment:
Tuesday, October 12, 2010

Red Maple Leaf Wedding Cake

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A four tier round ivory colored wedding cake with red velvet cake and cream cheese filling. A chocolate ribbon and red fondant pearls surrou...
Sunday, October 10, 2010

New Yankee Stadium Bar Mitzvah Cake

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We delivered this New Yankee Stadium cake as a surprise. It has layers of vanilla and chocolate fudge cake with Oreo cream filling. The elec...
1 comment:
Saturday, October 9, 2010

Cymbidium Orchids Purple Wedding Cake

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A square three tier wedding cake for a reception at the Orange Lawn Tennis Club in South Orange NJ. The bride selected multiple flavor combi...
1 comment:
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About Me

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Cake Fiction Pastry Chef - Paula Tosonotti
Baking cakes since 1995, it's a passion! Originally I took culinary classes in Paris, while completing a Master’s degree at the Sorbonne University. I returned home and studied for 3 years at the I.A.G. (Argentine Institute for Gastronomy) to graduate with my Chef’s diploma. During that time I trained in several of Buenos Aires' most renowned restaurants Massey and Restó, operated my own catering business and also ran a pastry shop from 1999-2001. We moved to New York in 2001 and settled in New Jersey which allowed me to study at the French Culinary Institute in New York City. I personally design, create and finish every cake to ensure that my customers receive the quality of product they dream of. We use the finest ingredients, such as Madagascar Vanilla beans, Callebaut Belgian chocolate. Our fondants, buttercream and cakes are all freshly prepared.
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