CAKES
Cake Specialty and Pastry Shop
NICK DESPIRITO, OWNER AND PASTRY CHEF/CAKE ARTIST
255 GOFFLE ROAD, HAWTHORNE
(973) 238-0500
CAKESPECIALTY.NET
Nick DeSpirito didn’t want to make his geode with rock
candy. Instead, he challenged himself to handcraft an
edible, freeform geode. He first constructed the
exterior out of gray fondant, and lined it with white
fondant. To create the glittering interior, he boiled
sugar and tinted the resulting syrup in shades of
pink and lavender. “I poured it into the
shell and let it sit for 24 hours,
then poured out the excess
syrup and let it dry,”
DeSpirito says. The two-
tiered square cake, frosted
in off-white fondant, was
carved to hold the
crystallized sugar geode.
Surrounding the geode’s
border is a careful
application of 24-karat
edible gold. Around the
bottom of each cake
tier, DeSpirito added
buttercream piping in
shades to match the
geode. The top is adorned
with pink and lavender
flowers fashioned from
gum paste.
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WINTER/SPRING 2018 | (201) BRIDE