COURTESY OF DUCHESS OF CAMERON
For Martinez , who grew up in a Venezuelan family that “ loves to both cook and eat ,” her Latin-influenced style can be seen in her playful plated desserts that highlight classics in creative ways . Take her spin on a glazed cakelike doughnut , which , at Miller Union , Martinez pairs with apple , popped sorghum and miso caramel ice cream .
While Martinez takes heed from her familial roots , Pak , on the other hand , draws inspiration from her knowledge of art history . Her chinoiserie-inspired cake , from the rococo era , is made with extremely intricate painted details . Each tier presents a different painted element , ranging from wallpaper patterns to toile design . There is also a spacer made from wafer paper between the bottom two tiers , a nod to the fences in chinoiserie paintings .
Martinez ’ designs are packed with various techniques , including royal icing piping , sculpting , molding and hand-painted work like hyper-realistic sugar flowers and sophisticated paintings that could range from Shakespearean plays to literary figures .
“ My cakes showcase various designs per tier , but they all create a cohesive design when looked at as a whole ,” Pak describes .
LASTING IMPRESSIONS Not only do artistic cakes need to look great , they also need a showstopping taste . The ingredients Pak uses to create that “ wow ” flavor-factor include deliciously inventive materials like isomalt , gum paste , wafer paper , rice paper and edible gold leaf , to name a few .
Martinez likes to delight guests ’ palettes with tropical flavors that aren ' t too common to the everyday consumer , such as passion fruit or pomegranate . “ I think guests expect cakes that aren ’ t easy for them to make at home ,” Martinez says . “ They are looking for something that makes them feel like they are having an experience .”
Cakes from the Sea Island
Bake Shop
LEVELING UP
At Sea Island , Executive Pastry Chef Fabrice Benezit ’ s love for baking started in his youth , growing up in France . He learned what he calls “ the magic with only eggs and flour ” from his Italian grandmother . “ She showed me the oldest recipes and the sense of flavor ,” he recalls .
Now , with over 25 years of pastry experience naturally rooted in French and Italian cooking , he brings his passion for baking to Sea Island . In fact , taking a nod from his grandmother ’ s back-to-basics style of baking , his cakes use classic and seasonal ingredients . “ We are very proud of our red velvet cake — a recipe from 1928 — made with beets and no food coloring , which can make your cake dry ,” he explains . “ Our cakes are all made from scratch .”
Members and guests of Sea Island can enjoy custom-made cakes for celebrations of any kind , from birthdays and anniversaries to weddings and other occasions . Designs have ranged from a “ Hole in One ” cake , the perfect pick for any golf lover , adorned with an edible golf ball and fairway , to a magically delicious “ Harry Potter ’ themed cake for an 11-year-old ’ s birthday . “ She left me a message to tell how happy she was for it ,” Benezit gushes . “ We are here to create amazing desserts and extraordinary memories for our members and guests .”
Benezit , who once appeared on Food Network ’ s “ Chopped Sweets ,” brings forth his tried-and-true secrets to becoming a cake master at home . 1 . If the recipe calls for water , substitute the water for something richer and creamier like buttermilk .
2 . Every time you add flour into cake recipes , do not over mix , which can cause your dough to become overly tough or chewy .
3 . When using nuts , soak in water before , and then roast , which will give you full favor without a strong aftertaste .
4 . To make that fluffy whipped cream that pairs so well with moist cakes , use granulated sugar rather than traditional powdered sugar .
SPRING / SUMMER 2023 | SEA ISLAND LIFE 49