Where extravagant cakes covered in heaps of flowers and miles of fondant were once de rigeur at parties, more modernist aesthetics have recently prevailed. Metallics are dialing up the glamour quotient of otherwise uncomplicated confections. Christian Sullberg, chef and co-owner of Moustache Baked Goods in Healdsburg, has the trick to achieving just the right luster: Chill the frosted cake for a few hours to create a firm canvas, and then paint it with an edible silver powder infused with clear alcohol (vodka or gin). Sullberg created this gleaming beauty with three layers of classic vanilla butter cake, a filling of seasonal seascape strawberries and fresh huckleberries, and a Swiss meringue frosting finished with a sublimely silvery shimmer.
This article was published in 7x7's Weddings 2015 issue. Click here to subscribe.