ISLAND SWEET STUFF..............: PINK WAVES

Sunday, October 24, 2010

PINK WAVES

2 comments:

Isalen Berrios-NorrisJanuary 3, 2012 at 11:38 AM
My cake!!! Loved it so much :) You did an amazing job.

All the best to you Cynthia.
ReplyDelete
Replies

Add comment

Subscribe to: Post Comments (Atom)

CREATING A SPECIAL WEDDING OR CELEBRATION CAKE FOR A VERY SPECIAL DAY

So many cakes, so little time!!! It’s impossible to set up an exact price list for every cake & cupcake, since each product has so many variables. All the cakes & cupcakes we make are custom made to order from start to finish, so we do not have a stock of products for immediate purchase.

Pricing is based on the number of servings, the style & flavor, type of icing (ex. buttercream or fondant), the elaboration of seashells or sugar flowers (if any), the complexity of diverse design & elements important to the celebrants. Sometimes a smaller cake may take longer to create than a larger one, and therefore, it can be priced higher per slice, which is the basis for pricing. Contact us for further details.

We service many of our clients for Destination Weddings & Special Celebrations from the States. In saying that, technology and the internet are wonderful things. We can "converse" over e-mails or have a consultation here on our beautiful island of St Thomas. During your consultation we will work with you to create your own, personal, unique vision.

SWEET MORSELS ABOUT ME

St. Thomas, U.S. Virgin Islands, is my home and I earn my living making the Sweet Stuff, i.e., cakes, desserts, pastries & breads...

At the tender age of three, I started baking. Mom says it was sugar cookies, although the details are a bit sketchy in my mind. Gee, I wonder why, it was not that long ago! Yep, yep, yep. From that time on, I was pretty much consumed with all things Sweet. Every chance I could get, I was in the kitchen baking, sweet breads, pies, cakes, cookies, candies, you name it. What better profession to be in than baking, having my cake & eating it too!
The humble start of my pastry career began out of my home kitchen in 1987 on St. Thomas, USVI. After building a business that sold to 30 Hotels & Restaurants on the island, I moved on to expand my pastry horizons. Working as the Pastry Chef at such places as Marriott Hotel, Boston, Biltmore Estate, Asheville, NC, Magnolias Restaurant, Charleston, SC, Peninsula Grill, Charleston, SC, The Federalist, Boston, The Ritz Carlton Hotel & Resort, St, Thomas, and finally now at The Old Stone Farmhouse, St. Thomas. All along the way training through courses at the University of the Virgin Islands, STT, and various Pastry & Business Courses in Boston and The Carolinas. I have won several Gold Medals in Pastry Competitions throughout the country. My work has been featured in many National publications, and as well, my recipes are part of Magnolias Restaurant latest cookbook.

Also, I have a great love for sharing my knowledge of baking, and have been teaching pastry freelance for 18 years. The better part of those years teaching were spent as a guest Pastry Instructor at Emory University, Oxford, Georgia.

What it all comes down to is this, pastry is my life, and I am pleased to provide you with incredibly beautiful and delicious Sweet Stuff!

Oh yes, it ‘s all about The Sweet Stuff!!!

Cynthia Meiklejohn-Portillo
Owner/Executive Pastry Chef
ISLAND SWEET STUFF
340-227-4561
www.islandsweetstuff.com

SOME SWEET TIDBITS...

At Island Sweet Stuff the freshness and taste are just as important as the appearance of your cake.

As we’ve been told, many people have been known to enter into a euphoric state of bliss after eating one of our wonderfully decadent cakes!

We feature, moist, delicious cakes with luscious fillings and frostings. All the cake flavors, fillings and frostings are listed for you to mix and match to suite your individual taste, specializing in Wedding Cakes, Grooms Cakes, Custom Cakes and Cupcakes.

All the Sweet Stuff is made with the freshest and highest quality ingredients, always baked fresh, never, ever frozen. Can’t decide on a flavor combination? No problem, help is here, no worries………

If there is a cake flavor you want & don’t see, just ask.

Everything we make is fabulously decadent, never, ever ordinary!

Island Sweet Stuff-Cynthia Portillo-PO Box 308207

STT-USVI-00803-340-227-4561

A SAMPLING OF THE SWEET STUFF:

CAKE FLAVORS:

-Banana

-Caribbean Black Cake; an island classic, dark fruitcake with Cruzan rum & cherry brandy*

-Carrot cake*

-Chocolate Blackout

-Coconut*

-Hazelnut*
-Key Lime
-Lemon
-Mojito; vanilla cake with flavors of that classic mint & rum drin from the "Pirate " days of old*

-Pink Champagne;white cake/pink champagne custard filling, white frosting*

-Red Velvet

-Vanilla Chiffon
-Vienna Cake; Caribbean Style vanilla butter cake layered with homemade mango, guava & pineapple jams*

FILLINGS:

-Bavarian Cream*

-Chocolate Truffle*

-Coconut Cream*

-Coffee Creme Brulee*

-Cream Cheese*

-Dulce de Leche*

-Guava Curd

-Key Lime

-Lemon Curd

-Mango Curd
-Passionfruit Curd

-Pina Colada*

-Raspberry Compote*

FROSTINGS/ITALIAN BUTTERCREAM:

-Almond Buttercream

-Chocolate Buttercream

-Hazelnut Praline Buttercream*

-Lime Buttercream

-Mocha Buttercream

-Peanut Butter Buttercream*

-Rum Buttercream

-Vanilla Buttercream

-White Chocolate Buttercream*

COVERINGS:

-Chocolate Ganache*

-White Rolled Fondant*

-Chocolate Rolled Fondant (seasonal)

BASIC CAKE PRICING;

All the cakes, fillings & frostings listed without an *, are our Basic Cake Flavors.

Celebration cake pricing with your choice of Basic Cake Flavor, filling, frosting & Tropical Flower Decoration;

-4" Round layer cake/approx. 2-4 serve

-6” Round layer cake/approx. 4-8 serve

-8” Round layer cake/approx. 12-14 serve

-10” Round layer cake/approx. 18-24 serve

-12” Round layer cake/approx. 32-36 serve

-¼ Sheet cake/approx. 20 serve

-½ Sheet cake/approx. 40-45 serve

-Italian Buttercream Frosted Cupcakes:

*Choose from any basic cake & frosting flavor

*Mix & match with any filling for additional $

*PREMIUM CAKES;

-All cake flavors, fillings and frostings marked with a *, add $$

-Different flavored tiers; cake, filling, frosting, add $$

-Shapes other than round/Heart/Diamond/Petal/Square, add$$

-Chocolate or Sugar Sea Shells/Sugar Flowers/Bows/Etc, add$$

HOW WE DO IT;

At Island Sweet Stuff the freshness and taste are just as important as the appearance of your cake. It has been said that one may wenter into a euphoric state of bliss after eating one of our wonderfully decadent, delicious cakes or cupcakes! You be the judge. We feature moist, delicious cakes with lucious fillings and frostings. All the cake flavors, fillings and frostings are listed for you to mix and match to suite your individual taste. All the Sweet Stuff is made with the freshest and highest quality ingredients, always baked fresh, never, ever frozen. Can’t decide on a flavor combination, no problem, we can help, no worries………………………..

If there is a cake flavor you want & don't see it, just ask.

Everything is fabulously decadent, never, ever ordinary!!

CREATING A SPECIAL WEDDING OR CELEBRATION CAKE FOR A VERY SPECIAL DAY;

So many cakes so little time!!! It’s impossible to set up a price list, since each cake or dessert has so many variables. All the cakes we make are custom made to order from start to finish, so we do not have a stock of cakes for immediate purchase.

Pricing is based on the number of servings, the style & flavor, type of icing (ex. buttercream or fondant), the elaboration of seashells or sugar flowers (if any), the complexity of diverse design & elements important to the celebrants. Sometimes a smaller cake may take longer to create than a larger one, and therefore, it can be priced higher per slice, which is the basis for pricing. During our consultation we will work with you & your budget to create your individual, one of a kind vision.

Questions on any other pricing just drop us an email at cynthia@islandsweetstuff.com

ORDERING;

-Four weeks notice is requested for Wedding Cake orders.

-Two weeks notice for all other cake orders.

-Orders placed with less than the minimum may incur a surcharge.

-A signed copy of the contract or confirmation e-mail, along with a 50% non-refundable deposit is required to confirm and hold the date for your cake.

-The balance is due no later than two weeks prior to the date your cake is required.

-The earlier you place your order the better.

DELIVERY ON ST THOMAS, ST JOHN AND WATER ISLAND, US VIRGIN ISLANDS

LITTLE INCIDENTALS;

-Prices are subject to change.

-Please e-mail for an appointment @ pastrychef5657@yahoo.com

ISLAND SWEET STUFF..............

CAKE & DESSERT DESIGNS

Sunday, October 24, 2010

PINK WAVES

2 comments:

Followers

More Sweet Morsels......