Hollyhock Bakery made my wedding cake and I totally loved it. I met her at a wedding show one year and was taken by the fact that she uses natural ingredients and so I set up a t...
All reviews seem positive
OverviewOwner Aimee Page begins her Fridays at 6:30am and doesn't finish until Saturday at 7pm--a 36-plus-hour marathon she does every week. She claims that some places will refrigerate a cake in order to buy some time between baking and frosting, resulting in a cake that is less than fresh. It's a compromise she refuses to make, sleep be damned. The AppealChocolate-wise, the mousse and the hazelnut mocha draw the most attention. Many are topped with a delicious rolled white chocolate, eschewing the less tasty fondant used by most bakers.To sample wedding cakes, call two weeks in advance and mention the flavors you'd like to try. Plan on spending an hour discussing a look for your special cake--Page welcomes photos or pages from magazines for inspiration.