Light and Luxe TEXTURES

摘要

Last fall, I met Sahar Masarati at IBIE in Las Vegas with #TeamACD and we instantly connected for two reasons: first, because Sahar understands what makes great, memorable cake and shared my excitement over Callebaut’s ruby cocoa, and second, because we are both unapologetic romantics and I feel you can see that in every design and recipe from Sahar’s high-end cake business, Sugar Alkymi. Now if you didn’t yet make it, may I suggest you go back to the January/February 2020 issue to try Sahar’s cover-cake recipes? You’ll see what I mean about luxury cake—this girl really understands layering flavor, techniques, textures, and interest—applying rules of entremets to her sponge cake. Here, Sahar is kindly sharing her lightest sponge, her genoise, as well as her trend predictions for wedding-cake bookings this year.