About Rock Candy Cakes, Livermore

Michele Burkett, Cake Artist

I consider each one of my unique cakes to be "edible art." While, I've always done cake decorating as a hobby, I've spent the last few years learning new techniques in sugar art. I don't think "traditional" when it comes to celebration cakes and love to make cakes as unique as the person they are being made for. I specialize in fondant icing to provide unique themes, shapes, designs and colors to create a one-of-a-kind cake. Whether it's a replica of your favorite purse or a bucket of beer, I'll make a cake that will make an impact and be a centerpiece for your special occasion. I also love the art of chocolate making. I have worked in the chocolate industry and have been making hand-made truffles for over 15 years. I recently completed a Professional Chocolatier course through an international artisan chocolate program. I am a wife and a mother of two. I spent my college years and career in Advertising and Graphic Design which help with me with the visual aspects and design of each cake. I am always learning new techniques and attending seminars/classes to increase my decorating skills and baking knowledge. I also own and run a very successful on-line business, MyGarter.com, in which I make and sell personalized and custom garters for weddings and proms.

What I Provide:

You can expect a specially designed, unique piece of edible art. Plus, my cakes taste as good as they look. I use only the freshest and best quality ingredients including couverture chocolate, butter, fresh dairy, pure vanilla and spices, fruit purees and pure cane sugar. This gives a truly enjoyable flavor and texture to my cakes. Each cake is designed by me, baked by me, iced and decorated by me so I take pride in every little aspect from the measurements to any fine detail work.

Did you know?

• "American Buttercream" (which is used in many "volume" bakeries) is made with only with vegetable shortening. Not mine, I use just the right mixture including real butter to make a nice, silky buttercream.
• Granulated sugar is NOT always Pure Cane sugar. Unless the sugar you buy at the store states that it is made from "Pure Cane Sugar" is it likely made from beet roots, aka "beet sugar". While the chemical properties are nearly identical, they act differently in baking. I use only Pure Cane sugar to provide the smoothest mixture and best cooking properties possible.
• Not all flours are alike. I use fine grain cake flour which provides a light crumb for a nice delicate cake.