What's Happening?
Two Maine-based confectioners, Gabrielle Cote of Big Fish Cake Studio and Sarah Burns of Chocolats Passion, collaborated to create a custom cake for Martha Stewart's 85th birthday. The cake, designed to resemble a container of night cream from Elm Biosciences,
was a triple-layer coconut cake with lemon curd, coconut streusel, white chocolate whipped ganache, and vanilla bean mousse. The project was initiated after Elm Biosciences reached out to Cote, impressed by her online portfolio. Despite the challenge of peak wedding season and a planned family vacation, Cote accepted the task, enlisting Burns to craft a gold-dusted chocolate shell for the cake. The cake was assembled in a hotel suite in Bar Harbor to avoid transportation issues.
Why It's Important?
This collaboration highlights the recognition and opportunities that can arise for local artisans when they are chosen for high-profile projects. For Cote and Burns, this project not only served as a significant career milestone but also showcased the talent and creativity present in Maine's culinary scene. Such projects can enhance the reputation of local businesses, potentially leading to increased demand and further opportunities. Additionally, the involvement of a major public figure like Martha Stewart can bring national attention to small businesses, boosting their visibility and credibility.
