Earlier this spring we reached out to Cake-ology, a local bakery in Winnipeg’s Historic Exchange District that specializes in custom cakes, cakettes and cupcakes. We were looking for a 3-tiered chocolate cake (with soft butter cream icing, no less!) to celebrate EQ3 Inhabit’s 1st Blog Birthday, and we had heard that Cake-ology was the place to go!
Pam Kirkpatrick, Founder and Owner of Cake-ology
Cake-ology’s founder and owner, Pam Kirkpatrick, is a self-taught / YouTube taught baker and cake decorator. Pam got her start by baking cakes for family and friends, and in April of 2010 she decided to open the small studio bakery where she now operates out of with a handful of staff.
The studio is used primarily as a work space, except for the long counter at the front of the bakery, which serves as a store front for walk-in customers to purchase smaller desserts as the craving strikes. Everything at Cake-ology is made in-house from scratch, and with local ingredients. Plus, their product packaging is compostable, so you can (almost) indulge guilt-free!
The staff at Cake-ology bake and decorate an average of 20 – 30 cakes a week. Most of their custom orders are for weekend occasions, such as weddings, showers, graduations and other parties. With so many cakes going out to customers each weekend, Cake-ology runs on a pretty streamlined schedule. The staff bake cakes all day on Mondays and Tuesdays. They torte and base ice the cakes on Wednesdays. Torting a cake means to level off the cake (remove the rounded top) and cut it in half horizontally to add extra height. Base icing the cakes keeps the cake moist. Thursdays and Fridays are reserved for decorating the cakes. Then on Saturdays the bakers finish off last minute tasks, package up orders, help customers and do rotational work, such as setting up cookies or rolling out cakettes. Pam reserves Saturdays for consultations and deliveries, and for receiving walk-in orders.
The following photographs document the cake making process – start to finish!
Cake-ology uses this professional grade mixer to combine all ingredients.
Cake pans are greased.
Then flour is used to line the greased pans.
Batter fills the pans part way up, leaving room for the cakes to rise.
And, into the oven they go…
Baked cakes come out with rounded tops. In a day or two, cakes will be leveled and cut in half horizontally. This process is called ‘torting’.
For our blog birthday cake, we chose a classic chocolate cake with 3-tiered design.
Vanilla flavoured soft butter cream icing covers the top of the first layer.
Additional cake layers are stacked one on top of the other to add height to the cake. Vanilla icing is sandwiched between each layer.
Base icing the entire cake keeps it moist.
To achieve this ridged design, the decorator turns the cake stand with one hand, while lightly scraping off some of the icing with their knife in the other hand.
Sprinkles in red – a must for EQ3.