prep talk

Inspired be the time-pressure /reality fare we get to see on TV, we presented ourselves a challenge for our column this September. We wanted to find and create a unique alternative to the typical wedding cake. And because we are no cake confectioners, we knew from the start we would need help. LOTS of help!

Since we are seeing the boom of specialty donut shops here in Metro Manila the past couple of years, we knew that Filipinos love these baked round goodies. And so we wondered, is a donut cake possible? We saw cupcake-tree wedding cakes in the past, so we assumed that a donut version shouldn't be so hard to do. We did some research and learned that the concept is still in its infancy the U.S. with Krispy Kreme even actively pushing the idea. While to our knowledge, something like this has never been done in the country yet. Perfect! And so, we devoted two-weeks prior to press time in pulling things together to see this challenge become a reality.

The team players

Through comments in the PinyDVD.com forum and some weblogs, we've been hearing raves about this donut shop called Hoops based in Alabang. Based from what we've read, it seemed like these donuts are the 'cult' favorite among those living south of the Metro. Wonderfully, they have a website (www.hoopsdonuts.com) and we saw how tempting their donuts are. Aside for the usual flavors, they have some very interesting variants which we sooo wanted to try, namely: wasabi, shredded meat, ginger and the galactic sounding, Darth Pepper and Ube Kanobe! We emailed the owner, Paolo Dolina, introduced ourselves and shared our plan. After a few days, they agreed to provide us more than a hundred donuts for the cake. Of course, we ordered a few boxes for our personal consumption.

To give the good ol' plain donuts the needed wedding-look, we contacted cake artist, Judy Uson (www.thecakeartist.ph). We choose her since we know she specializes in creating those dainty sugar flower candies that would be nice accents to the cake. We are so glad she happily agreed to take on the task. She revealed to us later on that she also felt the pressure not knowing our expectations and since such a cake has never been done before, thus she'll be setting the bar. We assured her that she has full artistic freedom with the design with the donuts are her 'canvass'.

Mock-up and caketop

Through constant consultations with Hoops and Judy, we found out that the donuts have to be delivered sans any glaze to stay fresh and mess free for a wedding cake. We decided to make a mini-mock-up of the final version as design trial and to see if any possible problem making one would arise. Luckily, there were none.

Our biggest challenge actually, was to solve how donuts baked in Alabang be delivered to the cake artist based in Fairview. Fortunately, we saw a window that we can all be in Makati. We set a day to meet and receive the first batch of Hoops donuts and finally get to try some their flavors ourselves. The texture is soft and the flavors, not too sweet. They were just right to our palette so we are mighty glad with our choice!

We then handed Judy the boxes of donuts. To make this non-typical cake even more unique, we also provided her with our very personalized cake topper. The faces of the bride and groom were based on our wacky picture we provided with the groom sporting a traditional Barong Tagalog. It was customized and hand-sculpted by a Hong Kong-based company which also made WeddingsAtWork.com (W@W) its exclusive distributor of the product here in the Philippines (mycaketop.weddingsatwork.com). This exciting new development wouldn't have come at a much better time as we saw this as a perfect opportunity to showcase this unique product as well.

The cake debuts

The date we set to have the concept of donut cake introduced and showcased was during a get-together of W@W members last August 27 (more on this in our column next month) hosted by Oasis Manila (www.oasismanila.com). Here, actual soon-to-weds will get to see the cake for themselves. Judy came up with a 5-layer donut wedding cake that could serve more than 150 people. There were also several double-decker-donut satellite cakes displayed around the main 'tower'. For the color accents, Judy came up with almond sugar glaze for the pink ones and a lemon-flavored glaze for the green. As expected, the dainty sugar flowers gave the donut confection its softer look.

The final outcome was truly breathtaking! From afar, it catches the eye as it's an event centerpiece one has not quite seen before. And with a closer look, one will be pleasantly surprised on how ordinary donuts can be made so pretty to fit an event as formal as a wedding. Some W@Wies even had their picture taken beside it. It was that an attraction!

Basing from the response the cake got, we wouldn't be surprised if donut cakes will be the next thing in line after the cupcake wedding cakes. Like the cupcakes, donuts can be served to all the guests and the kids will surely love it too. According to Judy, this cake would cost even lower than regular fondant cakes. Now that certainly adds to the appeal of the donut wedding cakes.

We're actually all-geared-up for our next challenge already. Now, if we can only find an ice carver.... =)

donut cake photos by: John Mateos Ong

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prep talkback: Send comments and queries to P.O. Box 233, Greenhills, San Juan City 1502 or email: mail@WeddingsAtWork.com.

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