DeClare Cakes Blog
DeClare Cakes is a bakeshop located in Charleston, South Carolina. Serving wedding cakes, grooms cakes, cupcakes and desserts for any occasion or event! Join the discussion by reading the DeClare Cakes blog and hear about the latest news from this Charleston cake baker.
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We love to post pictures of our clients events! If you have any pictures of your DeClare Cake, please send them to us and we will post them on our blog!
Lindsey and Brandon’s wedding was nothing less than fabulous! The room was robed in crisp white drapes and the cake was designed to match this airy and elegant color palette. Their wedding reception was at the lovely Francis Marion Hotel located in historic downtown Charleston, SC.
DeClare Cakes serves wedding cakes in Charleston SC and was honored to have been part of this wedding celebration by producing their wedding cake.
The couple chose several amazing flavors but the one the bride requested from the moment we meet was fresh lemon curd! Lindsey reminisced that our fresh lemon curd reminded her of her mothers homemade lemon pie! Thank you Lindsey and Brandon for allowing us to part of your BIG day!
Thank you to Liz Duren for these great pictures!
As you might have noticed our very own Chef Debbie Reed judged the Third Annual Daniel Island News Pie Baking Contest on November 3rd at the 2012 Park Day on Daniel Island. Chef Deb has been on the judging panel the last 2 years since the contests inception and as you can see in the photos below she eagerly rolled up her sleeves and really enjoyed tasting some good ole’ southern pies!
Here are the results!
Best Tasting Pie
First Place: Patricia Curtis – Pineapple Pecan Pie
Second Place: Laura Powell – Lost Nation Cider Pie
Third Place: Kyleen Kelleher – Kyleen’s Poached Pear Custard Pie
First Place: Kyleen Kelleher – Kyleen’s Poached Pear Custard Pie
Second Place: Laura Powell – Lost Nation Cider Pie
Third Place: Blalock Family – Pecan Pie
Read more about the winners and their pies at Daniel Island Newspaper.
As you know, DeClare Cakes in Charleston, SC is known for its wedding cakes, grooms cakes and cupcakes BUT did you know DeClare Cakes also bakes amazing pies? Pies are one of Chef Deb’s specialties and has recently been making more of them lately. With wedding and event season underway, DeClare Cakes in Charleston, SC has been making pies for wedding dessert tables and even party favors. Check out the awesome photos below and see you next year!
Why is DeClare Cakes in Charleston, SC sponsoring a gingerbread house competition you might ask?
As we reflect on our favorite and most memorable times we are often reminded that baking and decorating were the centerpiece for these unforgettable memories. Chef Deb remembers hosting gumdrop tree lessons and gingerbread decorating classes at her house where tons of her sons friends gathered… laughing, sipping on warm apple cider, and then proudly presenting their masterpiece to their parents!
Come and celebrate this magical time, where anything that you can imagine is possible. Memories will be made and the experience will never be forgotten.
While DeClare Cakes is mostly recognized for creating wedding cakes, grooms cakes, cupcakes and chocolate dessert bars, DeClare Cakes owner, Chef Deb Reed has never been shy about how she feels about gingerbread decorating and who doesn’t love a little competition… right!?!? This has been a dream of Chef Deb’s to create a gingerbread house competition right on Daniel Island and this year it is coming true! The joy that you see in a child’s eyes as they look mystically at each house will bring warmth to all those around.
Adrienne and Jon had a wonderful wedding at the Patriots Point Links in Charleston South Carolina! There were splashes of bright and colorful decor everywhere. DeClare Cakes serves wedding cakes in Charleston SC and was honored to have been part of this wedding celebration by producing their wedding cake.
The couple chose Almond cake with Vanilla Bean American Buttercream filling. The bride reported back that every piece of cake was quickly devoured and it was enjoyed by all!
A special thank you to Chi Photography for these amazing pictures!
Our very own Chef Debbie Reed will be a judge for the Third Annual Daniel Island News Pie Baking Contest on November 3rd at the 2012 Park Day on Daniel Island. Chef Deb has been on the judging panel the last 2 years since the contests inception and is eager to roll up her sleeves and taste some good ole’ southern pies!
As you know, DeClare Cakes in Charleston, SC is known for its wedding cakes, grooms cakes and cupcakes BUT did you know DeClare Cakes also bakes amazing pies? Pies are one of Chef Deb’s specialties and has recently been making more of them lately. With wedding and event season underway, DeClare Cakes in Charleston, SC has been making pies for wedding dessert tables and even party favors. DeClare Cakes in Charleston, SC wishes you the best in preparing your very own pie for the contest!
As Halloween quickly approaches we are reminded that historic Charleston SC is a very spooky city! If you are visiting you can enjoy various ghost tours, haunted houses and even grand costume parties! With all the celebrations and events DeClare Cakes in Charleston, SC is very busy making wedding cakes, grooms cakes, cupcakes, pies and other delightful desserts. As being one of the top cake bakeries in Charleston SC we spend lots of time researching cakes and recipes. Check out this DIY cake!
This is a wonderful design that we know you can do at home! We have suggested a wonderful cake recipe however you can simply use one of your own favorite recipes or order a cake from us and decorate it with the family.
Chocolate Orange Cake
2 orange peels, cut into 1/4 inch strips
1/3 cup white sugar
1/4 cup orange marmalade
3/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup white sugar
2 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup orange juice
1 1/4 cups heavy cream
4 tablespoons unsalted butter
15 ounces semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
2 tablespoons orange marmalade
Cake and Filling Preparation
Step 1: Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.
Step 2: Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.
Step 3: With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.
Step 4: Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Filling 1 (Chocolate Ganache)
Step 1: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.(Keep stiring until cool. You do not want the heat of the liquids to burn the chocolate.)
Filling 2 (Orange Cream Cheese)
Step 1: In a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
Step 1: Cut the domes off of each cake so that it is perfectly flat.
Step 2: Slice each cake layer in half. (You will end up with 4 thiner layers.)
Step 3: Place the first layer on plate or cake stand. Spread filling 1 (Chocolate Ganache) on the bottom cake. Then adding the second layer of cake, alternating between each cake layer until you have used the 4 layers of cake. (I will end up being 1 layer of cake, filling 1, layer of cake, filling 2 etc)
Step 4: Place in refrigerator or freezer to cool and firm up fillings. (Just about 10 min. This step is simply to firm up the fillings so that when you ice the cake, the layers do not shift on you)
Now prepare the icing….
1 cup (2 sticks) unsalted butter, room temperature
2 cups powdered sugar
2/3 cup Nutella Brand or other chocolate-hazelnut spread
1 teaspoon pure vanilla extract
Pinch of salt (up to 1/4 teaspoon, to taste)
2 tablespoons heavy whipping cream
Step 1: In a stand mixer fit with a paddle attachment, beat together the butter and powdered sugar until well-blended. Add the Nutella and increase the speed to medium. Beat for two minutes.
Step 2: Add the vanilla extract and salt and whip for an additional 30 seconds.
Step 3: Add the whipping cream and beat for about one minute, until the frosting lightens slightly in both color and texture.
Icing the cake – first crumb coat
Make sure the icing is easily spreadable. To ensure the crumbs do not show on your cake, create a thin “crumb coat” of icing by icing the cake, then place cake back in fridge or freezer for about 5 minutes. The crumb coat will have cumbs in it! This is supposed to happen. You want to place it back in the fridge or freezer to ensure that the icing is firm and holds the crumbs prior to you adding more icing to create the finishing look.
Icing the cake- final coat
Keep in mind …and do not get frustrated! It takes many years to perfect a smooth buttercream finish. To begin, simply add the icing to the crumb coat layer and swiftly move your spatula to smooth out the icing. For beginners, try a textured buttercream style and work up to smoothing the buttercream. Place back in fridge or freezer to firm up…about 5-10 minutes. (An offset spatula is key to this step and can be found at your local decorating/craft store.)
Use a piping bag fixed with a small round decorator tip (no larger than a #4 tip) to pipe a thin spiral around the cake. Use a toothpick or skewer to draw lines from the center of the spiral out to the edge to create the web. Spider webs are not all the same! So this is an opportunity to get creative. Make one larger web or a few smaller webs!
Making the spiders
The spiders can be made in various ways. You can pour a ball of chocolate ganache onto parchment paper and let it cool (this would make the spider body) or you can use a black gumdrop or really any kind of candy you would like. Use your imagination and get crafty! The legs of the spider can be black string candy or you can pipe them on the cake. The sky is the limit here! Fondant can also be the medium that you make the spiders out of.
Lauren and Colin had a stunning wedding at the Gibbes Museum of Art in Charleston South Carolina! The courtyard ceremony was romantic and charming. DeClare Cakes serves wedding cakes in Charleston SC and was honored to have been part of this remarkable wedding celebration by producing their wedding cake.
The couple wanted the appeal of the surroundings to reflect in the cake design as well. To achieve the vintage charm the couple chose a tectured buttercream icing with fresh berries drizzled around the tiers. To enhance the modern aspects of their wedding décor, the couple chose square cake tiers.
A warm “Thank You” to the bride and groom for allowing DeClare Cakes in Charleston, SC to share in this blissful moment!
Thank you to the below peers who were part of Lauren and Colin’s delightful day!
Location: Charleston, Gibbes Museum of Art
Photographer: Reese Moore Weddings
Caterer: Cru Catering
Event Planner: Winship Productions
Floral Designer: WildFlowers Inc.
Bartending: Mix Premier Bartending
Nicki and Josh had an amazing wedding at Wild Dunes on Isle of Palms in South Carolina! DeClare Cakes of Charleston, SC was honored to have been part of this amazing wedding celebration by producing the wedding cake and cupcakes.
For this couple they wanted a classic elegant cake with a bit of fun! We added green, purple and white fondant daisy’s to the cupcakes to add a playful and whimsy touch. The wedding cake was three tiers of alternating cake flavors iced with Italian buttercream and finished off with a pretty bead border. A few purple flowers were added to tie in the purple from the cupcakes and cupcake cake stand.
Wild Dunes in Isle of Palms, South Carolina is always a lovely backdrop and this time it was no exception. The staff at Wild Dunes is so well organized and makes it easy for DeClare Cakes to deliver wedding cakes in Charleston SC. they always have anything set up so nicely! We hope you enjoy the photos and let us know what you think by commenting below!
Thank you to the below peers for such a good job!
Wedding venue & catering: Wild Dunes Resort
Photographer: Tea Olive Photography
After the 2012 Olympics commenced, we were contemplating what Pinterest boards should we create next? We decided to create several boards that we hope will inspire you!
-From time to time we acknowledge that other desserts do in fact exist! The truth is, we love anything that is sweet! So cheers to all things sweet…that isn’t cake.
-OK…cheesy title but in the face of life’s biggest and scariest moments we always stay positive! Our bakeshop is a “can do” place where amazing victories are had and fears conquered! So chin up … it’s time for some motivating quotes!
-An extension of DeClare Cakes itself…this board will inspire the bakers in us all! You will find our fav recipes or simply ones that we like to label “I’m going to make that one day!” Make sure and share your favorites with us too!
Please follow us on Pinterest and begin pinning!!