Sweets For The Sweet
Ms. B's Cakery
Feast your eyes on celebratory desserts curated by the international “Queen of Confections,” Bonnie Gokson.
Eight thousand miles from London, on the same day Prince William and Kate Middleton wed, a second high-profile bridal event happened in Hong Kong--the opening of Ms. B's Cakery, a haute dessert shop specializing in luxe, over-the-top cakes by the socialite, style icon, and restaurateur, Bonnie Gokson.
At last, brides all over the Pearl of the Orient can serve divine gateaux, such as a soft vanilla chiffon sponge cake layered with homemade caramel toffee crunch (dubbed The Original Caramel Crunch).
They can present pistachio, beetroot and chocolate-layered chiffon with apricot compote, fresh cream and dark and white chocolate topped with hand-painted sugar butterflies (that's the signature Madame Butterfly). They can wow guests with pistachio chiffon, rose-petal jam and raspberries adorned with edible pearlettes, multi-hued macaroons, and crowned with pink cotton candy fluff (called Marie Antoinette's Crave).
Push your cake maker to come up with surprising flavor combinations, advises Gokson. In her famed "Better Than Sex" design, there's a range of bites to discover from toffee, chocolate crisps, and butterscotch candy crunch to soft fudge, wafer cookie crust and gooey toffee sauce.
Gokson's confection inventions are far from cookie-cutter. "Brides-to-be always love a beautiful cake of their own fantasy for their big day," says Gokson. She first introduced her creative line to the chic and glamorous at her world-famous Hong Kong restaurant, Sevva.
Her provenance as restaurateur and cakery entrepreneur? "I trained in the fashion industry." So, Gokson approaches cake making with the artistry she drew upon at Armani, Prada and Chanel Asia Pacific, where she was Chief of Image and Communications.
Now Gokson imparts her pearlettes of cake mastery to Colin Cowie brides who can't dash over to 39 Gough Street in Hong Kong for an order. Use these five tips to inspire your local baker to break the mold:
1. Blend unconventional flavors
Push your cake maker to come up with surprising flavor combinations, advises Gokson, who encourages her team to think outside the cake box.
2. Play with textures
"We focus on interesting textures, sometimes even five unexpected ones in a single dessert," says Gokson. In her famed Better Than Sex design, there's a range of bites to discover from toffee, chocolate crisps, and butterscotch candy crunch to soft fudge, wafer cookie crust and gooey toffee sauce.
3. Be smart as a whip
Gokson is known in Hong Kong as the "Queen of Confections." Her secret? She's famously revealed that it all comes down to the whipping, treating it as "gently" as one would handle a lady. Choose a baker who knows how to treat a lady--and dairy.
4. Skip slices
Gokson's favorite wedding cake trend: skipping the slices and offering each guest their own special mini version of the large cake at center stage.
5. Match flavors to your mood
Let's face it, pretty much all dessert tastes good. Why not select your wedding cake flavors based on the mood of your wedding, not your own personal taste preferences? Gokson herself finds it impossible ("It depends on my mood," she says) to pick a favorite from her line.