It all begins with the ingredients.
Ultimately, the difference between cakes comes down to the quality of the ingredients. Using compound chocolate over couverture chocolate and you’ll miss out on the deep flavours and aroma of quality chocolate. Choosing imitation vanilla over vanilla beans will hit you with an overpowering vanilla flavour rather than the gentle, lingering vanilla flavour.
Here at Cakes by Mika, we use:
Callebaut or Lindt couverture chocolate (Valrhona feves for decoration)
Vanilla bean
Free-range eggs
Seasonal fruit
Matcha green tea powder and black sesame paste sourced from Japan
Chestnuts sourced from France
Coffee (decaffeinated from Pablo and Rusty)