CIA crafts line of specialty cakes

(Hydrangea: devil's food sponge with sweet vanilla mascarpone filling)

When it comes to celebrations, cakes take center stage.
And if you're looking for something special to mark the occasion, you might need the help of a cake concierge.

The Culinary Institute of America in Hyde Park unveiled its new line of specialty cakes at the Apple Pie Bakery Cafe Thursday, complete with a personal cake concierge, who will help guide you through the process of selecting the perfect combination of sponge and fillings in a repertoire of artistic creations that almost look too good to eat.

Almost, that is.

(The Pumpkin Cake is perfect for any autumn celebration, all spice and nice)

Because once you slice into one of this lovelies, you'll find it tastes as good as it looks.

(Chef Francisco Migoya stands next to a selection of cakes made by CIA students)

The idea to elevate cakes to another level at the Apple Pie Bakery Cafe, which already has a host of delectable cakes, pastries and breads in its repertoire, was the brainstorm of Chef Francisco Migoya, assistant professor and executive chef of the bakery.

"It fulfills a design need and a curriculum need," Migoya said, as visitors sipped sparkling wine in fluted glasses and noshed on tasty finger foods during the unveiling.

(Sabrina: red velvet sponge with coconut-pecan filling)

The new line of cakes also provides something special for the community.

"The flavor profiles are very dynamic," Denise Hall, a lecturing instructor, told me. "Our goal was to make something that not only looks great, but appeals to all the senses."

(Bed of Roses: flourless chocolate sponge with dark chocolate mousse filling)

And appealing they are.

The cakes are not massed produced, and can only be picked up at the bakery on the Hyde Park campus. It's a great way to get to know the CIA and enjoy the ambience and good food that is served in the bakery, not to mention the other four restaurants.

Cake orders must be placed at least three business days before your event. Then it's build-your-own cake: select a design, from Baguette Parisien (yes, it looks like a real baguette!) and Fashionista (a designer handbag) to the demure String of Pearls and Secret Garden, among others.

(Piece of Cake: devil's food sponge with dark chocolate mousse filling)

Then you get to choose a sponge, which is the cake itself, in flavors that range from banana to devil's food, vanilla chiffon and carrot to cinnamon hazelnut, red velvet and flourless chocolate.
There are eight fillings from which to choose, such as sweet vanilla mascarpone, coconut pecan, thick caramel and dark chocolate ganache.

Then decide the number of servings.
Prices range from $48 for 6-8 servings all the way up to $360 for 60 servings.

I rendezvoused at the bakery with Journal business reporter Sarah Bradshaw, who now has a wedding blog called The Vow Factor (check it out!). Many of these designs would make beautiful wedding cakes.

(There were some great cake combinations on these plates)

After we were done feasting our eyes on these beautiful creations crafted by students, they took them away and sliced them up so we could sample the selection. (Hey, it's a tough job but someone has to do it!)

I really enjoyed the Hydrangea, which was a devils' food sponge with sweet vanilla filling. The coconut-pecan filling was delicious in the Sabrina design, as was the chocolate mousse filling in the Piece of Cake.

So if you have a special occasion that requires a special cake, give the CIA cake concierge, a nice young man named Yohan Lee, a call at 845-451-1545.

Visit the whole line of specialty cakes at www.ciachef.edu/cakes.

"Let them eat cake" takes on a whole new meaning with these creative culinary creations.