Wednesday, July 1, 2015

Cape Cod: Sand Pail and Sand Castle Cake at Chatham, MA

{Beach Themed Birthday Cake}

We love a great kids birthday cake! Luca celebrated his birthday in style with this adorable Cape Cod Beach Pail Sandcastle Cake!

Complete with a sugar crab, a shovel and even a sculpted sugar Luca sitting in the sand!

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Saturday, March 15, 2014

Why We Ask for a Deposit....

Why we ask for a deposit...

Many of our customers have been annoyed by our new policy: a required deposit of 50% on ANY order over $70.00.  In the past, we’ve been incredibly patient with payments and nonchalant about deposits.

Why have the tides turned?
We accepted an order for this cake (see  photo). The customer called once, asked for pricing, we obliged and gave the customer the final date to call and place an order.  She called back on the specified date, gave final changes: a change of date, flavors, colors, and inscription.  She was told that the order was placed and  agreed on a pickup time. We didn’t ask for a deposit as our old policy was no deposits if the order is under $125.00. 

The day came and we waited, and waited.  No pickup.  We called, and called again. Finally, a woman called back (screaming) insisting  she had not placed an order and had only called only once to inquire into pricing.  Now, what are we supposed to do with a giant two tiered cake?

The moral:
The world is full of wonderful people who we love  to see for every special occasion! The world is also full of folks who are not. Unfortunately, these people have won. I know they've ruined it for the rest of you, and I apologize. We just can't absorb the cost of these not-so-nice people, and this isn't the first time this has happened...this is probably the 15-20th.

The Art and Craft of Cake
Serving, Cape Cod, Southeastern Massachusetts, Newport, Tiverton and Bristol, RI
for weddings, special events, birthdays and more! 
Beachy nautical, seaside, vintage, rustic, elegant, glamorous, winter, spring, summer, fall.
We LOVE Weddings!
265 Walnut Plain Road Rochester, MA 02770
phone 508-763-4905  /  web 

Tuesday, November 19, 2013

The Importance of a Solid & Professional Cupcake Tower

Many brides will come into a consultation telling me that they want to save money and purchase their own cupcake stand.  Chills go up and down my spine EVERY TIME I HEAR THIS STATEMENT!

Why? Here's the perfect example:
Artisan Bake Shop's
Custom Cupcake Stands
made by our Wood Crafter
This is the most epic, and disasterous cake cutting EVER. And why?
Well, because the top tier isn't supported properly to withstand cutting.  Many bakeries will use this type of cupcake tower which disassembles for easy packing, shipping and travel. However, the useful nature of the design is squashed by the fact that it's simply not practical for the rigors of the ceremonial cake cutting.

At Artisan Bake Shop, our custom-made, solid wood, one piece cupcake towers eliminate this problem completely. You'll even notice a small 'post' on the top of the cupcake display stand which holds the small 'topper' cake onto the top of the stand. If someone bumps the table, you "push" on the cake for your cutting, or if (let's hope not!) the stand tips-you'll be safe!
Our White Cape Cod Cupcake Tower
is the perfect display stand. Available in
5 sizes to fit your party. This one-piece, custom
stand is beautiful, practical, and incredibly sturdy!

To fit a rustic or vintage barn wedding, we also have a stained cupcake tower with a rope edge finish which is stunning! This stand also holds a two-tiered cake on top!

Contact us 508-763-4905 or if you'd like to see photos!

Have a sweet day! -Meredith, owner & pastry chef

The Art and Craft of Cake

Serving, Cape Cod, Southeastern Massachusetts, Newport, Tiverton and Bristol, RI
for weddings, special events, birthdays and more! 
Beachy, nautical, seaside, vintage, rustic, elegant, glamorous, winter, spring, summer, fall.
We LOVE Weddings!
265 Walnut Plain Road Rochester, MA 02770
phone 508-763-4905  /  web 

Friday, October 18, 2013

{S'mores Jars: Party & Wedding Favors}

Graham Cracker Cake, Chocolate Ganache, and Marshmallow served with a Washi Taped Bamboo Spoon! 

We are in love with Mason Jar favors and desserts this year! Not only do we offer a S'mores jar, but a Pie Jar (any flavor that you'd like!!) a Boston Cream Jar, and even a Cape Cod Cranberry & Oat Jar.

These adorable favors (or on your dessert bar- YUM) are functional (who doesn't love a late night sweet treat!), afforable, and best of all can be paired to your favorite flavors or favorite local flavors. 
Artisan Bake Shop
The Art & Craft of Fine Desserts
Serving Coastal Massachusetts Cape Cod, South Coast, Newport and Bristol RI
265 Walnut Plain Road, Rochester, MA 02770

Tuesday, October 1, 2013

{Redneck 30th Birthday Cake}

Celebrating a 30th Birthday with a Redneck theme sounds like a party that is not to be missed!

We created this hysterical buttercream cake with all of the country boy touches that we could muster:  a deer and hunting target, giant belt buckle complete with an eagle, a leather belt (complete with frayed edge and holes!) and redneck yacht club boat featuring a chair with a Christmas wreath!

Don't forget the beer cans, fishing pole and cat tail reeds! Happy Birthday Josh!

Artisan Bake Shop
The Art & Craft of Fine Desserts
Serving Coastal Massachusetts Cape Cod, South Coast, Newport and Bristol RI
265 Walnut Plain Road, Rochester, MA 02770

Thursday, June 13, 2013

Dessert Bars & Cupcakes: How Many Do I Need?

Do you want to be the person who runs out of dessert?

I get asked all of the time: how many cupcakes should I order for 100 guests? How many pieces of dessert should I get for 30 guests?  Are you sure I need enough cake for 1 slice per person?

When I reply with a number-- most people say, "WOW, that sounds like a lot." To be's why you're wrong.

Recently, I was involved in a big event (let's pretend it was a wedding) and we created a fancy and fabulous dessert bar instead of placing individual trays on pastries on each table. Here's what happened: I recommended to the client that we figure on 3.5 - 5 pieces per person.  The client said, "WHOA--- that sounds like a lot." Their response was that when they place a platter of 30 pieces of dessert on a table- there's TONS of leftover-- My response was, of course-- you have to be polite at a table of 8 people when they put a tray of 30 pieces down.  You'll take one or two to be polite, so everyone gets some. Would you be the greedy one who gets the platter first and grabs 5 pieces? Probably not.

Now, that's switch it around, you're in a line of people at a beautiful and abundant dessert table - and there are 5 different choices for dessert -- what do you do? Try one of each?!?  Of course! Everyone will take one of each (5 pieces per person).

Begrudgingly, I settled on 2.5 pieces per person. GUESS WHAT??! They ran out.

My point is this: Do you want to be the person who runs out? Probably not.  So here's my suggestion when it comes to servings.

Cupcakes: 1 - 1.25 per person
Cake: 1 slice per person
Miniature Desserts:   Mini Dessert Only, 4-5 pieces per person.  Cakes and Mini Desserts: 3-4 pieces of dessert per person, .75 pieces of cake per person.

You may be asking where am I getting the fraction of a piece of dessert or cake from? Well, this is pastry chef talk for: some people will have 1, some will have 0...let's plan in the middle.

Don'ts for Dessert Bars, Cakes and Cupcakes:

DON'T: Plan on serving 1/2 slices.  This is the most absurd idea I've ever seen printed on! First of all, the cake may be good, but your guests will want to know WHICH BAKERY plans on such tiny pieces of cake. DO: Choose a less costly cake or dessert option.

DON'T:  Have too many dessert options.  The more flavors you have, the more pieces you'll need per person. DO:  Limit the flavors to 2 types of cake or cupcakes, 4-5 maximum different flavors/types of dessert on a dessert bar.

DON'T: Be the person that thinks that no one eats dessert.  When it's free-- people will eat it! DO: Choose the appropriate number of pieces per person
Cupcakes: 1 - 1.25 per person
Cake: 1 slice per person
Miniature Desserts:   Mini Desserts Only, 4-5 pieces per person.  Cakes and Mini Desserts: 3-4 pieces of dessert per person, .75 pieces of cake per person.

DON'T:  Lie to your baker about your guest count to bring down the cost of your dessert bar or cake.  When you run out, the first thing you'll do is drop their name-- in a bad way. DO:   Tell your baker about your budget and dilema.  We're always happy to help a bride or groom who is honest and flexible.

Thursday, April 18, 2013

3D Sculpted Rainbow Cake


We created this fabulous 3D sculpted rainbow cake for one of our most loyal customers! The rainbow even included rainbow cake inside! Layers of red, orange, yellow, green, blue and purple cake stacked inside to mimic the exterior.  Sophia's name is cut-out in sugarpaste letters and stands on top.  We even created a custom cloud shaped board for the cake to sit on! 

For more photos and details visit out Facebook Page:

Artisan Bake Shop - 265 Walnut Plain Road, Rochester, MA 02770 - - Phone: 508-763-4905

Friday, October 5, 2012

Oceanfront Weddings

Heat and Humidity + Cake = Acid Reflux for this Baker!

My staff will tell you that I lay awake at night thinking about timing for delivering wedding cakes.  I load up on Prevacid for the summer.  Full panic ensues when I see a temperature over 80 degrees.
A funny thing happened the other day: a Cape Cod summer bride wanted to know why the colors on her cake started to run and a starfish fell off after being outside in the summer for 5 hours.   She seemed disappointed, I felt confused.
I thought: what else would you expect to:
-be baked, frosted, stacked on top of one another and weigh 20 pounds, intricately decorated with 100% edible items, travel in a car over the bumpy road, then sit under a tent outisde in the summer heat for 5 hours, serve 150 people, and last but not least NOW taste really really great AND still look absolutely photo shoot-ready PERFECT?
Want answers? Just take a look at this video:
A few facts:
Buttercream includes butter as an ingredient.
Butter gets soft when stored at room temperature 72 degrees F
Butter completely liquifies at 82.6 degrees F.
The moral of the story: butter melts and that's what makes buttered popcorn taste so good.
Shortening melts at 109 degrees F.
Melted shortening does not taste good.

Monday, October 1, 2012

Anchors, Anchors, Everywhere!

Anchors, Anchors, Everywhere on every single cake!

I just had to post the gorgeous anchor cakes that we've been creating in the last few months!
From cupcakes in blue to wedding cake in white, we love anchors on any dessert.

Anchor and Nautical Stripe Cupcake in Navy Blue & White

White Wedding Cakes

Cupcake Stand Topper Cake with Anchor and Rope with coordinating Cupcakes with anchors, nautical stripe and ocean details.

Fushia Pink and Coconut Tiered Cake with pearl white anchor

Monday, August 20, 2012

Grand SeaShell Wedding Cake

@ Belle Mer, Newport, Rhode Island

We created this 5 tiered wedding cake for a grand seashell inspired wedding in Newport, Rhode Island.  Eight pounds of edible shells and edible gold coral cover the cake in a heavy cascade.  We custom designed the stand and tablescape for the bride which included a glass table top lifted by glass cubes, the table is covered in edible 'sugar sand' with a monogram and real sea shells.

Wednesday, August 15, 2012

Textured Buttercream Wedding Cake

Textured Buttercream Wedding Cake

Budgets....everyone has one, and we do our best to help all of our brides get the look they want within their budget. 

This cake was created for a bride at Beverly Yacht Club in Marion, Massachusetts and featured a textured pulled star buttercream similar to the Couture Wedding Cake picture at the bottom. 

The bride's budget didn't allow for individual sugar flowers from the original design (super labor intensive and therefore very expensive) so instead we utilized a similar technique in buttercream!

Artisan Bake Shop
South Coast's Finest Pastry Studio
Serving Cape Cod, South Coast, Newport and Bristol RI

Monday, July 23, 2012

Cake Lingo!

So you book a tasting and you sit down and the designer asks, "So what would you like your wedding cake to look like?  Do you like scrollwork, filigre, quilting, Swiss dots....tell me about your style."  And you think, what the heck is scrollwork? 

Scrollwork and filigre can bring a design from simple to elegant, or even elevate a cake to ornate.  Scrollwork is labor intensive and takes a very steady hand and a designers eye:

Modern "S" Scrolls: fill the entire side of a tier and are uniform, repeating and modern

'C' Scrolls are used to cover the side and top of a tier and are piped in varying sizes to create a pattern which is non-repeating. 

Quilting: is completed on fondant cakes, a tool creates indentations in a diamond pattern.  The cross of the quilting can be filled in with pearls. 

Filigre Scrollwork:  is elegant and flowing,  a classic detail for any design.

Champagne Pearls:  look like bubble in a champagne glass, varying in size from tier to tier, this design is visually appealing and draws your eye to the top of the cake

Swirls & Dots:  whimsical and fresh in design, this type of piping is free-flowing and creates a cake that Alice and the Mad Hatter would love.

Swiss Dots: three tiny dots evenly spaced on the tiers is a classic piped design and can be utlized on formal and informal designs. 

Monday, July 16, 2012

Cape Cod in Cake!

We love seaside cakes! For one reason, they can be so different.  There is classic navy nautical, then there is modern blush tone seaside, and then even tropical beach-- so many options and so little time!

Credit: Corinna Raznikov Photography

 Above: (photo credit: Corinna Raznikov Photography)  Custom Navy and White Classic Nautical Cupcakes and Cake:  anchors & starfish

Above: Sugar Frangipani Flowers with Coral Colored Starfish, Sugar Pearls and White Chocolate Seashells

Blush Tone Starfish and Seashells with Pops of Fushia Hyacinth and Tiny Edible Sugar Diamonds.

Sunday, July 1, 2012

Contemporary Black & White Wedding Cakes

We created this wedding cake display for a black, white and rhinestone themed wedding on the South Coast of Massachusetts.  Believe it or not- these are buttercream frosted (skipping the fondant!).  The bride enjoyed bows, rhinestones and brooches and we used this theme to string from cake to cake for a cohesive design. 

One of the greatest elements of this design is the ability to incorporate 5 different cake flavors!
Rhinestone crusted cake pedestals, in varying heights, were designed by our artist to give each of the cakes the attention they deserved. 

Wednesday, June 27, 2012

Bread.  One of the most coveted foods for humankind.  It can be slathered with peanut butter, used to soak up the remainder of broth in your soup bowl, or enjoyed simply fresh from the oven.

Americans, however, do not appreciate bread for what it is supposed to be. A simple food made of 3-4 ingredients, meant to enjoy, at most, a day after it was baked.  We are programmed to believe that bread is meant to be soft inside and out.  Crusty is not a word that most Americans would like to think about when it comes to purchasing a loaf.

In the United States, bread is taken for granted.  It is left on the counter for a week or more and eaten without thought of its age.  When mold does not appear, due to the huge amount of chemicals and stabilizers, it is continued to be munched on without thought. 

When I first started making bread six years ago, I was proud of my artisanal loaves: caramelized, crusty, hearty, and simple. Much to my surprise Americans saw my bread as: burned, stale bricks.  Customers would purchase a loaf on Saturday, and rant and rave with a Wednesday morning phone call that their bread, which had been left in the bread box was (GASP!) moldy.  I was annoyed, shocked and most of all devastated.  

When did this happen? When did Americans come to see bread as a food with no expiration date, and an unlimited shelf life?

Travel to Spain or France and bread is coveted in its own reusable bag, carried carefully from the bakery and eaten that day.  The following day it is toasted or used as croutons.  One day three it is ground into bread crumbs or tossed to the birds.

I wait each June for the first phone call of the season.  What I call, the moldy bread call.  And each year, without delay the day comes.  At that point I gave up.  I realized it was a futile battle.  Definitely not worth the fight.

These days, my breads are available in my little storefront baked only on Friday and Saturday for a discerning clientele.   Those who understand Good-Old-Fashioned-Bread.  I do not advertise, I do not tell customers that we make bread.  We have a few diehards who come in on Friday at Noon and then again on Saturday morning.  Yes, they ate the whole loaf between those days.

Thursday, May 17, 2012

Sunday May 20, 2012

Click Here for More Information

Our fabulously sweet menu will include:

~ Panna Cotta Custard with Strawberry Gelee ~
Wicked Chocolate Pudding
~ Coastal Berry Pie Shots ~
Sweet and Tart Lemon Squares with Raspberry Paint
~ Outrageous Brownie Slabs with Arruda's Farm Coffee Milk ~

Taste of SouthCoast
Sunday, May 20, 2012
12 NOON - 5PM

Monday, May 14, 2012

Celebrating the Sea in Cake

The coast and the sea draw inspiration for just about every event on the South Coast and Cape Cod. 

Below, you'll see a few unqiue cakes that we've created to celebrate the beautiful cities by the ocean and our unqiue whaling history. 

All decor is completely edible and handpainted on sugar in edible pen-and-ink by our in-house artist.  These cakes are not only beautiful, but celebratory of the nautical history in Massachusetts. 

Whale Boat and Crew in celebration of the National Historic Whaling Park 15th Anniversary

Cityscape circa 1850. Available in scenes from historic Nantucket and New Bedford Massachusetts

Award-Winning Cakes from the South Coast's Finest Pastry Studio
Web:  Phone: 508-763-4905

Wednesday, May 2, 2012

A Sweet, Sweet Favor

What better way to thank your guests for sharing in your big day than with delicious treats packed into adorable containers!  From S'mores, to Cookies, and even Cake Push Pops- you can wow your guests with a little goodie that fits your style and is delicious, too! 
S'Mores Favor: Tiny Box with all of the fixings.  Available in Classic with Honeymaid Graham Crackers and Hershey Chocolate or Premium with Valhrona Chocoalte, Homemade Graham Crackers and Homemade Marshmallows.
Classic Cookies: Rolled Oat Butter Crunch (shown) or how about our best-selling Oatmeal Raisin Berry.  All packed into a neat sleeve with a custom sticker!


Mini Cakes:  Place one at each place setting at the wedding, or give as a gift to each bridesmaid!
The newest trend in sweets CAKE PUSH POPS! Remember those Orange Sherbert Push Pops from the Ice Cream Truck? Well now, these lovelies are layered cake and icing and yummy fillings and can include a custom sticker and ribbon tie!  We can even color coordinate the cake flavors for your wedding.

We look forward to your next event and creating a custom favor to match your style!
Have a Sweet Day,  Meredith

Award-Winning Cakes from the South Coast's Finest Pastry Studio

Monday, April 30, 2012

Bridesmaid's Mini Cakes

A tiny tiered cake as a Thank You to your Maids, Matrons, and Moms is such a throughtful gesture!

Each cake coordinates to the individuals birth month color or favorite color and can include such fun decorations as a tiny flower, monogram and more!

Packaged in a box with custom ribbon tie and monogram sticker, these cakes can be delivered for the rehearsal dinner or placed in the hotel room as a surprise!

Wednesday, April 18, 2012

Lemon Raspberry Cheesecake Cake Push Pop

You haven't heard of cake push pops?

What!? Ok, well here goes....

Remember those Flintstones Sherbert Push Pops from the school cafeteria and the ice cream truck? Well, we replaced the frozen stuff with cake, filling and icing.  And put it all into a portable treat!
Devilish Chocolate and Vanilla Filled Cake Push Pop

Excited yet?  We are! So yummy, super cute -- and any dessert attached to a stick has credentials in our book!

Skip the traditional cake, bake sale table, dessert bar and go directly to these fun, novelty wedding treats. 

No plates, forks or spoons needed with this wedding dessert trend.
Caramel Macchiato Cake Push Pop
Choose any flavor of cake, filling and frosting to coordinate with your day. You can even color coordinate these treats for a bridal shower or even a bachelorette party!

With flavors like Margarita, Pink Champagne, Caramel Macchiato, and Lemon Raspberry Cheesecake- you are sure to be able to please everyone on your list!

Cake Push Pops by: 
Serving Southeastern & South Shore Massaachusetts, Cape Cod, Tiverton, Newport & Bristol RI with award-winning wedding day sweets since 2006. Ph: 508-763-4905 

Pink Ombre!

If you say ombre - we say YAY!  Here is a fabulous example of an ombre design (one color varying from light to dark on a tiered cake) for a wedding with a pink theme.   From fushia to light bubblegum pink- even the ribbons are edible! Cheers, Meredith

Serving Southeastern & South Shore Massaachusetts, Cape Cod, Tiverton, Newport & Bristol RI with award-winning wedding day sweets since 2006. Ph: 508-763-4905



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