Food

Man commissions world's most expensive cupcake for wife's birthday

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It took one cake designer, two pastry chefs, hours of planning and two days of labour to create what is being called 'the world's most expensive cupcake'.

Last month, the owner of Toronto’s Le Dolci bakery, Lisa Sanguedolce, received a man's request for the most extravagant cupcake possible for his wife’s 40th birthday, which included all of her favourite items.

Sanguedolce gathered the grandest ingredients she could acquire from around the world, including 24-karat gold flakes, limited-edition Courvoisier cognac and sea salt from Carmargue, France.

What Sanguedolce presented was a golden, floral-themed cupcake with a price tag of £537.

The bakery often receives orders for grandiose custom cakes, but this was unusually decadent.

“This was the smallest one for that kind of price range,” said Sanguedolce to Canadian newspaper The Globe and Mail. "Getting it all right, it was kind of nerve-wracking.”

She told National Post, "It was a lot of labour, going back and forth with him, showing him sketches and sourcing everything. Our chef is amazing. She came up with it all. I was, like, this is beautiful."

Tiny champagne bubbles sprinkled over the cake "that explode in your mouth" were created using a molecular gastronomy technique and “diamonds” were carved out of organic sugar, flour and honey.

Here’s the full list of the ingredients:

  • A pastry cream filling, flavoured with Krug Collection Brut Champagne (about $1,000 a bottle).
  • Buttercream frosting, made with butter from Normandy and 70-per-cent cacao chocolate from luxury Italian chocolatier Amedei, specialty coffee, French sea salt, organic cane sugar and Tahitian vanilla beans.
  • A handmade chocolate cup dusted with gold flakes and surrounded by a ring of sugar diamonds.
  • Decorative elements, such as fondant flowers, a delicate fondant branch and leaves painted with edible gold, and a cascade of champagne caviar bubbles, made using a molecular gastronomy technique.
  • And finally, a pipette of the Courvoisier cognac, to be drizzled on top before it was eaten.

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