Welcome To Enlightened Patisserie

Enlightened Patisserie, LLC specializes in creating Wedding Cakes,  Special Event Cakes and Desserts with an artistic unique flair. 

 Our creative and often whimsical styles break tradition, every order is custom created to fit the needs and vision of the client.  Not only is Enlightened Patisserie’s Cakes and Desserts amazingly beautiful works of art but they are moist, delectable and a mouthwatering treat  for any occasion!!!


Connor Thring

1733 Indiana Avenue
Honolulu, HI 96816
(1)808-733-2866.

Cake Flavors:

Pixie and Goddess Size Cupcakes

Chocolate Decadence, Vanilla Bean, Marble, Red Velvet, Carrot, Apple Spice, Pineapple,  Moist Almond*  Lemon Poppyseed*, Hazelnut*,  Chocolate Gluten Free*.

start at $8.75

cupcakes start at $8.75 and are adorned with handmade sugar paste flowers or sugar paste hearts.

Deluxe Fillings:

$10.00 per slice for Butter Cream cakes

Chocolate Ganache, Bavarian, Lemon Curd, Passion Fruit Curd, Lavender Cream, Hazelnut Chocolate Cream,  Whipped Cream, Espresso Ganache, Creme Brulee, Fresh Strawberries, Blueberries, Mango, Raspberries.

*Their is a 5% charge for signature cakes!

Love Goddess: Decadent Devils Food Cake w/ Valhrona Ganache Cream Frosting.

Finishes:

culpted Cakes start at $100

Vanilla Bean Butter Cream,  
Chocolate Goddess, Brown Sugar Buttercream, Coconut Butter Cream,  White Chocolate Cream Cheese,  * Pistachio Butter Cream  Melted Dark Chocolate Ganache , White Chocolate Butter Cream, *Fondant, *Marzipan.

Paradise

Coconut Cake w/ Lime Curd filling and finished w/ toasted coconut buttercream.

Latest Updates!

Difference between Cakes and Pastries

Danish_Pastry_Margarine

It is as simple as this; all cakes are pastry, but all pastries are not cakes. Both cakes and pastry are made from the same base, but the added ingredients differ thus helping us make the distinction. Another key difference that is explored in this article is the size and shape of the two. In most circumstances, the size and shape of the cake remain almost the same; although we do realise that the interior of the cake can be very different to other cakes but the general shape has always been a circle. There are some variations to this notion, as some bakers prefer to bake a rectangular or square shaped cake.

The reason why the cake is circular is due to the even distribution of heat that is felt in a circular dimension when compared to cakes that are box-like in nature. On the other hand, the size and shape of different pastries vary greatly; it entirely depends on the recipe and the ingredients that have gone into the creation of the pastry. A person who is dabbling in the creation of pastries will have a portfolio that contains a number of baked goods and sweets while a professional cake maker will only dabble in the types of cakes that are being created.

Cake

The other major difference is that some pastries are known to be savoury in nature, but this cannot be said about cakes, which are almost always sweet in nature. There is a lot more room to explore and innovate in pastries when compared to cakes, where the recipe and the outcome is set in stone. Pastries can be made from a number of different base products while the cake always has a basic list of components in its profile; this is seen even in multi-layered cakes.

Cakes are almost always baked in an oven at a specific temperature but pastries, on the other hand, can either be baked or fried. So when it comes to cooking techniques, the cake doesn’t have much room to work with and require the presence of an oven to be baked in but a pastry, on the other hand, can be baked in certain circumstances and there are certain pastries that can only be produced if they are fried to high temperatures.

We believe that there shouldn’t be a war between cakes and pastries, they are too yum to be figuring out what the differences are. But for the sake of the argument, we believe that pastries give you a wider role to play while cakes may restrict in terms of exploration and innovation.

 

Types of Cakes

It is extremely difficult to classify cakes because there isn’t one list that can successfully classify the different types of cakes and include all the sub-categories. There are even lists online that classifies different types of cakes based on the alphabet that the name of the cake starts with. For this list, we’ve utilised the role fat content plays. Categorising cakes based on fat content gives a more objective classification when compared to other forms of classification.

There are essentially two types of cakes when it comes to the amount of fat content.

  1. Butter Cakes

These cakes are extremely light and moist due to the presence of butter or oil as the main component in the cake. The cakes are also popularly called creamed cakes because the ingredients are usually mixed in with the butter or vegetable oil before being poured into the mould. Under the umbrella of butter cakes, there are two distinct classifications.

The first classification is pound cakes; you should look up the history and reason why they are called so. Anyway, these cakes tend to be dense in nature but maintain its lightness. Butter cakes tend to last long, and if stored in a cool and dry place, they can be edible for a considerable period of time.

The second classification is butter layer cakes; these cakes have a number of layers are known to be really sweet. The cake is usually topped off with icing, but the icing is never overpowering because of the lightness of the cake. The cake is lighter than pound cakes.

  1. Sponge and Foam Cakes

The ratio of eggs to flour is extremely high and makes these cakes extremely spongy in nature. The sponge cakes are further divided into three categories. They are as follows:

  1. No fat cakes

These cakes are made using egg whites and softer wheat, thereby completing removing fat content from the cake. The cake has a very light texture and is not as dense as pound cakes. The crumb of the cake is also very yum, making these cakes a full package deal.

  1. Dacquoises

This a classic take on the sponge cake from France. Most of the products that go into the mix are usually grounded before putting it into the mix. More emphasis is given to the exterior decoration of the cake than the interior.

iii. Yolk Cakes

These cakes are called oil cakes or yolk cakes due to the high-fat content in the mix. The cakes are made from egg yolk and not egg whites. The use of egg yolk, make these cakes extremely rich in nature. The richness and texture depend on how well the yolks are whipped.

1733 Indiana Avenue
Honolulu, HI 96816

E: info@enlightenedpatisserie.com
P: +(1) 808-733-2866.

All Wedding Cake Consultation’s and Tasting’s are conducted by Appointment Only ! 

We are open from 9am — 5pm week days.