Nashville weddings

Infused Wedding Cake from Crumb de la Crumb: The Concept, Flavors + Yummy Possibilities

Wednesday, August 1, 2012

If you have read our blogs on Crumb de la Crumb, you may have wondered what their infused cakes really are and what that means. (Don't worry, I have too and I wrote the blogs!) To answer your questiosn, I chatted with Lorie of Crumb de la Crumb and she gave me loads of great information!

According to Lorie, "an infused cake is basically a marinated cake. After a cake is baked, it is “infused” or soaked in a flavor for 24 hours before it is iced. The cake basically acts like a sponge and the longer it sits, the better it gets. With the infusion, the cake will never be dry." Sounds amazing, right?! So do the flavors and all of the possibilities!

What kind of infusion flavors can you have?

Flavors of infusions are really endless and can be whatever a bride likes. We offer from nutty - like hazelnut or almond, to fruity - like blueberries and creme or strawberry.

If a bride wants it, we’ll do it - they are all great. I really haven’t found an infusion that I don’t like.

Do you ever mix your infusions?

Some of our flavors are actually a mix of infusions, but whatever we mix, the final taste will be recognizable. One examples is Apricot Mojito, which is a blend of apricot and mint, or Tiramisu, a mix of espresso and dark rum. During the summer season, our tropical blends are very popular, like Coconut and Key Lime or Pina Colada (coconut and pinapple).

Do you have any unique flavors?

Our Creme Brulee infusion is unique because it is made from the burnt sugar that tops an actual creme brulee, then the cake is filled with a mixture of the shards of burnt sugar and creme.

Above photo by Kristyn Hogan

What about new flavors?

We are really trying to buy as much as we can locally, so we have created an Arrington Vineyards cabernet infusion that pairs with dark chocolate cake. This is really for the chocolate lover that will reach for something that is 60 to 80% chocolate.

We also have the Belle Meade Bourbon Peach Cobbler Cake, which is a vanilla cake with a Belle Meade Bourbon and peach infusion topped with peach buttercream icing and fresh peaches. Most Popular, Basic Flavor With our vanilla cake, the Dulce De Leche is most popular with it’s caramel cream cheese icing. 

Tell us about your most unique pairing:

We have made a new combination that actually came of me and my son sharing a piece of coconut cake and a cappuccino brownie. While we were eating it, we just stacked them on top of each other and it was amazing. We now typically carry it all the time at our cafe. The combination is a coconut infused white cake layered with a very moist cappuccino brownie. Playing with the textures of the cake and the brownie, which are similar and yet different, is what was really fun in making this.

Flavors from their website:

Basic Infusions ($0.25/serving = $25/100 people)

Cream of Coconut
Dulce de Leche
Creme Brulee
Key Lime
Rasberry
Lemon
Pina Colada
Hazelnut
Blueberry
Southern Pecan
Pineapple
Kona
Almond

Top Shelf Infusions ($0.35/serving = $35/100 people)
Patron
Baileys
Irish Cream
Bananas Foster
American Honey
White Chocolate Godiva
Dark Chocolate Godiva
Kahlua
Chambord
Vanilla Rum
Bacardi Gold

Chocolate, almond infused cake

Are your infusions gluten free?

Typically, all of our infusions are gluten free unless they are a wheat-based liquor. But whatever infusion we use, we always do our research beforehand to ensure that they will be gluten-free. The gluten-free really comes in to play more with our cakes. Just about every cake that we offer can be duplicated to be gluten-free.

How would a bride/groom do a tasting?

I like for brides to come in for a tasting of what we are serving that week so that they are guaranteed to have a fresh bite of what we offer. But if there is something that they love and they haven’t heard of it or it isn’t on our menu, then I can create it for them. If you just want to try the cake, or if you don’t try enough at your tasting, then most of the cakes are available by the slice on a daily basis at the cafe.

About the Author:

Megan

I’m new to the wedding industry. Before getting engaged I literally avoided any websites for weddings only because I knew, once I delved in, I would become obsessed…. And it’s true. Once I got engaged, I did become obsessed and luckily, about that time, I started working in the wedding industry. So my interest increased on two levels. Now I am a newlywed and still enjoying the industry. I love writing, social media and connecting to people; happily, I get to do all of this with ABG.

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send   Posted on August 1, 2012 | Filed under: Cakes & Desserts,