Calabasas Cupcake Bouquets owner Cheryl De Rose studied how to make their beautiful, realistic floral cupcakes in London. The cake itself is not an American cupcake, but an English Victoria Sponge and Cheri uses no white sugar used in any of her recipes. Like the British, they only use golden brown sugar to give their cakes a warm, rich vanilla taste – along with lots of dairy fresh butter and eggs for a dense, yet still light, crumb.
In addition to the signature Madagascar Vanilla flavor, they offer: Valharona Chocolate with Callebaut Chocolate ganache, Strawberry Champagne made with fresh strawberries, Lemon Zest using freshly grated lemon zest and juice, Raspberry Rose created with fresh puree and Persian rose water, finally there is Caramel, which they hand make and swirl into their cakes.
The flowers and succulents on their cakes and cupcake are all piped by hand individually. Clients may choose the flower type and colors for each custom order.
Cheryl De Rose