By: Erica Schecter
Earlier this year we wrote about a sundae that costs $1000. Now the bakery gods have gone berserk again, this time with a $900 cupcake.
The owner of Toronto’s Le Dolci bakery, Lisa Sanguedolce, was approached by a client who wanted an extravagant cupcake created for his wife’s birthday.
So what exactly goes into a cupcake with a $900 price tag? Well there was a pastry cream filling, flavored with champagne that costs about $1,000 a bottle. Buttercream frosting, made with butter from Normandy, chocolate from luxury Italian chocolatiers, specialty coffee, French sea salt, organic cane sugar, and Tahitian vanilla beans. Obviously. Tiny champagne bubbles sprinkled over the cake were created using molecular gastronomy and “diamonds” carved out of sugar were placed around the edge of the cupcake. Fondant flowers etched in edible gold and stylized gold strips crisscrossed the sides of the cupcake, complete with edible gold branches and leaves. And finally, because the previously mentioned items weren’t enough, there was a pipette of the Courvoisier cognac, to be drizzled on top before it was eaten.
The cupcake required the work of two pastry chefs, a cake designer, two days of labor and many hours of planning.
Whether the lady thought her husband was absolutely brilliant for doing this for her or absolutely furious for wasting all that money, no one knows.