Cakelava recognized for wedding cake work

Jun. 25, 2014 | 0 Comments
JAMM AQUINO / 2010Cakelava owner and designer Rick Reichart with two of his finished cakes.

JAMM AQUINO / 2010

CAKELAVA OWNER AND DESIGNER RICK REICHART WITH TWO OF HIS FINISHED CAKES.

BY JOLEEN OSHIRO / joshiro@staradvertiser.com

Cakelava in Kailua, owned by pastry chef Rick Reichart and his wife, Sasha, was named the sixth best wedding cake bakery in America by The Daily Meal, an online culinary site.

The site calls the Reicharts “two of the most passionate bakery owners and designers in the industry” and described their sculpted cakes as “so beautiful that they belong in a museum, not to mention their intense dedication to flavor is almost unmatchable.”

Among Cakelava flavors are Kona Toffee Crunch, sponge cake filled with Kona coffee cream, ganache, and toffee pieces; Broke Da Mouth, mango cake with mango li hing mui curd and cream filling; Guava Lava, guava cake filled with guava jam and fresh guava cream; and Rainbowlicious, six layers of orange-scented, rainbow-colored cake filled with mango and lilikoi curd.

To find and rank the bakeries, the site sought out bakeries with high ratings and long lists of satisfied clientele, then assessed creativity, variety and taste of the cakes as well as social media interaction.

The top pick was Ron Ben-Israel Cakes in New York City, followed by Creative Cakes in Tinley Park, Ill., and Freed’s Bakery of Las Vegas. Bakery picks came from all across the country.

The Daily Meal covers all things culinary, including cooking, dining and drinking, culinary travel, global cuisine and events, and trends.

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