30 May 2017 | Last updated 02:33 PM

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A gold cake
Tania Roy | Thursday, 20 April 2017 AT 09:32 PM IST
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A cake made of gold! Can it get any grander? Perhaps not. This exotic cake is unsurprisingly exorbitantly priced — Rs 1 lakh plus taxes. With all the best ingredients from around the world which went into its making, it has to be sinfully delicious. And it is, assures its creator — Mohammed Shahid, pastry chef at DoubleTree by Hilton, Pune — Chinchwad. Loaded with edible gold, Swiss chocolate and hand-sculpted fondant, this grand delight is loaded with richness and exotic flavours, and is a special order. But the chef says that he recreate this masterpiece, provided the client places the order more than two months in advance.

Ask him how he came up with the idea of baking a ‘gold’ cake and he says, “A guest asked for an extravagant cake, which is why I created this special piece. But more than baking and designing the cake, the real challenge was to talk to vendors in different parts of the world and source the ingredients. It took almost took two months to get all the stuff,” he says.

The extravagant dessert contains key ingredients like Elle and vire gourmet butter with 82 per cent fat from France, aged Philadelphia cream cheese from New York, Bailey’s Champagne, (known to be one of the most expensive champagnes), rich Venezuela’s dark chocolate — Chuao Chocolatier, Swiss chocolate Felchlin and, most importantly, edible gold leaf and 23k gold dust from Gold Gourmet, sourced from the USA.

One of the most expensive cakes made in the city, the 3 kg cake is being showcased at DoubleTree by Hilton, Pune —  Chinchwad. But this is not the first time that Shahid has made such an exotic cake. In Hotel Hilton, Qatar, he made a cake embellished with stones for a prince’s wedding. “I took inspiration from there,” he quips.
Cakes are meant for special occasions like weddings, birthdays and anniversaries. They can also be great gifting options. But an extraordinary cake like this makes an occasion extra memorable.   

The author can be followed on Twitter @taniaroy

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