The staff at Dolci Piu on Décarie Boulevard got into the football spirit during Super Bowl weekend. They produced a special cake that included a realistic-looking football on a grass field.
The ball was covered in a chocolate fondant and filled with red velvet sponge cake and cream cheese. It took pastry chef Marie-Christine Mailhot and her team about three hours to put it together.
‘’It was a challenge, but we like challenges. This is edible art and we’re very proud of the final result,’’ says assistant pastry chef Samantha Gagliardi.
The cake fed more than 20 people at a party.
In a typical week, Dolci Piu produces between 40 and 50 theme cakes for clients.