CORY LEWIS

When sculptor Cory Lewis decided to trade in her clay and ceramic tools for sugar and a spatula, her artistic skills and creative vision she developed as an artist translated easily to her new medium.

Like many aspiring artists and chefs, she moved to New York City. There, she worked for some of the best pastry chefs and cake designers in the industry. Cory received her formal culinary training at Peter Kump’s New York Cooking School and then went on to teach classes for the schools Pastry and Baking program. After moving to California she continued to refine her skills at West Coast venues, most notably The Carmel Highlands Inn and The Lodge at Pebble Beach.

Cory now combines her skills as a sculptor with the magical touch of a confectioner to create cakes that are truly works of art.

Cory Lewis’ cakes have appeared in Bride’s Magazine, Southern Bride Magazine, Delta Magazine, Carmel Bride, Mississippi Magazine as well as Florida Bride Magazine and Social South Magazine.

PURELY ORIGINAL

Cory cakes are baked specifically for your occasion. The ingredients used to make Cory cakes are locally sourced when possible - farm fresh eggs, milk and butter. Fair trade single bean chocolates are used to make our ganache as well as the cocoa powder for the chocolate cake. Double strength vanilla extract imparts a wonderful full flavor to our cakes.

CAKE FLAVORS

  • Double Vanilla Butter

This rich butter cake has the density of pound cake yet it's crumb is soft and light. Locally produced eggs, milk and cream give this cake it's rich velvety flavor.

  • Bourbon Chocolate

This is definitely not your average chocolate cake. It is moist rich and dense… sinfully so. There is a secret ingredient that makes this cake not overly sweet so it works well as a backdrop to other more intense flavors such as the chocolate ganache and espresso buttercream.

Cory cakes can be ordered in Double Vanilla or Bourbon Chocolate cake. These two recipes developed over the years have become the basis for the majority of our clients’ requests.

  • Purely Original

Custom flavors are available upon request.

ICING

  • Butter Cream
  • Fondant

You can choose from either butter cream or fondant icing. However, using buttercream in the hot summer months is not guaranteed.

LAGNIAPPE

Sweet and Savory additions for layering texture, flavor and color

CHERRY CHUTNEY

Organic dried cherries are marinated in Vin Santo for twenty-four hours then simmered with whole vanilla bean, sugar and honey to make this yummy riff on Indian chutney.

SEASONAL FRUIT PRESERVES

Local berries and stone(d) fruit preserves are hand crafted with citrus zests and spices, adding texture as well as punching up the flavors of the creamy buttercream fillings.

FRUIT CURDS

All handcrafted from the juices of pink grapefruit, Meyer lemons, and key limes, passion fruit or even the ruby red beet (aahhh don’t wrinkle your nose till you’ve tried it). Name your flavor! Again, this is all about bumping up the flavor compliments and layering textures flavors and colors.

FUNFETTIE CRUNCHIES

Funfettie crunchies are vanilla cookie crumbles all jumbled up with funfetti jimmies and butter then toasted up in the oven for a bit to make them crunchier. They make a great textural addition as well as colorful surprise.

TOASTED NUTS

Any kind of nut can be toasted, salted, chopped and layered to add textural as well as a salty edge that compliments espresso, caramel and chocolate flavors.

BITTERSWEET CHOCOLATE GANACHE

The seductive fusion of melted 60% bittersweet chocolate and heavy cream, swirled together into a silky rich filling that adds depth and texture to every cake layer.

PLAYFUL ADDITIONS

Totally borrowed from the brilliant Christina Tossi, David Chang’s pastry chef at MILK in New York City. These really cool crumbs are salty, sweet and crunchy. I’ve added colored jimmies a la FunFetti cake, malted milk powder to give them a slightly savory accent, as well as zests and spices… these are fun to play with, add unique texture, color and flavor to make your cake totally yours.

NEW FAVORITE FLAVOR COMBO

Saffron scented vanilla cake layered with our homemade cherry chutney and your choice of either honey or pistachio buttercream. The colors and aromas not to mention the flavors and textures are rich yet subtle.

CONSULTATION

Cory cakes are custom tailored to fit each event. We encourage our clients to schedule a consultation as soon as the event date has been set. The initial consultation is complimentary.

PRICING

The price of the cake varies, based on the details and ingredients the design calls for. The minimum order is $800 with a 50% deposit to reserve your date on our calendar. The remaining balance is due one week prior to the event.

HOURS

Monday - Thursday | 10:00 A - 6:00 P

ACCESSORIES

Artist’s sketches of your cake are available for purchase. The watercolor sketches are a beautiful way to remember this first day of your marriage.

Also, what could be better than a cocktail created just for your cake cutting ceremony? We love creating a special cocktail that will pair beautifully with your wedding cake flavors… so that first bite is perfection.

TASTINGS

We encourage our clients to schedule a tasting as soon as the event date has been set. Tastings are $50, which is deducted from the cost of cake when booked.

PRELIMINARIES

Please download and complete the form prior to your consultation.The information you provide will help us coordinate with all parties involved. Please e-mail the completed form to m.corylewis@mac.com.
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CONTACT

ADDRESS

621 La Jolla Boulevard | La Jolla, California 92037

INFORMATION

662.832.3638 | m.corylewis@mac.com