When Eric Peterson confided in a few good friends that he was going to make specialty cakes for a living, they smirked with an inquisitive curiosity. They knew him as an artist; a painter of trompe l’oeil murals and meticulously rendered cityscapes. What they did not know however, was that he was looking for a way to combine his painting and extensive restaurant background with two other passions: baking and floral art, and that he was taking cake decorating classes with Patricia Arribálzaga in Sitges.

¨For me it´s interesting to see how I´m using all my training and experiences when making these confections. The difference is, that instead of painting roses I’m sculpting them in sugar dough and the decorative effects are done on cakes instead of walls and ceilings,¨ Eric explains. ¨As well, it’s really satisfying to combine my skills with my clients wishes and make something beautiful, delicious and meaningful.¨

A Cabaret Cake isn’t just about the outside. On the inside, the cakes themselves are sinfully decadent. That the best ingredients have been searched out and used goes without question. ¨ I think it just makes sense that if you want to use fruit preserves then you make them yourself and if you want to make a coconut cake then you start by roasting coconuts in your oven. It may sound old-fashioned but fresh ingredients are the beginnings of a great cake,¨ Eric states.

It is this attitude towards quality that sets his cakes apart from so many others. Moist, tender layers of flavoursome cakes with an incredible texture are sandwiched together with a swiss-meringue buttercream that is whipped up to a melt-in-your-mouth consistency and then enveloped by a sugar dough called rolled fondant, which keeps the cakes fresh for two to three days at room temperature. All the mixing, beating, shredding and whipping leads to a deliciously comforting cake, which is a welcome relief in this day and age. If you meet Eric and ask him why cakes? His answer is simple; because life should be sweeter.