Why Our Cakes Are Extraordinary

• Our Pastry Chefs Mark Okumura, formerly Premier pastry chef, Alan Wong's - Pineapple Room, 11 years. Richard Caracol, has 15 year, pastry chef at Halekulani Hotel. Together they have over 30+ years experience.
• Our cakes are lighter than ordinary cakes...
• We highlight fine and expensive ingredients: fruits, nuts, chocolate, and natural flavorings like Madagascar or Tahitian vanilla, leaving modest amounts of sugars to play a supporting role.
• We choose ingredients and flavorings based on their taste, freshness, beauty, seasonality, and nutritional value.
• We use real butter and milk fats in our cakes, not artificially-hydrogenated oil.
• We feature fresh, local, seasonal, and organic ingredients.
• Enjoyed in moderation, our cakes are a more pleasurable and more nutritious alternative to most of those that are commonly available.

Being a floral artist, having done wedding florals, prom bouquets, tropical arrangmements, she teamed up with pastry chefs, Mark and Richard, whom works out of a commercial kitchen, Pacific Gateway. She orders the cakes blank and then she embellished each cake with artistic flair, frostings or flowers, thus, "Cake Connection" has been born.