Hääkakkumaistelu: Art of Cakes

Hääkakku sokerimassakuorrutuksella ja sokerimassakukilla on inkoolaisen Art of Cakesin Sonja Crockfordin luomus

Minulle kakussa on aina ollut tärkeintä maku. Netissä näkee kuvia toinen toistaan upeammista kakuista, mutta minulle tulee kuvia katsellessani usein mieleen, etteivät niissä näkyvät kakut välttämättä maistu kovin mieleenpainuvilta. Tämä ajatus on syntynyt siitä, että kakun makuun viitataan blogeissa ja kuvateksteissä tyypillisesti vain ohimennen, kun taas koristelusta saatetaan puhua hyvinkin yksityiskohtaisesti.

Hääkakun on toki tärkeää olla kaunis, mutta vielä tärkeämpää minulle olisi, että vieraat muistelisivat myöhemminkin kakun makua.

Kun olin hylännyt 20 vuotta vanhan hääkakku-unelmani, aloitin kakun etsinnän alusta ja googlettelin hääkakkuleipomoita pääkaupunkiseudun ja Hangon väliltä. Päädyin heti ensimmäiseksi inkoolaisen Art of Cakesin verkkosivuille. Jäin välittömästi koukkuun, kun näin sivuilla listan heidän kakkupohjavaihtoehdoistaan. Listalla oli kakkupohjia, jonka kaltaisia en ollut tiennyt olevan olemassakaan, ja niiden kuvaukset oli selvästi kirjoittanut joku, jonka mielestä kakun maulla on merkitystä.

Aloin mailailla Art of Cakesin omistajan, hääkakkuleipuri Sonja Crockfordin kanssa. Yhteydenpito sähköpostitse oli alusta alkaen hyvin sujuvaa ja miellyttävää. Kävin samaan aikaan kirjeenvaihtoa muutaman muunkin hääkakkuleipurin kanssa, ja erot viestinnän sujuvuudessa olivat huomattavia. Osa leipureista ei tuntunut varanneen työpäivästään aikaa sähköposteihin vastaamiseen eikä osaavan ilmaista itseään selkeästi kirjoittamalla. Jos kysyin sähköpostissa kolmea asiaa, heikosti kommunikoivat vastasivat monen päivän viiveellä ja vain yhteen kolmesta kysymyksestä. Sonja sen sijaan vastasi viesteihini nopeasti ja kattavasti.

Sonjalla ei kuitenkaan suureksi harmiksemme ollut monikerroksista hääkakkutelinettä, joka on tärkeä osa hääkakkuvisiotamme. Kyllä, luit oikein – tämäkin asia on päässyt muuttumaan 20 vuodessa 🙂 Monesta kerroksesta koostuva korkea kakku olisi edelleen minulle tyylinä mieluisin, mutta se ei kerta kaikkiaan sovi suunnitelmiimme, joten olen joutunut hyväksymään ajatuksen kierrevadista. Olemme nimittäin aikeissa kopioida amerikkalaisen ystäväpariskuntamme häistä idean kakkubuffet-henkisestä hääkakusta, jossa kakun eri kerrokset ovat eri makuisia. Jos kakku koottaisiin perinteiseen hääkakkutyyliin korkeaksi torniksi, vieraat eivät voisi ottaa vapaasti haluamiaan makuja eri kerroksista ilman, että koko taideteos romahtaisi. Jos taas kakut olisivat pöydällä vierekkäin, kokonaisuus ei mielestämme näyttäisi hääkakulta. Kerrosteline ratkaisee molemmat ongelmat.

Monilla muilla hääkakkuleipureilla oli etsimämme kerrosteline, ja harkitsimme jo Art of Cakesin pudottamista listaltamme. Huomasin kuitenkin palaavani aina uudelleen heidän nettisivuilleen lukemaan vesi kielellä kakkupohjien ja täytteiden kuvauksia. Lopulta tulin siihen tulokseen, että minun oli saatava ainakin maistaa Sonjan luomuksia. Muuten vertaisin kaikkia maistamiamme kakkuja kuvitelmaan, joka ei välttämättä edes vastannut todellisuutta.

Kakkutelineongelmamme ratkesi, kun löysin mielikuvaamme vastaavan viisikerroksisen kierretelineen kohtuuhinnalla juhlatarvikevuokraamo Crepperie Eventistä. Sovin saman tien maistelutilaisuuden Sonjan kanssa. Hän oli heti ensimmäisessä sähköpostissaan kertonut selkeästi, että maistelu maksaisi 30 euroa, mutta summa hyvitettäisiin tilauksemme hinnasta, jos päätyisimme tilaamaan kakkumme häneltä. Tämä oli mielestäni reilu järjestely, sillä saisimme maistella neljää eri kakkupohjaa ja kahdeksaa täytettä, joiden tekeminen tietenkin vaatisi häneltä aikaa ja vaivaa.

Art of Cakesin nettisivuilla oli esitelty niin monta houkuttelevaa kakkupohjaa, että neljän valitseminen niiden joukosta oli vaikeaa. Tiedämme aikaisempien juhlien perusteella monien vieraittemme pitävän suklaakakusta, joten yhden maistiaisen oli oltava jompikumpi tarjolla olevista suklaakakkupohjista. Halusin ehdottomasti maistaa mansikalla maustettua kakkupohjaa, joka kuulosti sekä eksoottiselta että herkulliselta. Vaniljanmakuisia kakkupohjia tarjolla oli kaksi erilaista, ja olisin mieluusti maistanut molempia, sillä arvelin niiden sopivan yhteen hyvin monenlaisten täytteiden kanssa. Toisaalta olimme kuitenkin uteliaita kokeilemaan kevyesti chai-teellä maustettua kakkupohjaa, jonka makua nettisivuilla kuvailtiin moderniksi ja hienostuneeksi. Päädyimme lopulta valitsemaan maisteluun suklaan, mansikan, chain ja demerara-sokerilla maustetun vaniljan, joka kuulosti kahdesta vaniljakakkupohjasta mielenkiintoisemmalta.

Kun kakkupohjat oli valittu, ideoimme täytteitä yhdessä Sonjan kanssa. Valitsimme lopulta maisteluun rommilla maustetun suklaaganachen ja seitsemän moussetäytettä: mansikka-kuohuviinin, suklaan, passionhedelmän, mustaherukan, mustikan, vadelman ja ruusun. Ruusu oli oma ehdotukseni, kun taas muut täytteet kuuluivat jo ennestään Sonjan valikoimiin. Ruusu on suosikkijäätelömakuni, jota on valitettavan harvoin saatavilla, ja muutenkin rakastan ruusulla maustettuja kermaisia jälkiruokia.

Sonja järjesti maistelun meille Peuramaa Golfin ravintolan tiloissa Kirkkonummella. Jouduimme ottamaan yksivuotiaat kaksosemme mukaan maistelutilaisuuteen, ja hänen omat tilansa Inkoossa ovat ahtaat ja täynnä särkyviä mallikakkuja. Pelkäsimme, että kaksosten piteleminen veisi siellä kaiken huomiomme, emmekä pystyisi keskittymään itse asiaan eli maisteluun. Onneksi Sonja osasi ottaa tämän huomioon ja ehdottaa vaihtoehtoisia tiloja. Peuramaa oli muutenkin meille erittäin kätevä sijainti, sillä ajomatka kotoamme Espoosta sinne kesti vain parikymmentä minuuttia, ja koska ravintola on talvisin suljettu, saimme pysäköidä ilmaiseksi aivan oven eteen.

Hääkakkumaistiaisia inkoolaisessa Art of Cakes -hääkakkuleipomossa

Saimme kakkupohjat ja täytteet maisteltavaksi erikseen, jotta saatoimme kokeilla kaikkia haluamiamme makuyhdistelmiä. Se oli mielestäni paras mahdollinen järjestely.

Maistoimme ensin pelkkiä kakkupohjia ilman täytteitä. Odotukseni olivat korkealla, enkä joutunut pettymään. Pohjien maut olivat kenties hieman miedompia kuin odotin mutta erittäin herkullisia.

Sitten testasimme kaikki täytteet. Ruusumousse oli juuri niin ihanaa kuin olin toivonut. Samulille ruusun makuiset jälkiruuat olivat uusi tuttavuus, mutta hänkin piti ruusumoussesta kovasti. Myös rommi-suklaaganache hurmasi heti meidät molemmat. Kaikki muutkin täytteet olivat todella maukkaita ja maistuivat voimakkaasti juuri siltä miltä pitikin. Se ei todellakaan ole itsestään selvää; karsimme aiemmin yhden leipomon siksi, että heidän mangotäytteensä maistui enemmän sitruunahapolta kuin mangolta.

Sitten oli aika alkaa yhdistellä pohjia ja täytteitä. Mansikkapohjan maku oli sen verran mieto, että monet täytteet peittivät sen alleen. Iloksemme ruusutäyte kuitenkin sopi siihen todella hyvin. Suklaaganache puolestaan toimi mielestämme mainiosti demerara-vaniljapohjan kanssa. Kuhunkin kakkuun sai valita yhdestä kolmeen eri täytettä, ja päätimme keventää suklaaganachea yhdistämällä samaan kakkuun jonkin hieman kirpeän marja- tai hedelmämoussen. Sekä vadelma että passionhedelmä sopivat mielestäni tähän tarkoitukseen mainiosti; Samuli piti enemmän passionhedelmästä, joten valitsimme sen. Suklaakakun päätimme täyttää varsin perinteisesti suklaa- ja mustaherukkamoussella.

Koska maku oli meille tärkein asia, käytimme makuyhdistelmien miettimiseen niin pitkän ajan, että kaksosten kärsivällisyys loppui ennen kuin olimme ehtineet juurikaan suunnitella kakun ulkonäköä ja tyyliä. Kakun visuaalisen ilmeen suunnittelu onnistui kuitenkin hyvin sähköpostitsekin Art of Cakesin Instagram-kuvia katselemalla.

Huomasimme kuvista Sonjan tehneen erääseen aiempaan kakkuunsa sokerimassasta magnolioita ja innostuimme heti. Magnoliat tuovat meille mieleen rakkaita muistoja, sillä ensimmäisessä yhteisessä kotikaupungissamme Bostonissa magnolioiden upea kukkaloisto on yksi tärkeimpiä kevään merkkejä. Olin haaveillut keksiväni jonkin tavan saada magnoliat mukaan häihimme, vaikka tuoreita magnolioita ei heinäkuisessa Suomessa ole toivoakaan hankkia. Sonjan kakun kautta tämäkin haaveeni voisi toteutua.

Mitä pidemmälle kakkusuunnitelmat etenivät, sitä vaikeampi oli kuvitella, että hääkakkumme leipoisi kukaan muu kuin Sonja. Mikä ihaninta, olimme molemmat kakusta yhtä innoissamme. Jäimme jännittyneinä odottamaan tarjousta, josta selviäisi unelmakakkumme hinta.

Art o Cakesin Sonja Crockfordin upea sokerimassamagnolioilla koristeltu kakkuluomus

Yläkuva ja alakuva: Art of Cakesin Sonja Crockfordin upean kakkutaideteoksen sokerimassamagnoliat kiinnittivät heti huomiomme. Kuvat Sonja Crockford. Julkaistu kuvaajan luvalla.
Keskikuva: Art of Cakesin hääkakkumaisteluissa kakkupohjat ja täytteet tarjotaan erikseen, jotta asiakas saa kokeilla lukuisia erilaisia makuyhdistelmiä. Kuva allekirjoittaneen.

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