Thursday, May 29, 2008



I inherited a whole set of sweet teeth from my mom. I turn into a five-year-old when it comes to a piece of food that contains sugar. Living in a city with a bakery on every corner, you would think that I would be in wedding cake heaven. Well, Turkish cakes tend to be a little different than their American, French, or Italian counterparts. The cake is not sweet enough to me. The frosting is usually fondant (I am a buttercream fan), and many cakes have nuts and fruits and sugar glazes. While these cakes are delicious in their own right, they are not wedding cake material. I mean, I am even happy with a simple cake from Publix. But, alas, there is no Publix here. Not to mention, Celal doesn't even like wedding cake!

We attended our friend's sister's wedding last summer and they had this gorgeous mountain of cream puffs covered with an oozing layer of the chocolate sauce (called profiteroles) instead of a traditional wedding cake. While a majority of the bakeries here serve profiteroles and you will see it on many restaurant menus, we called her up to ask where they ordered theirs, as it was especially delicious. Well, it was done by the place where they had their wedding, but she suggested that another bakery, Manolya Pastanesi, is even better, and many have called it the best place in Istanbul. Since Manolya means magnolia in Turkish, and my cousin and I have had a longstanding obsession with the Magnolia Bakery cupcakes in Manhattan, it just seems right. We have also spoken with our wedding coordinator at the location and she will ask their chef if he will do the mountain for us. Fifty pounds of cream puffs sounds like a good idea to me!

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