For the holidays, Easley has created a fluffy, ethereal-looking dessert, aptly monikered Snowflake Cake. Barely blue European fondant with sparkling snowflakes make this the ideal piece de resistance to light up any holiday table. Her Snowflake Cake is a butter cake flavored with Tahitian vanilla beans and layered (four frothy layers in all) with French buttercream and a delicious fresh raspberry confiture, and it has brought Chef Easley into the spotlight of the fabulous food world yet again. Easley is the recipient of innumerable awards and accolades for her beautiful and delicious work.
InStyle Magazine noticed www.LetThemMailCake.com and is highlighting the Snowflake Cake in their Holiday Gift Guide, on stands now, presenting this “delicious dessert” as a perfect gift, even to oneself! And, if you enjoy perusing your sweet selections online, www.dessertmag.com has discovered and suggests this fabulous cake, too. Both InStyle Magazine and www.dessertmag.com are featuring the www.LetThemMailCake.com website as one not to be missed; a definite add for your book-marked sites.
Patisserie Angelica was originally opened in Sonoma County in 1994 by Chef Easley and partner Debbie Morris. (www.PatisserieAngelica.com)
