Owner of Asheville’s Donatelli Cake Designs

Rapid River Magazine: Tell us a little about Karen Donatelli Cake Designs?

Karen Donatelli: My beautiful café and pastry shop is truly a product of my imagination. I wanted a place where customers could stop by, relax, and enjoy themselves for a moment.

Life is stressful; everyone is rushing, pushing for deadlines, aggravated. I wanted my café to be a moment in time where they could feel like they are welcome, not hurried, spoken to, and perhaps pretend they were in a little café in Europe. A café they used to know, have visited, or dream of visiting someday.

I wanted my pastries to be so beautiful to look at, but even more delicious than they thought it would be. Baking and creating pastries is my passion; I want to share my passion with people who enjoy delightful and edible culinary creations. I enjoy seeing people happy.

RRM: I have heard so many glowing praises and recommendations lately about your pastries and business. What’s your secret?

KD: My secret is that I am truly passionate about creating my pastries and little lunch items. As I design and create for special orders, I am thinking of the person that the cake is for, hoping that they will delight in the special pastry creation that someone wanted for them.

I also want those that are present to have a special celebration and enjoy the pastries and cakes that were made especially for them. I am thankful for every customer. Our products are quality and our customer service is stellar. So you could say that passion, pastries, and people are my business, and my success is from the customers we serve as well as my exceptional employees that serve my customers with the passionate pastries I love to create.

RRM: How was it that you became a professional cake designer?

KD: My first job at the age of 15 was at a bakery…the rest is history. I was decorating cakes at the age of 16. I was 19 when I began my apprenticeship at the Breakers Hotel in Palm Beach, Florida in the Pastry Department.

It was at the age of 19 that I knew I wanted to be a professional Pastry Chef. Back then, being classically European trained, there were very few chefs that were women! I was dedicated to my apprenticeship and thankful for the best training by chefs that believed in me and my talent.

RRM: What are some of your most popular cake requests?

KD: My Chocolate Raspberry Chambord cake and my Strawberry Bavarian cake. Each is made with sensational ingredients that are incredibly delicious. They are adorned with beautiful berries, and a signature scroll design that is elegant.

RRM: What is your lead-time for weddings and large parties?

KD: Brides are booking their wedding cakes ten months to a year in advance. I can accommodate just about anything if time allows and I am not already booked solid. When baking cakes we usually bake a couple of extra just in case, and they are always sold.

I prefer to make cakes for a special order. Lead time varies, but I ask as much time as possible. I have been known to make large event cakes and pastries at a moment’s notice, but I don’t recommend it. For large events, two weeks would be acceptable if availability allows.

RRM: Do you sell ready to go cakes?

KD: My cakes that are “ready to go” usually sell as quickly as they go into the case! My chocolate raspberry cakes are usually in the case, as well as the chocolate mocha cream. We also have a variety of sensational cheesecakes, like my Sicilian Blood Orange, Raspberry White Chocolate Truffle, and a new German Chocolate Brownie cheesecake. The Chocolate Cheesecake covered in Chocolate Ganache is to die for.

RRM: Besides cakes what else do you offer?

KD: Croissants: Chocolate, Almond (my favorite), Black Forrest Ham and Swiss Cheese, our plain croissant; Orange Brioche, and Chocolate Raspberry Brioche. Classic cookies that are heavenly, especially the mudslide if you dare. Lemon and lime tarts topped with a French meringue in a coconut crust. A large assortment of fresh fruit tarts, napoleons, éclairs, oh the list goes on!

Our mocha and caramel mousse bombs are a huge hit, as well as our dessert tira mi su. Plus I have to recommend the salted Peanut Carmel tart, and the petite fours.

Karen Donatelli Cake Designs
57 Haywood St, Asheville
(828) 225-5751
www.donatellicakedesigns.com