Skip to main content

The $900 cupcake

Jeeval Tailor

Lisa Sanguedolce was on a mission. A customer had hired the owner of Toronto's Le Dolci bakery to create the most extravagant cupcake possible. So Sanguedolce gathered the fanciest ingredients she could acquire from around the world – 24-karat gold flakes, limited-edition Courvoisier cognac, sea salt from Carmargue, France, and some of the finest chocolate on the planet.

The result? An ultra-luxurious cupcake with a $900 price tag.

Sanguedolce often receives requests for grandiose custom cakes, but never has such a tall order come in such a tiny package. "This was the smallest one for that kind of price range," she says.

Story continues below advertisement

The customer, whom Sanguedolce declined to name, ordered the cupcake for his wife's birthday last month. He wanted the finished product to include some of his wife's favourite items – and, most of all, he wanted to impress her. Money, it appeared, was no object.

"Getting it all right, it was kind of nerve-wracking," Sanguedolce says, noting that the cupcake required the work of two pastry chefs, a cake designer, two days of labour and many hours of consultation and planning.

So what goes into a $900 cupcake?

  • A pastry cream filling, flavoured with Krug Collection Brut Champagne (about $1,000 a bottle).
  • Buttercream frosting, made with butter from Normandy and 70-per-cent cacao chocolate from luxury Italian chocolatier Amedei, specialty coffee, French sea salt, organic cane sugar and Tahitian vanilla beans.
  • A handmade chocolate cup dusted with gold flakes and surrounded by a ring of sugar diamonds.
  • Decorative elements, such as fondant flowers, a delicate fondant branch and leaves painted with edible gold, and a cascade of champagne caviar bubbles, made using a molecular gastronomy technique.
  • And finally, a pipette of the Courvoisier cognac, to be drizzled on top before it was eaten.
Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

Cannabis pro newsletter