COVER

Sweet Revolution in Chicago:
When a Cake is More Than Just a Dessert

Brulee Cake Boutique will soon celebrate its first year of operation, and I still can’t believe it! It feels like it all happened just yesterday: in March of last year, I received my business license, and almost immediately we started working, as my team was ready for the launch. The official opening of the bakery took place on May 10, 2024 — this day will forever remain in my heart. Time has flown by incredibly fast, and this past year has been a true adventure for me. It has been more than just a business experience; it’s been a journey of growth, discoveries, challenges, and limitless dedication to my craft. I am grateful to everyone who has become part of this project — my team, our clients, and partners. I am confident this is just the beginning, and Brulee will reach even greater heights. We will continue to create unique desserts, expand opportunities, and surprise our guests. Who knows, maybe the next year will bring even more grand achievements!

The idea of turning desserts and baking into a true show came very organically. From the very beginning, I realized that baking for me was only part of a much bigger picture. Simply assembling cakes or making desserts was not what inspired me the most. The most important thing for me is to create, to add unique elements, to fantasize, and to make something truly unforgettable. That’s why when I opened Brulee Cake Boutique, I immediately told myself: cakes must be art. Every cake we create is not just a dessert, but an author’s work with a unique signature and its own story. When a client completely trusts us with their order, the result is always perfect, refined, original, and emotional. On one hand, it’s a cake, but on the other, it’s a whole project that creates a “wow” effect at the celebration and becomes part of the atmosphere, emotions, and unforgettable impressions. It’s not just a sweet treat — it’s a show that captivates and surprises.

The modern world of pastry offers many trends, but what inspires me most is the lightness and weightlessness of contemporary cakes. I like that they no longer have clear outlines, are not tied to perfect symmetry or classic shapes. This gives freedom for creativity and experimentation. Now, cakes often contain elements of lightness, such as:
• Rice paper, wafer flowers, delicate textures.
• Combinations of unconventional forms and volumetric details.
• Play with shadows and color variations.
• Fabric effect.

Inspiration is everywhere around me, and I’m constantly searching for new ideas. I follow pastry chefs from all over the world because each region has its own vision, unique approach, traditions, and culture. Traveling also inspires me: when you discover new places, you unconsciously fill up with new impressions, colors, textures, and combinations, which then turn into ideas for cakes. But most importantly, the true “wow” effect comes from within. No matter how many images you see around, your inner fulfillment determines what you create. You can be inspired by thousands of images, but in the end, the cake reflects who you are, your character, style, and unique aesthetics. This is what makes every one of my cakes special and unforgettable.

All the desserts at Brulee Cake Boutique are special to me. Each one undergoes a thorough review — first by me, then by my family, team, and of course, our clients. We strive for the perfect balance of taste and aesthetics, so no dessert makes it to the display until it is perfected. Our clients are not just guests; they help us refine each recipe with their feedback. If I talk about my favorite desserts, “Spartak” — a traditional dessert with the addition of raspberries, giving it an interesting berry tang — will always be among them. I also love éclairs in various variations, which inspire me to experiment, and of course, the Dubai tart, where tenderness, richness, and a modern approach to taste come together.

Certainly, I dream of creating cakes for famous, successful people — those who appreciate art, uniqueness.

If we imagine that a cake is an entire world, it would probably be a cloud. I don’t know why, but that’s the association that comes to my mind — due to the lightness of the taste, delicate texture, and pleasant velvet hue. It would be a cloud at sunset with shades of soft pink, lavender, and violet, shimmering and creating an enchanting, ethereal beauty. It would be fluffy, light, almost weightless, yet stunning and unforgettable. This is how I see the perfect dessert — light, refined, capable of evoking emotions, leaving a mark in memory, and making you stop for a moment to enjoy the experience.

A cake for a significant event is not just a dessert; it’s part of the memories that will stay with a person for a lifetime. It must impress, captivate, and evoke emotions that, years later, bring you back to that special moment. We always dive deeply into the client’s wishes because our main goal is for a huge, sincere smile to appear on their face in the end. We listen carefully to the client’s vision and also offer the most current trends and fashionable color schemes. It’s important to find a balance between individual wishes and new trends to create not just a beautiful, but truly unique cake that becomes a bright accent of the celebration.

Creating an impressive cake is not just baking; it’s a whole concept that requires a meticulous approach, deep understanding of details, and a great deal of responsibility. One of the most impressive cakes we created was one that descended from the ceiling right to the bride and groom. It was a real challenge: we had to consider every nuance of the structure to ensure the cake remained stable, harmonious, and, most importantly, safe. It consisted of some non-edible tiers, and it was important not only to create an effect but also to consider functionality. One tier contained the edible cake, which had to be positioned in front of the bride and groom for their symbolic first cut to be perfect. The foundation of any large-scale project is the right approach: clear understanding of responsibility, proper design, smooth communication with the client, and anticipating all possible nuances. It’s an art of combining aesthetics, engineering, and taste in one masterpiece.

Of course, I do! My first big project that truly impressed was my own wedding cake. Before that, I had never created such tall, complex, and unique structures, so this cake became a real challenge and a huge source of pride for me. Its creation involved many people: engineers, florists, decorators. We thought through every detail — from the stability of the structure to transportation, ensuring everything remained intact, and of course, it was essential that the edible part of the cake was perfect, as it was meant to be cut. This was my idea, which came to life thanks to the coordinated work of the entire team. When we saw the final result, everyone was incredibly impressed, including me. This cake became a symbol of a big step forward, and today its photo adorns the cover of our menu. It is my first major pride, which opened the door to even more ambitious projects.

The uniqueness of Brulee Cake Boutique lies in the fact that we offer an alternative to traditional American desserts. Our sweets have European and Ukrainian roots, which makes them absolutely unique in the local market. In American pastry culture, cupcakes, fluffy cakes with excessive artificial cream, synthetic jams, and dense biscuits dominate. Our approach is radically different — we use only high-quality, natural ingredients, such as:
• Real chocolate.
• Natural fruit purees.
• High-quality butter and cream.
For us, quality and naturalness come first. In addition, we pay great attention to cleanliness and adherence to sanitary standards. Brulee Cake Boutique is a place where quality, aesthetics, and safety come first, allowing our guests to experience the true taste of European traditions in every bite.

I started my pastry journey at the age of 14 — it all began with a TV show that ignited my desire to recreate cupcakes. I was eager to try, experiment, and put my heart into each attempt. This passion captivated me so much that my family later supported my choice of profession and insisted that I pursue a degree in pastry technology. I received higher education in this field, attended numerous masterclasses, and gained international experience, enhancing not only my technical skills but also my perspective on the art of pastry. It was clear to me that the next step was to open my own studio, where I could bring my ideas to life, create something unique, and share my vision of taste and aesthetics.

Imagine that every cake is not just a dessert, but a true artistic composition where flavor and emotion dance in unison. This is the vision of Sofiya Moroz, the owner of Brulee Cake Boutique, who transforms baking into a true show. Her story is an exciting journey from childhood passion to incredible projects that leave a mark on the hearts of her clients.

How, in your opinion, should a cake look for the most important events in a person’s life?

What modern trend in the world of cakes inspires you the most?

Finally, do you have a dream of creating a cake for a special event or person?

What is your favorite dessert, and why is it special to you?

If a cake were a separate world, what would it be like in your vision?

How do you find inspiration for each new project and ensure the “wow” effect?

How did the idea of turning desserts and baking into a true show come about?

What were the most challenging stages during the creation of your most impressive cake?

Do you remember your first large-scale project that impressed everyone?

What makes your pastry business unique in Chicago?

How long has your bakery been in operation, and how do you view this business? Is it more of a hobby or a part of your soul?

Sofia, how did you start your journey in the world of pastry, and what inspired you to open your own studio?

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