The owner of Elegant Cheesecakes, Susan Morgan, has been sculpting and creating cheesecakes since 1988. Her expertise in the art of combining unique flavors and exquisite cake décor has made it's way to the heart of well-respected bridal magazines and television shows. She has been referred to as the “Queen of Cheese,” and was nationally acclaimed as one of the top “25 trendsetters” in Modern Bride of 2005.
Her flair for always original and innovative designs consistently lands her spots in some of the more notable bridal magazines; publications such as Modern Brides and Brides can't get enough of her flawless and delectable work. Backed by a team of talented cake artists, she works hard not just to make something beautiful, but also scrumptious, utilizing only the purest ingredients in her scratch-baked designs. Cake connoisseurs across the country will agree that Susan Morgan's confections are extraordinary.
1WeddingSource: How long have you been in the cake business?
Susan Morgan: 19 years
WS: Why cheesecakes?
Susan: We started out doing cheesecakes exclusively, in large part because nobody else was doing them. We're located on the west coast; brides seem to be more progressive here than in other parts of the country, and so we want to make sure that we're more available on a national level by offering traditional wedding cakes as well.
WS: When you started doing cheesecakes, was there anyone else in the industry doing it?
Susan: We were pretty revolutionary for our time. Presently, there still aren't that many companies attempting it.
WS: In your opinion, is it easier to work with cheesecakes opposed to regular cake?
Susan: You have to look at labor and costs. While traditional cake demands more steps, every aspect of each of our designs is scratch-baked, which entails, at times, work-intensive direction and focus. We cater to a certain milestone, so we never use low-fat ingredients, and we always utilize the freshest elements we can get our hands on, keeping in mind that we can't use fresh fruit for long distances, as they can become icy. We target an audience who wants something that is exquisitely delectable.
WS: How many people do you have on staff helping you with your creations?
Susan: I have a total of 4 people in the kitchen – 2 to decorate and 2 for baking.
WS: Can you make a wedding cheesecake with more than one flavor combination?
Susan: Of course, I actually prefer it, and we usually abide by this rule. This way the wedding guests have a choice of the type of cheesecake they want.
WS: How far are you capable of shipping your wedding cheesecakes?
Susan: We can ship them all over the country. We were able to ship to London years ago when it was easier to send food through customs. We use Fed Ex primarily to ship cakes throughout the United States which costs about $150-250, however, for the larger confections (that exceed two tiers), we like to use a Currier service. This could run anywhere from $400-1000. For these larger cakes we'll typically send a “patch kit” just in case the unexpected happens with the delivery.
WS: What is your personal favorite cheesecake combination?
Susan: I favor a few different ones. I love the buttercream white-chocolate raspberry cake. We have a pistachio mixed with white chocolate buttercake and fresh strawberries that's to die for. The pistachio gives the entire pie a lime green color, and the end-result is absolutely delicious!
WS: Which type of frosting do you usually use in your designs?
Susan: We only use chocolate taper. It's a combination of flour and imported chocolate that I think is much easier to work with than fondant and sugar-paste. Everything from our flowers to our frosting is made using chocolate taper; it gives off a really rich aroma.
WS: Do you prefer to use real or sugar-paste florals in your wedding cakes?
Susan: All of the flowers that we use in our designs are made entirely out of chocolate. We never use real flowers in our designs unless otherwise specified from the bride; and in that case, we go to the florist and acquire our florals directly from them. I would say that about 99% of our flowers are hand-crafted.
WS: How do you go about making your famous novelty cakes?
Susan: Those require a lot of research and attention. I sit down with the bride and groom and we write down hobbies, interests, and past events or moments they've shared. After comprising a well-thought out list, I search for pictures to go along with these of these items so that I can fashion them out of the chocolate taper; things like purses, golf clubs, college names on gym bags, etc. We then organize the collection into an aesthetically-pleasing arrangement. The end result is something that is 100% personal and meaningful for the couple. We spend a lot of time imitating logos, monograms, on which every object is 3-dimensional. For this reason our novelty cakes can run anywhere from $5000 - $10,000.
WS: What are one of your more unique flavors?
Susan: At our shop, we're always open to blending and trying new flavor combinations. This fall, we're making a pumpkin cheesecake in the shape of a pumpkin. We also have a green tea cheesecake which is pretty interesting.
WS: What type of cake would you suggest for an early afternoon reception?
Susan: I would recommend the champagne butter-cake with fresh raspberries and chantilly cream. Or perhaps an orange and lemon zest cheesecake.
WS: For a night reception?
Susan: Decadence with caramel toffee, or triple mocha chocolate.
WS: How far in advance should a bride contact you in regards to making the cake?
Susan: I would say about a year ahead of time. Sometimes we will take a last-minute design if and when we can fit it in.
WS: What tip would you give to brides looking for the perfect cake?
Susan: Go figure out the rest of the components, shop around at other bakeries so you can make sure that we're the right fit for you, schedule a taste session, put down a deposit, take a nine month nap and then come back before the wedding so that we can fine-tune the design.
WS: Have you been featured in any bridal magazines or on television?
Susan: We've been on Good Morning America, The Today Show, The Early Show, Food Network, Brides, Newsweek, Bon Appetit, Gourmet, Modern Brides, and In Style. We've even been on Oprah's Wedding Day Show.
WS: Which of your designs do you enjoy crafting the most?
Susan: I would have to say our small novelty gifts. They're fun because they leave so much room for the baker to be clever and unique. They're similar to cupcakes in that they're what I like to call “3-biters.” It's just the right amount of cake; you can have a wide assortment of different flavors and representations, and we can attach a chocolate tag with whatever message you want. For the couple who can't decide on a flavor combination for their cake, this is a nice alternative. Some brides will opt for a wedding cake, and then place these double-baked mini-cakes around it, or else, put them next to each guest's plate.
WS: How often are you asked for a 100% original design?
Susan: All of our designs are unique in there own way. Sometimes brides will come in asking for something they've seen us do, and so we'll typically take those key aspects they like, combine them with other components that they want, and mix and match until we come up with something perfect. This ability to make individualized specialty cakes is what keeps us ahead of our competitors.
WS: Do you charge special fees for an original design?
Susan: Every design is original because we always end up tweaking it here and there. The price is dependent on how elaborate the design ends up being. Every additional flower and pattern constitutes an extra fee.
WS: Have you had any celebrity clients?
Susan: We have, I'm just not at liberty to name them. All the celebrity clients we don't get will go to Perfect Endings, which is based north from us, in Napa Valley.
WS: Can you provide fake tiers at a bride's request?
Susan: We do; however, fake tiers doesn't necessarily mean a much lower price. It is still a tedious process decorating and situating them into the rest of the cake.
WS: I love the bamboo flower wedding cake. How do you come up with these highly-creative designs?
Susan: We're greatly inspired by fashion. I turn to interior design work for some innovative ideas. I've borrowed a few decorating patterns in more than a couple of my wedding cheesecakes.
WS: How long, on average, does it take you to make a wedding cake?
Susan: It depends a lot on the design and color. Decorating can take up to 8 or 10 hours, depending on how intricate the patterns are. If the wedding is on a Sunday, we like to start prepping for the cake on the Wednesday before. We begin by making the butter-cream fillings and fashioning the floral details which are going to go on the cake. Thursday and Friday we start baking the cheesecakes. We use Saturdays for putting all the pieces together; sometimes we're still finishing up on the morning of the wedding.
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