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Vermont Cake Studio Offers Masterful Pastries for Weddings and Other Occasions

By Marina I. Jokic

Perrin Williams opened Vermont Cake Studio in 2005 to a very favorable public reception.

Wanting to specialize in intricately crafted wedding cakes, Williams had trained at the Fairmont Hotel and at the Trapp Family Lodge in Vermont. Because of the shortage of wedding cake designers in Central Vermont, she saw a ripe opportunity to launch her own business. Ever since opening shop, the Vermont Cake Studio has been featured in The Burlington Free Press, Vermont Vows Magazine, Seven Days, and Vermont Magazine thanks to its delicate pastry creations.

"Each design is unique to [the] couple, and designing for them keeps my job interesting and engaging," Williams said. "Each cake is a reflection of the participants and thus its own unique work of art."

Born in Boston, Williams spent half of her childhood in Warren, Vermont where her curiosity for the culinary arts burgeoned. Years later, while living in New York, she enrolled in the Culinary Institute of America after which she received a degree in pastry making from the California Culinary Academy in San Francisco. Equipped with her technical and experiential knowledge of cake making, she was poised to make a big splash in Vermont's pastry scene.

There was no shortage of media coverage of Vermont Cake Studio in The Burlington Free Press, Seven Days, and The Stowe Reporter to name a few. Her beautiful cakes have graced the tables at many of Vermont's finest venues.

"I delight in designing cakes for celebratory events, and cake makes people happy," she said. "Take a bite, you'll see it is hard not to smile, and it's easy to see why I love my job so much."

The shop's menu spans the gamut of flavors. From French chocolate cake with raspberry preserves and truffle cream to mocha chiffon layered with Tahitian vanilla mousse, Williams likes to frequently introduce new combinations into her repertoire.

Some of the steadfast, classic flavors include the likes of the strawberry shortcake with lemon and Chantilly cream iced with Framboise buttercream, the citrus Chiffon filled with lemon mascarpone and blueberries, and the carrot cake with maple infused cream cheese. The newest addition to the menu is the chocolate bourbon fudge cake with maple cream cheese icing. It is going to be their first wholesale cake debuting this spring.

"I have drawn inspiration from nature, china patterns, [bridal dresses, and travel] that the couple has gone on?the list is endless," Williams said. "Celebrations are about joy and fun, and we try [to] capture that for each of our clients."

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About The Author

Marina Jokic holds a bachelor's degree from Connecticut College in Russian and East...

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