We are very excited to be setting up shop in our new location inside The Rust Belt Market in Ferndale. You can find us there every Saturday (11-7) and Sunday (11-6), year-round. You’ll be able to grab your favorite scones, our latest pastries and pick up your special orders. We’ll also have a rotating display of sample cakes for when you’re ready to place your custom cake order.
Visit our new “shop” in the Rust Belt Market starting May 25! Nine Mile & Woodward Ave in Ferndale.
Wedding season is upon us again and I just wanted to share this cake with you guys, I just finished it. Burlap & lace? of yeah!
Contact us for your custom cake needs, hurry spaces are limited. Questions? Ready to order? email me at jess@mcclarybros.com
It’s been a very exciting few weeks since the beginning of May. We’ve introduced some new products and making new friends at new markets. So what new products do you need to try? Cranberry Orange Scones, Blueberry Scones, Lemon Ricotta Cakes & Fudge Brownies (availability may vary).
And where can you find us this month?
Tues: Oakland County Market 7a-1:30p
Thur: Oakland County Market 7a-1:30p
Sat: Oakland County Market 7a-1:30p
The Rust Belt Market 11a-7p
Sun: Birmingham Farmers’ Market 9a-3p
The Rust Belt Market 11a-6p
We also have some exciting new changes coming so stay tuned…
Cranberry Orange Scone @ The Rust Belt Market
Yesterday was my final for my Theme Cakes class. It’s been an exciting ride this semester and this cake was certainly the pièce de résistance. This cake, designed for my 30th birthday party, was an undertaking of immense proportion. Constructed of a sculpted-skull made from one 9″, two 8″ and one 6″ cakes and covered in fondant, atop a half-sheet cake-this cake feeds 50.
I spent 6 hours prepping for this cake including hand-sculpting and decorating each sugar-skull. The photos in the frames, of the McClary Bros. themselves, are printed a thin sheet of fondant. The frames, along with the signs, are made from a foam covered in royal icing. They alone are the only visible items on this cake that are inedible (the other inedible parts are the dowels supporting the skull). The entire cake is chocolate w/ almond buttercream (even the skull has the almond buttercream under the layer of fondant). It took me all of 11 hours yesterday constructing and decorating this cake. Last night before bed, my fingers were swollen.
It is, in the end, the birthday cake I’ve always wanted. I’ve imagined this cake in my mind many times, its incredible to see it come to life.
Sugar Skull Birthday Cake
Top View
Side View 1
Side of Skull
Side View 2
Sugar Skull Birthday Cake
Close-up of Signs
Close-up of Frames
Check out my latest cake, a rainbow trout shaped, fondant-covered cake. It may be on display this weekend at the market, but we’re not 100% sure-it’s a little bigger than normal and may not fit in the display case. But either way we will have our black bean brownies, chickpea blondies and more! Back this week by popular demand, our new Fresh Fruit Muffins feat. Organic Strawberries, grab these ones early-they sell out fast.
Rainbow Trout Cake
I know we’re all excited about the start of the new Tigers season (I’m mostly excited because I know it means that Summer is just around the corner!) This is my latest cake, see it in person this weekend at The Old Winery Farmers’ Market.
Speaking of Summer, we’re very proud and excited to announce the Summer markets where you’ll find us (this list will be updated in the coming weeks with more locations being added):
-Birmingham Farmers’ Market, Sundays from May 5 – Oct 20, 9a-3p
-Farmington Farmers’ & Artisans’ Market, Saturdays from May 4 – Nov 9, 9a-2p (select dates will be posted on our events page)
-Dearborn Farmers’ & Artisan Market, Fridays from May 31- Oct 18, 9a-3p
-Auburn Hills Farmers’ Market, Thursdays from June 6- Oct 10, 3p-7p
Baseball Cap Cake
This week’s new cake is a cute bunny cake for Easter. It was BY FAR the lengthiest cake of my recent cakes to complete. Each set of 7 strands of fur were individually piped on the cake, after it was sculpted into shape. He’s made of three 6″ chocolate cakes and a bear-shaped pound cake-and then those adorable floppy fondant ears.
Unfortunately, our favorite customers at The Old Winery Farmers’ Market will not be able to view this cake. This cake is homebound, headed for Chicago to adorn the table of my family’s Easter celebration. We haven’t been back in a while and I know they’re dying to see some of the things I’ve been whipping up. No worries though, we’ll have plenty of adorable decorated cupcakes for you to grab for your family’s party or for an Easter basket surprise.
New this week? Chocolate jar cakes!
Close-up of Bunny Cake
In just 6 short days my husband is turning 40! I thought the best way to ring in his fourth decade was to dedicate this cake to him, my latest project. He was very excited (though, admittedly not as excited as the boys were). See this cake in person this Saturday at The Old Winery Farmers’ Market.
The long-awaited, highly anticipated savory scone flavors are finally here! First up, Cheddar & Chive! I made sure we kept the same delicious texture that you love from the sweet scones, but I got rid of all the sugar (yes, it’s sugar-free!). We will have this new scone flavor available as “mini-scones” only (for now), sold in bags since these are really best as a lunch/dinner scones with your favorite bowl of soup or pasta. I know you’ll love them as much as my taste testers, Ben & Jack loved them!
Pick yours up this Saturday and The Old Winery Farmers Market!
I wanted to share with everyone my latest cake from class. This cake is made of two segments of vanilla, one chocolate, iced in almond buttercream and covered in poured chocolate ganache. Perfect for any St. Patty’s Day celebration and it is even more delicious than it looks! 