![](./pubData/source/images/pages/page50.jpg)
but, to her, it’s equally important for
the cake to be beautiful. “I always
look forward to the cake at wed-dings,
so it has to be delicious,” says
Carmichael. “But it’s the centerpiece
of the reception; it also has to be
beautiful and reflect the couple and
the theme of the wedding as well.”
Carmichael enjoys the limitless
creative expression cake decorating
offers her. She especially enjoys work-ing
with fondant. “Fondant is like
Play-Doh. It’s really fun, and I love
the smooth, clean lines it creates,”
she says. Fondant’s popularity is
increasing, but Carmichael finds that
the people who are reluctant to use
it haven’t tasted good fondant. Hot
Pink Cake Stand uses Satin Ice fondant, the same company used on the television
show Ace of Cakes. However, Carmichael recently hired a decorator whose expertise is
with butter cream, so Hot Pink Cake Stand can offer their clients the best of both.
signature dish
fresh catch
“Owning a restaurant has always been my life goal,” says
Derrick Cook, who opened Crow Hill (9 South Front Street,
910-228-5332) with his wife, Anna Sharma in August 2010. Cook
and Sharma are committed to “going sustainable and buying local.”
The rustic, made-from-scratch, American menu is constantly changing
according to seasonal availability. Cook recommends the Grilled North
Carolina Trout, the most popular dish on the menu. Sautéed with a
brown-butter sauce, the trout is served over a sweet potato hash that’s
made with onions, red peppers and fennel. “It really captures what our
restaurant is all about,” says Cook. —Ashley Peel
50
WBM february 2011
Cake by Hot Pink Cake Stand. Photo by Walter J. Stickley Photography.
Joshua Curry