The Tesla of Rum Cakes Launches in Marin
At last, the ultimate rum cake in the world has debuted, just in time for holidays 2015.
Eco-conscious, super premium, ultimate, organic, artisan rum cake.
For your list of People Who Have Everything Else Already.
People Ran Out of Superlatives Raving About this Cake
Marin Green Certified, award-winning baker and personal chef Kimberly Call produced the cake last year for friends Mike and Sharon Wick of Sausalito as holiday gifts for their close friends. Sharon Harts Wick, former West Coast Editor of Vogue, Travel + Leisure; House and Garden, says:
"We loved Kimberly's superb artisan rum cakes for the holidays last year - we have eaten, enjoyed and gifted them to family and friends - rave reviews from all. Kimberly is a baker with a mission - to replace modern wheat and refined sugar with delicious, alternative healthy ingredients. A cause worth supporting!"
Mike, her husband, executive and investor, agrees: “Fabulous. People ran out of superlatives raving about this cake.”
"We loved Kimberly's superb artisan rum cakes for the holidays last year - we have eaten, enjoyed and gifted them to family and friends - rave reviews from all. Kimberly is a baker with a mission - to replace modern wheat and refined sugar with delicious, alternative healthy ingredients. A cause worth supporting!"
Mike, her husband, executive and investor, agrees: “Fabulous. People ran out of superlatives raving about this cake.”
One would never guess that this cake features no wheat and no refined, cane or beet sugar.
Herself a passionate organic activist and gourmet chef, Call replaces modern wheat flour with refined ancient grain organic spelt flour, and cane sugar with coconut palm sugar, which tastes like light brown sugar with caramel overtones, perfect for rum cake.
“The flour I use exclusively is not yet available in Marin County. I have to source this and other leading edge ingredients for the cake elsewhere.” Call does side by side taste testing of premium organic ingredients to select only the best for her cake, down to rare vanilla beans, scraped by hand to flavor the cake, fine rum, local fresh walnuts, cream and butter, cage-free eggs, and unrefined coconut sugar.
Each cake is handmade, one at a time, and takes 12 hours, start to finish, including steeping overnight in homemade rum syrup. It ends up encrusted with fine walnut topping, and glazed completely with heady Mt. Gay rum syrup.
Call recommends a hearty dollop of home whipped organic heavy cream to top the cake, which she lightly sweetens with a touch of organic maple syrup and Madagascar Bourbon vanilla. Call adds the cake keeps admirably for at least a week, if you could fend off devouring devotees.
Why is this cake more eco conscious?
Call studied nutrition at the Institute for Integrative Nutrition where she attended a lecture in 2010 by Julia Ross, of the Addiction Recovery Center in Mill Valley, entitled: “White Sugar is Four Times More Addictive Than Crack Cocaine and is the Single Biggest Cause of Epidemic Disease Facing Humanity”. Call says, “I kicked cane sugar that day, read the clinical studies from the University of Bordeaux in France, went through withdrawal one week, experienced remarkable freedom afterwards, and have not looked back since.”
“I went into Whole Foods bakery after that and asked, ‘What do you have without cane sugar?’ The answer was zero. That’s the answer almost everywhere. They may call it “organic sugar” or “organic evaporated cane syrup” - it's still cane sugar. 80% of foods in most grocery stores have sugar in them. Dog treats have sugar in them. Even Chez Panisse - the mother of California cuisine, does not have a refined sugar free dessert - other than a cheese and fruit plate.”
“There are a few raw desserts made with alternate sweeteners; a few paleo or other goods made with alternate sweeteners that are heavy or flat drops or bars - but they don't take the place of classic favorite raised baked goods."
From pies to cakes to profiteroles, Call set out to show that she can make superb desserts, with healthier ingredients, and no one can tell any difference except that they are fabulously delicious, and her audiences confirm she’s succeeded. She has been a multiple award-winning baker since 2010, winning First Place, Best of Show and Special Commemorative Award for her organic Sour Cream Coffee cake in 2010, and her blue ribbon first place this year at the Marin County Fair was for her organic French Breakfast Cinnamon Puff, also made with spelt flour and coconut sugar.
With limited production before the holidays, contact the baker directly to purchase whole cake, for interviews and to arrange tastings.
Check back for locations where cake will be available sold pre-packed by slice this holiday season.
Full Size Rumba Cake - serves 24 - $125
Half Size Rumba Cake - serves 12 - $75
Delivery available in SF Bay Area - As Quoted
Gift Wrap/Packaging - $15 - $25
Sorry no shipping available, but cake can be made ready for you to ship.
Rumba Cakes
www.rumbacakes.com
Kimberly Call
San Rafael, CA 94903
office 4154990480
