Angel's Cakes Earn Bride's Choice Award


By Hayley Gable
When Tammy Minarik took over as Angel’s lead Pastry Chef three and a half years ago, the first thing she did was bring in all of her fresh, premium, tried-and-true ingredients.
“Quality in, quantity out,” said Minarik. “I’m in this business to please customers and really give them the wow-factor.”

Minarik’s wow-factor, it seems, has been achieved. Last month, Angel’s Bakery was the recipient of The Wedding Wire’s Bride’s Choice Award for the second year in a row.
“We’re deeply honored that we were able to receive this award once again, just from doing what we love to do,” Minarik stated.
Just two years ago Minarik and her Angel’s baking staff attended their first Baltimore Bridal Show as a featured vendor. A representative from The Wedding Wire approached her about signing up to be judged in the wedding cake products and services category. After all the vendors are judged - based on quality, service and professionalism - by the brides-to-be, The Wedding Wire awards the top five percent within each category. Of all cake professionals in the state of Maryland, Angel’s was one of 19 the wedding cake experts picked. “It’s an honor,” added Minarik.
A 2000 graduate of L’Academie de Cuisine in Gaithersburg, Minarik first delved into the wedding business by working in catering at Kurtz’s Beach. After being at Kurtz’s for five years, she decided to pursue her passion for cakes, cookies, cupcakes and muffins by taking over as Angel’s head Pastry Chef.
On February 5 and 6, Angel’s was once again a featured vendor at the Baltimore Bridal Show and Wedding Expo. “We handed out over 2,200 sample slices of cake that weekend,” said Minarik. “We overheard people say things about our chocolate fudge cake like ‘this is the best cake in the entire building’ - even people who claimed they didn’t like chocolate cake.”
While Angel’s Chocolate Fudge is by far their most popular flavor, Minarik attests Golden Amaretto, Yellow Pound, Lemon Pound, Carrot Cake, Coconut, Banana Walnut, Pina Colada, Apple Spice, German Chocolate, Toasted Almond, Chocolate Kahlua and Italian Cream are all equally wonderful. Angel’s also makes cream cheese, ganache, mousse, buttercream and marshmallow filling in assorted flavors using fresh ingredients to complement each taste.
“We use Swiss cocoa, Madagascar vanilla and Vietnamese cinnamon. If you smelled and tasted the difference between that and the standard generic-brand ingredients, you’d never go back to generic-brand again,” she assured.
With wedding season right around the corner, the bakery staff at Angel’s is preparing for their busiest time of year. “It’s kicking up. May is the busiest month for us by far,” confessed Minarik, who added, “We have a wedding cake every weekend that month, and continue to schedule more tastings.”
Even though the work load is about to go into high gear, Minarik’s favorite part is working with the brides-to-be. “It’s the happiest time in their lives. Watching their reaction when they first see their cake is the most wonderful part,” she concluded.


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