By Jessica Murri
Michelle Kwak spent hours crafting a round vanilla birthday cake stacked with gingerbread peppermint crinkle and a layer of nutmeg marshmallow topped with a shiny chocolate ganache.
Standing in her North End kitchen, Kwak, the pastry chef at State & Lemp, used a propane torch to toast the marshmallow and melt the ganache, then carefully laid thin pieces of broken chocolate on top in a mosaic pattern. She filled a pastry bag with white frosting and took a deep breath before piping: “Happy Birthday Fred!” across the top.
Kwak has never met Fred—and she probably never will.… Read More