Have your Cake and Eat it Too
By Erika Hval
A wedding without a cake may appear to some like a matrimonial blasphemy; nothing less than a betrayal of centuries old tradition. Any large celebration, for that matter, often seems incomplete without a delicious frosted delight to top off the occasion. For many overlooked restricted dieters, however, the option of this customary confection may not exist - that is, if they haven't met Chef Nelson. Chef Nelson's Cake Studio, located in a quaint Palm Harbor neighborhood, makes cakes for diabetics and vegans alike with an array of sugar-free and animal product-free cake creations.
Chef Nelson, a fourth generation baker, found a passion for nutrition early on, studying with dieticians for over six years at a Jackson Hole hospital. After moving to Florida, he combined this extensive knowledge with his pastry skills and now caters to those who were once condemned to the veggie platter come dessert time. "My cakes are beneficial to my client while �favorably enticing, explains the chef. Still, cakes just aren't the same without the eggs and shortening, despite the delicious dietary choices he provides. He suggests mixing the tiers, alternating traditional layers with others meeting special dietary requirements.
Chef Nelson crafts cakes for all affairs, treating "every one as a very special event and "engineering them to specifications. Starting at just $1.95 per slice (upwards for the specialty cakes) and offering flavors like Crème de Menthe and Chocolate Double Fudge along with European favorite like fruit cake, his studio selections prove difficult to pass up. Thanks to Chef Nelson now everyone can have their cake, and eat it too.