Boreal Gateau is making a name for itself with artistic creations that you can eat after admiring.
The kid inside us might want to dive into ice cream cake, but we’re adults now. Although delicious, the primary colors and youthful patterns of Baskin Robbins and Dairy Queen won’t be enough for a dinner party.
Boreal Gateau allows us to move on to more refined options made to a higher caliber while soothing our inner child.
Owner Daisy Ng makes homemade ice cream and uses it as a canvas for her edible art. She uses an amazing technique called mirror frosting to achieve the sleek, ultra-shiny look of her ice cream cakes.
The frosting must be heated to a precise temperature – hot enough to reach the ideal viscosity for pouring, but cold enough to preserve the shape of the cake without melting it. It only takes 30 seconds to frost a cake and Ng has decorated thousands.
With 11 years of experience as a pastry chef, Ng has previously worked at popular Toronto restaurants and bakeries like The Rolling Pin, Ladurée, Patria and DaanGo Cake Lab.
The Northern Lights serve as inspiration for many cake designs – hence the name “Boreal Gateau”.
To create the galactic-inspired aesthetic, Ng blends three colors using one of five application techniques: splash, web, stripe, tornado, and swirl.
The basis of mirror glaze is gelatin, white chocolate, condensed milk and sugar. Boréal Gateau also offers vegan icing.
Cafe ice cream is a hybrid between ice cream and gelato.
The use of eggs is similar to custard, and the higher proportion of milk to cream parallels ice cream. The low fat content allows the ice cream base to have a more pronounced flavor.
Each cake option includes one or two flavors of ice cream with complementary ingredients.
Ng is experimenting with more unique ingredients and has created more than 50 flavors since opening the creamery last year.
Some of the most accessible flavors include Roasted Corn, Smoked Bourbon, Spicy Mayan Chocolate, Lavender, Horlicks, Sour Cream, and Sweet Potato.
Sorbet options include Strawberry Balsamic, Mulled Wine, Ribena, Yuzu, Lemon Ginger, and Hibiscus. Ng is currently testing coconut and dairy-free ice cream recipes to expand the vegan menu.
Standout flavors like salted egg yolk and durian are popular but appeal to acquired tastes. Durian is considered one of the most fragrant fruits, but durian lovers rave about it.
The texture and flavor are described as creamy and sweet with hints of vanilla and onion. Ng says it’s a high-demand flavor and is available in takeout pints because it’s such a hit.
Salted egg ice cream uses duck eggs because they are generally richer than any other egg. This creation is sweet, creamy, moist and flavorful.
Ng also creates a unique campfire smoke flavor with Asian lapsang souchong tea leaves to reveal a deep hickory and earthy profile.
Boreal Gateau focuses on high quality ingredients sourced from its country of origin; pistachios and hazelnuts are grown in Italy and black sesame is delivered from Japan.
Custom cakes must be ordered 24 hours in advance and customers can select their color palette, frosting and personalized message.
The ice cream cakes come in three sizes – miniature cakes are $8.50 and share cakes range from $42 to $60.
Boreal Gateau also has an extensive tea and coffee bar menu that features childhood favorites like ice cream floats.
Homemade candies, pastries, and upscale desserts like creme brulee croissants, lava cookies, pavlova, truffles, and profiteroles are available daily.
The business is located at 205 Main Street in Unionville and is open daily in the spring and summer.
Chelsea Shim Sharma and boreal cake