Alla Levin, owner of The Cake Zone, poses in front of some of her beautiful cake creations. Lisa Stark photos.
Alla Levin calls herself a “Sugar Artist,” and when you see the spectacular works of art she creates using that medium, you’ll be truly astonished.
“I’m often asked how I come up with such creative cake designs, and I tell people that my clients are my biggest inspiration,” said Levin.
Indeed, her cakes are as individual and varied as the couples who order them, from lacy multitiered creations with delicate cascading flowers to gleaming masterpieces utilizing real edible gold on their surface.
“Everything you see on these cakes can be eaten,” said Levin, explaining that taste is as important to her cakes as the design. She believes that every special occasion deserves a special cake, and everything she creates is custom made to fulfill the vision of her client. “If you can dream it, we can make it,” she said.
As the daughter of a pastry chef in Eastern Europe in the Republic of Belarus, she grew up watching her father experiment with cakes, pastries, and fantastic fillings. “He would often let me lick the spoon or help him sculpt a decorative topper for a holiday cake,” she said.
Every cake is custom made to suit the client’s vision. Above is a flower-laden cake created for a gala at Selby Botanical Gardens in Sarasota.
Alla and Boris Levin, co-owners of The Cake Zone and Baker’s Ranch.
Early on, she learned the ABCs of sugar flowers, fondant, marzipan, chocolates and cake batter. “Making those one-of-a-kind cakes with my dad taught me so much and helped shape me into the person I am today,” said Levin.
When she moved to the United States, she never really pictured herself becoming a baker. She attended the Fashion Institute of Technology in New York City, and subsequently worked as an accessory designer for several design studios in New York. Yet she didn’t feel satisfied with her career.
“I made a phone call to my Dad to tell him about my unhappiness, and he told me to bake a cake and that would make me feel better,” she said.
Shortly after that fateful day, The Cake Zone was born, and Levin poured herself into learning the best techniques from master cake designers like Sylvia Weinstock, one of her admired mentors. Since then, The Cake Zone’s wedding cakes have been featured in the international Cake Central Magazine, Weddings Illustrated, Nuovo Bride and Tampa Bay Weddings. The Cake Zone also won the WeddingWire Bride’s Choice Award in 2010, 2011, 2012, 2013 and 2014 and have been featured on the TV show, “Say Yes to the Dress.”
Recently, an elaborate cake by Levin descended from the ceiling at the 40th anniversary celebration of The Orchid Ball at Marie Selby Botanical Gardens in Sarasota. The magnificent cake featured sugar orchids in shades of pink and purple with accents of fuchsia, baby-blue and gold.
“We wanted a regal theme for this year,” said Roger Capote, director of events for Selby Botanical Gardens. “Alla of The Cake Zone delivered that and much more.”
Located on their private property in Parrish, The Cake Zone’s design studio and bakery is complemented by a beautiful secluded wedding facility dubbed “The Baker’s Ranch,” designed by her husband and co-owner Boris.
“Boris is the man who’s the muscle behind the madness,” said Levin. “He’s the guy who dreams along with me and supports this crazy hobby tuned into a business.”
The wedding facility features a skylit ballroom in a mystical wooded setting, complete with glittering crystal chandeliers hanging from moss-covered trees. Couples can choose to exchange their vows in the woods beneath the chandeliers or in front of the “Love Locks,” where they can leave a memento permanently affixed to the iron fence. “It’s a wonderful old European tradition,” said Levin. “They throw away the key and leave the lock behind to represent their unbreakable love.”
The Cake Zone delivers to Tampa, St. Petersburg, Clearwater, Anna Maria Island, Sarasota, Siesta Key and Venice. It has exclusive contracts for wedding cakes with Loews Don CeSar Hotel and with the Ringling Museum in Sarasota.
The Cake Zone was recently invited to display its “Little Tipsy Cakes” at the Oscar and Emmy awards, gaining national recognition for its delicious mini-cakes, baked in eight-ounce jars and infused with liqueur and rich syrup.
“We take pride in not only the design of our cakes, but the taste,” said Levin. “We’ve built our reputation by using only the finest ingredients — fresh eggs, sweet cream butter, imported Belgian chocolate, fine liqueur and fresh fruit purees.”
The Cake Zone is at 5015 Fort Hamer Road, in Parrish. For more information, call 941-799-CAKE (2253) or email mycake@thecakezone.com.
