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For Cakes That Are Works Of Art, An Edible Auction

For Cakes That Are Works Of Art, An Edible Auction

Whether you cherish the sweet things in life or enjoy the thrill of a bidding war, Sharon Historical Society and Museum’s Let Them Eat Cake cocktail reception and cake auction is an event worth attending. 

This biannual event features cakes by both local baking newcomers and experts for the in-person and online auction. 

While the Historical Society anticipates additional volunteers, there are currently 14 bakers, including the accomplished bakers Elizabeth Mayhew and Seth Raphaeli. 

Mayhew is famous for her works of art in frosting form (look for them on her Instagram page). She owns The Dutchy of Millbrook bakery in Millbrook, N.Y., and is an interior designer and a style writer for the Washington Post. 

Raphaeli is a former banker and the founder of Studmuffin Desserts. A self-proclaimed dessert fanatic, he specializes in cookies and brittles — but he’s also famous for his cakes, which have been  featured in Bon Appétit, Saveur and other magazines. 

But that’s dessert. During the reception there will be an open bar and hors-d’oeuvres including crab cakes, smoked salmon on crostini, whipped goat cheese and honey, all catered by JP Gifford. 

In addition to the live auction there will be an online auction that will include cakes that can be baked for a future date of the buyer’s choice. 

The live auction will take place at the historical society, 18 Main St. in Sharon, under tents, on Friday, July 2, from 5:30 to 7 p.m. The online auction will also begin on July 2. 

All proceeds from the cake auction will go to the Sharon Historical Society. The annual auction provides 30% of the Historical Society’s operating budget. 

Tickets are $45 ahead of time, $55 on the night of the event. Go to www.sharonhist.org/event/let-them-eat-cake-2021.

Anabelle Baum
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