Martha Rubio bakes elegant works of art for discerning regulars on Manhattan’s Upper East Side.  After completing her training at The Institute of Culinary Education, NYC, Martha, (pronounced Marta) apprenticed under Colette Peters.  Valuing skills honed from the masters, Martha further trained with both Chef Toba Garrett and Marithe de Alvarado, premier pastry chef from Mexico.  Baking from scratch has always been Martha’s passion, but it was during her design of young couple’s wedding cake when she had a culinary awakening.   She merged Mexican tradition with her contemporary training and Martha’s signature wedding cake was born.

Marta's C akes are unique due not only to the blend of Latin flavors and exotic fruits, but the latest technique of covering the cakes with fondant makes them look innovative and creative.

A fan of rich tastes and textures, Martha offers cake fillings including Belgian cocoa with Kalhua (coffee liquor), Spicy exotic Mexican cacao with a touch of cinnamon and pepper, buttercream with rose petals,  dulce de leche, guava paste, mango, passion fruit and chocolate ganache (bittersweet chocolate and cream) with Jamaica flower infusion.