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Copyright, 2015
October 20, 2013
Rob
Pastry experiments
3

My first wedding cakes for my first client!

I know, I was absent from the blog in the past days, but I was utterly justified:  I was working on an order from my very first client for her wedding!

Me and wedding cakes

Two main pieces of information to analyze here:

1) My first client: so apparently at work even people from other teams now know I “make cakes” and the word is spreading… 😛

2) Wedding: so not only was this my first chance to make a cake for somebody I didn’t really know, but it was also a challenging opportunity to make big wedding cakes for 60 people! I mean, the cakes for somebody’s most important day! :-O

Of course I was totally stressed and the risk of failure was high: the storage, decoration, and transportation were very critical. And the planning of activities was not be neglected either.

 

Who said I couldn't fit 2 huge cakes in my fridge? Then there wasn't space for anything else, though...

Who said I couldn’t fit 2 huge cakes in my fridge? Then there wasn’t space for anything else, though…

Moreover the field was totally new for me! Wedding cakes are totally different from normal cakes:

  • First of all they are covered and decorated with sugar paste, which I had never used before
  • Sugar paste cannot be refrigerated, so basically I could not use egg-based creams for the filling (which accounted for 99% of my recipes)
  • Finally wedding cakes are tall and heavy, so they must be resistant and hold their shape at room temperature for hours

IMG_6423

The order was for 2 chocolate and vanilla cakes for 60 people + 80 macarons (chocolate, coconut and salted caramel). Although I had started preparing some elements last Wednesday, I was eventually running late on Saturday afternoon! I had to simplify the decoration that I had in mind, in order to finish the cakes for the wedding dinner. I was a bit upset, but seeing the result of my work on the display was very rewarding in the end! 🙂

Wedding cakes and macarons

Luckily enough I had my good friend Gillian who helped me for the transportation, we had a great teamwork! She is also my official tester/pilot customer by the way! 😛 Forever thankful! 🙂

And finally, thanks to Claudine and Marie who crazily trusted me and gave me this great opportunity! 🙂

 

More Posts Like This One

Recipe: Whipped pistachio ganache with white chocolate

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Decoration themes for the CAP exam

December 11, 2012

Pâtisserie Riederer: a point of reference in Aix-en-Provence

August 6, 2013

Recipe: Pistachio paste

September 2, 2013
CakesClientsDisplaySugar pasteWeddingWedding cakes
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3 Comments General

3 Comments

  • Gillian
    October 20, 2013 8:10 pm

    So proud of you Roberto and so happy to have been part of this very special occasion!
    You will be the best patissiere du monde very soon!

    Reply
  • The trusting client ;-)
    December 5, 2013 3:24 pm

    I can’t stop thanking you Roberto for this AMAZING wedding cake !!!
    It looked fantastic, the taste was absolutely delicious and it was the “cherry on the top” on this already perfect day 🙂
    I am glad that your good reputation was spread over the buildings so that I could hear from you. And that I was crazy enough to believe in you, without knowing you in the beginning. It was worth it !!! 🙂
    And a second “Thank you” to Gillian for her help, that we got at the end a cake in good order 😉

    Reply
  • Sweet E's Bake Shop
    February 15, 2024 11:45 am

    Beautifully crafted wedding cakes, each layer tells a delightful story.

    Reply

Leave a Reply to Gillian Cancel reply

 

WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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