Discover luxurious and enhanced wedding cakes – 02/15/2023 – Food

Main attraction of wedding and birthday parties, cakes are gaining luxurious versions that, in addition to the taste, want to surprise.

Pastry chef Beca Milano, judge and presenter of television programs, says that her biggest challenge was making her own wedding cake.

The groom wanted to be surprised. The baker made an eight-layer cake, with handmade paintings of important places in the couple’s history, and also a portrait of the two.

“Our image was on a hidden floor. When we approached the cake, it rose with an internal mechanism. That was the big surprise. In the midst of so many portraits, ours could not be missing”, recalls Beca.

The cake also had an internal mechanism that stored cappuccino brigadeiros, representing the groom’s interest in coffee and the bride’s interest in sweets. In the decoration, arabesques were made in the form of brigadeiros and cups.

The cake flavors were also chosen according to the groom’s taste, according to the chef. The dough was chocolate with almonds and the filling was brigadeiro with strawberry.

Another work she made was the cake celebrating the 30th anniversary of Shopping Pátio Paulista, in São Paulo. The candy realistically reproduced the facade of the place and was about 4 meters long, 2 meters wide and 1.70 meters high.

The cake, which had chocolate dough and milk chocolate ganache filling and truffled dulce de leche, was shared at the celebration held on site.

Ana Elisa Salinas, who has been working in the area for 26 years, made a wedding cake in the shape of a chandelier. With five floors, it hung from the ceiling and was only lowered when it was time to cut it.

“It was a heavy cake. It was suspended upside down, to give it that feeling of the chandelier tapering from top to bottom. This was without a doubt the most challenging job of all,” she says.

Ana Elisa used the knowledge acquired in her original training in the field of industrial design. She also had the help of a team, which even included climbers, to plan the structure of cables and pulleys that kept the piece on the ceiling.

The confectioner is also known for realistic creations. Among other things, Ana has reproduced cameras, shoes and sandals. She has already made a replica of the famous St. Basil’s Cathedral in Russia.

A chef for nearly 30 years and a pastry chef for over 20, Carole Crema says that one of the most challenging cakes she has ever made had ten layers, all of which were edible.

“I had to take it all disassembled and put the parts together at the party. We used a ladder to assemble the top part”, he says.

Another job done by the chef involved ingredients like popcorn and cotton candy. In order to maintain the quality of the components, they were prepared at the time of assembly, at the party venue, almost at the time of the congratulations.

Nelson Pantano, owner of The King Cake confectionery, took his first cake course at age 11, in Fernandópolis (SP), but only turned professional almost ten years later, when he was already living in São Paulo and working as an assistant for another baker.

For him, one way to stand out in the scenario is to use techniques dominated by few people. He says he gained fame in confectionery for mastering the production of sugar flowers.

Nelson says he has already made a three-meter-tall cake, decorated entirely with them. “It took almost four months to execute,” he says.

According to the confectioner, the masses made of sugar can last up to two years. This allows the decoration to be planned and done in advance.

Baker Isabella Suplicy is known for making cakes for celebrities. Among her clients are actresses Marina Ruy Barbosa, Claudia Raia and Maria Fernanda Cândido and presenters Faustão, Adriane Galisteu and Xuxa.

She started working in the area at age 23, after studying confectionery in the United States. Today, her specialty is wedding cakes, but she also makes orders for birthdays and baptisms.

According to Isabella, cakes that replicate the lace used in brides’ dresses tend to be very prominent. She says this technique requires precision in detail and requires a lot of manual work.

For her, all jobs are challenging. “I’m really inspired by brides or birthday girls. So it’s always a challenge, because they’re people’s dreams. I love when a request falls into your lap that you’re not imagining and you’re surprised.”

This type of cake is also notable for its price.

Chef Salvador Latieri, who coordinates the pâtisserie team at Instituto Le Condon Bleu, in São Paulo, claims to have seen copies weighing around ten kilos being sold for over R$40,000. For him, a luxury cake stands out for the complexity of its production and the professional who makes it.

“The professional needs to have knowledge of the techniques, a good track record and a good portfolio”, says the Argentine chef, who has more than 30 years of experience in confectionery and baking.

According to him, the use of special ingredients also makes the cakes more expensive. Some examples are the natural vanilla bean, which costs more than R$5,000 a kilo, and the edible gold leaf.

Carole does not consider her products to be the most expensive on the market, but said she has already seen productions being sold by other confectioners for more than R$8,000.

Ana Elisa, on the other hand, claims to have already sold a cake to a celebrity’s party for R$ 15,000. It had ten floors and was decorated entirely by hand, with a icing tip.