By definition, it is “the” wedding cake. He has been a must in France for some years, but must face a stubborn reputation that calls him indigestible, bourrative, or too sweet…
Lucy will not hide it from you, at the very beginning (11 years ago), she was not convinced either! Much more beautiful than good, it took him 2 years to develop the famous recipe for soft vanilla that has since reconciled hundreds of people with this cake that has become tasty, soft and airy.
This was followed by gourmet and fruity creams, a soft chocolate, an expensive but super quality sugar paste (no more thick layer of sweet and chemical that everyone leaves out)…
In short, a lot of patience and research for a result in accordance with our demanding French palates and a balance of flavors and sugar respected.
Its popularity is such that it is no longer reserved exclusively for weddings. It is available for all your events such as birthdays, baptisms, communions,…
VOICI A SELECTION of WHAT OUR OUR GÂTES. ALL CONCEPTIONS CAN BE ADAPTED TO YOUR STYLE AND TO YOUR ENVIES. WE ARE ALSO RAVISED WHEN YOU ENtrusted THE REALISATION of A TOTALLY ON MESURE, WE WHO A UNIQUE CREATION THAT’S THAT’S YOU!
The composition of this type of dessert is always structured in the same way:
A sponge cake + three coats of creams
We offer two different types of sponge. These are intended to accompany the fillings and therefore want to be lightweight in texture and flavor. Our goal is not to saturate the palate with too much simultaneous information.
Sponge vanilla from Madagascar
Sponge dark chocolate origin
Layers of Creams
We offer twelve types of creams with very different mouthfeels. For some, it is the gluttony and roundness that will be in the spotlight and for others it is the freshness and the tonicity that emerge. You have to play and compose, they will do the rest!
Curd lemon Acidulé
Ganache mounted very light white chocolate
Curd fruity PEAR
Light and intense pistachio ganache
Fruity blackcurrant ganache
Intense creamy dark chocolate
Curd fruity raspberry
Light cream at the Café
Curd Acidulé passion fruit
Curd fruity pineapple
Light creamy and Praline Gourmand
The wedding cakes with sugar paste are topped with a thin layer of dark chocolate ganache before being covered with Fondant to obtain sharp edges and net. The bitterness of dark chocolate helps to soften the sweetness of the sugar paste. The balance of flavours is respected.
The sugar paste that coats the desserts fears moisture and thermal shocks. Refrigerated spaces are therefore prohibited (e.g. cold room, refrigerated trailer, positive cabinet,..). Kept in bad conditions it is feared that the sugar paste will melt, to inflate and even to suinter.
On the other hand, there is no question of exposing a cake outside in full sun for several hours at 40 ° C. Here too, the cake will evolve badly with risks of subsidence, risks of accelerated bacterial evolution. The moment of the cut would become very unpleasant (creams that will tend to flow, melt for a rendering very unaesthetic in the plate) not to mention the tasting that would be much less appreciated.
No, the ideal for our cakes with this type of cover is storage at room temperature in a building.A cellar, a cellar, a shed, or directly in the room of your reception (when you choose to exhibit it in order to benefit all your guests), all these options are ideal. For the sake of space, safety and warmth linked to the multiple cooking, we do not recommend storing the cake in the kitchen used for the preparation of your meal.
Our cakes are stable, they have been designed to last several hours and even several days at room temperature without alteration. If you have a little cake left after the meal, gourmets will have up to 5 days to take care of it! (Just remember to film the part started, to prevent the air from making it too dry).
Every wedding cake gets our attention, so our prices reflect the personalized service and high-end service we offer to each of our customers. It should be noted that this type of dessert requires between 15 and 30 hours of work per realization.
However, we always try to respond to different budgets.
Attention. For this type of cakes with floors, the minimum order is 36 parts.
The price of our wedding cakes is offered on the part and this one varies according to the difficulty of the cake requested.The more food decorative details requested, the more time we will spend designing it and the more expensive it will be.
We offer 4 Tariff formulas:
Includes a cake covered with sugar paste (colored or not) with no detail made of sugar.
+ 1 decorative sugar detail (polka dots style, lace, stencil, glitter, quilted effect, glossy effect…)
+ 2 decorative details in sugar (polka dots style, lace, stencil, glitter, quilted effect, glossy effect…)
+ 3 decorative details in sugar (polka dots style, lace, stencil, glitter, quilted effect, glossy effect…)
|With Sugar Flowers *||11,50€||12,00€||12,50€||13,00€|
|With Sugar Flowers *||9,50€||10.00€||10,50 €||11,00€|
|With Sugar Flowers *||7.50€||8.00€||8.50€||9.00€|
1 Sugar flower included for 20 slices of cake purchased. Beyond, each extra sugar flower = 35 €
You would like to complete the cake with a piece of macaroons, or sweets or another dessert (already planned by your caterer, or brought by the family …) ? Do you think that at the end of the meal, not all guests have dessert and that it is not wise to plan too large portions?
No problem, we can consider planning a small share or half of the slice of cake. This compromise allows you to be able to afford both a nice and good cake, while limiting the cost.You are then free to complete with other delicacies of your choice if you wish.
Some other decorations such as a cascade of sugar flowers, for example, or edible gold leaves (24 carats) will be invoiced as a supplement.
It is also possible to consider that one or more layers of cake are dummy. The cost depends on the diameter of the cake, but it usually takes between 30 € and 70 € per dummy floor.
All our cake floors have a height of 12 cm whether they are dummy or real.