Q: HOW HAVE WEDDING CAKES CHANGED OVER THE LAST 20 YEARS WHEN IT COMES TO TRADITIONAL WEDDING CAKES?
A: At one point, wedding cakes used to use plastic columns to separate cakes or they used to use the plastic figurines on the top of the cakes. We don’t do that. We now either stake a cake on top of each other, or fill a space with sugar flowers and put a layer on top and a layer underneath and it gives it another look.
And in my shop we never use fondant as a layer over on a layer cake we only use butter cream.
Q: WHAT ARE YOUR THOUGHTS ON FONDANT?
A: We don’t use it, period. Why? Because the quality and taste of the wedding cake is very different with butter cream than fondant.
We can use fresh fruit, heavy cream wonderful butter and that is a butter cake with a buttered icing. If you use fondant you can’t use fresh cream and fresh fruit it has to be refrigerated. Fondant does not like moisture. We have the skills to make any cake as smooth as any fondant cake we can do just about anything, we can do embroidered with butter cream on butter cream, we can paint on butter cream, we can do any number of things. We can get as couture as can be. We do everything by hand, and all baking is done from scratch. We are food people and we believe that you should be eating something that is absolutely delicious and beautiful. Every piece of our cakes is edible, and everything on a cake should be edible.
Q: WHEN A BRIDE IS GETTING MARRIED OVERSEAS SUCH AS IN DUBAI OR HONG KONG, ANDSHE WANTS YOU TO DESIGN HER CAKE. WHAT IS THE PROCESS?
A. We fly it over, it goes in sections and someone goes with the cake and does the assembly on site. It is not a hard process it just involves details. We have traveled to Abu Dhabi, Dubai, and Saudi Arabia as well as many other countries.
Q: HOW DO YOU DEAL WITH A COMPLICATED CAKE DESIGN?
A: Every bride today wants a unique, complicated design. Most of the cakes we see now are elaborate in concept and might copy the bride’s dress or copy a pattern the bride likes that was used with her invitations. We love complicated and relish the challenge.
Q: THOUGHTS ON A CAKE RESEMBLING THEIR WEDDING DRESS OR A PATTERN FOUND IN THEIR LACE OR VEIL?
A: I think it’s great! It is all very possible, stunning and lead to great design that reflects back on the personal tastes of the bride.
Q: DO YOU EVER TRY TO DISCOURAGE A BRIDE FROM SOMETHING?
A: I want to satisfy a bride’s fantasy. We are the service industry and as such, the customer always comes first, no matter what they request.
Q: WHAT IS THE LARGEST TIER CAKE YOU HAVE EVER MADE?
A: A 20-foot cake that sat on a table.
Q: WHAT IS THE PROCESS FOR AN INTERNATIONAL BRIDE TO WORK WITH YOU?
A: We recommend that she has someone she trusts come into our studio to sample the cake. We email back and forth and I sketch images. She sends us the details of the wedding such as color scheme, the décor, how many guests, etc. If they ask for simple yellow butter cake with a vanilla filling I try to encourage them to try something a little bit more exciting. Such as malted espresso or salted caramel, chocolate ganache, vanilla coconut, key lime butter cake, banana carrot, etc.
Q: WHAT IS THE PARENT INVOLVEMENT IN SELECTING A WEDDING CAKE?
A: Generally, our clients bring the entire family to taste the cake. Everyone tastes the cake samples and makes a decision together, it’s a collaborative effort.
Q: HOW DO YOU FEEL ABOUT COLLABORATING WITH OTHER EVENT PARTNERS?
A: We are part of a team that comes together to make a wedding happen. If you NOT part of a team and you are autocratic the bride misses out on something. If you can all work together than you will produce an amazing event for your client.
Q: WHAT’S THE MOST CHALLENGING ASPECT OF BEING A CAKE DESIGNER?
A: I would say delivering a wedding cake is one of the most challenging things, as well as having the cake arrive to the event on time. My staff is wonderful, and reliable. So both challenges aren’t normally a problem, but that’s after years of working out all the bumps.
Q: WHAT ARE SOME OF THE TRENDS FOR WEDDING CAKES IN 2013?
A: It depends on the girl. If it is being held at the Plaza Hotel or The Pierre, which are very elaborate locations, you want the cake to reflect the room. There are really no trends, it truly all depends on the bride, the groom, the location, and the design of the room.
Q: WHAT GIVES YOU JOY?
A: The beauty of what we create gives me great pleasure, plus our clients as something very special and precious receive it and they appreciate and they love it.
Q: WHEN YOU TRAVEL WHAT DO TAKE WITH YOU?
A: Believe it or not, my iPhone, an American Express Credit Card, my Lipstick, and iPad loaded with mysteries, and New York and Vanity Fair Magazines.
Q: DO YOU HAVE ANY TIPS YOU WOULD LIKE TO SHARE WITH A NEWLY ENGAGED BRIDE AND GROOM?
A: Figure out a budget, start looking for sites that fit that budget, you need a bridal gown, comfortable shoes to wear, invitations, go the venue and sample the food to get a feeling for what you will be serving your guest, and what the décor looks like and what you want it to look like, and then we design the cake.
Q: WHAT IS YOUR PROCESS FOR WORKING WITH A BRIDE?
A: There’s no time frame, she can come when she wants to and we will help her figure out what she needs from there. No stress is needed.
Q: DO YOU HAVE ANY FAVORITE QUOTES OR INSPIRATION SAYINGS?
A: Basically, you get what you pay for and more. My favorite quote that is on my door is. “There is nothing in the world that some man cannot make a little worse and sell a little cheaper, and he who considers price only is that man’s lawful prey.” John Ruskin
Q: WHAT CAN WE EXPECT TO SEE IN 2013 FOR SYLVIA WEINSTOCK CAKES?
A: We’re working on branding and licensing the name and products. It’s very exciting, so keep watching! and go to our website for more information too…