Red flags are in place when you choose your wedding cake

The list of guests, menu, clothes without calculating my countless unpredictable events … it is undeniable, organizing a wedding with its great mental burden. And no exception when it comes to the cake, the reputation of which has long been “bad”, accepts Basten Blanc-Tailur. The confectionery chef, which specializes in pieces of placed pieces, the head of his company in Monaco and the luxurious pastry palace in Paris, protects this bad press with his knowledge. For eight years, his works have been posted on his real works of art, his exceptional pieces on a few meters heights, with his small cakes, but as shocking.

The bad reputation of wedding cakes in collective imagination is undoubtedly usually in American nature. However, in fact, these great pieces will be French origin. “The first to be recognized for his work was the behavior of Anton in the 19th century. It is an exercise because it is very creative, but it is also true French knowledge.

However, there are many in the market that are good than good. So make sure you prefer a memorable creation as a pastry chef shipping Red Flags: Need to notice before saying “yes” to the cake.

Choose any pastry chef

Now the videos and photos of the pieces of places are bloomed every day in Instagram or Pinterest. “There are many amateur pastry chefs who have joined the practice without real training, and some contribute to their cakes social networks.” If all creatures are not equal (some amateurs depicting for their undeniable talent), Bastien Blanc-Tailleur still protects a training pastry chef, which specializes in the processing of places placed.

Chocolate manufacturer is not a pastry chef, as a pastry chef doesn’t have to specialize in wedding cakes

BASTENEN BLANC-TAILLEUR

“Chocolate maker is not a confectionery cook, as the pastry chef is not mandatory for wedding cakes. Some are more impressive, require more than 300 hours of work.

Choose excessively tasteless flavors

The bride loves chocolate, groom, her for fruit juice … How to choose? Some perfumes should be avoided by his wedding cake, says Bastien Blanc-Tailleur. “The profession of a wedding cake is not the same as for a gastronomic dessert, as it was the purpose of feeding up to 200 guests. In this way, the specialist advises simple flavors, generally evaluated by everyone, like vanilla. A choice that also has aesthetic profession. “For example, by creating chocolate, the cake and the groom is covered, which can damage the visual look of the photos or even causes an accident.” On the other hand, it is quite possible to play on the perfume, such as adding fresh fruit to the Cereal or taste the butter cream. “First of all, you have to have fun,” the specialist concludes.

Ill-comprised ice

Butter cream, sugar, whipped cream, meringue … If there are options for dressing your wedding cake, some will avoid Basti Blanc-Tailleur. Like the American butter cream, the composition of which must be considered carefully. So if your pastry chef offers this very simple device, run away. “The real French butter cream is made at a moment we add to ointment butter and vanilla. It’s much better and that gives himself perfectly for places placed. “

Other “masking” that works perfectly. “Chocolate Ghanachi, which is wedding with a wedding cream, is also ideal options. In this preparation, a layer of sugar paste is added after dressing the cake.

Don’t taste the cake until DDay

Sponge Cake Perfume, Mask Type and Cake Outline also were selected. All you have to do is make sure the cake is fine. “It is very important to emphasize it with your readers. It is necessary to taste the cake before D-Day, “Bastien Blanc-Tilleure claims. Indeed, a qualified confectioner’s chef will taste the tasting session with the bride and the groom before preparing the moving cloth. “Tasting”, as we say in the environment, during which it is necessary to pay special attention to several factors. Enough to make a cake a memorable day.