PASTRY ART & DESIGN Magazine
MASK-COVERED MINI WEDDING CAKE
Chef/Owner, Ursula Art of the Cake
Training/Education: Apprenticeship with uncle, Konditormeister in Germany; stage, Le Toit dePassy, Paris; International School of Confectionery Arts; Cocoa Barry School.
Style: From understated elegance to whimsical, but always highly personalized.
Sources of Inspiration: Unusual flowers and flower arrangements (“I
love to introduce cultural elements into floral arrangements”),
fabrics, paintings, architecture, china and pottery.
Most Requested Flavor: Chocolate
Most Requested Visual Style: Whimsical, non-traditional, highly
Preferred Media: Gum paste and fondant.
Preferred Type of Cake: “I like unusual flavors and combinations, and
I’m often trying to ‘push the envelope’ with clients by including
something unexpected in their selection of samples, such as the recipe
seen here, or I might pair Australian ginger with Poire William.”
Most Unusual Client Request: A cake with a fountain in the middle, which
was to be wheeled into the ballroom at the last moment. “I talked the
bride out of it.”
Profile: produce 1 to 5 cakes per weekend; 2 to 3 employees peak season;
1 off-season. Transport cakes by van.