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 OUR CAKES. 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! 

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The composition of this type of dessert is always structured in the same way:

A sponge cake + three coats of toppings

Sponge

 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. 

Layers Creams

 We offer twelve types of toppings 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!

COATING

The “Cream Cake” is covered with a layer of light vanilla cream. Depending on the desired effect, this cream can be sculpted for a natural, deconstructed or smooth effect. 

The cream as a coating requires a whole other preferential treatment. 

Sensitive to heat, it requires conservation either in a refrigerated enclosure or in a temperate room (up to 22 ° C (cellar type or return to a stone building, air-conditioned room). 

To prevent it from being too cold and to allow it to regain all its creaminess, it is imperative to take the cake out of the cool at least 1 hour before the service. If it has been stored in a cool room but not as cold as a refrigerator, this step is not necessary.

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, put it in the refrigerator and take out the cake 1 hour before so that it has developed all its aromas and regained its softness). 

1 Sugar flower included for 20 slices of cake purchased. Beyond that, each flower in sugar in addition = 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 euros per dummy floor. 

All our cake floors have a height of 12 cm whether they are dummy or real.