Ritz-Carlton Weddings - Global - December 2009 - (Page 51)

A Tiny Twist where others see simply flour, sugar and butter, pastry chefs see spectacular potential. Take Gabriele Ortmann of The Ritz-Carlton, Wolfsburg, Germany. Several years ago, the property’s executive pastry chef met a bride with a rather unusual request. In addition to a tiered cake, the young woman also wanted to appeal to her guests’ individual tastes, so she asked for matching miniature versions made with varying flavors and fillings. Not only did Ortmann oblige, she presented the desserts with a story: “The ‘baby cakes’ symbolized the couple’s future offspring.” This one-of-a-kind request is now a wedding-cake tradition at Wolfsburg, with Ortmann fashioning “babies” in all manner of shapes and sizes. Cakes re-created by Piece of Cake, pieceofcakedesserts.com. w e d d i n g s b y t h e r i t z - c a r lt o n http://www.pieceofcakedesserts.com

Table of Contents for the Digital Edition of Ritz-Carlton Weddings - Global - December 2009

Ritz-Carlton Weddings - Amelia Island - December 2009
Contents
Flowers
Jewelry
Stationary
Beauty
Bridal Chic
Passage to India
Sweet Finale
Moscow Vows
Traditions, Weddings, Honeymoons
A Little Italy

Ritz-Carlton Weddings - Global - December 2009

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