Ritz-Carlton Weddings - January - June 2011 - (Page 72)

our pleasure Ace of Cakes when dessert becomes entertainment, anything is possible Sometimes the food is the star. And sometimes it’s the chef. During one wedding at The Ritz-Carlton, Naples, the bride and groom asked Executive Pastry Chef Sebastien Thieffine to assemble and decorate their wedding cake during the reception, transforming his art, well, into performance art. During the two hours of icing decoration, fondant work and edible flower creation, guests were treated to an interactive look at all that goes into brilliant cakework. Thieffine delighted the crowd — and a new tradition was born. 72 w e d d i n g s b y t h e r i t z - c a r lt o n PhotograPh by burke/triolo Productions

Table of Contents for the Digital Edition of Ritz-Carlton Weddings - January - June 2011

Ritz-Carlton Weddings - January 2011
Contents
Jewelry
Style
On the Runway
Bespoke Bride
Love Notes
Dinner Is Served
White Wedding
Trends, Packages, Honeymoons
Ace of Cakes

Ritz-Carlton Weddings - January - June 2011