Château de Ferrières
wedding cake
Sculptural sugar paste wedding cakes designed for the grandeur of the Rothschild estate. Sculpted in Paris, delivered personally by Ange Gimenez.
Château de Ferrières
the Rothschild estate.
I am a Paris-based wedding cake designer specialising in hand-sculpted sugar paste. I create bespoke commissions for weddings at Château de Ferrières, the Rothschild estate forty minutes east of Paris.
Forty minutes east of Paris in Seine-et-Marne, Château de Ferrières is one of the most prestigious private event venues in Europe. Baron James de Rothschild built it in the 19th century. Neo-Renaissance grandeur. Soaring ceilings. Ornate stonework. A scale that asks for a cake of equal refinement.
I have made wedding cakes for Ferrières. I know what the venue asks of a piece placed in its grand salons. This is not a room where a delicate tiered cream cake will hold attention. Ferrières wants architecture: multi-tier sugar paste sculptures with the structural presence to stand next to the estate's own proportions.
Every commission for a Ferrières wedding begins with the room. Which salon will host the cake? How does the afternoon light fall across the ceilings? What is the scale of the floral installation? I design the cake to answer those questions, in deliberate conversation with the venue.
On your wedding day, I deliver the cake to Ferrières myself and install it by hand. I stay long enough to adjust the final presentation, then step back quietly. Ferrières deserves that care for the last detail. So does your wedding.
Why sugar paste
is the only choice
Buttercream is beautiful in photographs. It is not reliable at a Paris château wedding in June. Sugar paste is. Here is the difference, honestly stated.
Holds through Paris summer heat
June, July, and August weddings in Paris bring real warmth. A château salon, a courtyard garden, a rooftop. Sugar paste is structurally stable in temperatures that would cause buttercream to slide, pit, and lose its shape within hours. Your cake looks identical in the last photo of the evening as it did at the start of cocktail hour.
Each petal sculpted individually
Every flower on one of my cakes is built petal by petal from sugar paste. Not piped. Not printed. Not pre-made. A single peony can take thirty minutes to an hour. A full cake may carry sixty, eighty, even a hundred and fifty flowers. The detail holds up to a macro lens, and to the memory of your guests years later.
Architectural height: six to eight tiers
Sugar paste gives me the structural integrity for tall, multi-tiered cakes. My signature pieces, like the eight-tier *Fally* carrying more than a hundred and fifty wafer paper flowers made entirely by hand, are only possible because of the medium. Buttercream at that height and scale would not survive transport, let alone a full evening.
Personally delivered and placed
I do not hand the cake off to a courier. I drive every commission to the venue myself and set it in place, adjusting the final presentation until it is exactly right. For Paris château weddings, where the scale of the room, the lighting, and the table placement all matter, this is not optional. It is the only way to guarantee the result.
Where I've worked
From the grand estate salons east of Paris to intimate addresses in the arrondissements. Every venue carries its own architecture, its own light, its own demands.
Château de Ferrières
The former Rothschild estate. One of the most prestigious private event venues in Europe. Its 19th-century grand salons, with their soaring ceilings and ornate stonework, ask for a cake of comparable scale and refinement. I have worked at Ferrières. I understand the aesthetic the space requires: architecture, not decoration. Sugar paste towers that earn their place in the room.
Château de Champlatreux
A neoclassical jewel north of Paris, with stone-white interiors and formal gardens that frame every photograph. Delicate ivory sugar sculptures, soft and layered and botanical, settle into Champlatreux's palette as though they were always meant to be there. I have created commissions for this venue. I know how the light falls in the main reception rooms across the seasons.
Intimate Paris Venues
Courtyard gardens, private dining rooms, hidden addresses across the arrondissements. A small wedding (twenty guests around a long table in a 7th-arrondissement hôtel particulier) asks for exactly the same level of craft as a grand château reception. The scale changes. The standard does not. I design for the intimacy of the room, not against it.
Ritz Paris & Palace Hotels
The Ritz Paris, the Plaza Athénée, the Hôtel de Crillon. The palace hotels of Paris set an expectation that extends to every element of a wedding, the cake included. My sugar paste architecture is built for exactly these rooms: rooms where the light is extraordinary, the flowers are extraordinary, and everything placed within must be worthy of them. Inquiries for palace hotel weddings in Paris are welcome.
Available upon inquiryHow a wedding cake
comes to life
Discovery Call
I begin with a conversation. Your venue, your aesthetic, the feeling you want the cake to carry. I listen before I speak. No questionnaire. A real exchange about your day.
Design Consultation
From your venue, season, and style references, I propose a design direction. Tier structure. Flower selection. Colour palette. The commission is confirmed at this stage, along with timeline and logistics.
Sculpting Phase
Two to four weeks before your wedding, the atelier becomes entirely yours. Every sugar flower is sculpted by hand, every petal dried and assembled individually. The cake structure is built and dressed in the final days before delivery.
Delivery & Setup
I deliver to your venue myself, transport the cake with the care it deserves, and place it by hand. I adjust the presentation on-site and leave only when it is exactly right. Your coordinator has one fewer thing to manage.
Ferrières demanded a cake that could live up to the architecture, and Ange delivered precisely that. Eight tiers of sculptural sugar paste that looked like they had always been meant to stand in that room. Our guests photographed the cake almost as much as the venue itself.
A recent bride · Married at Château de Ferrières
& Worldwide
Answered before
you have to ask.
Other châteaux
I have worked at.
Tell me about
your day.
I take a limited number of commissions each year to ensure every piece receives my full attention. If you are planning a wedding in Paris or anywhere in the world, I would love to hear from you.