Luxury Wedding Cake
Designer in Paris
Sculpted petal by petal in a Parisian atelier. Delivered personally to the city's most iconic châteaux, intimate courtyards, and destination venues across France and beyond.
Where every petal
begins.
Ange Gimenez is a Paris-based wedding cake designer specialising in hand-sculpted sugar paste, creating bespoke commissions for château weddings at Ferrières, Champlatreux, and intimate hôtels particuliers across the city.
My atelier is where each commission is born. A quiet space dedicated entirely to the craft of sculpting sugar paste into architectural wedding cakes that hold their beauty through a full day of celebration.
Unlike buttercream or fresh cream creations, sugar paste is structurally stable in heat. A Paris summer wedding in June or July presents real challenges for fragile icing: outdoors in a château garden, or in a room where doors stay open and temperatures climb. Sugar paste changes nothing. It holds every petal, every tier, every fine line of lace detail, exactly as sculpted, from the morning setup through the last dance.
Each commission begins two to four weeks before your wedding day. That time is spent sculpting the flowers: peonies, sweet peas, ranunculus, garden roses. Building the structure tier by tier, and ensuring every element belongs to your specific aesthetic and venue. Nothing is rushed. Nothing is replicated from a previous commission.
On your wedding day, Ange delivers the cake directly to your venue and installs it herself, whether that is the grand salon of Château de Ferrières, the neoclassical interiors of Château de Champlatreux, or a private hôtel particulier in the heart of Paris. She stays long enough to ensure the presentation is precisely as envisioned before stepping back quietly.
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, whether at a château, a courtyard garden, or a rooftop, bring real warmth. 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 an Ange Gimenez cake is built petal by petal from sugar paste. Not piped, not printed, not pre-made. A single peony may take thirty minutes to an hour. A full cake may carry sixty, eighty, or a hundred and fifty individual flowers. The result is the kind of detail that holds up to a macro lens and to the memory of your guests years later.
Architectural height: six to eight tiers
Sugar paste provides the structural integrity for tall, multi-tiered cakes. Ange's signature work, including the eight-tier *Fally*, a cake carrying more than a hundred and fifty wafer paper flowers made entirely by hand, is 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
Ange does not hand the cake off to a courier. She transports every commission herself to the venue and sets 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 direct involvement is not optional. It is the only way to guarantee the result.
Where I've celebrated
From grand estate salons east of Paris to intimate addresses in the arrondissements. Every venue presents its own architecture, its own light, its own demands. Read my Paris château venues guide →
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, demand a cake of comparable scale and refinement. Ange has worked at Ferrières and understands the singular 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, layered, botanical, settle into Champlatreux's palette as though they were always meant to be there. Ange has created commissions for this venue and knows precisely how the light falls in the main reception rooms across different seasons.
Château Bonnaventure
A 16th-century property restored with discretion, found through private recommendation rather than a Pinterest board. The scale is intimate, the standard is not. I design Bonnaventure commissions in ivory and pale botanical tones that belong to the stone walls and the soft interior light, never against them.
Intimate Paris Venues
Courtyard gardens, private dining rooms, and hidden addresses across the arrondissements. A small wedding, twenty guests around a long table in a 7th-arrondissement hôtel particulier, demands exactly the same level of craft as a grand château reception. The scale changes. The standard does not. Ange designs 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, including the cake. Ange's sugar paste architecture is built for exactly these environments: 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. This is where I listen before I speak. No questionnaire. A real exchange about your day.
Design Consultation
Based on your venue, season, and style references, Ange proposes 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
Ange delivers to your venue personally, transports the cake with the care it deserves, and places it herself. She adjusts the presentation on-site and leaves only when it is exactly right. Your coordinator has one fewer thing to manage.
Our wedding cake was absolutely beautiful and delicious, and this is thanks to Ange's talent and professionalism. We had a specific recipe of a carrot cake we wanted, and she took it, respected it while adapting it (and quite frankly, improving it). The end result was unbelievable. The cake presentation during the reception was gorgeous and completed our perfect evening. We highly recommend hiring Ange to any couples looking for an outstanding wedding cake for their special day.
Fabien & Elizabeth Letailleur · Google Review
& Worldwide
Answered before
you have to ask.
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.