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
Château de Champlatreux
Intimate Paris Venues
Ritz Paris & Palace Hotels
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, my hands are 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.
We ordered a wedding cake from Ange for our wedding. It was magnificent: beautiful, elegant, exactly what we had wished for. Ange brought so much detail to the cake, and it truly shows. You can see she is a passionate woman who delivers quality work. The taste was equally wonderful: red velvet with red berries and lemon raspberry. Delicious, not too sweet. Thank you, Ange Gimenez.
Amandine Rugema · Google Review
& 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.