Wedding Cake
Designer in Paris
Shaped petal by petal in Paris. Delivered personally to the city's most storied châteaux, hidden courtyards, and destination venues across France and beyond.
Where every petal
begins.
I am Ange Gimenez, a Paris-based wedding cake designer specialising in hand-sculpted sugar paste. If you are looking for a wedding cake in Paris made by one pair of hands, this is how I work.
I take bespoke commissions for château weddings at Ferrières and Champlatreux, and for private hôtels particuliers across the city. I work in Paris, with Parisian light, granite, and quiet hours dedicated to shaping 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 shaped, from the morning setup through the last dance.
Each commission begins two to four weeks before your wedding day. That time is spent shaping 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, I deliver the cake directly to your venue and install it myself, 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. I stay long enough to ensure the presentation is precisely as envisioned before stepping back quietly.
What sugar paste
holds for you
For a Paris wedding, especially in summer or outdoors, sugar paste holds the architecture, the petals, and the lines all day long.
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 one of my cakes 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. It is a savoir-faire that cannot be shortcut, and 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. My 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
I do not hand the cake off to a courier. I transport every commission myself to the venue 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 direct involvement is not optional. It is the only way to guarantee the result.
Where I've celebrated
From the grand estate salons east of Paris to the hôtels particuliers of the arrondissements. Every venue carries its own architecture, its own light, its own scale. Château de Ferrières guide → · Château de Champlatreux guide →
Château de Ferrières
The former Rothschild estate. I have worked at Ferrières — sugar-paste architecture built to the scale of its grand salons.
Discover →
Château de Champlatreux
A neoclassical jewel north of Paris, stone-white interiors and formal gardens. I know exactly how its light falls across the seasons.
Discover →
Château Bonnaventure
A country property found by private recommendation. Small in scale, uncompromising in standard — designed in ivory and pale botanical tones.
Discover →
Hôtels Particuliers of Paris
Courtyard gardens and hidden hôtels particuliers across the arrondissements. The scale changes; the standard never does.
Wedding cakes across
Île-de-France
Many of my château commissions sit within an hour of Paris. A wedding cake in Île-de-France follows the same path as one delivered to a Paris salon: sculpted in my studio, driven to the château by me on the morning of the wedding, placed by my hands. These are the châteaux of the region, and one just across its northern edge, that I have written about in English and in French. The wider map, from Burgundy to the Riviera, is on my page on wedding cakes in France.
- Château de FerrièresSeine-et-Marne · I have worked here
- Château de Vaux-le-Vicomte (FR)Seine-et-Marne · available on inquiry
- Château de ChamplatreuxVal-d'Oise · I have worked here
- Château de Nainville-les-RochesEssonne · I have worked here
- Château de Saint-Martin-du-Tertre (FR)Val-d'Oise · available on inquiry
- Château BonnaventureI have worked here
- Château de Chantilly (FR)Oise · available on inquiry
Hand-finished in Paris,
delivered to the palace.
For couples whose palace reception calls for a cake delivered to the venue on the morning of the wedding. Each address has its dedicated guide.
How 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, 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 become entirely yours. Every sugar flower is shaped by hand, every petal dried and assembled individually. The cake structure is built and dressed in the final days before delivery, with one quiet ambition: a timeless silhouette that will read just as well in a photograph from the day, and in one taken back out twenty years later.
Delivery & Setup
I deliver to your venue personally, transport the cake with the care it deserves, and place it myself. I adjust the presentation on-site and leave 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 around thirty commissions a year, so each piece has my full attention. If you are planning a wedding in Paris or anywhere in the world, I would love to hear from you.