Planning a wedding is one thing, but this Pinay bride took things a step further by baking and assembling her own eight-tier wedding cake. She managed to create a show-stopping cake that became the perfect centerpiece for her big day.
Pastry chef Nicole Uy married her now-husband Lance Chee on Nov. 8. While their wedding reception was nothing short of classy and fabulous, with white draping flowers and table setup à la celebrity weddings at that, it was made sweeter by her masterpiece.
The modish fondant cake had eight tiers adorned with hundreds of sugar flowers spiraling through the whole ensemble. Nicole, who owns The Flour Girl Bakery in Pasig City, described it as a rich fusion of simplicity and elegance in an interview with PhilSTAR L!fe.
“I wanted something simple but at the same time, something grand, with the cascading flowers to create that extra drama and the carefully placed leaves giving some movement and flow,” the chefpreneur told L!fe. “The highlight of it all is the cascading flowers that give the illusion that it’s floating around a simple all-white cake.”
The 34-year-old bride said that she designed the flowers to be swirling around the cake so that the whole ensemble “can be seen beautifully from every angle.” She also noted that the purity of white “makes the cake simple but very elegant.”
As a chef, Nicole wanted the design to reflect her skill in sugar flower-making and whipping up gravity-defying cakes which, she said, “makes people curious and impressed at the same time.”
But grandeur design is not the only thing Nicole’s cake has to offer; she made sure that it tastes as good as it looks, too. Two layers of the eight-layer masterpiece were edible, with flavors created to delight her guests’ palette.
She explained, “For the flavor, one is mocha with Bailey’s Irish Cream kasi I want a little bit of liquor. It also has Ferrero crumbs inside. The bigger part is banana with Speculoos Cookie Butter na component.”
One part creativity, two parts hard work
Nicole’s wedding cake was more than just a visual treat, but a culmination of months-long labor of love for her team at The Flour Girl. From sketching the cake’s design to meticulously crafting every detail, the team was able to execute it with precision.
Initially, the pastry chef thought of whipping up a naked cake, but transporting it from her shop in Brixton Road, Pasig City to her wedding venue in Taguig would be difficult, especially since cakes like this need to be refrigerated. Nicole also considered making a buttercream cake but this, too, would require her to keep a close eye on the cake even while she’s getting glammed up for the ceremony.
Nicole, finally, settled for a fondant cake and started doing the work in August.
“We set a quota for our orders—400 pieces of this, 600 of this—and we just worked on my cake in between,” Nicole recalled. However, the chefpreneur and her team noticed that balancing their time with everything was becoming difficult that’s why they opted to slow down their shop’s operations in the last two weeks before Nicole’s wedding day.
“I didn’t want to sacrifice my customer service with my clients,” Nicole recalled. “Sabi ko, ‘Hanggang dito nalang.’ Kahit masayang ‘yung benta, okay lang kasi ayoko din masira ‘yung name, ‘yung brand namin.”
Nicole made sure to also apply this same amount of dedication to her customers, to crafting her wedding cake. “Putting all the flowers, it’s still me,” she continued. “Every detail, every flower, kahit plain ‘yung cake, ‘yung bawat placement napagisipan.”
She even asked her wedding gown designer, Hannah Kong, for her opinion on the cake, with the latter telling her that the flowers needed to look more flowy.
“We need to do everything from scratch,” Nicole recalled, noting that they only had four days left before her wedding.
Despite it all, the bride’s wedding cake turned out nothing less than magnificent, and she has her hard-working team to thank for it.
“One thing I love about my team is tulungan lahat. Everyone was willing to learn and help each one to make the cake possible. So that’s one of the greatest blessings that I have, ‘yung team ko,” Nicole said.
Pure and genuine as the couple's relationship
Months of hard work resulted in Nicole and Lance’s dream wedding cake. Strategically placed at their reception’s entrance, the cake wowed guests not only with its design but more so, its representation of purity and genuity in the couple’s relationship.
Nicole and Lance were introduced to each other by a common friend during a party they attended seven years ago. Coincidentally, both are wedding suppliers; the bride bakes cakes for her friends’ nuptials while the groom’s printing press produces event invitations.
They became a couple in the same year and have since been a “tandem” when Nicole delivers wedding cakes to customers. “It's always a tandem when I make wedding cakes. He’s the driver, I’m the one who makes the cake,” Nicole told L!fe.
And just like their opulent wedding cake that took Nicole three months to complete, the newlyweds now have their sights set on working hard to whip up a sweet future together.
“Now I’m excited to fix our house. It’s something na gagamitin ninyo na mas matagal,” the pastry chef said. “While the wedding ceremony is important to us, it's our life after it that matters to us the most."
The Flour Girl Bakery is located on the ground floor of D’Ace Plaza in Brixton Corner United Streets in Pasig City. You can get in touch with them via email, [email protected], or website www.theflourgirl.net.