Minutest detail is an art in itself

Hospitality Lexis had a conversation with Chef Pratik Roy of The Leela Goa to know about the latest trends in Wedding Cakes. 

Generally, most of the guests prefer to go with chocolate filling, with different combinations like espresso cream, hazelnut, orange marmalade, Raspberry pate de fruits, almond praline etc. For those who want their flavour to be more traditional, go for a Victorian sponge, Italian buttercream and Strawberry preserve. In case of a 3 to 4 tier wedding cake, we also encourage our guests to opt for different flavour combinations for all the different tiers. This increases the choices available to the invited guests.

Most of the guests do not like taking risks and going for something unconventional or offbeat. The guest might not have sampled all the items of the in-house bakery hence they would not be too sure of what to expect and what would turn out on the final day of their wedding. So they prefer to go with the normal flavours, shapes and designs. This is where I have to go the extra mile to build in the couple’s confidence in my products, skills and abilities. Sharing images of cakes done before, not only gives the couple an idea of what to expect but also emboldens them to try out something new and different. We encourage our guests to share drawings or images of cakes which they like. We pick up elements from the selected shortlisted images and make a personalized cake for the wedding couple. This has over the years made us come out with exceptional designs and flavour combinations.

It has also helped us to push ourselves, to sharpen our skills in order to meet our guest expectations to such an extent that almost all the cakes for the wedding functions are made in-house. It is a joy and pleasure to see to what extent the wedding cake styling and designing have evolved. From spray painting, sketches, hand paintings, different shades, textures, to the usage of modelling paste and fondant to give shapes with minutest details is an art by itself!

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