Rosaria Garzone, alias the excellence of high pastry in Rome and not only, is a milestone for the wedding planner like me, and offers a unique product, designed non in series and especially fully satisfies the tastes and the wishes of clients.
Rosaria, what are your sources of inspiration?
The inspiration is like a lamp that's turn on suddenly; the switch is always the desire to create a unique wedding for the bride, who remains my principal source of inspiration.
Which are the great confectioners that inspire you?
I'm very passionate and curious and the good and famous confectioners are many; I am attracted especially by the techniques they use, I watch it and study it and then I create something of new and my. Sometimes it happened that the bride asked to repeat a cake saw on a magazine or on the Internet: I make it fulfilling the dream, but the cake is never the same; indeed I try always to give originality at any creation.
Can the choice of the venue influence the style of the cake? And will the style that the spouses give at the wedding be in line with the cake?
Sometime it can happen, but it is not decisive, while the style of marriage, yes! I always start with a detailed interview with the couple and try to understand the style of their wedding: classic, contemporary, romantic, eccentric etc... In base at all information that I collected and the desires expressed by the bride and groom, I realize their wedding cake.
I'm a lover of shabby chic style; which kind of cake do you imagine for this type of wedding? What techniques would you use, such form, mise en place?
The shabby chic style is very topical! I would like to realize a white and high wedding cake, with the painting technique, little blue and ivory inserts and little rose roses; then application of red roses in royal icing, a delicate mise en place with pastel colour, celestial cupcakes, meringues and more coordinated.
What is the most popular filling and which one you suggest, also in base at the season; what are the best for the winter and for the summer? Do you see differences in requirements between Italian and foreigners?
The Italian taste is classic and not seasonal: pastry cream, chocolate cream and sponge cake wet well; while the Anglo-Saxon taste prefers a good sponge cake with butter cream and an excellent marmalade of fruit. During the summer they prefer tastes fresher like a lemon card sponge cake or vanilla sponge cake instead of chocolate sponge cake with chocolate ganasche, that reigns during the winter. Usually, foreign couple give more attention to the decoration, while the Italian give great prominence to the flavour of the cake.
Wedding cakes, mini wedding cakes, cake topper, biscuits in wedding style... every year there is something of new: what is the trend of this year?
The trend often comes from America and us away like a river in flood. Now the cake pops (candy on a stick) are very popular, in all their forms; they are fun and can be used in any way and whoopies pies, small portion of cake assembled with marshmallow cream of Amish tradition.
The "fashion" of wedding cake is changed in the last years. From the classic Italian to the English or American style, also if the couple, especially Italian, think before at the filling and then at the decoration.
In Italy, the wedding cake has always been suggested by the catering. For some time now, the magnificent wedding of William & Kate, droves many brides to be more exigent and to give more importance at the wedding cake. Now the brides choose a professional cake designer and choose any details of their wedding cake, the same way as choosing the flower and the dress. Better yet, they entrust, for the creation and the overall direction of the exceptional and unique event, such a marriage, to the qualified and expert wedding planner like you.
Thank you Rosaria for your precious time, for love that you put in your work signing every time beautiful creations, and especially giving at the newlyweds and me, as their wedding planner, great and tasty emotions!