bake - November 2018 - 30

Bakery & Studio in Dallas, creates cake designs that
range from out-of-this-world sculpted cakes to the
tiniest mini wedding cakes (made with special 3-tier
molds that are just a few inches tall) you'll ever see.
"Tiny little baby cakes are becoming popular," Weber
says. "You can buy a chocolate cup shell and turn
them upside down, they become little tiny cakes. You
can ﬁll it up with whatever you want: lemon curd,
marshmallow, whatever."
Take a cake pop stick and insert it through two or
three mini chocolate shells to create a mini tiered
wedding cake. Then decorate as you wish to make
an eye-catching treat. Or Weber recommends you
can work with chocolate companies like Callebaut to
create your own three-tier chocolate mold for ease
of use. "People ask why mini cakes are so expensive,"
Weber jokes. "I tell them, 'so are diamonds.'"
Weber is best known for the amazing scope of her
cake projects. Her cake showroom features a windmill
cake that required a cherry picker for them to ﬁnish
decorating. Another masterpiece was an oil derrick
cake (after all, she works in Texas) that was engineered
with the help of a boat motor to shoot chocolate 9
feet in the air. At the 2013 Oklahoma State Sugar Art
Show, Weber and her husband, Francois Long, demonstrated the incredible behind-the-scenes work involved
in creating a 40-foot dragon cake. "The hardest part

Ontario, at the age of 14, ﬁlling the donuts, deco-

about making a dragon is ﬁnding someone who wants

rating long johns, making pot after pot of coffee and

a 40-foot dragon at their party," Weber jokes. "That's

burning the soup. "I was far better at donuts than that

the hardest part of cake decorating. Six-foot cakes are

blasted soup," she laughs. "I lost my taste for donuts

so done. How about a 40-foot cake? That's the hard

for several years but remain fully committed to my

part, but the fun part of this business."

love of coffee that started here."

Born in Calgary, Alberta, the cake artist recounts the

Weber is notorious for keeping you off guard with her

earliest inﬂuence on what ultimately turned into a

playful personality. She makes everything fun. What

successful career. "My ﬁrst memories of baking were

Weber loves most about the cake business is that

making a coffee cake with my mother standing on

her days are anything but typical. "Somedays I am

a chair to reach the counter. I was 3. I remember

airbrushing zombie heads. Sometimes I am cranking

watching her consult the cookbook and thinking that

out 9-inch dessert cakes for Neimans. Somedays I

I couldn't wait to learn to read, as then I would know

am meeting with 'the fancies' (as she calls certain

how to bake as well."

customers), designing cakes. Somedays I am delivering cakes to Timbuktu. Somedays I am working on

She came from a family of ﬁve, the only daughter.

the structure involved in a giant cake. But typically I

Weber got her ﬁrst job at a donut bakery in Acton,

am super happy, typically laughing."

30 < NOV 2018 | bakemag.com

KEVIN MARPLE

BRONWEN WEBER

Pastry chef Bronwen Weber, owner of Frosted Art

http://www.bakemag.com

bake - November 2018

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