New York's Queen of Cakes Comes to Miami

January 31, 2014 | by juliet izon | Food & Drink News

sylvia weinstock One of 300 hand-painted, fully edible mini cakes from Weinstock, in the style of Fabergé eggs, ordered for an event at the Russian Embassy in Washington, DC. INSET: Sylvia Weinstock

Sylvia Weinstock has long been the grande doyenne of bespoke wedding cakes. And while her Manhattan boutique will spirit confections across the globe, Weinstock has found a permanent home at the suitably luxurious St. Regis Bal Harbour Resort.

How did you get started in this business?
I liked to bake and cook more than my three daughters would like to eat, so I sold the cakes to local restaurants in upstate New York. I realized that nobody was making a highly decorated cake that was also delicious.

What sets your cakes apart?
We like to think we’re the Hermès of cakes. Our product is probably the best and the finest: We use buttercream, fresh fruit, and imported chocolates. And we’re known for our sugar flowers. They’re fabulous—it’s hard to tell the difference between our flower and the real flower; they’re botanically correct. And we talk to our clients; we try to do what they want. We interpret their dreams.

Are you doing any special flavors for your Miami clients?
For the first time, we’re talking about dulce de leche. Every country, area, and culture has different taste [preferences].

Tell us about your partnership with the St. Regis.
When you get married here, you’re offered a Sylvia Weinstock cake. I think the St. Regis is one of the classiest, finest hotels in terms of physical beauty, service, and food. Everything about it and its staff is oriented toward pleasing the client.

What about Miami inspires you?
There are people here who appreciate what we do: the Americans from the Northeast, and people from Brazil, South America, Russia, and China. Miami is fun, and we want to create that ultimate fun cake that’s memorable but so delicious that they go back home and say, “I can’t believe it!”

Why do you love doing what you do?
How could one not like the adventure of life? This is what it is: You open a book and you say, “I’m about to embark on something fantastic. All the fantasies you could ever dream of—going places, creating something no one has ever done before.” Doesn’t that excite your spirit? 9703 Collins Ave., Bal Harbour, 305-993-3300

PHOTOGRAPHY COURTESY OF SYLVIA WEINSTOCK (CAKE); CAROL CHAN (WEINSTOCK)

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