Every year, from early June through late August, wedding season hits its peak—the busiest time for elite pastry chefs. Géraldine Granzan, founder of "Cake in the Air" since 2012, exemplifies this expertise, managing at least three weddings weekly this summer. Her secret? Exquisite hanging cakes that have become a sensation.
Hailing from the UK and US, these hanging wedding cakes mimic traditional tiers but balance dramatically on a seesaw—or even invert entirely. "Couples choose them as the ceremony's centerpiece, a true artistic highlight," says Granzan. Personalization shines during tasting sessions, where brides and grooms sketch designs, adding edible jewels and ornaments for a bespoke touch.
Fueled by the quest for uniqueness, they're exploding on Pinterest and Instagram. As Granzan shared with the Huffington Post: "The cake stays classic, but the internal structure adapts—more fragile to support the hanging system on circular or heart-shaped floral arches." This precision demands time and skill, reflected in pricing: around €700 for the cake alone. For unforgettable moments, it's worth every cent!
