Kate: I’m here with Eric Lanlard from Savoir Design, one of my favorite cakes on this place.

Male: Hi Kate, how are you?

Kate: I’m very good. I know you’ve made cakes for amazing people Madonna, Judi Sheffer, Miss Harley.

Male: Miss Harley, I really see it. But of course you know it’s not just about celebrity, it’s about bride.

Kate: You’re meeting some lovely girls here and at the wedding shows?

Male: Thousands of them, it’s so busy my god.

Kate: We can get a glass of champagne later.

Male: Absolutely, few of them.

Kate: Now let us talk and take me through for a few of your designs, common trends, about what we’re having?

Male: Of course we move down a lot since, Auntie Betty’s treat here, ice cake you know with more icing you need to—she’s on the change room to catch. Look around, look you know fresh this cakes are.

Kate: Now look at this, this is amazing.

Male: This one was base on the wedding we did recently. A very similarly one in August and we able take a raspberry till we get to a tie bead side to serve as dessert. So that’s what we created for them, stripy white chocolate with Raspberry flavored white chocolate as well. It’s fine.

Kate: So what is the coated, the white chocolate here and then this lovely berries, I love this chocolate and the strawberry.

Male: And then of course you will use all the berries to present nicely the slice of cake on the plate and then putting a little rasp deep chocolate rasp beyond the plates.

Kate: That’s a really good point so if we’re having all wedding cakes bedding which is a great ideas to save some money because absolutely we can kind of pay start the main course filling cake, oh too much foods.

Male: And it’s not just like that because so many people will waste, you spent a lot of money on a wedding cake and so the wedding is—oh you can't remember, you’re drunk.

Kate: Yeah.

Male: You dance, you talk too much.

Kate: Serve for the cold café.

Male: Exactly or your putting on a hand bags. Serve as a dessert. So it doesn’t deserve and do it probably, your guest sitting down and its going to be put in front of them and they can appreciated even more.

Kate: So if we are serving or by putting we need to say to our venue “look my cake is amazing and gorgeous. You need to make it look really pretty on the plate not just cut, flab out.

Male: Exactly, you have to make sure. If you got doubt about your chef, or the venue or you know if the venue is a bit 40 towers go for the tower dessert. A tower dessert, you can't go wrong, the individuals, you just admit lift them from the plate, from the stand and put them on the plate and that’s it.

Kate: So this is just like gorgeous. Tell me what these are, like lovely chocolate with some rose put on top, what’s inside?

Male: You got seven different flavors so you can mix and match them. We got lots of red berries mousse away from black current with all the dark chocolate with them as in the white chocolate. We got the lemon cheese cake with amoretto biscuits. I would give you a raspberry curly to serve with it. So it’s a complete dessert, its good proof.

Kate: And I guess your guess can like pick which one they want or—

Male: Exactly and a quite big so they can share, swab them so again it’s a great fun at the table you know and dessert done.

Kate: Yeah also I like the idea that they obviously let gorgeous on the chief stand even the stand is chocolate, loving that.

Male: Exactly, exactly the smell of it maybe everybody is passing on wow.

Kate: I guess you could also instead of presenting on this on you can actually put them on the table so there are a lot of flavor, like wedding flavor.

Male: All little boxes and people can take them home at the end of the day and they will appreciate it even more the following morning or couple of days later.

Kate: So there’s something I received it its really fresh. I guess you can't like to have it done a week before can you get fairly need to take a breather, you need to get the night bare on the day.

Male: And the idea really is to be set up on the day on them. We do that most of the time and its like an hour and a half before the reception starts so you know we do give them icy cold and by the time—its time to serve them become at room temperatures we see a perfect temperatures to serve a dessert so—

Kate: Okay. So if we’re getting married like in the middle of nowhere and where nobody we probably better of taking into a slightly mode traditional fruit cake, chocolate cake you know, lemon cake yes spongy kind of cake that we don’t have to worry about.

Male: People love that as well and again you know if you want it to use a traditional cake as a dessert you can, I mean a lovely lemon drizzle cake you know again some fresh berries, a bit of cream fresh well you know ice cream with it, you got a nice dessert.

Kate: That’s so important what you’re saying about. Actually serving something with the cakes, it’s not just a piece of cake. I guess even in center beach table you could put you know hot 0410 saucer you know, cream or just mint to make it—

Male: Making that all sweet and then people love it. They just appreciate as well so it’s great.

Kate: Well it’s making more maple and all looks gorgeous. It’s a smell of chocolate. I didn’t know how you can work here, well just something to eat to.

Male: Everybody is passing toward.

Kate: Start enjoying people and have fun.

Male: We don’t need tiny candle you know.

Kate: Thank you so much for coming to the show.

Male: No problem and I’ll see you for champagne.

Kate: Exactly.