April 25th, 2012 by
Elizabeth Beskin |
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What’s better than fresh, local, seasonal ingredients when it comes to wedding and event cakes? Nothing! And cake maven Amy DeGiulio certainly knows this. Her NYC-based Sugar Flower Cake Shop not only specializes in gorgeous custom creations specifically made for her clients, but her delectable designs are mostly sourced from her farmer and chef friends up in the green Hudson Valley. Amy herself once cultivated a lush garden there, so when she got the idea to expand her penchant for making the most precious sugar flowers into cake design, she founded her business on the principle of only using the freshest, best tasting goods available. Amy recently took some time to share a bit of Wedding Wednesday Wisdom with us!
What’s the most rewarding part of your job?
I love the opportunity to be doing something creative. My former careers as an actuary and a high school math teacher were rewarding for their own reasons, but in cake design and running a business, I get to use both sides of my brain. One minute, I’m using my Excel spreadsheets to calculate the exact amount of batter I need for each size cake we bake, and the next, I’m working with a client to replicate the fabric flower on her dress in sugar.
What are your “must-haves” when working an event?
None of the designers at Sugar Flower Cake Shop like creating the same cake twice. We must have creative control over the final product, with lots of influence from the couple and tons of inspiration from the other event elements. Please don’t come to us expecting a replica of someone else’s cake.
Is there a tool you wish you had, but don’t? What would you invent to make your job easier?
When we are faced with needing a mold or feel limited by the cake decorating tools available, we look outside the industry, or simply create our own. Our shop is made up of tools from sculptors, fashion designers, and even plumbers. Last year, a cutter that I really loved “died.” It was made of super cheap plastic that was literally taped together for far longer than it should have been. The thing I loved about it is that it cut three petal shapes at once, saving us a ton of time! With its days numbered, I commissioned a metal worker to create a custom petal cutter for us [using the plastic one as a model]. This metal piece is incredibly resilient and definitely makes our jobs easier.
Cake or cupcakes?
My preference is definitely for cake. There is a time and place for cupcakes, but I’m not a fan of them for weddings. One of the reasons I create cakes is to have a canvas on which to display my work (mind you, it’s a pretty tasty canvas!!). This sometimes gets lost when a client chooses cupcakes, since many go down that route looking for a way to have something tasty while on a tighter budget. However, to have something truly artistic, an intricate display for the cupcakes needs to be created, which can sometimes end up costing more than a cake.
Any “magic words” to help you manage when the stress is on?
Yes — it’s called “Step away from the cake!” There is nothing worse than approaching a creative process under stress. In my shop, when it’s time to finish a cake, I need to adopt an almost zen-like calm. If I’m stressed, I put the spatula down, walk away, and pour myself a cup of tea. In those few minutes, the head is cleared and I can go to work.

Amy DeGiulio is the owner of Sugar Flower Cake Shop, a successful cake design business in New York. DeGiulio’s wedding and other special design cakes have appeared in the pages of many bridal publications including Martha Stewart Weddings and Brides. Sugar Flower Cake Shop has also been featured on the STYLE and TVLand networks. The shop offers monthly cake tastings, as well as decorating techniques classes for instruction in confectionary flower making, piping and painting. Visit them on the web at www.sugarflowercakeshop.com or follow on Twitter @SugarFlowerShop.