Wedding Cakes & Confections
Shipped across Bengaluru
I make custom wedding cakes with Italian Meringue Buttercream, add fondant details if you want, and also offer bachelorette cakes and edible wedding favours.
Pricing Guide
Italian Meringue Buttercream Wedding Cakes
Base & Frosting
- Multi-layered sponge available in premium flavors like Chocolate Hazelnut or Vanilla Coconut.
- Coated exclusively in Italian Meringue Buttercream (IMBC) for a silky texture, reduced sweetness, and sharp edges.
- Minimum order weight of 3 KG required for 2-tier structures to ensure stability.
Structural Engineering
- Internal food-safe doweling and support boards placed between tiers.
- Central dowel reinforcement for 3+ tier cakes to withstand transport and venue temperatures.
Decoration & Finish
- Sourcing and sanitizing of fresh flowers (Roses, Lisianthus, Baby's Breath) with food-safe taping.
- Textured finish options: Semi-naked, stenciled damask patterns, or ribbed spatula painting.
- Includes luxury accents like edible 24k gold leaf or metallic gold drip work.
Designer Bridal & Bachelorette Cakes
Design Specifications
- Tall-barrel architecture designed to serve approximately 10 to 15 guests (1.5kg to 2kg range).
- Intricate detailing options including Sabyasachi-inspired fondant ruffle draping, fault-line designs, or rice paper sails.
Custom Elements
- Hand-modeled fondant accents mixed with buttercream base.
- Includes standard cardstock or acrylic toppers (e.g., "Bride to Be", "Engaged").
Flavor & Build
- Utilizes denser flavors like Chocolate Truffle or Coffee Caramel to support heavy decor.
- Delivered in tall window box packaging to protect height and toppers.
Luxury Edible Favors (Box of 6)
Product Selection (Choose One)
- Artisan Bonbons: Hand-painted tempered couverture shells filled with soft ganache (Coffee, Hazelnut, Caramel).
- Floral Cupcakes: Vanilla or Chocolate base topped with hand-piped buttercream bouquets (Roses/Hydrangeas).
Presentation & Packaging
- Premium white or kraft gift box with cavity inserts to prevent movement.
- Finished with satin ribbon bows matched to the wedding theme.
- Includes customized stickers or tags with initials or thank-you messages.
Production
- Prepared fresh 24 to 48 hours before the event for texture stability.
- Bulk minimum order quantities apply for favor pricing.
About Wedding Cakes & Confections
Why Buttercream Wins
I'm all about cakes that taste as good as they look. Buttercream, especially Italian Meringue Buttercream, is my favourite and I honestly think it's way better than fondant. It’s light, not too sweet, and lets me create details that just pop. I stick to buttercream for most of my custom wedding cake designs, but if you love fondant details, I’ll add those too.
Cake Styles I Love Doing
- Modern & Luxe: Sharp edges, bold colours like black and gold, gold leaf, custom monograms - perfect if you want the cake to really stand out.
- Elegant & Floral: Soft pastels, off-white, and lots of fresh flowers like roses or lilies for a classic romantic vibe.
- Rustic & Trendy: Semi-naked cakes with fresh blooms and a little gold - looks super chill but still feels special.
Details That Matter
Every cake gets a personal touch:
- Fresh flower arrangements, either as a simple topper or cascading down the cake
- Gold leaf and gold drips for that luxury look
- Custom textures, stencilling, or even a fault-line design on the buttercream
- Personalised acrylic toppers with your initials or a message
Not Just the Main Cake
I also make cakes for bachelorette parties—think quirky, theme-based, or even cakes inspired by inside jokes. For wedding favours, my edible wedding favors like chocolate bonbon wedding gifts in flavours like Coffee, Hazelnut, and Caramel are always a hit.
How We Work Together
You bring the ideas and inspiration—colours, themes, anything you’ve dreamt of. I’ll help turn those into a cake that’s both centrepiece and memory. If you have a wild idea, I’m game. Let’s make something you’ll remember every time you see a wedding cake.
Meet your Expert
Renaé Patisserie
13 connects in last 3 months
My Story
Hey, Yeshaswini here! My life’s basically sugar and icing, and honestly, I wouldn’t swap it for anything. I’m a pastry chef, but first, I’m a foodie. Running Renaé Patisserie is wild - one day it’s Italian meringue buttercream, next day I’m stuck making Insta reels. Not always a fan of fondant, but clients keep me on my toes. Every cake, every challenge, I just love seeing how far I’ve come (and you guys make it fun!).
My Work
All Kinds of Bakes - Custom themed cakes, cupcakes, brownie towers, cheesy garlic bread, chocolate bon-bons, jello cups.
Theme Cakes - Any Idea, Any Fandom - Naruto ramen bowl? Harry Potter cake? Frozen? Just throw your wildest theme at me.
Buttercream Over Fondant - I’m all about buttercream floral cake vibes, but I’ll do fondant figurines if you ask nicely.
Cakes for Every Celebration - First birthdays, half-birthdays, weddings, baby showers, or just because you want dessert!
