Skip to content, or skip to search.

A Day in the Life

An hour-by-hour account of how a baker, a caterer, and an event planner prepare for a wedding.


Sylvia Weinstock shows us how it’s done for a wedding at the Chateau Briand.


Tuesday, June 28

"After mixing the ingredients, you have to smooth out the batter in the pans. Otherwise you're going have a cake that's lopsided, and that will not work."


7 a.m.
"The next day, we decorate. When you're icing, you must keep the same pressure on the pastry bag all the way around. It can be hard, but not for a professional."    




"Many, many hands make these flowers. They're very labor-intensive. It takes weeks to make enough for one cake. After the flowers are dry, you give them some color."



4 p.m.
"I'd asked the bride to describe her fantasy cake. She wanted something very grand and elegant. We used lots of sugar roses, lily of the valley, and baby's breath."



5 p.m.
"The cake slides into the box. The next day, we drive it to the wedding. The delivery is stressful-you don't want to stop short. You're dealing with a very fragile item."


2:30 p.m.
“The cake arrives in sections and is assembled on-site. All along, anything can go wrong. Once, a couple moved the cake after I’d set it up and it fell on the floor.”    




3 p.m.
"I'm always stressed. You want to make sure the cake is placed correctly and not moved. It's always 'Are you sure there's air-conditioning? Can you turn it up?'"



4 p.m.
"Once it's been delivered and you say good-bye to the maître d', it becomes his problem. You want the couple to be happy; you hope they're thrilled, but your responsibility is over. Every bride thinks her wedding is the most important day of her life and wants everything to be perfect-that's especially so with the cake."



From the Fall 2005 New York Wedding Guide


Spot an error in a listing or want to suggest an update? Contact us.

New York Weddings Event
Order the Weddings Issue Today

Cover of New York Magazine's Spring 2017 Wedding issue

Order This Issue