• Introduce yourself •
Owner Sherri Meyers is an artist, designer, and business consultant. “I was born an artist, it took me awhile to figure out my median of choice. I surely did not dream that it would be cake and sugar-paste.”
When I was younger, I drew (doodled) on everything. I love a pen and paper. Come to think of it, I still do that now. The fun part of my job is that I get to sketch a lot. If I can sketch a design, I can usually make it come to life.
Creating beautiful things is my passion; it shows up a lot in my life.
I am a graduate of The Institute of the South for Hospitality and Culinary Arts, and hold a Bachelor’s Degree from Louisiana State University. In addition, my background includes studies at Le Cordon Bleu in Paris, The International Sugar Art Collection in Atlanta, and The French Pastry School.
As a Chef Instructor, I have taught Baking and Pastry Arts in the culinary departments at Daytona State College and Florida State College in Jacksonville.
• Tell us about The Pastry Studio •
The Pastry Studio is a by appointment wedding cake boutique opened in the summer of 1999 and soon became well known for its modern, artistic approach to wedding cake design and presentation. Since then, the studio’s wedding cake designs have been featured in national and international magazines around the world including Brides, Grace Ormonde Wedding Style, The Knot, Weddings Illustrated, Brides Florida, Beautiful Bride, and several other notable magazines and multiple national blogs including Colin Cowie, Preston Bailey, Oprah, 100 Layer Cake, Wedding Chics, Style Me Pretty, Cake Geek Magazine and many more.
Sherri has been a guest Pastry Chef on the HGTV series -All In Good Taste, and she has also shared her talent on the PBS series -Picture This.
Furthermore, a wonderful six-tier showpiece cake design was featured on The Food Network, and another of The Pastry Studio’s special cake designs appeared on the MTV series, Engaged And Underage.
The Pastry Studio is located in the heart of Daytona Beach, Florida. It is nestled amid a row of small specialty shops just blocks from the beach on Seabreeze Boulevard. We serve the greater Daytona Beach and central Florida area including Orlando, Winter Park, Heathrow, Palm Coast, St. Augustine, and Jacksonville.
• How and why did you start baking as a career? •
The inception of my business, I was extremely picky when looking for my wedding cake. I did not want a typical wedding cake from the bakeries in my hometown. I finally met a creative cake designer who was creating current, chic designs.
When we met and starting talking about what I had in mind, my designer was so receptive and enthusiastic about creating something special for my big day. At some point in our meeting, I thought to myself- “I could do that.”
It was a seed that was planted.
After living in Los Angeles working in the fashion industry, moving back home to graduate from Louisiana State University and marrying my high school sweetheart, we moved to Florida.
I wanted to continue my education but was not sure exactly what my focus would be.
I fell in love with the purity of baking, and in no time I found myself managing a high-end bakery boutique. Working with the staff gave me the desire to look into Culinary Schools. I found a 2-year program in my area and trained and grew in the pastry/sugar-art field. I loved the bakeshop kitchen and learning all the things you could create with fine, simple ingredients.
As a Pastry Chef and artist, the combination of the two truly keeps me at the top of my field. The Pastry Studio only uses the finest ingredients. I have a classical French trained pastry background which focuses primarily on precision, flavor combinations, science and working with the best ingredients possible.
A lot of people start out working on cakes as a hobby. I did not, I went to school and cakes found me.
• What is your favorite cake and frosting combination? •
Oh there are so many great flavors that we make. My favorite is our Roasted Almond Cake brushed with Frangelico and filled with Hazelnut infused Buttercream and a thin layer of Semi-Sweet Chocolate Ganache. It is called our Southern Hazelnut-Praline Cake.
I also love coffee and my Café Latte cake is decadent and rich with just the right amount of an espresso-kick to make you smile.
We have a Florida Orange Citrus cake filled with Orange Marmalade and Buttercream. It is so fresh and light. It is perfect for our Florida Weddings.
Stylewise, The sky is the limit. I love using edible metallic dust and paint. Adding a touch of gold, silver or rose gold will change any design.
I love the style of tone-on-tones, either monochromatic or shades of one color. Creating wedding cakes with color is always refreshing.
I also love texture and height on cakes. It is so important for me to create a cake in the style and theme of the wedding and my client’s taste. It makes everything cohesive.
• What’s trending? •
Tall Glamorous Showpiece Wedding Cakes- we are creating more and more grand wedding cake displays. The use of embellishments, such as an oversized focal flower, shimmer, and beading, add another layer of interest.
Here is a secret, we often add a fake tier to give the cake more height. When you see the finished cake you would never know. This helps to have the appropriate amount of cake and can reduce the price of a grand all real showpiece.
Backdrops are another factor that makes the cake stand out. This is done with pipe and drape fabric, uplighting, and sometimes a chandelier. One way to add flair to your wedding cake is by adding custom linen, something a little different than the ones of your guest’s tables. Possibly, a pattern or use a luxurious fabric.
• What’s your advice for brides for choosing their flavors and designing their cake? •
My best advice is to pick a design that your cake artist is known for or specializes in. If you find a cake on Pinterest and bring it to your designer, it needs to be something that they do. You do not want to push them into trying something new on your wedding day.
I know what I do well and I let my clients know what I can create beautifully. Some designers are not as transparent and will say “yes” to someone else’s artistry and may not be what you envisioned. So whatever bakery you choose, look at their work and their reviews.
My second suggestion is to choose a professional cake artist so that you get a great quality cake. Often it is the only dessert for your guests, and people truly look forward to trying the cake at weddings. It is a treat for everyone and you want it to taste good. I recommend going for a tasting and design consultation if you can. Looking at the bakers’ reviews will help you find the right baker/cake artist for you.
• What do you love most about your profession? •
I love my people, learning their likes and the style they want for their wedding. Then I love creating. Another plus and it is a big one is when I hear back from my clients, see a review or shared photos from an event that I was a part of. Making people happy makes my day and encourages me to keep creating.
• Do you have a favorite cake that you’ve made so far? •
I am constantly looking forward to what I get to create next. Maybe I am a ‘never completely satisfied’ artist, which I see as a good thing. Each client inspires me so every cake is different. I love making one-of-a-kind designs. I do have many favorites. There was one we created off of our client’s crest, color and theme; their colors were navy and gold with gator accents. Like I mentioned above, I love metallic so this is a chic gold design that I like a lot.
For color, I like the rich tone in the florals and fruit on this delicious chocolate fondant wedding cake we made to match the design concept.
Please check out my portfolio on my website and let me know what you like.
For more information, or to contact Sherri: