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"   1.What are your personal favorite cake flavors? SW: My favorite combination is lemon and raspberry. I don&amp;#039;t eat sweets but it&amp;#039;s delicious. 2. How do you work with a bride to find the right flavor and style for her wedding? SW: It depends on the season. During the summertime lemon and raspberry would be perfect. Wintertime, you would do something stronger and denser maybe chocolate, hazelnut, mocha, salted caramel, something richer and heavier. It also depends on ethnicity: Italians love fig. Guests from the Middle East tend to like flavors like apricot and pistachio. A lot of my Asian clients tend to go for chestnut, so you take out the sugar. For my Southern clients I&amp;#039;ve done pecan and you add on the sugar! Season, region, and ethnicity all have something to do with it. It should be tailored for the event. 3. What is your advice for a bride who doesn&amp;#039;t want a traditional tiered cake? SW: The cake doesn&amp;#039;t have to be multi-tiered. You can have several cakes at different tables. A cake for 8 to 10 at the table. 4. What are your feelings about the cupcake/macaron/donut trends we&amp;#039;re seeing brides choose rather than a traditional cake? SW: I&amp;#039;m against cupcakes. I&amp;#039;ve never had a good cupcake. Macarons are an accompaniment. I think the tradition of the wedding cake is really beautiful\u2014the ceremony of cutting. I think the oldest married couple should cut the cake: involve the entire event. 5. Who have been your favorite celebrity clients to work with? And your favorite dress designers to work with? SW: Everyone is a celebrity at Sylvia Weinstock. Everyone is treated equally. As for the fashion designers, I will speak to the people at Vera Wang, Reem Acra, Monique Lhuillier, Oscar de la Renta, Carolina Herrera (she is such a lady!). I say to them what does the dress look like? Can you send me a piece of the lace? So I can duplicate the lace on the dress or the jeweled design. They&amp;#039;re all very nice. I really love Oscar de la Renta and his wife Annette. 6. Since you are now collaborating with the St. Regis Bal Harbor, what will be the &amp;quot;Sylvia Weinstock cake&amp;quot; for the Bal Harbour bride? SW: There is no stock cake. It&amp;#039;s all about the bride. I&amp;#039;ll want to know what the decor and flowers are going to be. Who are the guests? Are they South American, are they European? Because the palettes are different. I want the cake catered and customized to the palette. As for the look, I want to know the room that the cake is going into. I want to know the d\u00E9cor and what type of flowers there will be. The St. Regis Bal Harbour&amp;#039;s colors are purples, so I would certainly want to work with those tones, the mirrors in the ballroom, the bride&amp;#039;s dress\u2014it&amp;#039;s everything! It&amp;#039;s who you are. It&amp;#039;s so highly customized, it&amp;#039;s your cake and it&amp;#039;s your input. 7. You&amp;#039;re a long time New Yorker. What do you love about New York City? What are some of your favorite restaurants? SW: I love that there are no age barriers when you come to New York. We&amp;#039;re all mixed in so many ways, it&amp;#039;s a very diversified group. My favorite neighborhood restaurants are Nobu, City Hall, Tamarind. But I really love a home-cooked meal. 8. Any life advice for T&amp;amp;amp;C brides and readers? SW: I just think life is a blast, I feel that if you get sucked into the negatives that&amp;#039;s who you are but you don&amp;#039;t have to be, there&amp;#039;s always something wonderful every day. sylviaweinstock.com "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.townandcountrymag.com/the-scene/weddings/a2013/sylvia-weinstock/>