Meet Jutta Bach, one of our favorite wedding and specialty cake designers. With Jutta’s background in architecture, La Joconde’s cake designs reflect an understanding of space and structure – not only in the cake itself, but also in its relationship to the event space. Her creations are a focal centerpiece, becoming an integral element of the event decor as well as cuisine.
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VT: How long have you been a specialty baker? How has cake designs, techniques, etc. changed over that time?
I started to bake professionally in 2006. Techniques haven’t changed much since then – most are classic and have been used for decades , but designs change every year, depending on what’s in fashion. This summer it is “ombre” style! Flavors seem to have changed more towards using natural ingredients, preferably local and seasonal.
VT: Why did you choose baking and cakes? What was your first taste like?
I have always been obsessed with food, and I love to design. Baking and decorating cakes is the perfect combination of the two. I don’t remember my first taste, but I do remember the fruit pies my grandmother fed me when I was a child. Divine!
VT: You are originally from Germany, correct? Do you feel that your German heritage has influenced your work? In what way?
I was born and raised in Germany. My perfectionism and work ethic seem to be typically German traits. I simply can’t stand it to deliver a cake that is not perfect!
VT: You’ve also studied architecture? How do you incorporate your knowledge of architecture into your designs?
I have a degree in architecture and urban design. I look at wedding cakes as if it were a structure or a high rise, with the tiers being the floors. Everything I know about shape, proportion, color and texture will be incorporated in the design. The only difference is that it is edible!
VT: What’s a good description of your dream client?
My dream client has unlimited funds and completely trusts me to come up with the best possible design. Just like in architecture.
VT: For celebrations such as weddings, why is it important to go with a specialty baker rather than your local grocery store that makes wedding cakes on the side?
A wedding is obviously a very special occasion. You want your cake to taste great and to look gorgeous and unforgettable. Most cakes in grocery stores taste awful and look tacky.
VT: What is the most challenging cake you’ve ever made?
I made a pagoda cake for the Lan Su Chinese Garden this summer. It was 5 “stories” tall with hexagon roofs and a poured sugar spire on the top. I had never done a cake like this before and didn’t know if it was going to work out. I planned it like an actual building, drawing plans, sections and elevations to figure out the dimensions. It looked stunning!
VT: What ideas, trends, etc do you find exciting right now?
I love the “Victorian” look with lots of texture, ruffles, lace and sugar flowers. The royal wedding cake last year inspired that, and I think it is exciting. Very feminine…
VT: Is there a particular person that inspires you? Who?
I am very much inspired by the work of Pierre Herme, a famous French pastry chef.
VT: What’s next for you? Anything exciting in the works?
I will continue to expand my business – maybe I will add a retail section and sell cakes to the public?
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In Your Words
Have you worked with Jutta Bach and La Joconde? Tell us about your experience in the comments below.
Photo Credits
All photos provided by La Joconde with the exceptions of square cake on paisley rounds (Aralani Photography), la pagoda cake (Jessica Hill Photography), Art’s birthday cake (Evrim Icoz Photography).
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