Fátima Fütchner Soruco is from Santa Cruz and specialist in pastry and gastronomy. For 20 years she stood out making her wedding cakes for the most famous brides, models and beauty queens in Santa Cruz.
In 2006 he moved with his whole family to Germany, where he took the opportunity to work and specialize in other areas of international cuisine. After 13 years he returns to his beloved Santa Cruz to do new things, opened an artisanal ice cream boutique ‘La Fábrica’ and now announces: “I have returned to my old job, my great passion. I have lifelong clients who would like to have a cake of mine again and since they are very loved, here I am.”
What’s new in wedding cakes?
During my years in Europe I had the opportunity to update myself on the technique of combining various ingredients, betting on new flavors and processes to have better products.
What do you advise the bride and groom when they order a cake and table of sweets, is it ‘mandatory’ to combine colors?
I don’t do candy table. Sweets, although they are part of a wedding menu, are an independent product and, of course, can be multi-flavored. The combination of colors is a matter of taste, but it is important to work as a team, together with the bride and groom and the organization of the wedding, because the decoration almost always sets the guidelines to follow.
How long does it take to make a wedding cake?
Time is an important factor in achieving a good product. Normally they are working a week before organizing the whole process. A large wedding with exclusive design needs at least four weeks. The choice of design is what takes the longest. All this with a lot of passion and commitment to achieve an original product.
soft vanilla cake
The ‘Queen of wedding cakes’ shares one of her favorite recipes with dulce de leche filling, ideal for sharing with friends.
Ingredients: 2 cups 000 wheat flour, 1 and ½ cups sugar, ½ cup softened butter, 1 cup milk, 3 teaspoons baking powder, ½ teaspoon salt, 2 teaspoons vanilla essence, 4 large eggs.
Preparation: It is important to work with the ingredients at room temperature. In a mixer, mix all ingredients at minimum speed for 3 minutes and then at maximum speed for 4 minutes. With a rubber paddle scrape the bowl frequently during the shake. The oven should be preheated to 175° C before starting to make the cake. Pour the dough into a medium 20-centimeter-diameter mold, previously greased and floured.
Bake for 30 to 35 minutes. Insert a wooden stick in the middle, if it comes out clean the cooking is ready. Let cool for a while and unmold. You can cut it into two or three discs to fill with the dulce de leche cream and fruit.
Filled with fruit and dulce de leche
Ingredients: 500 gr confectioner’s dulce de leche, 380 gr thick milk cream, mixed nuts.
Preparation: Mix both ingredients with a spatula and then beat with the blender until its consistency is creamy. The milk cream must be very cold, as well as the utensils to be used. Do not beat excessively because it can cut the cream. Store in the refrigerator until ready to use. Optional: sprinkle with chopped toasted walnuts or dried fruit when filling the cake.