In Conversation with Bastien Blanc-Tailleur: The French Artisan Behind the Udaipur Viral Cake

Paris-based luxury cake designer Bastien Blanc-Tailleur has become one of the most sought-after names in haute pâtisserie, crafting monumental confections for European royalty, global billionaires, celebrities, and American socialites. His spectacular all-white wedding cake for Netra Mantena and Vamsi Gadiraju’s multi-million-dollar Udaipur celebration last month went viral—a towering edible palace adorned with domes, jharokhas, chhatris, elephants, peacocks, and silver-worked florals, entirely sculpted by hand.

Voted “the world’s most creative pastry chef,” the 32-year-old takes pride in reviving the forgotten grandeur of Carême-style pièces montées (assembled pieces), transforming them into gastronomic haute couture. His cakes—some taking months or up to 6,000 hours—feature lifelike sugar flowers, putti carved like goldsmith work, edible lace, architectural replicas (including a full Milan Duomo), and ornamental detailing reminiscent of 19th-century French decorative arts.

Born in Annecy, France, trained in prestigious Parisian kitchens, and running his own studio since 2015, Blanc-Tailleur is now the go-to cake artist for royal weddings, billionaire anniversaries, and society soirées across Europe, the Middle East, and the U.S.

In this conversation with Robb Report India, he speaks about the Udaipur masterpiece, the pressures of architectural pastry, working in India, and the delicate balance between client vision and his own unmistakable artistic signature.

Robb Report: Your monumental Udaipur wedding cake became an instant sensation. What was the experience of creating it like?

Bastien Blanc-Tailleur: Creating the wedding cake in Udaipur was an exceptional experience. The setting itself—a majestic palace on the shores of Lake Pichola—deeply inspired me. The couple wanted a monumental, romantic cake that harmonised with the timeless elegance of Rajasthan.

I incorporated iconic architectural elements from Udaipur’s palaces: royal arches, carved motifs, floral reliefs, and sugar sculptures of animals emblematic of India and Rajasthan. Each tier was designed as an ode to the place and to the couple’s story. The work was meticulous and highly technical, requiring countless hours of hand-decorating to reach this level of precision. Seeing the cake installed at the heart of the reception, in such a sumptuous setting, was incredibly emotional.

RR: What were the reactions like, especially from the couple?

BBT: The couple’s reaction was deeply moving—an overwhelming mix of surprise, pride, and emotion. Guests were equally fascinated to see such a large installation for a cake. The cake table quickly became one of the most photographed spots of the entire event.

RR: You’re known for technically formidable creations. What have been some of your most complex cakes?

BBT: Some of my most challenging projects are those requiring ambitious architecture or extremely delicate sugar elements. Very tall cakes, cakes that must travel far from France, or those that need to integrate seamlessly into a specific décor are always demanding.

The Udaipur cake is certainly one of my most accomplished creations because of the harmony required with such an iconic venue and the sheer quantity of hand-crafted sugar details. Additionally, this wedding featured a special “happening”: the reveal of suspended cakes as the couple entered. This is a technical challenge that very few teams in the world are capable of mastering.

RR: Many of your cakes take months or even thousands of hours. What does that process actually look like behind the scenes?

BBT: Each project begins with research and a series of artistic sketches. For wedding cakes inspired by architecture—like palaces, cathedrals, or historical monuments—I immerse myself in archival material, structural details, and even the way light plays on stone. Then comes the phase of crafting sugar flowers, carvings, moulds, and sculptural elements. Some flowers require hours for a single petal; some figurines demand the patience of a jeweller.

Large-scale pieces involve multiple craftsmen in my Paris studio, all trained in the Carême-style discipline of decorative pastry. The assembly alone can take weeks. When you see the final result, it may look effortless, but behind it is a mountain of artistry and engineering.

RR: Your work has been described as "architectural pastry." How do you ensure structural stability while keeping everything edible?

BBT: This is one of the most fascinating parts of my métier (work). I work closely with engineers and use principles similar to those in architecture—weight distribution, internal supports, temperature control, and humidity management. Everything must remain edible, so we cannot rely on non-culinary materials the way event décor teams can. For the Udaipur wedding, we had to consider the climate, transport conditions, and the palace venue. Sugar reacts differently in warm temperatures, so we adapted recipes, modified sugar densities, and built ventilation into the installation process. Creating

suspended cakes added another layer of complexity—it required balancing aesthetic lightness with absolute structural security.

RR: How do you balance client requests with your own creative vision?

BBT: For this wedding, the lead design was provided by American designer Edd Libby, who oversaw the artistic direction of the entire event. I view each creation as a dialogue. The clients—or their representatives—give me a direction, a universe, an emotion. From there, I bring my artistic vision: the choice of textures, motifs, volumes, and the overall balance of the piece. I always aim to elevate their story while preserving my visual signature. It’s a delicate but essential balance.

RR: How was your experience working in India?

BBT: My time in India was truly memorable. The cultural richness of the country is extraordinary, and the beauty of its landscapes and architecture left me in awe. Working at the City Palace of Udaipur was both an honour and a privilege. Logistically, it is always challenging to execute technical and demanding work outside France, especially with different working methods and infrastructures, but the experience was incredibly rewarding.

RR: What is your impression of Indian desserts and the confectionery talent here?

BBT: I know that many talented pastry chefs work in India. I’ve had the chance to hire several employees and interns from the country. In fact, one of them—after completing an eight-month internship at my company in Paris—joined us on-site in India to assist with our seven days of preparation. I was impressed by the finesse and expertise of Indian artisans, both in traditional sweets and in more modern creations. India truly has an exceptional artisanal heritage.