Interview with Michael Wehrmann, Cake Designer and Saracino Ambassador
Exclusive Interview with Michael Wehrmann: Secrets of a Cake Design Champion
Hello Michael, could you introduce yourself in a few words?
Hello, I am Michael Wehrmann, a 35-year-old qualified pastry chef of Dutch origin. Since 2017, I have managed the company Mi’Cakery atelier and Cakedesign in Créhange, Moselle. I have won several awards in cake design competitions and, since 2021, I have been a Saracino demonstrator and trainer in the biggest cake design shows in Europe.
Could you tell us what motivated you to join the Saracino family?
In 2021, Saracino contacted me to see if I was interested in giving demonstrations with their products. I didn't hesitate, because I was already using their products which I love.
In your opinion, what are the characteristics that distinguish Saracino covering sugar paste but also its modeling paste from other products available on the market?
The quality/price ratio is excellent. The products contain cocoa butter, which makes all the difference. The covering paste is very flexible, easy to handle, does not tear and is resistant to heat and humidity. Model pasta is my favorite for creating modeling, it is ideal for beginners and professionals.
Is it difficult to adapt to Saracino dough when you are used to using more flexible/soft doughs?
No, on the contrary, my students are often surprised by the ease of use of the Pasta Model.
What advice would you give to a beginner so that they can fully benefit from Saracino products?
Starting with a premium brand is half the battle. Each paste has a specific use: pasta top for covering cakes, pasta model for modeling/decoration, plastic chocolate for voluminous modeling, and pasta sculptura for sculpting like clay.
How do Saracino products stand out in such a competitive market?
The value for money is hard to beat. The products are stable and make cake design accessible to everyone.
Could you share your favorite techniques for coloring Saracino sugar paste?
I color all the doughs with a little gel or powder coloring. Model pasta can be hard at first, I work in small pieces at a time or put it in the microwave for a few seconds.
Is it possible to mix Saracino modeling paste with other products to achieve unique effects?
Yes, often for larger modellings, I mix Model pasta with plastic chocolate for a fatter paste, or with Sculptura pasta for faces.
What is the ideal setting time with Saracino modeling paste for elements requiring rigidity and precision?
It depends on how warm your hands are. Personally, I have cold hands, so the dough quickly holds the desired shape.
How does the composition of Saracino sugar paste protect it against common problems like cracking or crumbling?
The presence of cocoa butter allows the dough to remain malleable, supple and to harden without being brittle.
What trends do you anticipate in cake design in the coming years?
I think AI will play a big role in cake design, coming up with ideas quickly.
In your designs, what achievement has stood out or challenged you the most and how have Saracino products helped you overcome these challenges?
My final piece, the goblin, was complex and every Saracino clay was used. For the head, I used Sculptura pasta, a real joy for sculpting.
How do you stay inspired and continue to innovate your designs using products like Saracino's?
I stay up to date with news, especially in cinema and cartoons.
Do you have any exciting future plans where Saracino products will play a key role that you could share with our readers?
Yes, in October 2025 I will be participating in the World Cake Design Championships in Milan, and this year I am invited to the Sugar Screams collaboration at the Cake International show in Birmingham.
Below are some of the magnificent creations by Michael Wehrmann, entirely made with Saracino products. For more inspiration and creations, feel free to follow Mi'Cakery on Instagram: Mi'Cakery Instagram.
