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 certified pastry chef of Dutch origin. Since 2017, I have been managing 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 at 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 that I love.

In your opinion, what are the characteristics that distinguish Saracino covering sugar paste as well as its modeling paste from other products available on the market?

The value for money is excellent. The products contain cocoa butter, which makes all the difference. The covering paste is very flexible, manageable, does not tear, and resists heat and humidity. The Model pasta is my favorite for creating models; it is ideal for beginners and professionals.

Is it difficult to adapt to Saracino paste when you are used to using more flexible/soft pastes?

No, on the contrary, my students are often surprised by the ease of use of the Model pasta.

What advice would you give to a beginner to fully enjoy Saracino products?

Starting with a premium brand represents half the work. Each paste has a specific use: the top pasta for covering cakes, the model pasta for modeling/decoration, plastic chocolate for bulky modeling, and sculptura pasta for sculpting like clay.

How do Saracino products stand out in such a competitive market?

The quality/price ratio is hard to beat. The products are stable and make cake design accessible to everyone.

Could you share your favorite techniques for coloring Saracino fondant?

I color all pastes with a bit of gel or powder coloring. Pasta Model can be hard at first; I work with 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 models, I mix pasta Model with plastic chocolate for a fattier paste, or with pasta Sculptura for faces.

What is the ideal setting time with Saracino modeling paste for elements requiring rigidity and precision?

It depends on the warmth of the hands. Personally, I have cold hands, so the paste quickly holds the desired shape.

How does the composition of Saracino fondant protect it against common issues like cracking or crumbling?

The presence of cocoa butter allows the paste to remain malleable, flexible, and to harden without being brittle.

What trends do you anticipate in cake design in the coming years?

I think AI will take a big role in cake design, offering ideas quickly.

In your creations, which achievement has impacted or challenged you the most and how have Saracino products helped you overcome these challenges?

My latest piece, the goblin, was complex and every Saracino paste was used. For the head, I used pasta Sculptura, a real joy to sculpt with.

How do you stay inspired and continue to innovate in your creations using products like those from Saracino?

I keep up to date with news, especially in cinema and cartoons.

Do you have any exciting future projects where Saracino products will play a key role that you could share with our readers?

Yes, in October 2025, I will participate in the World Cake Design Championships in Milan, and this year, I am invited to collaborate with Sugar Screams at the Cake International show in Birmingham.

Find below 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.