Frosted by Pibeny
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About
Hi there and congratulations on your upcoming Wedding! Exciting!
A little background on myself... I have been creating cakes since 2008 when I started it was a hobby of mine to make cakes and treats for family and friends. I never thought it would evolve into a passionate career. Four years later I said goodbye to my employer and headed to Chicago, IL to attend The French Pastry School where I enhanced my skills from world renown Certified Master Sugar Artist Nicholas Lodge, Master Cake Artist Mark Seaman, and World Pastry Champions, Scott Green and Joshua Johnson. I am forever grateful for all they've taught me. I then moved back to Florida to work as one of the Pastry Chefs at the Four Seasons Hotel Miami, I worked there for two and a half years before deciding to persue my dream of opening a Cake Design Boutique here in Orange County.
When you order from Frosted by Pibeny you can count that you will have the freshest cake with only the highest quality ingredients. All of our cakes are made to order nothing prepackaged or frozen. I consider myself Cake OCD crazy. I will not ever let a cake leave my doors until I am 100% certain that its exactly as the client has requested. Our attention to detail is priority and I want you to have a cake that looks just as great as it will taste.
Give me a call to set up your next cake tasting with us! I would love to be a part of your special day!
Pibeny Cortes
Frequently Asked Questions
What is the starting price for wedding cakes with buttercream frosting (per slice, without tax)?
What is the starting price for fondant wedding cakes (per slice, without tax)?
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Message vendor4 Reviews
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Sayaka Married on 05/06/2018Had the pleasure working with Pibeny for my wedding desserts!
Everything from the email communication - to cake tasting - to the delivery was: professional, timely, yummy, just perfect.
We had a random idea of doing a matcha tiramisu (because I'm Japanese and my husband is part Italian) and she made it happen. We tried 3 flavors at the cake tasting: pistachio, matcha tiramisu, and passionfruit... and we literally couldn't decide because it was all so good.
We ended up doing a 2-tiered cake with matcha tiramisu on top, and passionfruit on the bottom. We also consulted with Pibeny since one of our guests was allergic to gluten, dairy, and coconuts. And she came up with doing french macarons in special flavors that avoided the ingredients one of our guests was allergic to.
I had the BEST experience with her, and I'm probably going to ask her to make a small replica of our wedding cake at our 1 year anniversary (since we didn't get a chance to eat any of the cake besides the little bite we had at our cake cutting!). Can't wait! -
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