A dessert-tasting menu where you eat 5 or more pastries and no entree at all … a culinary school dedicated to sweets … a “naked” wedding cake decorated with berries but not a bit of frosting … and many more experiences and ideas that were entirely new to me were topics of a conversation I had with Marybeth King, head pastry chef at Weber’s Restaurant and catering in Ann Arbor.
|“Retro Barbie” — a wedding shower cake.|
|“Alice” for a customer who asked for red-white-and-black.|
|“My pride and joy” says Marybeth — another cake from a Chicago class, taught byMarina Sousa,
a pastry chef who has been on TV. “I don’t watch much food TV,”
says Mary Beth. “Too much of a busman’s holiday.”