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April 27, 2026
April 27, 2026
Alexandra Fomina: "You Lead the Cake Recipient to the Most Hidden Corner of the Heart with Love!"
author
author
Ksenia Chemodanovaauthor
Lately, more and more couples are choosing intimate weddings — small celebrations with only the closest people or even ceremonies just for two. This trend is changing not only the format of celebrations but also the approach to wedding treats.
Need a special, unique wedding cake for an intimate celebration? Forget about giant desserts! Alexandra Fomina, pastry chef and owner of the cozy cakes home bakery, creates charming masterpieces for intimate, small-scale celebrations. Cute cream animals, memes, and personal jokes — all of this can decorate your wedding cake. Learn how to make the main dessert of the evening as heartfelt as the ceremony itself.
—1—
Eat, Joke, Love…
"Both, and you can hold the bread," — this phrase belongs to a sweet-lover we all know — Winnie the Pooh. And it perfectly suits our conversation with Alexandra. Her path into the world of pastry art began with a simple hobby but quickly grew into something bigger — creating a home bakery.
"For two years now, I've been combining all kinds of fun, quality ingredients, and joy in my work!" she says.
About joy — that's spot on: we know that sometimes a small pastry is enough to turn an absolutely terrible day into a quite bearable one.
The special thing about cozy cakes desserts lies in their unique emotional message, humor that's well understood by insiders, and the intimacy that's so important in special moments. An ordinary cake can become a real message to loved ones, friends, partners, and even to yourself.
—2—
Choose Your Fighter!
In the opinion of the EventForMe Editorial Team, the cute frogs that Alexandra makes from cream rightfully take the main prize — the audience choice award.
— Who's your favorite character for decorating cakes, and why frogs specifically?
— My cakes have featured capybaras, seals, dogs/cats made from photos provided by customers. And even one little goat! The individuality of each figurine always gives room for imagination and creativity, allows me to fully immerse myself in a personal story — I'm quite sentimental and love such details, even if it's not a specific animal.
— So the style is kawaii?
— I follow different styles: from the cutest Korean cakes with cream frogs to vibrant cakes with Impressionism-inspired designs. My work can hardly be characterized by just one direction. I love lettering, drawings, ruffles, and cream animals!
—3—
The Secret Ingredient
The more we looked at Sasha's work, the more we wanted to get the recipe for that magical cream that takes on either funny or elegant shapes. It turned out that the only secret is skill and experience, and the cream, while undoubtedly delicious, is quite ordinary in its recipe. Moreover, butter-based cream cheese is used both for the cake's finish coating and for creating the animals.
— Will you share your signature cream recipe?
— Especially for you, dear readers:
- 4 oz (120 g) butter;
- 12 oz (350 g) cream cheese;
- 3 oz (80 g) powdered sugar.
— What techniques do you use to create such detailed cream figurines?
— For piping figurines, I use pastry bags, cream of the necessary color and temperature, as well as tips of different thicknesses that help achieve the desired structure, shape, and height. And to get the wow effect, you need to practice hand positioning and gain invaluable experience through practice. At the very beginning of my journey, I learned from videos by foreign masters and collected various life hacks everywhere.
—4—
Details Make All the Difference
Often people, especially before important events, fall into two extremes: "I don't know what I want, what I know I don't want" or "I want everything at once."
— How do clients formulate their requests, do they rely on your experience as a pastry chef and artistic intuition?
— It depends on the order! Sometimes clients immediately send me a whole Pinterest board with references and wishes, and sometimes a person has difficulty deciding on a color or flavor combination, and then I help them with that.
But it's not that simple with references — even the most precise following of a sketch or photo is always influenced by the individual style and skills of the pastry chef. Every master has their own special touch, drawing manner, and so on. Therefore, any work based on a reference or idea turns out unique.
— What advice would you give to a bride and groom who want an extraordinary wedding cake?
— When making a request to a pastry chef, try to define your idea as detailed as possible. Even if you don't have an exact reference on hand, cards with desired colors, a sketch drawn in a graphic editor, or even a photo of the intended wedding décor will work. All together, this will give the master inspiration and room for creativity, and your expectations will be met.
—5—
Idea!
No matter how much strange stuff we've seen in our lives, there are still people who can suddenly and pleasantly surprise us.
— What was the most surprising or funniest cake order you've had?
— I truly value every client and the fact that they're not afraid to entrust their sweetest, most intimate ideas. But if we're talking about something truly special, I want to highlight the famous wedding order with a cake and cake cups — I'll remember it for a very long time and hope to repeat something similar.
— And where does a pastry chef's inspiration live?
— In posts by other masters (including foreign ones), natural flavor combinations and textures, song lyrics, paintings — in short, everywhere! Inspiration can come from monitoring mood boards on Pinterest, contemplating trees at a forest edge, or trying some new dessert at a café near home.
—6—
Per Aspera Ad Astra
Whatever a person decides to do during their life, they'll face obstacles of varying difficulty. Even with the luckiest circumstances, fears and worries can arise.
— What difficulties have you faced in your work, how did you overcome them?
— I was afraid that my creativity wouldn't appeal to someone. We're all different, and I worry tremendously about how an abstract idea might not please someone in my execution. Fortunately, I haven't had such cases, but a powerful impostor syndrome lives inside me. Sometimes I worry that my colleagues are better than me. Someone once told me that if I don't make chocolate spheres or monumental tiered cakes, then my work isn't serious. That's silly, but the anonymous words stuck in my head, and I automatically compare the results of colleagues who do "cooler" work with mine.
There's also the fear that the filling won't be liked, since everyone has drastically different tastes — someone once complained that the cake wasn't sweet enough, although I just try to make fillings not too cloying so you can taste each component. However, thanks to my community and the huge portfolio of work that I show everywhere, plus regular behind-the-scenes content, there are no misunderstandings with customers now. I love transparency and honesty!
—7—
Blessing or Burden?
Nowadays, everyone who isn't forbidden by duty has social media pages, even pets. Almost always, these touchpoints have a huge influence on business and creativity.
— How do social media affect you?
— They directly affect absolutely everything: sales, self-esteem, the pace of virtual life, inspiration, new ideas, the desire to develop new techniques, and so on.
I don't consider myself a marketing guru, but by mastering advertising tools on social media and emphasizing the uniqueness of my product, you can really take off. I'm still learning sales and trying to understand how to promote myself better because I know I can do more. I hope that soon I'll be able to reach a new level of business development.
—8—
Life Hacks for the Bold
— We can't help but ask for advice. What should beginner pastry chefs do if they don't take the easy path and want to show their originality and creativity right from the start?
— Don't be afraid! Try and find yourself. I realized for myself that I don't like fondant dolls and chocolate sails, but I love painting, vintage-style cakes, and funny cream animals. You can't let yourself be boxed in or define your success through the opinions of random people on the internet. If you're doing something unique — that's cool. It's also important to think about how you want to present yourself. In today's world, the internet is oversaturated with information, and it feels suffocating, so don't chase statistics and millions in the first months of work. Find your own pace, aesthetic, mood, and focus on that. That's where your strength will be.
Another important piece of advice: don't forget to rest and take care of yourself, separate work from personal time. At some point, I was working 7/0 from morning to night because I didn't know about proper time and energy management, but now I consistently give myself two days off a week to not deal with cakes at all on those days and rest. Without this, there's no way — otherwise burnout will catch up with you very quickly — trust my bitter experience.
—9—
"Poor Little Birdie!"
The life of pastry creations is short. They're all sentenced to the act of merciless cutting and eating.
— Has there been a time when you felt sorry to cut and eat a particularly successful cake?
— Of course, this happens with almost every labor-intensive work. But it's much cooler to realize that people enjoy both the design and the taste. After all, cakes are meant to be deliciously eaten! And we in modern times keep complicating everything.
—10—
Like — Share — Repost
A kind word is pleasant even to a cat, let alone professionals in their field.
— Do customers share guests' reactions to your cakes with you? Which one stuck with you the most?
— Yes, customers send me various reviews in messages, video reactions, photos with birthday people, scans from photo sessions with the cake, and much more. Reviews with people's reactions when they ordered a cake with a drawing/figurine based on a photo of their pet are especially memorable — it's a particularly important and warm gift. You lead the recipient to the most hidden corner of the heart with love!
The EventForMe editorial team extends heartfelt thanks to Alexandra Fomina — pastry chef and founder of cozy cakes for the interesting conversation and provided photos.
author
author
Ksenia Chemodanovaauthor