For over 24 years, I have been transforming sugar, flour, and creativity into edible art.
The Journey
My story with pastry began with wonder. The first time I saw a piece modeled in fondant — every detail sculpted by hand, every color chosen with intention — I knew this was what I wanted to do.
Since then, thousands of cakes, hundreds of modeled characters, dozens of techniques learned and perfected. Each project taught me something new. Each client brought a different challenge. And each challenge made me better.
What Drives Me
My mission is to translate ideas into shapes, colors, and flavors. To transform a visual reference — a photo, a memory, a dream — into something you can see, touch, photograph, and savor.
Every cake that leaves my hands is conceived as a one-of-a-kind piece. I do not work with ready-made templates or fixed catalogs. The starting point is always the conversation: who is the guest of honor, what is the style of the celebration, what do you want your guests to feel when they first see the cake.
The Instructor
After more than two decades practicing and perfecting fondant modeling techniques, I decided to share this knowledge. I developed the M.A.S.T.E.R. Method — a system that simplifies the modeling process and makes it accessible to anyone, from beginner to professional.
Today, in addition to being a cake designer, I am an instructor. I teach bakers how to model characters with technique, method, and confidence. Because I believe artisan pastry is an art that deserves to be shared.
The Work
I work with decorated cakes in fondant, whipped cream, and chocolate. With fine artisan confections. With gourmet desserts. With cupcakes, honey bread, and decorated cookies. Every piece receives the same level of care and attention to detail — from a five-tier cake to an individual brigadeiro.
The quality of ingredients is non-negotiable. Flavor is just as important as appearance. And deadlines are always met — because I know every event has a date that does not change.