Agata Consoli has been dealing for years with Sweet Table (table arrangements) but above all with sugar paste cakes: she designs with her most demanding customers (even gluten intolerant) the cakes they dream of for their events, always leaving them amazed and satisfied. . In fact, he does not only care about the aesthetics of the cakes, but also the taste: he uses fresh raw materials and regional products (such as oranges, lemons, almonds, pistachios, ricotta), thus enhancing the excellent Sicilian and Italian pastries. Unlike English and American cakes, with a dry, hard and compact flavor (because it is based on butter and therefore there is no need to wet it) but which reach dizzying heights, our Italian cannot reach these heights, because the cake it is soft and does not hold weight. Agata Consoli, who always works on a classic base with a lot of wets and the softness of sponge cake, works using a polystyrene base, but the edible part is only the final 5 cm soft in which the spoon sinks in a sublime way.