Would you fake it on your wedding day? To cake or not to cake

Fashionable Foodie by Markia Raveau-Violette

Your wedding plans are falling into place and it’s all coming together. But you still need to choose your wedding cake! As you know, cakes come in so many shapes, sizes, colors, and flavors. With all that there is to choose from, why not get a cake that is completely different from a traditional wedding cake.

If you’re going for shock factor and uniqueness, why not get a wedding cake made of something completely different. There are so many ingredients you can choose from! This cake is made from rice crispy treats.

Or if you like savory more than sweet, why not get a wedding cake made from your favorite cheeses?

Who says your cake has to be edible? An ice cake could be just the thing to surprise your guests.

If you want to stick to cake, you could consider something hand painted like this Real House Wives of New Jersey themed cake.

If you’re looking for something more traditional, this gorgeous white ruffled cake has just enough texture to give it a little something extra.

What ever type of cake you choose for your wedding day, I’m sure it’s going to be a big hit and something that is defiantly remembered!

 

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Let Them Eat Cake!

One of my favorite moments of a wedding is the cutting of the cake.  Mostly because my sweet tooth loves cake but also because it’s fun to watch the newlyweds attempt to smash (or delicately feed) a piece of scrumptious dessert into each others face. (My friends actually got each other in the eyes) Unfortunately, ornate, towering wedding cakes are time consuming and rather expensive creations.  So, if becoming a pastry chef is not in your immediate future, here’s how you can save:

· Stay  traditional with a tiered cake…but keep it to two tiers.  Have a huge guest list?  Get a sheet cake made too, but keep it hidden from the guests.  Use the tiered cake to cut and have the sheet cake in the kitchen.  When the waiters serve the cake, the guests won’t know the difference!

· Rent a cake!  What?!  Fake cakes are available for rental to cut down on cost of high priced bakeries.  The cake is Styrofoam but covered in fondant or butter cream and fully decorated.  Have a sheet cake in the back on hand, and keep the fake cake away from sticky fingers…no one will know!

· Don’t go crazy with flavors.  Or do, but have other options (like a Viennese hour) available for guests so the cake doesn’t disappear.  Although you really cant go wrong with vanilla and butter cream.  Simplicity will keep your costs down.

· Go for simple cake decorations.  Simple can still be elegant and chic.

Photos courtesy of Ron Ben Israel cakes

Cake Tips from Expert Megan Fitzroy

Megan Fitzroy, Executive Pastry Chef and Owner of Fitzroy Specialty Cakes and Pastries gives us some helpful tips for brides searching for the perfect wedding cake!

• A broad guideline to follow when choosing the design of a wedding cake is that the more complicated the design, the less tasty it will be.   Of course there are exceptions to this rule, but in general it is usually the case.  A complicated design requires hours and hours of work so the cake used must be able to sit out at room temperature for long periods of time.  In many cases the work done may not be able to be refrigerated.  I myself have worked on a cake for two days and know designers who have worked on a cake for five days!

• When choosing a cake, decide what is more important, the look of it, or the taste.  If you want a fresh and moist cake, you should opt for a simply designed cake. Also, less complicated cakes can usually be refrigerated which allows more choices of flavors or fillings. Mousse fillings are not stable enough to stand out at room temperature, so only simple cakes that can be refrigerated have delicious mousse fillings.

• Another helpful tip when searching for the perfect wedding cake is to ask the designer what brand of butter the cake designer uses.  Asking what brand of butter is used in their cake is equivalent to asking a bartender what brand of vodka is used in the mixed drink you would like to order.  You want a high quality butter such as Grand Reserve, Land o Lakes, or Plugra to name a few.  If you don’t recognize the name, that’s not a great sign. The higher quality the butter, the better the flavor of the cake.

• The same can be said for cocoa powder.  A common brand that is used is Hershey’s, which isn’t the best quality (though some people would argue makes a moister cake).  Ghirardelli, Droste, Callebaut and Valrhona are all good quality cocoa powders that will make a better tasting cake.  However, having said that, what is most important is if it tastes good to you!

Fitzroy and some of her creations

For more from Megan check out her website or call 860 655 8334

How To – Choose Your Cake with Cake Alchemy

How To by Jennifer Crone

The fabulous Lauri of the famous New York bakery Cake Alchemy gives tips and trends to you–The Bride and Groom!

Jennifer: What’s your preference: butter cream or fondant?
Laurie: I prefer fondant over buttercream.

J: What’s the best way to pair flavors? What is your advice to a bride and groom about pairing (i.e. fruit, cream, chocolate, etc)?
L: Pairing flavors is strictly a personal preference type of thing, we all have different likes and dislikes here at Cake Alchemy, if you are concerned about pleasing a large group of people it is always best to stick with some of your more traditional flavors. My advice to our brides and grooms is to go with what you like and be less concerned about pleasing everyone else as this is your special day.

J: What’s your number 1 tip for a bride and groom when beginning to shop for a cake?
L: My number one tip is to come prepared to your consultation/ have some ideas as to what type of a design you are interested in, if the only information you can bring is the type of flowers you like/ cake shape/ colors this will at least give the person creating your cake a jumping off point.

J: What’s the biggest trend your seeing for cakes being ordered for the summer?
L: The biggest trend I see this summer would be tropical themes, many people seem to be interested in tropical flavors and designs.

Thanks so much to Lauri! For more info on Cake Alchemy check out their Website or call 212.255.0584

EAT CAKE BE MERRY!

The cake tasting and consultation is probably on of the most enjoyable aspects of wedding planning.  You get to taste an array of delicious cake and envision the beautiful centerpiece of your reception.

2 important tips to help create a great cake…

A. When building the flavor profile for your cake, stay simple.  Some brides request a combination of 5-6 different flavors of cake, filling, and frosting to be all in one tier of their cake.  Although it may be difficult to limit yourself if they are all delicious, too many flavors in one bite can end up disastrous. Either split up the flavors into different tiers or try to stay simple all around so you can really taste the distinct ingredients in the cake and filling.

B. When choosing a design for your cake, be creative. Cakes have greatly evolved from plain tiers with flowers to sculptures and works of art.  Custom cakes are designed to reflect the bride and groom’s personality and uniqueness. So feel free to express yourself through the colors, patterns, tier shapes, and toppers.  Another popular idea is to design the cake so it is consistent with the graphics on your invitations.  Therefore, when going in to meet your baker, bring invitation samples, color palettes, themes, or photos that will help you create a perfect cake for your special day.

Blog post compliments of  Liz Shim at Eat Cake Be Merry

10 Tips to Wedding Cake Bliss

Planning your wedding can be very stressful so here are some tips to ease through your wedding cake decisions.  Take some advice from Christina DiRusso from Conti’s Pastry Shoppe!

1.  Be prepared when walking into your appointment. We always ask our clients to know their venue, time of party, color theme and flower arrangements before making an appointment.  This will give you a better idea of what you want. Pictures and other inspirational ideas are always welcome.

2. When making your appointment be sure to alert your baker of any food allergies and dislikes. This will give them a better idea of what to give you at your tasting. Be sure they not only let you taste the filling but the cake sponge as well!  The taste is the most important thing… besides the look.

3.  Know your cake budget before meeting with the baker and designer. Be honest and most will be very accommodating.

4.  Have an approximate guest count. We always suggest a cake for about 15% less than the actual amount attending. For example, if you have 100 guests, order a cake for no more than 85 people. This will save you money and the catering hall will still get 100 slices if necessary.

5.  If the cake you have your heart set on is over your budget, consider asking your baker to create the same cake on a smaller scale and make a sheet cake for the back with the same filling for serving. For instance, make the display cake for 80 people instead 125 people and the sheet cake in the kitchen will serve the rest.  It cuts the cost because there is less cake to decorate.

6.  Have your baker/designer discuss the difference between buttercream and fondant.  Buttercream is a rich, sweet cream that is often less expensive and better tasting than fondant. Fondant is a thick sugar paste that is usually more expensive than buttercream, but used to create more elaborate, fancier designs with a smooth finish.  Many designers can make buttercream appear just as smooth as fondant (ask to see a picture to compare) but it may not hold up as well as fondant on a hot summer day!

7.  If you want flowers on your cake, there are many options to choose from: Fresh, gumpaste, or silk.  Fresh flowers look nice, but we typically suggest gumpaste. The color stays vibrant and consistent while fresh flowers tend to brown and wilt by the end of the party. Also, gumpaste flowers are edible. Price may vary between the two. Gumpaste roses will be more expensive than fresh roses whereas orchids and other tropical flowers made out of gumpaste will be less expensive than fresh ones.

8.  Be prepared to leave a deposit the day of your order whether it is a percentage or a flat fee. Also, most bakeries will charge a delivery and set up fee, but this is an expense that is well worth the peace of mind.

9.  A common afterthought is the cake display table. Be sure to discuss with your cake designer and venue about different options on how to display your beautiful cake. Think of types of linens, flower petals, and other surrounding accents to compliment the cake. Also, ask if the bakery offers cake stand rentals. It is much cheaper than purchasing and will add more height and drama to the overall look of the cake, completing it perfectly.

10.   Be sure the order form states your design clearly with a sketch. It should also display details of pricing. Have it signed and take a copy for your records. Your appointment should be fun and the cake should match the personality and style of the bride and groom. The cake will leave a great taste in your guest’s mouth!

Conti’s Pastry Shoppe

786 Morris Park Avenue

Bronx, NY 10462

718.239.9339