Take the Cake! Re-Post from Simplicity Brides

Here are some tips and helpful hints when designing your cake or picking a baker or cake artisan:

1. Print off cake images you like. Use these images to begin building a cake file. As you add a new picture, eliminate one of your existing ones. Don’t put yourself in a situation where you are overwhelmed with choices.

2. Collect color swatch samples from the local paint stores of "your colors". Make sure you get a few extra swatches. Carry them with you when you go for other consultations with any wedding vendor.

3. Get referrals from friends and family whose weddings you have attended.

4. Always thoroughly interview your cake designer. Always ask what the delivery and set up fee is; have they worked with the type of frosting that you want; how long have they been in business.

5. Ask for references, if they can’t or won’t supply you with any references, move on, this is a red flag!

6. A good baker should be excited to help you customize your cake. Ask about the different fillings and cake flavors they have to offer that compliment each other. Ask to taste the cake and fillings before making a final decision. Don’t be afraid to ask to try a couple of different cake flavors and fillings.

7. If your budget is tight, one area you can cut down expenses is with your cake. If your heart isn’t set on a 5 tier cake you can do a 2 or 3 tier cake for the picture moments and then use sheet cakes for serving the majority of your guests. You can do a "dummy" cake on the 1st tier and the 2nd tier can be the one you cut. Your guests will never know the difference! The sheet cakes can be stored, cut, and plated in a kitchen or hallway and then brought out at the appropriate time.

SHAPES

Round: The most traditional of all cake shapes for weddings.

Square: Has gained popularity in the past few years. When the tiers are set at different angles they create a unique visual point. Square is more of a modern look.

Whimsical: These cakes are made up of different shapes for each tier. This creates a topsy-turvy look. This style has become very popular for the bride who is looking for something very non-traditional. In addition, this style of cake is extremely dramatic and usually very colorful yet creates the appearance of total FUN.

Scalloped: The edges of these layers are scalloped like a flower. This cake makes for a delicate and romantic look. These are often called petal cakes.
Hexagonal: Each tier has 8 sides. This cake is very modern, architectural and often times monochromatic.

FROSTING

Buttercream: This is a favorite of many brides. Its great flavor comes from the creamy mixture of butter, sugar, and egg whites. Different fruits and liqueurs can be added to buttercream to add extra panache. Buttercream can be used for frosting as well as filling. This frosting is best suited for indoor weddings. Buttercream breaks down and melts in heat and humidity.

Fondant: Rolled - Is either made by the cake artist or is readymade. The icing is dough like and is rolled with a smooth clay like appearance and is chewy to taste. The great asset to fondant is that it can be used successfully for outdoor weddings, because it can stand up to the heat.

Sugar Paste or Gum Paste: A stiffest type of fondant, it is a sweet sugar dough that is moldable. It is used to make those beautiful flowers and fruit that adorn cakes. A wonderful benefit of using sugar paste is that you will be able to save some of those beautiful flower creations from your cake and put them in a glass keepsake case you can enjoy for a lifetime.

Chocopan: This frosting is chocolate! It comes in milk, dark and white! This is another good choice for outdoor weddings.

Ganache: This rich, yummy frosting is created by combining chocolate with heavy cream. Be sure not to use this frosting at an outdoor wedding - it will not stand up to heat.

Royal Icing: Can be used for an indoor or outdoor wedding. Royal icing is a combination of sugar and egg whites. This is often used for lace and latticework.

DECORATIVE ICING TECHNIQUES

Basket Weave: This icing technique creates a wicker basket pattern or a woven pattern.

Dragees: These are tiny balls of sugar painted gold or silver.
Piping: Refers to a decorating method by which icing is squeezed through the tip of a pastry bag to create beautiful designs.

Pulled Sugar: Is a beautiful and very delicate application. This is made from sugar and corn syrup and is edible. Pulled sugar is used to make lovely satin-like bows and ribbons. This application is also highly sensitive to humidity. You will pay a premium to have this adornment added to your cake. Not suggested for outdoor weddings.

Spun Sugar or Angel hair: Very similar to pulled sugar, however it is more delicate and flimsy. This creates a beautiful cake accent. Again, it is very expensive and highly sensitive to humidity. This accent is not suggested for outdoor weddings.

Swiss Dot: This application is created by placing tiny dots in geometric patterns. This can be used for a monochromatic look or you can use color to create visual excitement.

With all this information, we hope you will be better equipped to talk to your cake artisan and articulate your thoughts to get the exact cake of your dreams!

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all photo credits: www.davidwrightphotography.com

Thank You Simplicity Brides! These ideas and advice…take the CAKE!  One question remains which is your favorite? I think I am partial to number 6 and 7 and of course cupcakes!

gift girl