The cake is an important part of the wedding. Like the gown, many brides have an image of what the cake should look like. Then again, many brides do not even think of the cake till the last minute. There are several things to consider when deciding on a cake.
Taste
Though it often takes a back seat to appearance, the taste of the cake is important. If it is pleasing and delicious, it will be more special to you. Something to consider also is how popular is the flavor. Carrot cake, though delicious (and one of my favorites) is too unusual for everyone to enjoy.
Freshness
If the cake is made well in advance, you will be sure that it will be ready for your ceremony. You can also be sure that not many people will enjoy it. Cakes will show their age if made too far in advance, so be careful!
Appearance
Perhaps the most important aspect, the cake should look like it belongs at your wedding. Take pictures of the reception hall prior to ordering the cake. The pictures will help you and the baker decide on an appearance that matches or plays off the surroundings. A white cake will be very striking in a colorful environment.
Be original. It is the bride's right to create choose a cake that reflects her personality and lifestyle. Most bakers will show you pictures of their work. Though this can give you ideas, you don't have to choose a cake that looks like any of those pictures.
Balance
Make sure the cake is "in balance" with the rest of the reception. Are you ordering a chocolate cake, even though you have other chocolate desserts? Are you ordering an exquisite ten-layer masterpiece for a cozy reception of close friends?
Presence
Remember this is the centerpiece of the reception. It should make an impression. It can be anything you like, German chocolate, quadruple-tiered with the figures of the whole bridal party sculpted in sugar on top. However, you like it, the cake should not be a forgotten part of the ceremony, glanced at once and never mentioned again. We just recommend that you do not use real flowers to decorate the cake as they may contain pesticides which, though memorable, would not make the impression that you would like.
Tuesday, October 7, 2008
Wedding Cake Basics and A Basic Wedding Cake (Part II)
In the first part we covered a brief history, and the planning and creation of a basic wedding cake. This time, it's on to more practical considerations -- business (contracts, pricing, etc.), transportation, and set-up concerns.
This article is designed to get a beginner started. Of course, things can get much more involved as you gain fame and fortune!
CONTRACTING
I always have a written contract with the bride. First, it assures her that you will make and have a wedding cake delivered for her. It also protects you. You now have a written contract that has every detail you would want to know about the cake.
I usually contract for cakes about 4-6 months ahead of time, however, if my calendar permits, I have contracted as little as two weeks before the wedding. Be careful of the latter, as the bride may not have completely thought out what she wants if it is this late.
There are many ways to prepare a contract, and you may wish to seek professional guidance, but my contract includes the following: A statement that the contract is between me and the bride (or whoever is paying), married name, address and phone of the customer. A description of what the cake is, what it will look like (with references to pictures), the number to be served, date, time and address for delivery, contact person's name at the reception, flavors, cake sizes, colors, number of tiers and layers, and any other information which might help accurately describe exactly what the agreement is for. Of course, you must also include the price, amounts of deposits, delivery charge, accessory costs (lace, pearls, plastics, etc.), and sales tax amount. The completed contract must be signed and dated by you and the customer, and I leave a place for the contact person to accept and sign for the delivered cake.
Be sure you discuss what goes in between pillars and write that into the contract. If the bride is to provide items, such as flowers, goblets or netting, note that as well. That way there is no question as to who is going to supply which items. It is also a good way to be sure that you don't forget months down the road.
I require 1/3 of the money down as a deposit. Some people require l/2 down. Mine is non-refundable unless there is a death in the immediate family. If the wedding is canceled, you do not want to be out all of the money, especially if you have turned down other weddings in its place. This is a way of compensating you for that. I suggest that you require at least as much down as the cost of your ingredients.
I also get a separate deposit on the separators and accessories that are to be returned to me. (Some people just include those items in the cost of their cakes, but I don't feel most brides need those items. I am there for her convenience and service.) I price the items at my cost plus 20%. The extra percentage covers my gas and wear and tear on my car. If the items are not returned within two weeks of the wedding, I keep the deposit.
If the final check has not arrived a week before the wedding, I think that it is a good idea to call the bride to let her know you are going to need cash on the day of the wedding. A simple phone call can relieve a lot of embarrassment and confusion on the day of delivery. The bride can leave the cash with the person who is to sign for the cake.
PRICING THE CAKE
Obviously, pricing varies depending on the area in which you live. Call around the area to find out what others are charging. Be sure to check your local bakeries, independent bakers and grocery stores, just so you know what you're up against.
In some areas, people are getting as little as $.75 per slice, in other areas pricing starts at about $1.85 per slice and goes up from there. Don't underprice yourself. You are spending a lot of time on this cake and you need to be paid for your time and talent. In my area I would say most people charge by the slice. Also, I figure that every time I have to go around the cake with a tip, the price goes up a few cents per slice.
If a bride wants a cake for 150 people, and your pans either make 143 or 161 slices, don't just charge her for 150 and make the 161 size. Offer her a choice, then let her pay for the cake she chooses.
Allow a minimum of two inches between cake sizes. I think that four inches looks the best, but two will suffice. Also, be careful to consider symmetry. You probably don't want a stacked cake with a bottom layer of 14", a middle layer of 8", and a top 6". Just consider how it will look stacked. I usually set up the look of the cakes with empty cake pans turned upside down for the brides. If you need more cake than what the bride needs to get the look you want, then tell her. You are the professional and know what will look good and what won't.
Sometimes, part or all of a given cake will be a "dummy" -- for appearances only. I have found that most people charge about the same price for a dummy as for cake. You are still using the same icing and the same time decorating. Also, you have the expense of the dummy itself.
I've asked all around the country, and it seems that carrot cake is a minimum of $.50 per slice more than regular cake. Some people have a basic (white) price, then go up as the flavor requires.
Flower prices depend on the type, royal or gumpaste. Some people charge per spray, others figure it into the cost of the cake per slice. You have to decide what you want to do. Get a system, write it down, then stick to it. Generally, fillings run from $.05 per slice to $1.50 per slice for liqueur flavors, or more, depending on the ingredients and time required.
Rolled buttercream or fondant cakes are much more expensive than regular butter cream cakes. In asking around the country at shows, the least expensive cake of this type I have found is $2.50 per slice. There are places in Maryland and New York where they are getting $8.50 plus per slice for fondant cakes
You ask, "How do I break into the more expensive cakes?" Make dummies of both, then offer the brides a choice. If your more expensive cake looks more elegant and that is her wish, more often than not, she will be willing to pay for it.
ON YOUR WAY TO THE RECEPTION
I use carpet foam under the cake tiers to transport the cake It helps absorb any bumps in the car or van. It will prevent a lot of repairs at the reception site. (But if it's too thick, you may chance the cake tipping on the way.) I also cover the foam with a clean white sheet. In case of an accident, heaven forbid, at least the cake would be clean for repairs. If you can't get foam, use the grid-like grip mats for carpets to prevent the cakes from shifting. Some people use boxes to transport wedding cakes. I don't because I feel they can enhance accidents rather than prevent them (for example, putting fingers or flaps into the cake when removing the cake).
A sign for the car, "WEDDING CAKE IN TRANSPORT" is nice. It can keep motorists from tailgating. The sign should be big enough that they don't have to get close to see it, but not obstructing your view. Also, place is so that it cannot drop onto the cake in transport.
When rounding corners, my advice is to creep. You may also want to turn on your flashers to warn other motorists that you are going slowly. Also, leave yourself enough time that you don't have to rush. Sudden starts and stops can find a wedding cake inches off of its plate by the time you get where you are going.
On warm days, ensure that your air conditioning is working and turn it up so that the car is cool. Avoid having the cake sitting in a hot car for any length of time. If the delivery is to be made to an unairconditioned hall, don't get there too early. Also, don't cover the cake with plastic wrap for any length of time as it will make the cake too moist and soggy.
Be sure to take your camera and flash to take pictures after you've set up the cake. Pictures are nice for portfolios later. I also like to get double prints so I can send the bride a picture of her cake. (Many times the photographer's cake pictures include the entire cake table, including skirt and all you can see is the outline of the cake. Mine are a lot more detailed.)
Take icing, bags, any tips you used on the cake, and a spatula for any repairs. Check your supplies and put them in a bag or box. Do you need an extension cord for the fountain? If so, pack it ahead of time.
I always make a one page list for the hotel or reception caterers of what I need returned. This helps them to make sure I get back what I am expecting and the bride does not get charged. (Netting/tulle is washable and reusable.) I may also leave a cake cutting guide if there is a family member cutting the cake. Provide the bride with a box for her top tier. This is usually left under the cake cutting table.
Do you have the topper? Don't forget it if the bride has provided you one ahead of time. Also, are there ribbons or extras you need to take for in between the tiers, on pillars, etc.? A shopping bag is a nice carrier for these items.
SET UP AT THE RECEPTION SITE
My first suggestion is INSIST ON IT!!! Once you accept money for a wedding cake you are a professional. If the cake does not make it to the reception in good condition, it reflects on you, even if you may have not transported it. My experience in the past has been that even if I did not transport it, I ended up repairing it at the site anyway, so go ahead and charge for delivery and set up. I use a flat fee for certain areas, others have a fee per mile. (Don't forget you have to get home, too, so charge for that as well. It's your time and gas).
Before you go into the site with the big cake, check out the table, its position, readiness for the cake, etc. Insist that the cake NOT BE MOVED once you set it up. My favorite thing to do under a cake is to "cloud" the table with an extra table cloth as shown in the photo. Most hotels will provide this to you at no extra charge. Bunch the cloth to look like a cloud, leaving it flat in the center where the cake will be. This is an inexpensive way to fancy the cake without a whole lot of fuss.
When transporting the cake from the car to the reception room, use common sense. If you use a cart for this purpose, it should be sturdy enough not to collapse when it hits a bump. Obviously, your cake will go with it. Also, when taking a cart over the bumps between rooms, lift- DO NOT ROLL- both the front and the back wheels. This will prevent the cake from flying off the cart.
Give yourself enough time to set up the cake, but not too much time that something could happen to the cake. (I remember seeing a wedding cake that was delivered in the morning for an afternoon wedding...still in a box. During the day, someone put their fingers into the cake.
It may be a good idea to contact the florist ahead of time. I prefer small flowers over large so as not to overpower a cake. If you ask for rosebuds, make sure that you get sweetheart rosebuds, otherwise you may be in for a big surprise. Usually the florist will leave the flowers in a box for you to place on the cake.
Once the cake is delivered and set up properly, get your designated contact person to sign the acceptance line at the bottom of the contract. At this point that person takes responsibility for the cake. If there is a question as to its proper delivery you have a name and signature which could prevent problems for you later.
I have found that wedding cakes are much more profitable than birthday or anniversary cakes. If you have never done a tiered cake before, it might be wise to take a class. Many programs offer classes in tiered/wedding cake construction, so you can practice before you have to do the real thing. I was more nervous for my first wedding cake than I was for my own wedding, but now they are not a big deal.
Know what you are doing and both you and the bride will be happy.
This article is designed to get a beginner started. Of course, things can get much more involved as you gain fame and fortune!
CONTRACTING
I always have a written contract with the bride. First, it assures her that you will make and have a wedding cake delivered for her. It also protects you. You now have a written contract that has every detail you would want to know about the cake.
I usually contract for cakes about 4-6 months ahead of time, however, if my calendar permits, I have contracted as little as two weeks before the wedding. Be careful of the latter, as the bride may not have completely thought out what she wants if it is this late.
There are many ways to prepare a contract, and you may wish to seek professional guidance, but my contract includes the following: A statement that the contract is between me and the bride (or whoever is paying), married name, address and phone of the customer. A description of what the cake is, what it will look like (with references to pictures), the number to be served, date, time and address for delivery, contact person's name at the reception, flavors, cake sizes, colors, number of tiers and layers, and any other information which might help accurately describe exactly what the agreement is for. Of course, you must also include the price, amounts of deposits, delivery charge, accessory costs (lace, pearls, plastics, etc.), and sales tax amount. The completed contract must be signed and dated by you and the customer, and I leave a place for the contact person to accept and sign for the delivered cake.
Be sure you discuss what goes in between pillars and write that into the contract. If the bride is to provide items, such as flowers, goblets or netting, note that as well. That way there is no question as to who is going to supply which items. It is also a good way to be sure that you don't forget months down the road.
I require 1/3 of the money down as a deposit. Some people require l/2 down. Mine is non-refundable unless there is a death in the immediate family. If the wedding is canceled, you do not want to be out all of the money, especially if you have turned down other weddings in its place. This is a way of compensating you for that. I suggest that you require at least as much down as the cost of your ingredients.
I also get a separate deposit on the separators and accessories that are to be returned to me. (Some people just include those items in the cost of their cakes, but I don't feel most brides need those items. I am there for her convenience and service.) I price the items at my cost plus 20%. The extra percentage covers my gas and wear and tear on my car. If the items are not returned within two weeks of the wedding, I keep the deposit.
If the final check has not arrived a week before the wedding, I think that it is a good idea to call the bride to let her know you are going to need cash on the day of the wedding. A simple phone call can relieve a lot of embarrassment and confusion on the day of delivery. The bride can leave the cash with the person who is to sign for the cake.
PRICING THE CAKE
Obviously, pricing varies depending on the area in which you live. Call around the area to find out what others are charging. Be sure to check your local bakeries, independent bakers and grocery stores, just so you know what you're up against.
In some areas, people are getting as little as $.75 per slice, in other areas pricing starts at about $1.85 per slice and goes up from there. Don't underprice yourself. You are spending a lot of time on this cake and you need to be paid for your time and talent. In my area I would say most people charge by the slice. Also, I figure that every time I have to go around the cake with a tip, the price goes up a few cents per slice.
If a bride wants a cake for 150 people, and your pans either make 143 or 161 slices, don't just charge her for 150 and make the 161 size. Offer her a choice, then let her pay for the cake she chooses.
Allow a minimum of two inches between cake sizes. I think that four inches looks the best, but two will suffice. Also, be careful to consider symmetry. You probably don't want a stacked cake with a bottom layer of 14", a middle layer of 8", and a top 6". Just consider how it will look stacked. I usually set up the look of the cakes with empty cake pans turned upside down for the brides. If you need more cake than what the bride needs to get the look you want, then tell her. You are the professional and know what will look good and what won't.
Sometimes, part or all of a given cake will be a "dummy" -- for appearances only. I have found that most people charge about the same price for a dummy as for cake. You are still using the same icing and the same time decorating. Also, you have the expense of the dummy itself.
I've asked all around the country, and it seems that carrot cake is a minimum of $.50 per slice more than regular cake. Some people have a basic (white) price, then go up as the flavor requires.
Flower prices depend on the type, royal or gumpaste. Some people charge per spray, others figure it into the cost of the cake per slice. You have to decide what you want to do. Get a system, write it down, then stick to it. Generally, fillings run from $.05 per slice to $1.50 per slice for liqueur flavors, or more, depending on the ingredients and time required.
Rolled buttercream or fondant cakes are much more expensive than regular butter cream cakes. In asking around the country at shows, the least expensive cake of this type I have found is $2.50 per slice. There are places in Maryland and New York where they are getting $8.50 plus per slice for fondant cakes
You ask, "How do I break into the more expensive cakes?" Make dummies of both, then offer the brides a choice. If your more expensive cake looks more elegant and that is her wish, more often than not, she will be willing to pay for it.
ON YOUR WAY TO THE RECEPTION
I use carpet foam under the cake tiers to transport the cake It helps absorb any bumps in the car or van. It will prevent a lot of repairs at the reception site. (But if it's too thick, you may chance the cake tipping on the way.) I also cover the foam with a clean white sheet. In case of an accident, heaven forbid, at least the cake would be clean for repairs. If you can't get foam, use the grid-like grip mats for carpets to prevent the cakes from shifting. Some people use boxes to transport wedding cakes. I don't because I feel they can enhance accidents rather than prevent them (for example, putting fingers or flaps into the cake when removing the cake).
A sign for the car, "WEDDING CAKE IN TRANSPORT" is nice. It can keep motorists from tailgating. The sign should be big enough that they don't have to get close to see it, but not obstructing your view. Also, place is so that it cannot drop onto the cake in transport.
When rounding corners, my advice is to creep. You may also want to turn on your flashers to warn other motorists that you are going slowly. Also, leave yourself enough time that you don't have to rush. Sudden starts and stops can find a wedding cake inches off of its plate by the time you get where you are going.
On warm days, ensure that your air conditioning is working and turn it up so that the car is cool. Avoid having the cake sitting in a hot car for any length of time. If the delivery is to be made to an unairconditioned hall, don't get there too early. Also, don't cover the cake with plastic wrap for any length of time as it will make the cake too moist and soggy.
Be sure to take your camera and flash to take pictures after you've set up the cake. Pictures are nice for portfolios later. I also like to get double prints so I can send the bride a picture of her cake. (Many times the photographer's cake pictures include the entire cake table, including skirt and all you can see is the outline of the cake. Mine are a lot more detailed.)
Take icing, bags, any tips you used on the cake, and a spatula for any repairs. Check your supplies and put them in a bag or box. Do you need an extension cord for the fountain? If so, pack it ahead of time.
I always make a one page list for the hotel or reception caterers of what I need returned. This helps them to make sure I get back what I am expecting and the bride does not get charged. (Netting/tulle is washable and reusable.) I may also leave a cake cutting guide if there is a family member cutting the cake. Provide the bride with a box for her top tier. This is usually left under the cake cutting table.
Do you have the topper? Don't forget it if the bride has provided you one ahead of time. Also, are there ribbons or extras you need to take for in between the tiers, on pillars, etc.? A shopping bag is a nice carrier for these items.
SET UP AT THE RECEPTION SITE
My first suggestion is INSIST ON IT!!! Once you accept money for a wedding cake you are a professional. If the cake does not make it to the reception in good condition, it reflects on you, even if you may have not transported it. My experience in the past has been that even if I did not transport it, I ended up repairing it at the site anyway, so go ahead and charge for delivery and set up. I use a flat fee for certain areas, others have a fee per mile. (Don't forget you have to get home, too, so charge for that as well. It's your time and gas).
Before you go into the site with the big cake, check out the table, its position, readiness for the cake, etc. Insist that the cake NOT BE MOVED once you set it up. My favorite thing to do under a cake is to "cloud" the table with an extra table cloth as shown in the photo. Most hotels will provide this to you at no extra charge. Bunch the cloth to look like a cloud, leaving it flat in the center where the cake will be. This is an inexpensive way to fancy the cake without a whole lot of fuss.
When transporting the cake from the car to the reception room, use common sense. If you use a cart for this purpose, it should be sturdy enough not to collapse when it hits a bump. Obviously, your cake will go with it. Also, when taking a cart over the bumps between rooms, lift- DO NOT ROLL- both the front and the back wheels. This will prevent the cake from flying off the cart.
Give yourself enough time to set up the cake, but not too much time that something could happen to the cake. (I remember seeing a wedding cake that was delivered in the morning for an afternoon wedding...still in a box. During the day, someone put their fingers into the cake.
It may be a good idea to contact the florist ahead of time. I prefer small flowers over large so as not to overpower a cake. If you ask for rosebuds, make sure that you get sweetheart rosebuds, otherwise you may be in for a big surprise. Usually the florist will leave the flowers in a box for you to place on the cake.
Once the cake is delivered and set up properly, get your designated contact person to sign the acceptance line at the bottom of the contract. At this point that person takes responsibility for the cake. If there is a question as to its proper delivery you have a name and signature which could prevent problems for you later.
I have found that wedding cakes are much more profitable than birthday or anniversary cakes. If you have never done a tiered cake before, it might be wise to take a class. Many programs offer classes in tiered/wedding cake construction, so you can practice before you have to do the real thing. I was more nervous for my first wedding cake than I was for my own wedding, but now they are not a big deal.
Know what you are doing and both you and the bride will be happy.
Lace Embossing: Delicate lace patterns for wedding cake
Delicate lace patterns make a beautiful addition to wedding or special occasion cakes. In this feature, Diane Gibbs, a well-known member of the Maryland cake decorating community shows us how to create an embossed lace effect on a buttercream-iced cake.
You Will Need:
For transfer method, add:
When choosing your design, use a heavier type of embroidered or crocheted lace rather than thin nylon lace for best results. Laces that are used for bridal gowns work the best, but can be very expensive. You can economize however, by buying a quarter of a yard and then repositioning the lace around your cake to complete the design instead of purchasing a larger, more expensive piece.
If you choose this route, cut the piece in a place that will make it easy to align, i.e. at the beginning of a pattern that is repeated.
For this cake, the lace was used to create a design, which encircled the cake on its side. You may also select from lace appliques and repeat the design or use it as a design for the top of the cake. The only limits are in your imagination.
Note, however, that whatever lace you choose, although it will be reusable on other cakes, will absorb oils and turn color in this process.
1. Begin by icing a cake with buttercream icing. Smooth the texture of your cake by using a knife, which has been warmed in hot water, or gently pressing a paper towel into the surface of the icing. If you use the hot knife method, be careful not to get water drops on the icing as it may cause the lace to stick.
2. Lace embossing must be done on a freshly iced cake before the icing has had a chance to crust over. Position the lace on the cake, and insert toothpicks to hold it in place. Gently rub the lace with a paper towel or plain piece of paper, pressing the surface of the icing to create the embossing. Take it easy-if you apply too much pressure the embossing will be too deep. And you could have trouble removing the lace or create extra work for yourself in the next step.
3. Remove the toothpicks and gently pull the lace off the cake. If you are using a small piece of lace that does not go completely around the cake, you must remove the entire piece and reposition it to complete the embossing. It will take some effort to make sure the pattern lines up each time you reposition. Move quickly from one section to the next so that the icing will not crust over. If a seam results, be sure to place that point at the back of the cake.
4. Smooth over any holes that may have been left by the toothpicks.
5. Using buttercream icing with a small tip such as a #1 or #01, pipe over the embossing lace design, filling in the depressions. It helps to have the piece of lace next to your work area so that you can refer to it as you go. The piping can be done in the same color as the cake icing, or you can use a contrasting color.
6. After you have filled the entire design, you can overpipe to create a raised look, outline the design, or add colored highlights to achieve your desired effect.
Alternative Transfer Method
If you are using a cake with straight sides (rectangular, square, hexagonal, etc.), you may transfer your lace pattern in royal icing. This is a good alternative of you want to use a particular design, but don't want to ruin a piece of antique lace, for example. Or you might just like the effect! Here's how:
A. Trace the lace design on tracing paper with a pencil, or place the lace on a photocopier and adjust the darkness or lightness to have it reproduce on the paper.
B. Measure each side of your cake and transfer those measurements to the paper design.
C. Place the pattern on a very sturdy, flat surface such as glass or hard plastic, and tape a piece or wax paper on top of it. Using a very small (#1 or #01) tip, pipe the lace design onto the waxed paper with royal icing in appropriate lengths for each side of your cake. Let dry completely.
D. Carefully peel the waxed paper away from the royal icing lace.
E. Attach the icing lace to your cake with small dots of royal icing. Seal any edges with icing and add borders as desired. You can see that this technique will only work with small lace pieces or on a cake with straight sides so the lace can lie flat.
You Will Need:
- yard or more or lace toothpicks
- Piping bag and #1 or #01 tip
- Buttercream icing
- Coloring as desired
For transfer method, add:
- Royal icing
- Glass or other sturdy surface
- Wax paper
- Tape
When choosing your design, use a heavier type of embroidered or crocheted lace rather than thin nylon lace for best results. Laces that are used for bridal gowns work the best, but can be very expensive. You can economize however, by buying a quarter of a yard and then repositioning the lace around your cake to complete the design instead of purchasing a larger, more expensive piece.
If you choose this route, cut the piece in a place that will make it easy to align, i.e. at the beginning of a pattern that is repeated.
For this cake, the lace was used to create a design, which encircled the cake on its side. You may also select from lace appliques and repeat the design or use it as a design for the top of the cake. The only limits are in your imagination.
Note, however, that whatever lace you choose, although it will be reusable on other cakes, will absorb oils and turn color in this process.
1. Begin by icing a cake with buttercream icing. Smooth the texture of your cake by using a knife, which has been warmed in hot water, or gently pressing a paper towel into the surface of the icing. If you use the hot knife method, be careful not to get water drops on the icing as it may cause the lace to stick.
2. Lace embossing must be done on a freshly iced cake before the icing has had a chance to crust over. Position the lace on the cake, and insert toothpicks to hold it in place. Gently rub the lace with a paper towel or plain piece of paper, pressing the surface of the icing to create the embossing. Take it easy-if you apply too much pressure the embossing will be too deep. And you could have trouble removing the lace or create extra work for yourself in the next step.
3. Remove the toothpicks and gently pull the lace off the cake. If you are using a small piece of lace that does not go completely around the cake, you must remove the entire piece and reposition it to complete the embossing. It will take some effort to make sure the pattern lines up each time you reposition. Move quickly from one section to the next so that the icing will not crust over. If a seam results, be sure to place that point at the back of the cake.
4. Smooth over any holes that may have been left by the toothpicks.
5. Using buttercream icing with a small tip such as a #1 or #01, pipe over the embossing lace design, filling in the depressions. It helps to have the piece of lace next to your work area so that you can refer to it as you go. The piping can be done in the same color as the cake icing, or you can use a contrasting color.
6. After you have filled the entire design, you can overpipe to create a raised look, outline the design, or add colored highlights to achieve your desired effect.
Alternative Transfer Method
If you are using a cake with straight sides (rectangular, square, hexagonal, etc.), you may transfer your lace pattern in royal icing. This is a good alternative of you want to use a particular design, but don't want to ruin a piece of antique lace, for example. Or you might just like the effect! Here's how:
A. Trace the lace design on tracing paper with a pencil, or place the lace on a photocopier and adjust the darkness or lightness to have it reproduce on the paper.
B. Measure each side of your cake and transfer those measurements to the paper design.
C. Place the pattern on a very sturdy, flat surface such as glass or hard plastic, and tape a piece or wax paper on top of it. Using a very small (#1 or #01) tip, pipe the lace design onto the waxed paper with royal icing in appropriate lengths for each side of your cake. Let dry completely.
D. Carefully peel the waxed paper away from the royal icing lace.
E. Attach the icing lace to your cake with small dots of royal icing. Seal any edges with icing and add borders as desired. You can see that this technique will only work with small lace pieces or on a cake with straight sides so the lace can lie flat.
Basic Skill: Icing A Cake
This month's basic skill is fundamental to a beautiful decorated cake - a properly iced foundation! If you are a true beginner, this will get you off to a great start without any bad habits. More advanced people might enjoy a refresher, or want to refine their technique for a truly polished look.
Francie Snodgrass of Virginia has been decorating cakes for 25 years, beginning with her second child's second birthday cake. As a youngster, Francie never had a birthday cake so as an adult she decided to make sure her kids had those special cakes. These days she owns two shops where she sells cake decorating supplies, teaches classes, and creates many custom cakes.
Prepare Your Cake:
Prepare Your Icing-The Basic Rules:
2 lb. confectionery (powdered) sugar
2 tsp. clear vanilla
2 tsp. butter flavoring
2 tsp. almond extract or other flavor
1/3 cup water (less 2-3 Tbs. for stiff)
Buttercream Icing1/2 lb. (1 cup) solid shortening
1/2 lb. (1 cup) butter or margarine (not spreads or soft margarine)
2 lb. Confectionery (powdered) sugar
2 tsp. clear vanilla
2 tsp. almond flavoring (optional, or use another flavor)
1/3 cup less 2 Tbs. water
Smoothing The Icing
Round Cakes
Francie Snodgrass of Virginia has been decorating cakes for 25 years, beginning with her second child's second birthday cake. As a youngster, Francie never had a birthday cake so as an adult she decided to make sure her kids had those special cakes. These days she owns two shops where she sells cake decorating supplies, teaches classes, and creates many custom cakes.
Prepare Your Cake:
Be sure your board is sturdy enough to support your cake. If not, your cake could crack. Cover your board neatly with wax or other greaseproof paper suitable for contact with food. Level your cake layers using a knife or leveling tool and place the first layer cut side down on the board.
Prepare Your Icing-The Basic Rules:
1. Any icing will work, but it must be SMOOTH (not full of air pockets), LIGHT (fluffy without having large air pockets), and have a THIN CONSISTENCY for icing the cake. Use medium or still consistency icing for decorating.
2. Beat the icing using the mixer's 'paddle' rather than the wire whisk, at the lowest speed your mixer can handle, for at least ten minutes. Be careful not to overheat your mixer's motor
3. Always make and use more icing than you think you'll need. In a K-5 Kitchen Aid mixer, a four pound recipe mixes best. Smaller batches will mix in more air.
4. When possible, weigh rather than measure ingredients. This will assure that each batch of icing is the same.
5. Use water instead of milk for the main liquid. That way you can reuse your icing.
You can frost almost ANYTHING with almost ANYTHING as long as you keep the above rules in mind. If it looks, feels and acts like frosting, it will frost something.
The following recipes are the ones I use most often for working on cakes. By all means, work with what you like, just try to make it SMOOTH, LIGHT, and THIN!
White "Butter" Cream Icing
1lb. (2 cups) solid shortening (or 1-3/4 cups shortening + 1/2 cup butter)2 lb. confectionery (powdered) sugar
2 tsp. clear vanilla
2 tsp. butter flavoring
2 tsp. almond extract or other flavor
1/3 cup water (less 2-3 Tbs. for stiff)
Place ingredients in mixing bowl in the order indicated. Mix for two minutes, then scrape the bowl to remove shortening or butter from the sides and bottom of the bowl. Continue mixing at low speed for approximately ten minutes. When the icing is ready, it will take on a satiny shine.
Buttercream Icing1/2 lb. (1 cup) solid shortening
1/2 lb. (1 cup) butter or margarine (not spreads or soft margarine)
2 lb. Confectionery (powdered) sugar
2 tsp. clear vanilla
2 tsp. almond flavoring (optional, or use another flavor)
1/3 cup less 2 Tbs. water
Mix as for White 'Butter' Cream above. Note that butter will yield a whiter icing than margarine.
NOTE: In hot and/or humid weather, it helps to add 2 tablespoons or meringue powder to both of the above recipes. Each recipe yields enough to frost a two layer 9x13" cake.
Icing The Rectangular Cake
Mark points midway up the sides of a 9x13' rectangular cake. Slice in half using a long knife as shown. Remove top of cake and set aside.Using a decorating bag with or without a large round tip, pipe a thick icing 'dam' around the top edge of the bottom layer. The dam will prevent filling from squeezing out and will help level the cake. Spread the filling of you choice (packaged chocolate mousse, chocolate pudding, fruit, etc.) inside of the dam with a spoon, knife, or spatula.
Gently place the top layer, cut side down, onto the filled bottom layer. Place a small amount of icing in a separate container for the crumb layer. The crumb layer will prevent the bulk of the icing from being contaminated with crumbs.
Using the separated crumb layer icing, rock the spatula back and forth to cover the cake with a thin, even coat of icing. Turn the spatula perpendicular to the iced surface of the cake before putting it away. Avoid touching the cake with the spatula. This method will seal the cake and any loose crumbs, while minimizing the amount of crumbs picked up by the spatula. Start with the sides, and then move on to the top. Allow the crumb coat to dry for at least 20 minutes (but up to three days if you wish) before proceeding.
Moving back to the main bowl, and using a clean spatula, place a generous amount of icing on the side of the cake, near, but not on a corner. Always move the spatula from icing to icing, never allowing the spatula to actually touch the cake.
Keeping the spatula flat, pull the large 'glob' of icing along the side of the cake, away from the first corner. As the icing layer thins, get some more. The important thing is to keep the icing ahead of the spatula. Don't worry about making it perfectly smooth yet; just get the icing on the cake.
When you reach a corner, place a large amount of icing on each side of the corner, the two 'globes' butting up directly on the corner itself. Next, pull the icing away in each direction to create a sharp edge. Remember, always use more icing than you think you'll need. If you use too little icing, you can get crumbs or the cake can show through. The icing should come up above the top of the cake on the sides.
Spread icing on the top of the cake using the flat portion of the spatula. Work the icing to the edges of the cake. Use the spatula to create a sharp edge with the icing that was sticking up from the cake's sides.
NOTE: Be careful not to scrape into the well of your mixing bowl where unmixed ingredients may lie.
Smoothing The Icing
There are many ways to smooth icing, but nothing beats learning to handle a spatula. Hold the spatula at an angle to the cake, using the edge to even out the cake's surfaces. Dragging the edge of a ruler across the whole top surface also works well, as shown. If necessary, finish the look using any of the following methods:
Hot Water Method: Dip a spatula of knife frequently in hot water. The heat and moisture will melt the buttercream into a smooth surface.
Paper Towel Method: Gently apply a paper towel (check the texture first) to slightly crusted icing.
Smooth Paper Method: Gently rub any smooth paper onto slightly crusted icing.
Non-Woven Interfacing Method: Gently apply interfacing to surface of crusted icing.
NOTE: 'Crusting' will usually occur in 15-20 minutes depending on the temperature and humidity. To judge if the icing has crusted, remember that if it sticks to your finger, it will stick to your smoothing paper, so it has not crusted yet.
Round Cakes
Round cakes are easier to frost because you don't have to worry about corners. The technique is similar to that for rectangular cakes, but because of the shape and size of the cake, the icing 'dam' works more as a leveling tool than as a sealant.
If you are filling with your icing, you can use a slightly different technique from that shown above. Generously fill the layer. Don't worry about going over the sides. Pipe a 'dam' around the circumference of the cake. Place the top layer on the bottom layer.
Move two rulers around the cake, positioning them at perpendicular angles, to measure and adjust the cake so that it is the same height everywhere. One ruler rests across the top of the cake, the other will measure the height.
Simply press the top layer into the bottom in any spots that are too tall, allowing the icing from the 'dam' to squeeze out the sides.
Once the cake is even, place a large amount of icing on the side of the cake, and push the 'blob' around the side of the cake without letting your spatula touch the cake. Always apply icing to icing.
Finish as described above for rectangular cakes.
The Lambeth: old cake decorating technique
Joseph A. Lambeth began winning awards for cake decorating as early as 1911 in England. He went on to win competitions as an American citizen in the 1920s. As a recognized master, teacher, and author in the field, his work became well known throughout the world.
Linda Dobson, as established Maryland cake artist, demonstrates her 'quick' version of this incredible art for us. She has described the technique as 'elegant, intricate, Victorian, Baroque, three-dimensional, and time consuming but rewarding.'
Note: You will see that this technique requires many layers of overpiping, and each application should be left to dry before proceeding. Use this time as an opportunity to move on to another step.
You Will Need:
A cake circle or board at least four inches larger than the cake and lots of extremely smooth icing. You should prepare gumpaste roses and daffodils ahead of time.
It is very important to ice the cake with a crumb coating. It will be of particular value, not only for its sealing function, but because it will provide a surface for etching guidelines.
The top edges of Lambeth cakes are beveled at 45 degrees. To create that bevel, measure 1/2 inch in from the sides across the top of the cake to mark an inner circle. This can easily be accomplished by first cutting a wax paper circle one inch smaller in diameter than your cake - an 11 ' circle for a 12 ' cake, for example. Trace the circumference of inner circle into the crumb layer with a toothpick.
You must also measure 1/2 inch from the top of the cake down its side, and mark that line all the way around the cake. You can do this, and other side markings by placing the cake on a turntable. Mark a single spot at the correct height, then securely rest a skewer at the spot while slowly turning the cake.
Step 1-2:
Use a sharp knife to create the bevel by cutting off the top edge of the cake along a straight line between the two marked circles. With the knife at a 45 degree angle, use the upper part of the blade to cut along the top circle, and the lower part of the blade to follow the side circle. Crumb coat the exposed area created by the bevel. Allow the crumb coat to dry. Apply the final coating of icing.
Step 3:
From the base of the cake, measure and mark a spot 1/2 ' up the side. Use the turntable technique discussed above to create an even line around the perimeter of the cake.
Step 4-5:
Create a 'ramp' of icing from the marked line to the edge of your cake board with an angles spatula. This can best be accomplished by tilting the cake slightly upward. You are now ready to begin decorating.
Step 6:
Begin with a #199 decorating tube and medium to stiff consistency icing. Pipe a large shell border in the bevel around the top of the cake. Allow this, like every other application, to crust over before proceeding.
Step 7:
With a #16 tube, pipe a 'C' on each shell, keeping the inward curl of the 'C' in the top center of the shell, and the tail ending at the point where each shell meets the next. Allow to dry. Overpipe each 'C' with each of: #14, 13, 5, 4, 3, 2, 1 tips, in that order. Allow each to dry before proceeding. Return later to finish with the tube #1 overpipe.
Step 8:
Using tube #14 pipe a scallop immediately below each shell. Overpipe each scallop with tubes #13, 4, 3, 2, and 1. Then, with tube #13, pipe a second row of scallops just below the first. Overpipe with tubes #3 and #2. Allow to dry thoroughly, and return later to finish with a #1 overpipe.
Step 9:
Pipe a scallop directly above each shell with a #14 tip. Then, with a #13 tube, pipe a second row immediately above the first.
Step 10-11:
On the 'ramp', create a basket weave using tubes #5 and #48. Mark the ramp in fourths around the cake, and pipe the basket weave in every other section. Use tube #5 for the straight lines extending outward from the cake. 'Weave' with the #48 tube. As you lay each set of #48 weaves across the #5 lines, note that to avoid gaps, the distance between the weaves should be no more than the width of the tip.
Finish the side edges of the basket weave and the inner edge of the 'ramp' with a simple #14 shell.
Above and below each shell at the base of the cake, pipe a #357 leaf extending up the side of the cake, and one going down the 'ramp'.
For the side trim, mark a line around the cake using the 'skewer' method described above. Then with a #103 rose tip, place the tip at a 45 degree angle to the cake and pipe out one petal. Turn tube opposite direction and beginning slightly behind the first petal, pipe another at a 45 degree angle. Using a criss-cross motion, work this fashion around the cake.
Fill a pastry bag with both green and pink icing. In the smooth ramp sections, pipe stems with a #3 tip and leaves with a #357 tip. This will create a beautiful two-color effect.
Step 12:
Arrange soft yellow and blush pink gum paste roses and buds and yellow daffodils with the stems and leaves. Add additional leaves as necessary. Finish the outer edge of the cake board with a #14 shell.
Step 13:
Create stems and leaves, and place gumpaste buds on the top of the cake.
Step 14:
Now is a good time to go back and add a #1 tip roping in an accent color to each top scallop. You can also add beadwork behind each scallop in piping gel using the same accent color.
Step 15:
Place gumpaste flowers to the top of the cake. Finish each side scallop with #1 strings in your accent color.
Step 16:
Add your #1 tip accents to the 'C's as described in step #7.
Wedding Cake Basics and A Basic Wedding Cake (Part I)
In this post we will present a comprehensive look at the basics of wedding cakes: from the history, to contracting, to basic construction, and decorating.
Obviously, there are many more "tricks of the trade", more difficult designs, and more complicated cake styles. The aim here is to get you started. After that, you, as the cake decorator must use the tools of the trade and your own expertise to create your desired look.
This first installment will cover a brief history, and then the planning and creation of a basic wedding cake. Next time, we'll look at some of the more practical considerations -- business (contracts, pricing, etc.), transportation, and set-up concerns.
HISTORY
The Ancient Romans crumbled barley cake over brides' heads to invoke the fertility powers of Jupiter. In the Middle Ages, small sweet rolls were piled between the bride and groom. If they were able to kiss over the mound they would have many children and prosperity.
Icing came later. Originally, cakes were covered in lard to keep them moist. It was scraped off just before the wedding. In later years, sugar was added to improve the taste. Voila! decorator's icing.
And just where do groom's cakes fit in? Traditionally they were cut in wedding cake sized pieces and boxed. Single girls placed them under their pillows to dream on.
In yesteryear, groom's cakes were usually fruit cake (which did not have to be refrigerated) or chocolate, and many times the same size as the wedding cake. In modern times, primarily spurred by the movie, Steel Magnolias (which had an armadillo for a grooms cake), they now often relate to the groom's hobbies. You'll find groom's cakes in the shape of a sailboat, dog, boots, fish, etc.
MEETING WITH THE BRIDE
Prior to scheduling a meeting with the bride, ensure that you have the date of the bride's wedding open on your calendar. There is no use wasting precious time only to find out that you have some other commitment.
When you meet with the bride, ask the following questions:
How many guests will be fed?
What colors will be used, if any, on the cake?
Does she want a stacked cake or a pillared cake?
Does she want 5", 3", or 2" between tiers?
Does she want "traditional" pillars, or a special cake stand?
What kind of flowers will be put on the cake, if any? (Silk, frosting, fresh, gumpaste)
Especially for a smaller wedding cake, does she want a fountain or stairs? Fountains and stairs raise the cake higher, so it can be seen more easily.
What flavor cake does she want?
Does she want a filling?
Does she want the cake stacked or tiered with pillars?
What does she plan on putting between layers if it is pillared?
Does she want anything, such as ribbon, decorating between the pillars?
Who is the point of contact who will sign for the cake when it is delivered?
Where is the reception?
Does she want some type of material such as toule or lace under the cake to add "fantasy" to the occasion? Candelabra or other decorations may also be placed next to the cake for a styled look.
Be prepared to answer some of the brides questions as well:
Are the cakes fresh or frozen? Is there a delivery charge? Are there any "hidden charges", such as the cost of the pillars? Must the bride buy the pillars and plates, or is there a deposit on them?
If the wedding reception is in a hotel, the bride also needs to find out if the hotel will charge her for cutting the cake. (In my area just cake cutting ranges from $1.25-$2.50 per slice. That charge does not include the cake!
PLANNING THE CAKE
Once the contract is signed (tune in next issue for contracting tips), put the date and time on your calendar. This is very important unless you have another type of tickler you can use. You do not want to miss a wedding date.
Ensure you have all of your ingredients before you start baking. If you are using a cream cheese icing, make sure you include the cream cheese in your ingredient list at the store, or you may find yourself making a separate trip.
Icing flowers can be done well ahead of time, whether they are from royal icing or gumpaste. Be careful if you plan to use purple flowers. If the cake is in the sun for any length of time (even through a window), the purple flowers might turn blue. You might want to test out your color in advance at home.
Check your plate sizes and pillars to be sure that you will have everything necessary for that particular cake. Just because you have a certain size doesn't mean you won't use them the week prior on another wedding cake. They might not be returned in time for you to use them again. Also check your supply of fabric trims (ruffles, netting, etc.) for the bottom of the cake; doweling; and extras such as pearls, plastics, and 6" cardboard circles for saving the top tier of the cake.
Make sure that you have the correct size pans in which to bake the cake. Consider what you will use for the bottom base of the cake, a separator plate, plywood, or other material, and be sure to have it on hand.
Most fresh cakes can be baked two to three days in advance. Some people freeze their wedding tiers, but I prefer to use unfrozen layers.
CONSTRUCTING AND DECORATING THE CAKE
I often smooth my wedding cakes with a pillow case. It works just like paper toweling, but gives a smooth appearance. That way, if I need to do any repairs at the wedding reception site, I don't have to match the paper toweling design. If repairs need to be done, I use the knife in hot water technique- it works just fine.
After you ice all of the tiers, place each (except the bottom) on an appropriate sized separator plate.
Dowels or other support MUST be used for wedding cakes (or any tiered cake). I cut mine with a very sharp, sturdy serrated knife. People have told me to use wire cutters and the like, but I find they pinch the dowel; I want the surface to stay round, rather than flattening.
As you cut each dowel, always use the one you stick into the highest part of the cake to measure the others you will cut. This way the dowels won't get longer and longer as you go. Make sure that the dowels are all exactly the same size. Also, rocking can be prevented by using an odd number of dowels. Use at least five. On any cake bigger than 12 inches, use seven. Each tier's dowels must be cut separately, as most cakes are not exactly the same height all around. Push the dowels into the cake all the way to the bottom plate. Do not use cardboard plates in between cake tiers except for the top 6" layer, as the dowels may puncture the cardboard under the heavier tiers causing the cake to become unstable.)
When you place the dowels, put them far enough toward the outer edges of the cake that they will lend support, but ensure they are under the cake plate that will be sitting on them. I've heard of at least one disaster because the decorator put the dowels in too close to the center of the cake.
When you begin stacking the tiers, work from the bottom up. Many people use the coconut method (putting coconut between the tiers), but I have found that not everyone likes coconut. I prefer to use parchment paper. Cut the paper approximately the size of the cake going on top. Make sure to cut spaces for "legs" of separator plates. Then put the parchment on top of the lower cake. I have found this method to be better at not picking up frosting from the bottom tier than the coconut method.
Next, line up the cakes evenly from above and quickly pull out your fingers, letting the cake above "fall" (just a finger's space worth) onto the cake below. Now pipe on a border at the bottom of the top cake to help prevent shifting.
If the cake is a stacked one, I usually insert a dowel from the top all the way to the bottom. You can make holes in the middle of plastic plates with a large drill bit to accommodate the dowels. This will prevent major shifts during transportation.
At this point, separator plates should be placed on any tiers which will support pillars. Now you're ready to begin decorating!
On the cake shown, I decorated the sides of the cake with a striped garland. I began by marking the location with a garland marker, but you could also tear strips from plastic wrap (fold them and mold them to the size you need) or a paper cup cut in half. Whenever possible, put the cake at eye level when marking to assure evenness.
Stack the cake before you decorate. You will achieve much more uniform decorations this way. Even 1/2 inch misalignment will often be noticeable. If you are using pillars, mark the cake then take off the pillars before you decorate. The final assembly of the tiers with the pillars will take place at the reception site.
Once I was ready to begin decorating this cake, I "striped" my decorating bag placing colored icing on one side of the bag, and a larger amount of white icing on the opposite side. Squeeze some of the icing out until the stripes are consistent. It may take some practice to create an even distribution all the way through the bag.
Next, using an open tip such as a #45, pipe the garland using an overlapping back and forth motion as you work around the marked scalloped shape. Finish the top edges with a scroll or other decorative border of your choice.
I also piped a border around the edge of the plastic pillar support plates.
To finish the look, insert a ruffle at the bottom edge of the cake using a knife.
Add your flowers under the pillars, but if you use fresh flowers as decorations, do not put the stems directly into or onto the cake. You can obtain individual flower holders from a floral supply shop. Some flowers are poisonous when eaten, so be careful which ones you use!
HINT: For special effects such as embroidery or cornelli work, you may wish to thin your buttercream icing by adding a small amount of corn syrup. It makes a smoother icing that will pipe easily.
Obviously, there are many more "tricks of the trade", more difficult designs, and more complicated cake styles. The aim here is to get you started. After that, you, as the cake decorator must use the tools of the trade and your own expertise to create your desired look.
This first installment will cover a brief history, and then the planning and creation of a basic wedding cake. Next time, we'll look at some of the more practical considerations -- business (contracts, pricing, etc.), transportation, and set-up concerns.
HISTORY
The Ancient Romans crumbled barley cake over brides' heads to invoke the fertility powers of Jupiter. In the Middle Ages, small sweet rolls were piled between the bride and groom. If they were able to kiss over the mound they would have many children and prosperity.
Icing came later. Originally, cakes were covered in lard to keep them moist. It was scraped off just before the wedding. In later years, sugar was added to improve the taste. Voila! decorator's icing.
And just where do groom's cakes fit in? Traditionally they were cut in wedding cake sized pieces and boxed. Single girls placed them under their pillows to dream on.
In yesteryear, groom's cakes were usually fruit cake (which did not have to be refrigerated) or chocolate, and many times the same size as the wedding cake. In modern times, primarily spurred by the movie, Steel Magnolias (which had an armadillo for a grooms cake), they now often relate to the groom's hobbies. You'll find groom's cakes in the shape of a sailboat, dog, boots, fish, etc.
MEETING WITH THE BRIDE
Prior to scheduling a meeting with the bride, ensure that you have the date of the bride's wedding open on your calendar. There is no use wasting precious time only to find out that you have some other commitment.
When you meet with the bride, ask the following questions:
How many guests will be fed?
What colors will be used, if any, on the cake?
Does she want a stacked cake or a pillared cake?
Does she want 5", 3", or 2" between tiers?
Does she want "traditional" pillars, or a special cake stand?
What kind of flowers will be put on the cake, if any? (Silk, frosting, fresh, gumpaste)
Especially for a smaller wedding cake, does she want a fountain or stairs? Fountains and stairs raise the cake higher, so it can be seen more easily.
What flavor cake does she want?
Does she want a filling?
Does she want the cake stacked or tiered with pillars?
What does she plan on putting between layers if it is pillared?
Does she want anything, such as ribbon, decorating between the pillars?
Who is the point of contact who will sign for the cake when it is delivered?
Where is the reception?
Does she want some type of material such as toule or lace under the cake to add "fantasy" to the occasion? Candelabra or other decorations may also be placed next to the cake for a styled look.
Be prepared to answer some of the brides questions as well:
Are the cakes fresh or frozen? Is there a delivery charge? Are there any "hidden charges", such as the cost of the pillars? Must the bride buy the pillars and plates, or is there a deposit on them?
If the wedding reception is in a hotel, the bride also needs to find out if the hotel will charge her for cutting the cake. (In my area just cake cutting ranges from $1.25-$2.50 per slice. That charge does not include the cake!
PLANNING THE CAKE
Once the contract is signed (tune in next issue for contracting tips), put the date and time on your calendar. This is very important unless you have another type of tickler you can use. You do not want to miss a wedding date.
Ensure you have all of your ingredients before you start baking. If you are using a cream cheese icing, make sure you include the cream cheese in your ingredient list at the store, or you may find yourself making a separate trip.
Icing flowers can be done well ahead of time, whether they are from royal icing or gumpaste. Be careful if you plan to use purple flowers. If the cake is in the sun for any length of time (even through a window), the purple flowers might turn blue. You might want to test out your color in advance at home.
Check your plate sizes and pillars to be sure that you will have everything necessary for that particular cake. Just because you have a certain size doesn't mean you won't use them the week prior on another wedding cake. They might not be returned in time for you to use them again. Also check your supply of fabric trims (ruffles, netting, etc.) for the bottom of the cake; doweling; and extras such as pearls, plastics, and 6" cardboard circles for saving the top tier of the cake.
Make sure that you have the correct size pans in which to bake the cake. Consider what you will use for the bottom base of the cake, a separator plate, plywood, or other material, and be sure to have it on hand.
Most fresh cakes can be baked two to three days in advance. Some people freeze their wedding tiers, but I prefer to use unfrozen layers.
CONSTRUCTING AND DECORATING THE CAKE
I often smooth my wedding cakes with a pillow case. It works just like paper toweling, but gives a smooth appearance. That way, if I need to do any repairs at the wedding reception site, I don't have to match the paper toweling design. If repairs need to be done, I use the knife in hot water technique- it works just fine.
After you ice all of the tiers, place each (except the bottom) on an appropriate sized separator plate.
Dowels or other support MUST be used for wedding cakes (or any tiered cake). I cut mine with a very sharp, sturdy serrated knife. People have told me to use wire cutters and the like, but I find they pinch the dowel; I want the surface to stay round, rather than flattening.
As you cut each dowel, always use the one you stick into the highest part of the cake to measure the others you will cut. This way the dowels won't get longer and longer as you go. Make sure that the dowels are all exactly the same size. Also, rocking can be prevented by using an odd number of dowels. Use at least five. On any cake bigger than 12 inches, use seven. Each tier's dowels must be cut separately, as most cakes are not exactly the same height all around. Push the dowels into the cake all the way to the bottom plate. Do not use cardboard plates in between cake tiers except for the top 6" layer, as the dowels may puncture the cardboard under the heavier tiers causing the cake to become unstable.)
When you place the dowels, put them far enough toward the outer edges of the cake that they will lend support, but ensure they are under the cake plate that will be sitting on them. I've heard of at least one disaster because the decorator put the dowels in too close to the center of the cake.When you begin stacking the tiers, work from the bottom up. Many people use the coconut method (putting coconut between the tiers), but I have found that not everyone likes coconut. I prefer to use parchment paper. Cut the paper approximately the size of the cake going on top. Make sure to cut spaces for "legs" of separator plates. Then put the parchment on top of the lower cake. I have found this method to be better at not picking up frosting from the bottom tier than the coconut method.
Next, line up the cakes evenly from above and quickly pull out your fingers, letting the cake above "fall" (just a finger's space worth) onto the cake below. Now pipe on a border at the bottom of the top cake to help prevent shifting.If the cake is a stacked one, I usually insert a dowel from the top all the way to the bottom. You can make holes in the middle of plastic plates with a large drill bit to accommodate the dowels. This will prevent major shifts during transportation.
At this point, separator plates should be placed on any tiers which will support pillars. Now you're ready to begin decorating!
On the cake shown, I decorated the sides of the cake with a striped garland. I began by marking the location with a garland marker, but you could also tear strips from plastic wrap (fold them and mold them to the size you need) or a paper cup cut in half. Whenever possible, put the cake at eye level when marking to assure evenness.
Stack the cake before you decorate. You will achieve much more uniform decorations this way. Even 1/2 inch misalignment will often be noticeable. If you are using pillars, mark the cake then take off the pillars before you decorate. The final assembly of the tiers with the pillars will take place at the reception site.Once I was ready to begin decorating this cake, I "striped" my decorating bag placing colored icing on one side of the bag, and a larger amount of white icing on the opposite side. Squeeze some of the icing out until the stripes are consistent. It may take some practice to create an even distribution all the way through the bag.
Next, using an open tip such as a #45, pipe the garland using an overlapping back and forth motion as you work around the marked scalloped shape. Finish the top edges with a scroll or other decorative border of your choice.I also piped a border around the edge of the plastic pillar support plates.
To finish the look, insert a ruffle at the bottom edge of the cake using a knife.
Add your flowers under the pillars, but if you use fresh flowers as decorations, do not put the stems directly into or onto the cake. You can obtain individual flower holders from a floral supply shop. Some flowers are poisonous when eaten, so be careful which ones you use!HINT: For special effects such as embroidery or cornelli work, you may wish to thin your buttercream icing by adding a small amount of corn syrup. It makes a smoother icing that will pipe easily.
Wedding Cake: How Sweet It Is
Something old, something new, something borrowed, something blue ... Wedding celebrations are full of traditions.
According to tradition, something old represents the past, while something new suggests hope for the future. Something borrowed stands for friendships, and something blue represents the bride's faithfulness. Of course we all know the white gown has traditionally symbolized purity, and the single woman who catches the bridal bouquet is said to be the next to marry. Then there is the garter ritual, the throwing of the rice, and so on. These are some of the more familiar wedding traditions.
Although not as well-known, the wedding cake itself also has a background full of tradition. Ancient Romans would break small cakes made of barley or wheat over the bride's head as a symbol of her fertility. Guests would then eagerly pick up the crumbs, which they considered to be good luck charms. During the Middle Ages it became traditional for the couple to kiss over a small cluster of cakes, which were then stacked in a haphazard fashion. This developed into the custom of assembling the little cakes into the one multi-tiered creation we know today.
The wedding cake is one of the highlights of the reception. It is often the first thing people see as they enter the reception hall. The tradition of sharing the first piece of cake demonstrates the bride and groom's willingness to share a household and all the responsibilities and joys that go with it.
The meal is not complete without a taste of the wedding cake and no well-mannered guest will leave before the cake is served. Gone are the days of stiff royal icing and rolled fondant. The cake is meant to be eaten, not just displayed. Therefore, in addition to being beautiful to look at, it must also taste terrific!! Though traditional vanilla cake and "white on white" frosting are still good choices, different flavors such as marble, amaretto, Grand Marnier or even cheesecake offer some delicious options. Fillings can be simple frosting or fruit preserves, or just about anything the bride and groom desire.
The cake can truly reflect the couple's individuality. While hors d'oeuvres and dinner are somewhat standard in their presentation, the wedding cake can be uniquely YOU! It can be elegant in its simplicity, or a fanciful, architectural masterpiece with stairs, fountains, and gazebos. Most of all the cake should reflect you -- the bride and groom.
It is important to find a baker who will work with you and let your own personalities shine through. Some couples choose to have the cake decorated with the colors of the wedding party. Flowers are often used to adorn the cake and can be fresh, silk, or made of frosting. Though a figurine of a bride and groom usually adorns the top of the cake, choosing other ornaments which represent your lifestyle or interests is a great way to express yourselves.
Whatever you choose, if you are working with someone who will accommodate your requests, you should be very happy with the final result. And your guests should be happy too, whether they eat a piece at the reception or (as another tradition suggests), take it home to sleep on so that they will dream of the person they will marry!
According to tradition, something old represents the past, while something new suggests hope for the future. Something borrowed stands for friendships, and something blue represents the bride's faithfulness. Of course we all know the white gown has traditionally symbolized purity, and the single woman who catches the bridal bouquet is said to be the next to marry. Then there is the garter ritual, the throwing of the rice, and so on. These are some of the more familiar wedding traditions.
Although not as well-known, the wedding cake itself also has a background full of tradition. Ancient Romans would break small cakes made of barley or wheat over the bride's head as a symbol of her fertility. Guests would then eagerly pick up the crumbs, which they considered to be good luck charms. During the Middle Ages it became traditional for the couple to kiss over a small cluster of cakes, which were then stacked in a haphazard fashion. This developed into the custom of assembling the little cakes into the one multi-tiered creation we know today.
The wedding cake is one of the highlights of the reception. It is often the first thing people see as they enter the reception hall. The tradition of sharing the first piece of cake demonstrates the bride and groom's willingness to share a household and all the responsibilities and joys that go with it.
The meal is not complete without a taste of the wedding cake and no well-mannered guest will leave before the cake is served. Gone are the days of stiff royal icing and rolled fondant. The cake is meant to be eaten, not just displayed. Therefore, in addition to being beautiful to look at, it must also taste terrific!! Though traditional vanilla cake and "white on white" frosting are still good choices, different flavors such as marble, amaretto, Grand Marnier or even cheesecake offer some delicious options. Fillings can be simple frosting or fruit preserves, or just about anything the bride and groom desire.
The cake can truly reflect the couple's individuality. While hors d'oeuvres and dinner are somewhat standard in their presentation, the wedding cake can be uniquely YOU! It can be elegant in its simplicity, or a fanciful, architectural masterpiece with stairs, fountains, and gazebos. Most of all the cake should reflect you -- the bride and groom.
It is important to find a baker who will work with you and let your own personalities shine through. Some couples choose to have the cake decorated with the colors of the wedding party. Flowers are often used to adorn the cake and can be fresh, silk, or made of frosting. Though a figurine of a bride and groom usually adorns the top of the cake, choosing other ornaments which represent your lifestyle or interests is a great way to express yourselves.
Whatever you choose, if you are working with someone who will accommodate your requests, you should be very happy with the final result. And your guests should be happy too, whether they eat a piece at the reception or (as another tradition suggests), take it home to sleep on so that they will dream of the person they will marry!
Subscribe to:
Posts (Atom)