Cake Talk With Dallas Wedding Planner
Your cake is one of the most indulgent aspects of your wedding and you want it to be artful and delicious. Collecting ideas, researching bakers, scheduling tastings and serving it with style is quite an undertaking for one. There are a million details to consider like cost, what you’ll be serving at dinner and is it aesthetically pleasing. Dallas wedding planner Divine Wedding Details has some sweet tips for serving your cake with style and how you can cake talk like a pro!
Understanding the basic and popular terminology today is key to exchanging sweet ideas with your baker and getting the 411 on the icing smackdown!
Light, sweet mixture of butter, sugar, and eggs that can have an infinite array of flavors. Often used as filling and looks beautiful on exteriors of cakes. Not recommended for warm-weather weddings outside. Buttercream is made with far more fat than fondant and draws a large crowd for taste, not as silky smooth as fondant but less expensive than fondant.
Smooth, chewy icing made with a combination of powdered sugar, water and glycerine to make a paste that can be rolled thinly. Fondant has a thin layer of buttercream underneath because most do not like the taste of fondant. Most cake decorators find it is easier to fix texture and finish errors when working with buttercream because fondant often has to be redone completely depending on the flaw. This can cost considerable money for a beginner because fondant is quite expensive to make from scratch or purchase pre-made.
Melted confectioners’ sugar, egg whites and lemon juice. It hardens when dry which makes it the perfect lace or latticework detail on a cake and it’s usually shaped and frozen. Not typically a very tasteful item, but not harmful to eat.
Egg whites, confectioners’ sugar and shortening. Pliable like fondant but dries quite hard. Better for molding into shapes like flowers, shapes or figurines on a cake.
Rich mixture of semisweet chocolate and whipping cream used as a filling or an icing. Mostly done for Grooms’ cakes.
Now that you’re an expert in the variety of icings for cakes available, let’s talk cost. Bakers will determine the price of your cake based on the labor and design involved. Every sugarpaste flower or lace applique will increase the price. Pricing varies by the area you live in, but when working with a professional baker it usually starts at $5-$9 a slice. There is also a delivery fee because wedding cakes are difficult to handle and heavy for the non-professional.
Kitchen cakes have become quite popular for couples in decreasing cost and saving time for cutting and serving to guests quickly when working with larger crowds. Savings in cost come from less labor from your baker not having to design in detail more cake. Kitchen cake can already be either pre-cut for service or cut during dinner in the back for quicker service.
Finally, the good stuff. . .the TASTING! Everyone enjoys this part! This Dallas Wedding Planner advises couples to talk to your baker when scheduling your tasting and ask if they offer complimentary tastings and what that includes. If the baker charges a fee, ask if you select them as your baker if that fee will be applied towards your order as a credit. Don’t be afraid to ask for flavors not on the list. Some bakers can’t list every flavor they have ever made or offer.
Ready to serve with style? Don’t forget special plates, forks, napkins, cake knife and serving set. Divine Wedding Details believes every detail matters! Lisa is an experienced and knowledgeable Dallas Wedding Planner and has all the answers to your questions and can bring your visions to life.