Posts tagged Cakes
Posts tagged Cakes
Miniature foods are all the rage and these dainty and delectable little cakes are the perfect accents for a dessert table. They’re bright, well-designed, and almost too pretty to eat!
Step 1. Figure Out Your Style
Your cake doesn’t have to be white and round. There are so many other choices. To nail down a design, look to your venue, the time of year and, of course, your personal sense of style. If it’s a springtime country-club wedding, you might go for a preppy striped cake with a few pink peony sugar flowers. Modern loft? Then maybe it’s a tall cake with thin ribbon trim and a few orchids. As you’re deciding on a look, browse tons of cake photos and save your favorites to show your baker.
Step 2. Learn the Basics
Let’s start with cake shapes. Beyond the traditional round cake, there’s a slew of other options. Square cakes are hugely popular — and a great way to showcase a modern wedding style. But those are just the beginning: We’ve also seen hexagonal, oval, petal-shaped and even triangle wedding cakes! When it comes to icing, you’ll have a number of choices. Buttercream (made from butter and sugar) is smooth and creamy, and it stays soft — so it’s easy to cut, color and flavor. Fondant is another popular option; it’s rolled out before it’s draped over the cake and makes a smooth, firm base for decorative details.
Step 3. Know Where (And Where Not) To Cut
Be prepared to pay anywhere from $1.50 all the way up to $20 a slice and beyond. And the more complicated the cake, the more you’ll pay. Fondant is generally more expensive than buttercream, and if you want elaborately molded shapes, vibrant colors or handmade sugar flowers, you’ll pay for the cake designer’s time and labor. One cost-cutting option is to order the cake of your dreams made on a small scale for a price you can comfortably afford, and then order sheet cakes of the same flavor to be cut in the kitchen (some but not all designers will do this). Bottom line: Once you find your baker, you’ll want to work with them to come up with a wedding cake design that falls within your budget.
Step 4. Search For The Perfect Cake Mate
Once you have a sense of cost and a rough idea of the type of cake you’re looking for, it’s time to find a baker. Start your research online: Read reviews, search TheKnot.com/cakes for bakers in your area and ask around. Also, your caterer will most likely have recs. Once you have your top three bakers in mind, set up appointments to meet in person and look at their portfolios. You’ll discuss the time and place of the wedding, the degree of formality, the colors and what your gown is like. You also should bring pictures of cakes you like or even swatches of fabric from your table linens.
Step 5. Taste Test!
The biggest misconception about wedding cakes is that they’re designed to look good but taste less than fabulous. Far from the cake being just a showpiece, it’s what’s inside that counts. When you meet with your prospective bakers, be sure to taste lots of samples (forget the diet—this is “research”). You might be surprised to discover it isn’t average cake. Top designers are working with complex flavorings such as coconut and Key lime, blood orange and mango, and chocolate-hazelnut and mocha. (Are you drooling yet?) You might also go for flavors based on the season, with heavier combinations like chocolate cake with mocha-praline filling perfect for winter weddings and lighter sponge cakes with fruits, curds and preserves more ideal for summer affairs.
Step 6. Book Your Baker
When you think you’ve met your match, book your baker. Often, a deposit is required at this time, and you’ll also be asked to sign a contract. Before you sign, there are a few important points to tackle: Find out how far in advance the cakes are made prior to the wedding day and who exactly will be baking and decorating your cake (it’s not always the same person). Lock in your cake maker as soon as you can — some top bakers get booked up a year in advance.
Step 7. Decide How You’ll Display It
Have fun dressing up your cake table: Drape it with fabrics and decorate it with motifs, colors and flowers to match the cake (your florist can help). And don’t settle for a generic cake stand — showcase your masterpiece! For a ballroom wedding, place the cake on a tall, traditional cake stand; go for a wooden platform covered in fresh flowers for a spring garden wedding; or try a sleek, clear acrylic stand for an urban loft wedding. And make sure you have a lighting plan: Surround the cake with tiny votives, hang a canopy with twinkling lights over it or place a gleaming antique chandelier above it. Finish off the cake table by covering it with a solid or patterned tablecloth.
Step 8. Work Out Delivery Details
Just as you would with a fine painting, once you’ve decided exactly how your wedding cake is going to look, make certain that great care is taken to transport it in one piece to the reception site. Most cake designers prefer to deliver the cake themselves (or use their in-house, experienced delivery team to do the job), and we think paying the extra delivery fee is worth the peace of mind that the cake will arrive to your reception site in top form. Make certain that your baker has a contact person at the reception site so they can give the catering manager or event planner any pertinent information on handling the cake — it might have to be refrigerated or stationed in a cool, out-of-the-way location, and you’ll want to make sure everyone knows the plan.
Step 9. Schedule A Time To Cut It
Traditionally, the cake cutting signifies that the end of the reception is near (and cues the elder guests that they can politely slip out), so couples typically wait until an hour before the party ends to cut it. But if you don’t want to interrupt your dance party, cut it at the beginning of the reception right after you make your grand entrance, while all eyes are on you. Most important, double-check that your photographer has your cake on his shot list so that you get a few photos of the cake (and of you cutting it) for your wedding album.
Step 10. Eat A Piece Of Your Own Cake
You’d be surprised how many couples don’t get a chance to eat their own wedding cake — don’t let that be you! If you don’t have time to sit down at the reception and enjoy a slice, ask your caterer to save some for you. Share it as a snack that night after the wedding, or taste it at the postwedding brunch. (Leftover wedding cake makes for the perfect menu addition to the day-after brunch dessert!) Either way, make sure you try it. You deserve to enjoy the cake you worked so hard to help create.
Most people are entertained by funny home videos showcasing wedding cake disasters. But these mishaps are not all that funny when the cake disaster happens at your very own wedding. Tears may be shed not from laughing out heartily, but from humiliation before the very eyes of the guests.
Brides are then left with one raging question: why do wedding disaster cakes happen?
The problem roots from wrong selection of cakes and not being mindful of the different considerations in choosing one. Some brides may decide to go with multi-layer cakes without being wary about the length of travel from the bakeshop to the reception. Long commutes especially on rough roads amidst a hot weather can only lead to having melted blobs of icing and deformed structure of the cake. Luckier couples may have a statuesque cake delivered in one piece, but these have the tendency to mimic the architecture of the Leaning Tower of Pisa after a very long ceremony and reception.
Hands-on bride may also opt to get plain white cakes to be filled with their choice of accents like fresh flowers without taking note of the time available to do the task. When other wedding matters come knocking about, designing the cake may become the least of the brides’ worries and the reception will end up being graced with a cake looking blah, boring, and rushed.
Cakes should then be chosen carefully to avoid these awful disasters. Alongside the flavors and design, couples should also be mindful of the following:
1. The weather:
Holding the wedding ceremony outdoors or during the summer entails careful consideration of the temperature, wind, and humidity. Note that there are certain fillings, accents, and icings that cannot hold up in a weather that’s too warm. It is best to inform the wedding cake designer or the baker about the wedding reception in order for them to give suggestions, great ideas and helpful tips. Wedding cake experts scratch out cheesecakes, whipped creams and fondant cake in the list of choices. They would instead tout cakes with buttercream icing and fruit fillings that typically last longer than any other kind of wedding cakes.
2. Distance needed to travel:
Cakes for destination weddings are often shipped by land or by air. One trick to avoiding a deformed, sloppy looking center piece for the reception is to make sure that the icing and filling of the cake can withstand the long commute. Ask the cake makers about which whippings melt and fade the fastest. Couples should also pay attention to the shape and height of the cake – those that are too high have the risk of toppling over. Hexagon layered cakes are usually the best choices for long travels.
One trick is to place the cake at the front of the car. Skip the trunk where the air is very humid. Enclosing the cake loosely with a bubble wrap and blasting the air conditioner usually keep the cake in shape. It is also better to choose cakes with layers that can be separated.
Flimsy tables are one of the major ingredients of cake disasters. It is always best to choose a sturdy table that doesn’t wobble even when the guests accidentally bump on it. Getting a large table made of hard wood may just save your wedding from hilarious and thwarting cake mishaps.
I’m a fan of mini-cakes, most especially when presented like little presents. These elegant edibles work well on a dessert table or as centerpieces themselves!
Dreamy and delicate this seven-tier coconut cake, frosted with buttercream, candied coconut, and two different types of coconut flakes, will take your guests’ breath away. The cake’s height and the base’s champagne-colored satin ribbon give it a stately appearance, while the scattered coconut provides a lighter feel, combining both formal and casual elements. With fewer tiers, the same cake would be appropriate for a less formal affair.
Lace isn’t just for your gown anymore. These stunning cakes replicate the delicacy and beauty of fabric lace, so feast your eyes on these cute confections!
Step 1: Bake your cakes using your favorite recipe. (This is my favorite chocolate cake recipe.)
Step 2: After the cakes are baked and have cooled down, put them in saran wrap and put them in the freezer for a few hours. Cooling the cake will make the crumbs way more manageable. (As long as the cakes are wrapped, freezing it will not make a difference in the taste.)
Step 3: Remove the cakes from the freezer and trim off the top with a serrated bread knife (if needed) to create a perfectly flat layer. I prefer tall cakes which means I usually make 3-4 layers and sometimes I cut those in half to create even more layers.
Step 4: Put down the first layer of cake and taking a pastry bag of frosting create a nice even layer of frosting. Take an offset spatula and spread out the frosting about 1″ before the edge. Repeat until all the layers are in place.
Step 5: Create a crumb layer. This layer will seal in all the crumbs before you are ready to decorate your cake. Using the large offset spatula starting at the top of the cake and then working down the sides, create a thin and smooth layer of frosting over the entire cake. Put it in the refrigerator until the frosting sets. (About 30-60 minutes.)
Step 6: Now it’s time to frost! For best results it’s important to work with cold cake and room temperature frosting. To create that perfectly messy frosting look pile on a very very thick layer of frosting with your offset spatula. The secret to get it right is there must be a deep layer of frosting to create the texture and swirls that make it look so good. Once your thick layer of frosting is on, take the back of a spoon and begin making swirls and crests in the thick layer of frosting. Continue until the whole cake looks swoop-y and delicious.
There is something so sweet and lovely about this blue butterfly cake. I think it would go great with a soft pallet with just a touch of blue elsewhere. It would also be nice for a birthday party or shower cake. What do you think?
1 can (15oz) pure pumpkin puree
1 cup granulated sugar
1 cup brown sugar
3/4 cup apple sauce
2 1/4 cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp kosher salt
1 Tbsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
1/3 cup sour cream
1/3 cup heavy cream
1 tsp vanilla extract
For the Frosting:
1/2 cup butter, softened
8 oz cream cheese, softened
1 tsp vanilla extract
4 cup powdered sugar
3 Tbsp heavy cream
3 Tbsp walnuts, chopped
1 Tbsp caramel sauce (Hershey’s caramel ice cream topping)
For the Cheesecake Layer
I absolutely love this unique concept of using something as simple as a tree trunk and turning it into a fabulous wedding cake. The flower accents are a charming addition, making it softer than simple tree bark, and the heart “carving” is just the sweetest!
This cake was made by the extremely talented Kaysie Lackey, owner of The People’s Cake in Seattle, Washington. Kaysie has made several versions of this same cake.
Materials Needed: All you really need to frost this cake is:
Step 1: Follow steps 1-4 over here until the cake has it’s basic layer of crumb coat and has chilled. The cake should be cold and the frosting should be room temperature.
Step 2: Fill a large pastry bag with icing and create a row of straight dots going from top to bottom.
Step 3: Gently spread each dot with a knife, cleaning the knife on a rag as necessary to make sure the scallops are even.
Step 4: Create another row of dots where the frosting ends and spread each dot with a knife. Repeat over and over until the whole cake is finished. (Pro tip: It’s easy to remove a mistake with a knife and begin a row again.)
Step 5: When the scallops end add a final row of dots to “seal” the seam for a finished look.
* Photo Credits: Oh Happy Day
You can never have enough gold! I love everything about this magnificent gold cake, especially the detail of the design. And the flower accent is the perfect accompaniment. Stunning, elegant and priceless!
(Photo courtesy of Brides)
How beautiful is this cake?! I love the soft colors.
Photo Credits: Call-me-cupcake
Photo Credits: Nevie-Pie Cakes
Though it’s not often served at weddings, angel food cake never disappoints. Guests will be delighted by these individual versions of the heavenly confection; each one is glazed and then topped with a single sugared flower (an edible rose, viola, or primrose), making them elegant enough to present either in lieu of a classic wedding cake or as part of a dessert buffet. Cake stands dusted with pale pink sanding sugar give them the stature they deserve.
Preheat oven to 350 degrees, with rack in lower third. Sift flour, 1/2 cup sugar, and salt into a medium bowl; set aside.
Beat egg whites on medium-low speed in the bowl of an electric mixer fitted with the whisk until foamy, about 2 minutes. Mix in cream of tartar and vanilla. Raise speed to medium-high; beat until medium- stiff peaks form. Reduce speed to medium-low; add remaining 1 cup sugar in a steady stream. Beat until stiff (but not dry) peaks form; transfer to a large bowl.
Sift one-third flour mixture over egg-white mixture; gently fold in with a rubber spatula. Repeat to incorporate remaining flour mixture. Gently spoon batter into a large pastry bag without a tip. Pipe batter into 1-cup angel food cake molds so each is 2/3 full.
Bake, rotating molds halfway through, until cakes are pale golden and tops spring back when lightly pressed, 15 minutes. Let cool in molds on wire racks 30 minutes.
Invert molds, and sharply rap them on a towel-covered work surface; gently release cakes from molds. Spoon poured fondant glaze over top of each cake, letting it drip down sides.
Photo Credit : Ian Darch