Hello everyone! This is Kathryn, the lead designer of Beautifully Bloomed!
Hello all! Today we have another wonderful guest! This is Anne from Classic Cakes by Design. She owns a baking company in Cedar Rapids, Iowa! She is here to tell us 3 things that a wedding baker wants us to know. Read more and then pop over to her website!
Brides: Consider the venue when selecting the cake. Big venues need a 4 tiered cake or larger where smaller cakes need to be elevated to get a focus factor that they deserve. It is a center piece for the room. When guests see you at the reception, the next thing is that they want to see the cake. Also please remind your photographer to get photos of your cake.
Cake appropriately sized for the ballroom. You can see this cake starring back at you from any angle in the room no matter the guest count.
Brides: You may not particularly enjoy cake however your guests expect to have cake at your wedding. The two things I hear most about people that have attend other weddings is if they did not have cake at the wedding and what a disappointment that was and the forbidden, if you run out of cake. People remember that. Imagine being the next in line and you have been considering the cake selection possibilities then you hear… “sorry we ran out.” OUCH. Some even take that personal.
Remember, the more cake flavors you choose the more cake you will go through. I however enjoy the idea of choices. Order more cake than what your need and serve the remaining cake at your gift opening the next day. Its ok to run out then. Also don’t forget the ones that did not attend your wedding because of mobility issues or are in a nursing home. They would love to see you and your new spouse visiting them with CAKE!! Choose cake fillings to complement basic flavors.
Brides: DESIGN, DESIGN, DESIGN, when thinking about your wedding cake, think about the 360 of your wedding. What does your dress look like? Would you like some elements transferred to the cake? Is your dress white, ivory or some other color? What flowers are you using? Will they be proportionate to the tiers of cake? What about your wedding invitations? Do you have a monogram that can be emulated with fondant initials? Is each tier going to look different or all the same for continuity?
Thank you again Anne!
Again – check her out here