Archive for the ‘decadent desserts’ Category

Real wedding cake from Brooke and Jacque’s wedding. Gorgeous cake created by Judy Ward.

We are continuing our special series on “loving your wedding vendor”.

Today we are going to talk about your wedding cake designer.

Works of art, is what the wedding cake is! The most memorable visual item that guests will remember and talk about at the water cooler the next day.

The popularity of over-the-top wedding cake designs can be attributed to Sylvia Weinstock, whose name is synonymous with wedding cakes. Even the hip, cool, reality show Ace of Cakes have helped for average people to understand what it takes to build these creations.

Our clients have differing views towards their wedding cakes. Some client’s priority is for the cake to taste wonderful, others just want to make sure the cake looks fabulous and then there are some who are concerned with both. So you want to be sure you are choosing a wedding cake designer that will caterer to your priority.

Reasons why you should love your wedding cake designer?

1. Believe it or not, your wedding cake is much more than “just flour and water”, like Steve Martin said in Father of the Bride. You have to appreciate how much
2. They have more weddings than just yours on any given weekend, but give each wedding their undivided attention.
3. You have to appreciate the fabulousness of how they get those layers to stack on each other, without tipping over.
4. They work under high stress; and sometimes limited information (wrong setup times or heavy cake toppers).
5. They deliver their masterpieces sometimes in difficult weather conditions (intense heat, ice, snow and rain).
6. After setups, they have to deal with challenges…cakes do lean. Somehow they work their magic and it turns out wonderful!
7. Like artists, they are challenged to come up with new deigns and ideas; it’s a constant movement forward.
8. Can you create art with food? They do, and for that….they are cool!

Behind the scenes:

At one of our weddings a cake designer, whom I use quite a bit, was late delivering the cake. We’ve worked together so many times I wasn’t alarmed at first. It wasn’t until about an 1.5 hours before the ceremony (reception was at the same location), I started to get concerned.

Her truck broke down! By the time she got another ride to the reception, the cake icing started to slide (it was a July wedding, HOT HOT HOT). She got the cake setup and then re-iced the entire cake - basically redesigning it. Nobody knew the difference (most importantly our clients) and when we cut the cake we simply cut off the extra icing off on the outside layer. I won’t lie, it was about 2 inches thick.

Bottom line, even though the wedding cake designer faced adversity, she fixed it and the client and guests never knew the difference. For that, you should love your wedding cake designer!

Plan on! -saundra

Next week: love your wedding wait staff and bartenders florist, videographer and more!

Well they did it!! Jacques White and Brooke Waninger tied the knot!!! It was a wonderful wedding with a superb family….I cannot help but send lots of love to them. Especially to her mom, Lisa Waninger. I think I helped her the most! She’s like me…a bit of a control person…so to see her let go and let me take care of the details for her daughter’s wedding, was….priceless.

Here’s a few pics from the wedding. I loved the colors! Bright and beautiful, just like Brooke.

Plan on! - saundra

Have you seen the Bride and Bloom magazine? It is tres chic!  Last month they had a trendy party to celebrate their magazine and Preston Bailey did his magic with decorations and was the guest of honor. The neatest thing that came out of it?

Milk and cookies at the end of the evening for the guests. It’s all in the presentation folks…..could you do this at your next wedding?

Photo Courtesy of Drew B Photography

Plan on! -saundra

Who likes left-overs? I do, but that is because it means I don’t have to cook. Again. However, I have restrictions on the amount of time that I will eat them. That is why I often question the tradition of keeping the top layer of the wedding cake for the first year anniversary. If you are going to do this – then let’s try to make sure you aren’t chomping down on a stiff, freezer burnt, dry, delicacy.

First you want to be sure you remove the cardboard bottom from the cake. Carefully transfer the cake onto foil. Freeze the cake for about one hour so it the icing will harden. Then remove from freezer and wrap the cake with cling wrap or plastic wrap. Make sure the cake is thoroughly covered and as airtight as possible. Now you want to wrap the cake with aluminum foil. Place the cake in an airtight container. Wrap the outside of the container with foil as well – to prevent moisture. Place in freezer until your anniversary. When you thaw the cake out to eat, be sure to place it in the refrigerator for at least one day to gradually thaw out. Do not put it on the counter.

Good luck to you! When my husband and I celebrated our first anniversary, I preferred that he take me out to a ridiculously high priced dinner and we both ordered a fresh slice of cheesecake (our wedding cake) to enjoy. What we did later is none of your business.

Plan on! -saundra