On cakes and planning...(or: my one-page blog post on cake) :)
Choosing your baker: Obviously we hope you choose us, and there are probably a zillion online lists of
"things to ask your vendors" etc., but for your cake, here are some basic rules of thumb:
1) Budget: Know your budget and what to expect for pricing. Cakes are generally charged "per serving", so
your general head count is an important factor in cake pricing. (see our pricing for more info)
2) Taste: First, find someone who makes cake you love, because it should taste as good as it looks! Do
they have a limited menu, or can you have your favorite combo of flavors, or different flavored tiers?
3) Ability: Look through a prospective baker's portfolio, and you will get a definite feel for their personal
decorating style and range of ability. You need to be confident that they can create your dream cake. Beware
of a baker who promises they can 'make anything you want'; a good baker will definitely tell you if a design is
beyond their ability. Do their cakes reflect a variety of skills, or do they seem limited to a certain style?
4) Personality: Find someone who you *click* with. Hard to explain, but if you don't, you'll know it. Your
wedding is a special day, and you want to be working with vendors whose personalities you enjoy, and who
are happy to be working with you to make your day the best it can be.
5) Service: Do they respond quickly to phone calls/emails? Do they make you feel like they are thrilled to be
working with you, not "squeezing you in" or "doing you a favor"? Check their references, reviews, etc.
Moving on...
Design: Your design consult is a great way to start planning your cake. Plan usually 45-60 minutes for this,
and bring anything to your consult that inspires you--photos of cakes you love, your dress design, your
invitation, etc. If you haven't checked out some of the cool inspiration boards you can create online, definitely
do; they are a great way to bring your theme or color scheme together visually. You are also welcome to
email us any photos to save for you as design ideas, or for pricing quotes before your consult.
Once we have your date booked, you will get a color sketch of your cake design to keep. This is what we
will use when decorating your cake, because when it comes to seeing your cake at the reception, we believe
this is *not* the place for surprises.
Colors: Icing colors can be mixed to match your wedding colors as closely as possible. Bear in mind that
these are food colors, and your exact shade may be difficult to obtain. Providing a color swatch is incredibly
helpful, so we're all on the same page as to what "horizon blue" actually looks like.
Topper: Fresh flowers and monograms are currently very popular on cake tops. If you have purchased a
topper, please let us know what type it is, so we an plan any support necessary. This can be left on the cake
table at the reception for us to set up on arrival, or you're welcome to drop it off at the bakery.
Flowers: Fresh flowers can be ordered from your florist. Many fresh flowers are not edible or in fact
poisonous, and most will have been treated with a variety of chemicals, so we never insert them directly into
the cake. Instead we use floral picks that the flowers can be inserted into. If you provide a contact number
for your florist, we can coordinate directly with them.
Silk flowers are also easy, affordable, and beautiful. These can be included in your quote, or you can provide
them for me to arrange on site.
Flowers can be also made of buttercream, royal icing, or sugarpaste. These can more time-consuming to
create and are priced accordingly. We also have a large catalog of sugarpaste flowers available to order.
Serving sizes and top tiers: A standard wedding cake serving size is basically a 4-1/2" tall wedding cake
cut into 1" x 2" servings, or approximately the size of half a sandwich. Not those big wedges that we cut at
the family picnic...sorry.
Traditionally the top tier was frozen and saved for your anniversary, but eating one-year-old frozen cake is
not appealing, so this tradition is fading. We recommend serving your entire cake, and we will make you a
fresh 6" anniversary cake in one year. For wedding orders of 100 servings and more, this replica tier is free.
For wedding orders of fewer than 100 servings, this anniversary tier can be ordered for $25.00. Please call
at least two weeks in advance to order for your anniversary.
Deposit and Payment: It is best to reserve your date 3-6 months or more before your wedding, as popular
dates book up quickly, and we can only take so many per weekend, due to the individual attention that we like
to give each cake. At that time, we will note your design and flavors and provide you with an estimate for
your cake. A nonrefundable retainer of $100 will reserve the date, which applies to your final balance, with
full payment due two weeks before the wedding date. Your date is not reserved until this retainer is received.
Your date will be temporarily held for you for one week after your initial consult. If your $100 retainer is
not received within one week of your consultation, your date may become unavailable.
A separate, refundable equipment deposit may be required for any support items or cake stands that are
returned after the wedding (fountain, stands, etc). Any damaged or missing parts will be deducted from this
deposit. We also do have various cake stands and the cupcake tower to rent for your event for a minimal fee.
At the reception--Of cakes and heat, cake table placement, and other minor details: Check with us
about your icing and filling options if your cake will be outdoors, as buttercream and mousses, curds, and
cream fillings do not withstand high-temperature weather well, and will at the very least require shade, with
an eye to the direction of the sun as the reception progresses. Even indoors, plan to have the cake not sitting
in direct sun or near a hot window or baseboard heater.
I know, this is basic, but check your cake table area to make sure there won't be anything unsightly in the
background for your cake cutting photos. You don't want to look like you have a "Exit" sign on top of your
head. A good photographer will know all of this, but still, a nice backdrop view helps.
Table location: Unless you're cutting cake first, it's not a good idea to have the cake table sitting on the
portable dance floor or near the loudspeakers (due to vibrating floor and/or your best friends doing the
macarena after cocktails). Avoid crowded traffic areas or anywhere a stray elbow (or finger) could be a
problem.
If you are opting for a fountain or lights--Is there an electrical outlet within, say, a mile? Just kidding. But
seriously, you don't want to have to string power cords all over (just another thing for folks to trip on), so it's
good to check for outlet locations and place the table accordingly.
Cake cutting: Know who will cut and serve the cake. No, it's not me...(sorry). Ask your caterers if they
provide this service, or appoint someone to help. We can provide you with a cutting guide and instructions if
needed, to ensure your cake will serve the proper number of guests.
After the reception: Your invoice or contract will contain a list of any equipment to be returned, if needed.
Designate someone to be responsible for collecting and returning these items to us, and we will coordinate
with them. Once these items are returned in good repair, your equipment deposit check will be returned.
Most of all, relax, and plan to have a beautiful and wonderful day full of memories that you will cherish!
"things to ask your vendors" etc., but for your cake, here are some basic rules of thumb:
1) Budget: Know your budget and what to expect for pricing. Cakes are generally charged "per serving", so
your general head count is an important factor in cake pricing. (see our pricing for more info)
2) Taste: First, find someone who makes cake you love, because it should taste as good as it looks! Do
they have a limited menu, or can you have your favorite combo of flavors, or different flavored tiers?
3) Ability: Look through a prospective baker's portfolio, and you will get a definite feel for their personal
decorating style and range of ability. You need to be confident that they can create your dream cake. Beware
of a baker who promises they can 'make anything you want'; a good baker will definitely tell you if a design is
beyond their ability. Do their cakes reflect a variety of skills, or do they seem limited to a certain style?
4) Personality: Find someone who you *click* with. Hard to explain, but if you don't, you'll know it. Your
wedding is a special day, and you want to be working with vendors whose personalities you enjoy, and who
are happy to be working with you to make your day the best it can be.
5) Service: Do they respond quickly to phone calls/emails? Do they make you feel like they are thrilled to be
working with you, not "squeezing you in" or "doing you a favor"? Check their references, reviews, etc.
Moving on...
Design: Your design consult is a great way to start planning your cake. Plan usually 45-60 minutes for this,
and bring anything to your consult that inspires you--photos of cakes you love, your dress design, your
invitation, etc. If you haven't checked out some of the cool inspiration boards you can create online, definitely
do; they are a great way to bring your theme or color scheme together visually. You are also welcome to
email us any photos to save for you as design ideas, or for pricing quotes before your consult.
Once we have your date booked, you will get a color sketch of your cake design to keep. This is what we
will use when decorating your cake, because when it comes to seeing your cake at the reception, we believe
this is *not* the place for surprises.
Colors: Icing colors can be mixed to match your wedding colors as closely as possible. Bear in mind that
these are food colors, and your exact shade may be difficult to obtain. Providing a color swatch is incredibly
helpful, so we're all on the same page as to what "horizon blue" actually looks like.
Topper: Fresh flowers and monograms are currently very popular on cake tops. If you have purchased a
topper, please let us know what type it is, so we an plan any support necessary. This can be left on the cake
table at the reception for us to set up on arrival, or you're welcome to drop it off at the bakery.
Flowers: Fresh flowers can be ordered from your florist. Many fresh flowers are not edible or in fact
poisonous, and most will have been treated with a variety of chemicals, so we never insert them directly into
the cake. Instead we use floral picks that the flowers can be inserted into. If you provide a contact number
for your florist, we can coordinate directly with them.
Silk flowers are also easy, affordable, and beautiful. These can be included in your quote, or you can provide
them for me to arrange on site.
Flowers can be also made of buttercream, royal icing, or sugarpaste. These can more time-consuming to
create and are priced accordingly. We also have a large catalog of sugarpaste flowers available to order.
Serving sizes and top tiers: A standard wedding cake serving size is basically a 4-1/2" tall wedding cake
cut into 1" x 2" servings, or approximately the size of half a sandwich. Not those big wedges that we cut at
the family picnic...sorry.
Traditionally the top tier was frozen and saved for your anniversary, but eating one-year-old frozen cake is
not appealing, so this tradition is fading. We recommend serving your entire cake, and we will make you a
fresh 6" anniversary cake in one year. For wedding orders of 100 servings and more, this replica tier is free.
For wedding orders of fewer than 100 servings, this anniversary tier can be ordered for $25.00. Please call
at least two weeks in advance to order for your anniversary.
Deposit and Payment: It is best to reserve your date 3-6 months or more before your wedding, as popular
dates book up quickly, and we can only take so many per weekend, due to the individual attention that we like
to give each cake. At that time, we will note your design and flavors and provide you with an estimate for
your cake. A nonrefundable retainer of $100 will reserve the date, which applies to your final balance, with
full payment due two weeks before the wedding date. Your date is not reserved until this retainer is received.
Your date will be temporarily held for you for one week after your initial consult. If your $100 retainer is
not received within one week of your consultation, your date may become unavailable.
A separate, refundable equipment deposit may be required for any support items or cake stands that are
returned after the wedding (fountain, stands, etc). Any damaged or missing parts will be deducted from this
deposit. We also do have various cake stands and the cupcake tower to rent for your event for a minimal fee.
At the reception--Of cakes and heat, cake table placement, and other minor details: Check with us
about your icing and filling options if your cake will be outdoors, as buttercream and mousses, curds, and
cream fillings do not withstand high-temperature weather well, and will at the very least require shade, with
an eye to the direction of the sun as the reception progresses. Even indoors, plan to have the cake not sitting
in direct sun or near a hot window or baseboard heater.
I know, this is basic, but check your cake table area to make sure there won't be anything unsightly in the
background for your cake cutting photos. You don't want to look like you have a "Exit" sign on top of your
head. A good photographer will know all of this, but still, a nice backdrop view helps.
Table location: Unless you're cutting cake first, it's not a good idea to have the cake table sitting on the
portable dance floor or near the loudspeakers (due to vibrating floor and/or your best friends doing the
macarena after cocktails). Avoid crowded traffic areas or anywhere a stray elbow (or finger) could be a
problem.
If you are opting for a fountain or lights--Is there an electrical outlet within, say, a mile? Just kidding. But
seriously, you don't want to have to string power cords all over (just another thing for folks to trip on), so it's
good to check for outlet locations and place the table accordingly.
Cake cutting: Know who will cut and serve the cake. No, it's not me...(sorry). Ask your caterers if they
provide this service, or appoint someone to help. We can provide you with a cutting guide and instructions if
needed, to ensure your cake will serve the proper number of guests.
After the reception: Your invoice or contract will contain a list of any equipment to be returned, if needed.
Designate someone to be responsible for collecting and returning these items to us, and we will coordinate
with them. Once these items are returned in good repair, your equipment deposit check will be returned.
Most of all, relax, and plan to have a beautiful and wonderful day full of memories that you will cherish!
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Cakes By Stefanie
208-457-8999
The Knot's BEST OF WEDDINGS 2011
More info:- link to 50 Wedding Facts and Trivia