"Wait...you mean it tastes good too?" -Guest overheard at your wedding.
When I was a girl, wedding cakes were flouncy, all-white, sugary affairs. If you really wanted to impress, you went for the coveted fountain in the middle and winding staircases, complete with a platoon of identical plastic bridesmaids and groomsmen on either side, leading up to the inevitable bride andgroom. The cake sat in a corner on display, then was cut up and sent home with the guests. Each slice was carefully wrapped up in white cocktail napkins bearing the newlyweds' imprinted names and date. Remember?
I have fond memories of trying to stay up late waiting for my parents to return from these events, knowing that they would be bringing me that little package of hypoglycemia, encased in translucent crisco-soaked paper. I always devoured it first thing the next morning, ignoring the dried white cake and licking off every smudge of the now-crusty frosting...
Cakes have come a long way since then, and there's a reason the cake doesn't get sent home anymore. The guests actually want to eat it! With the advent of TV food shows, the bar is being ever raised for not just the appearance of the cake, but for the taste as well.
Here are a few things to keep in mind when choosing your bakery.
1. Shop around
Wedding magazines often feature beautiful designer cakes, but rarely mention the cost of these masterpieces! Go in with a budget already in mind. Most bakeries charge per person and prices can range from $5 - $8 per slice.
If that sounds like a lot, think about this: at any good restaurant you would expect to pay at least that much for a plated dessert - but it better be awesome, right? Price does not always reflect quality, so be sure to visit more than one bakery. Does the bakery offer tastings & consultations? How much does it cost? These days, don't be surprised if the higher-quality cake shops charge a small fee; they usually put more time and effort into their presentation for you. The fee - usually around $20 - $30 - is normally credited back to you when you place your order.
2. Taste
Many pastry chefs are expanding their repertoire to offer flavors other than the traditional Wedding White. More exotic & creative combinations are showing up at weddings, such as Lemon-Rosemary or Dark chocolate infused with thyme and orange zest from Blue Moon Cake Design in Boulder. Is your pastry chef willing to customize flavors to your liking? If not, they are likely using pre-made mixes. Can they accommodate special requests? Gluten-free, dairy-free diets are on the rise and some bakeries, including It's All Good! Gluten-Free Patisserie, offer surprisingly delicious options.
3. DesignDo your homework. This means talking things over with your intended ahead of time. Don't wait until you're sitting in front of your pastry chef to find out that you want Botticelli but your fiance wants Dr. Seuss! Most wedding cake designers have their portfolio online. Check it out together to see if the designers style and abilities are what you are looking for. Bring your ideas to the consultation. Your pastry chef should be able to look at your fabric swatches, invitations, custom-made rings or even photos of the family pooch and find inspiration to create a unique cake just for you.
If you truly can't decide what you like, let the chef take over. I'll admit it - It's a pastry chef's dream come true when a client says "You decide". If given carte blanche, the baker steps aside, the artist takes over and the result is always above and beyond the clients' highest expectations.
Either way - ask questions, make informed decisions & above all...have fun!
Consultations by appointment only. 303.494.CAKE(2253)
