CHRISTOPHER GARREN’S CAKES – COSTA MESA, CA
Trends for Wedding Cakes
- Brides are moving to traditional designs with bolder and more high contrast colors.
- The cupcake is dead for wedding cake design. I’m not sad to see this go.
- Flavors for wedding cakes are more comfort driven like red velvet, basic buttermilk cakes that have are a bit more southern in their influence.
- Because of television shows like Amazing Wedding Cakes people are asking for much more daring designs such as non-stacked and 3-D designs for wedding cakes. People are realizing that wedding cake design is an art form. And trust me you have to be an artist to create some of these cakes.
- The groom’s cake that is delivered to the wedding reception or rehearsal party is gaining popularity and is here to stay. I think it’s because modern brides want to include the groom more into the wedding.
GATEAUX INC. – PLYMOUTH, MN
Top five things to use to avoid mistakes while decorating
- Don’t transport stacked cakes. Box each tier in its own box with a bit on non-skid fabric and stack the cake once you arrive to your destination.
- If you are having trouble with too much powdered sugar on fondant go to a bakery supply store and buy chocolate gloves. These are fine cotton gloves that you and put on and then successfully rub or buff the powdered sugar off the fondant.
- If you are having trouble getting sharp, straight side with your butter cream get a very simple right angle tool that you can find at most art supply stores. That way the sides of you cake whether round or square will always be perfect.
- If you are getting a lot of bubbles in you fondant the only tools you need is a pin and a fondant smoother. Simply make a small pin hole in the bubble and gently smooth the air out.
- If you have tiny lumps in your royal icing simply purchase panty hose and strain the royal icing through them. The good news is that you can use the same set of panty hose over and over if you wash them.
WHITE FLOWER CAKE SHOPPE – CLEVELAND, OHIO
Tips for the home baker
- Always check to see if your oven is accurate. This way you won’t over or under bake your cake. The easiest solution to this is to purchase an oven thermometer.
- When it comes to creating a smooth finial icing the saying, “practice makes perfect” applies. Because your fondant will only look as good as your finished butter cream.
- Before you put fondant on your cake make sure the cake is good and chilled. It’s almost impossible to put fondant on when your butter cream hasn’t set up.
- Plan and then plan some more. Everything takes more time than you think it will. Make sure you have a list and if you think something will take ten minutes, plan on twenty.
- Make gum paste or fondant elements well in advance. Since items like flowers have to dry and really can’t go bad, make them early. This way it will insure that they are dry and you will have enough time to create a beautiful cake.
THE CAKE ARTIST – STATEN ISLAND, NEW YORK
- What’s in this year is the topsy-turvy cake and, for that matter, any cake that’s sculpted. It’s all about brides wanting an artistic centerpiece for their wedding, not a white cake.
- People are moving away form sugar flowers and embracing more sculpted animation in their cakes along with designer labels.
- Men are being included in weddings through groom’s cakes that can take their inspiration from cigar boxes, video games all the way to their favorite destination.
- The traditional white, tiered cake with fountains is pretty obsolete. Today’s bride wants bright colors, all chocolate and hand painted cakes.
- I love it when a bride comes in and asks for a bright colored, highly personalized cake that really represents her.