Delicious Desserts
Sophie Goff
Sophie Goff
Some helpful tips about selecting, tasting and transporting the wedding cake.
1. Ensuring that your cake arrives at the wedding with minimal damage is vital. The average three-tier cake will weight approximately 20kg, which is a fair amount of delicate material. Professional cake maker Buddy Valastro advises that the baker of the cake delivers it and preferably in a refrigerated truck.
2. A major expense in a wedding is the much anticipated wedding cake. The more complex and intricate the cake design, the more expensive the dessert will be. In order to minimize the cost spent on a cake, there is a simple solution to ensure you can still have the cake of your dreams. This is having a slightly more simplistic design with less décor and design.
3. When partaking in the exercise of cake tasting you can often mix up the selection of flavors which can impact the purity and difference of each. To ensure a cleansed palate between each tasting, lemon sorbet is recommended to return the taste buds back to a neutral state.
4. Many couples book tastings for the caterer and baker on the same day. This is unadvised as each professional has many delicacies and ranges of cuisine to be tasted and likes the customer to be hungry upon arrival to ensure optimal tasting capacity.
5. There are many big decisions that come with selecting a wedding cake. One of these is deciding between a fondant and butter cream icing. Fondant is a rolled icing made of sugar, water, and flavourings. It goes on smooth, protects the cake, and allows for more creative designs and sculpting. However, not everyone loves the taste and texture. Buttercream is a rich frosting made with butter and confectioner's sugar. It tastes delicious, but the disadvantage of this it that it is sensitive to temperature and can melt off and be tarnished easily. Cake expert Buddy Valastro recommends Fondant on top of buttercream. "Fondant done right doesn't have to change anything but the look. Most bakers layer it over the buttercream anyway. If they have a sheeter [a machine used for rolling fondant], they can use a really thin layer- and your guests can peel it off if they want.
1. Ensuring that your cake arrives at the wedding with minimal damage is vital. The average three-tier cake will weight approximately 20kg, which is a fair amount of delicate material. Professional cake maker Buddy Valastro advises that the baker of the cake delivers it and preferably in a refrigerated truck.
2. A major expense in a wedding is the much anticipated wedding cake. The more complex and intricate the cake design, the more expensive the dessert will be. In order to minimize the cost spent on a cake, there is a simple solution to ensure you can still have the cake of your dreams. This is having a slightly more simplistic design with less décor and design.
3. When partaking in the exercise of cake tasting you can often mix up the selection of flavors which can impact the purity and difference of each. To ensure a cleansed palate between each tasting, lemon sorbet is recommended to return the taste buds back to a neutral state.
4. Many couples book tastings for the caterer and baker on the same day. This is unadvised as each professional has many delicacies and ranges of cuisine to be tasted and likes the customer to be hungry upon arrival to ensure optimal tasting capacity.
5. There are many big decisions that come with selecting a wedding cake. One of these is deciding between a fondant and butter cream icing. Fondant is a rolled icing made of sugar, water, and flavourings. It goes on smooth, protects the cake, and allows for more creative designs and sculpting. However, not everyone loves the taste and texture. Buttercream is a rich frosting made with butter and confectioner's sugar. It tastes delicious, but the disadvantage of this it that it is sensitive to temperature and can melt off and be tarnished easily. Cake expert Buddy Valastro recommends Fondant on top of buttercream. "Fondant done right doesn't have to change anything but the look. Most bakers layer it over the buttercream anyway. If they have a sheeter [a machine used for rolling fondant], they can use a really thin layer- and your guests can peel it off if they want.