The Wedding Cake Breakdown..Layer By Layer Part III

It is time to wrap up The Wedding Cake Breakdown...Layer by Layer "mini series." By now you should have a lovely decorated cake with some seriously yummy stuff baked inside! Whether you are serving a Red Velvet with Chocolate Ganche Filling and Cream Cheese Icing cake or a Vanilla Bean Pound Cake with Lemon Curd Filling and iced with Swiss Buttercream...your creation is surely worthy of any feast! Although you are pretty much a wedding cake oracle at this point, there are a few important points I would like to leave you with:


How much cake to order?
You should order enough cake for about 75-80% of your guests that will be ATTENDING. Although I think they are crazy, there are people out there who actually WON'T eat any cake (crazy, I know!). Even accounting for roughly only 75% of your guests  (for cake) will still leave you with extra - but it is better to be on the safe side!


How many tiers?
This is really going to depend on how many slices (per person) you wish for your cake to provide, see the previous question. Typically the more guests, the more tiers; however, any average wedding cake has anywhere between 3 to 5 tiers.


What should I do for a cake topper?
This one is totally up to you...and allows you the opportunity to be creative. An easy and classy cake topper is florals - your chosen florist can provide a cake topper of fresh florals that coordinate wit the rest of your wedding. Other ideas?! Head on over to Etsy and search 'cake toppers' under the wedding category - these vendors creativity will blow your mind! I won't ruin any of the surprises over in Etsy world!


Cake Platter...where do I get one?
Most of the time, your venue will provide you a silver plated cake platter - these are traditional, but very beautiful in their own right! If the venue does not provide one, your baker may have one available for rent. Either way, make sure you ask your baker what size the platter needs to be..and make sure to have a display table accordingly. If you do not want to go the silver route, these days you can find a diverse offering of cake platters -- anything from a slice of tree stump, to vintage suitcases, to modern acrylic boxes..can host your cake! Like everything, do some research and check over at Etsy!


I am having an outdoor wedding, what precautions should I take?
Find a cool or shaded place for your dessert masterpiece!!! Humidity and heat are a cake's worst friend...they easily cause fondant to slide and buttercream to soften - most bakers will not "insure" the life of their cake if it will be placed outdoors. That being said, do not fear if your heart has a calling to the outdoors (they are some of the most beautiful weddings!) - like I said, find a cool spot for the cake that has heavy shade..furthermore, see if the venue staff can keep the cake indoors as long as possible until it is needed for the reception.

How can I mix things up and make my cake interesting?
Do exactly that - Mix it Up! Do you have two favorite flavors? - alternate the flavors in each tier. Don't want just a round tiered cake? - alternate each tier's shape, go round, then square, then round, then square (or any other combination). Another tip, add accents of colored icing to bring in some hints of your wedding color pallet or alternate the decorations on each tier (see the random embellishment cake on yesterday's inspiration board). Bottomline: don't feel stuck doing the same thing all the way through, a mix-up is refreshing!


What is average charge per a slice?
In most metropolitan areas, the average cost per a slice is $4.50. Fondant, gourmet additions, or extravagant designs may add to the base price. At $4.50, cake can easily become a big expense, so do some research! I got my cake (and it was delicious!) for under $3.00 a slice - so it CAN happen!

Jen Fariello Photography

That about wraps it up -- I am not going to lie, I have been eying all the cakes at the grocery store over the past days..these posts are going to be the end of me! To give my sweet tooth a break the blog will be featuring a "Picture This!" and "Fresh Idea Friday" the next two days! Nevertheless, I hope you have become well educated over the past three days..and are looking forward to creating your very own edible art piece for your BIG DAY! I will leave you with my biggest tip: do your research, and find pictures on the web - take these pictures to the baker - this will ensure they know exactly what you want :)


Leave a comment at the bottom if you have some more questions concerning The Wedding Cake Breakdown! Enjoy!

The Wedding Cake Breakdown...Layer By Layer

Brooke Keegan

Hello, Hello! Thank you for your patience while Lucky In Love Event's took some vacation time! My goal was achieved, and I can officially say that I have rid myself of the past "pasty white" stature. I am excited to jump back into action with today's post: The Wedding Cake Breakdown..Layer By Layer!

Many a time..actually most of the time, your groom is not going to be that interested in participating in your planning process. It is not that he does not want to be "a part" of it, rather it usually boils down to that picking out colors, flowers, and dresses is just not in the repertoire of things that guys care about. That being said, one thing guys DO enjoy is FOOD! Your groom will be MORE than happy to take part in any planning involving something edible..especially the cakes! Although deciding on a baker for your wedding/groom's cake is fun (not to mention tasty - who does not like free food?!), it can be a little frustrating... here is why: there is a hefty list of different types of icings, fillings, decorative accents, and flavorings offered, and if you combine those together, you're looking at hundreds of cake combinations available to you. The lengthy options easily become overwhelming, and unless you are well versed on baked goods, many of the "wedding cake" terms may leave you confused - there in lies the reasoning behind today's post. I am going to breakdown The Wedding Cake..Layer By Layer so that you and your groom can have a fun, stress free, and yummy day at the bakers! Since this series has quite a few "layers," The Wedding Cake Breakdown will be featured over the next THREE DAYS! Today I while be breaking down the Icing and Filling options..look out for The Wedding Cake Breakdown Part II tomorrow, featuring a closer look at Cake Flavor and Decorating options.

The Icing 

Fondant

Lisa Lefkowitz

Fondant has become and increasingly popular option over the last 15 years or so - reasoning: it truly makes a FLAWLESS looking cake. Fondant is a thing sugar based pasted that can be rolled and molded much like pie crust. Fondant can be used to cover the cake entirely (usually with a lining of buttercream icing underneath) or sculpted into figures, objects, or ribbons. Although Fondant creates a seamless surface for you cake, the truth is it taste awful! Many people claim that true premium grade fondant tastes good..but I have tried the premium stuff...in my opinion, you cannot make sugary playdough taste good?! More often than not, guests will peel the fondant off and simply eat the cake with the small layer of buttercream underneath; however, Fondant cakes cost MORE?! So you are paying extra for an unpalatable product. Nevertheless, fondant DOES make a flawlessly beautiful cake..it is up to you to decide which you rather serve beauty..or deliciousness?

Buttercream

Brooke Keegan

Buttercream is the most popular and traditional icing used on wedding cakes - and for good reason! With the main ingrediants being BUTTER and CREAM, this icing has a medium consistency, lightly sweet taste, and can easily be flaoverd to your liking. Do not be fooled either, you are not making a complete trade off between "perfection" and "taste". Due to buttercream's medium consistency and airy structure, any good baker can smooth it seamlessly! Your cake will look beautiful and leave guests anxiously waiting to dig in!

Royal

Alders Photography

Royal icing is the popular choice for more casual occasions - it is the icing you have continually tasted on birthday cakes and childhood cupcakes. Its main ingredients are egg whites and SUGAR! It is light, fluffy, and super sugary tasting! Royal icing is not the best for getting the "seamlessly smooth" effect, however, it is great for casual icing (which will be explained in Part III).

The Filling

Fruits

Fruit preserves are an extremely popular filling choice. It is a refreshing break to the sugar coated cake and allows you to add an additional flavor within. Fruit fillings come in several varieties including strawberry, raspberry, lemon curd, pineapple, and peach. Tip: make sure your baker is using fresh fruit preserves. You do not want a fructose syrup filled jelly inside your cake!

Ganache

Ganache is a very rich filling created from heavy cream and dark chocolate. It is a premium filling for all you chocolate lovers and goes well with any buttercream icing. Ganache can actually be used as an icing...but that is ONLY for extremely chocolate lovers..this stuff is super rich!

Mousses and Custards

These two fillings have a consistency similar to pudding, with mousse having a more "whipped" texture. People choose these fillings because they can be easily flavored to your liking - from chocolate and strawberry, to more extravagant flavors like Kahlua and Almond. 

Miscellaneous

Your cake can truly be filled with anything. These days layers are filled with peanut butter, cream cheese, caramel, or your favorite liquor!

*****************************************************

Layer Part I gives you a complete breakdown of your icing and filling options! Grab something sweet to kill your craving..and be sure to stop by tomorrow for The Wedding Cake Breakdown..Layer By Layer Part II to continue our journey on a super sweet path to making your perfect wedding cake!