Ask the Expert: Cake Talk

by Ryan Conner | December 19, 2012

Ask the Expert: Cake Talk

Thanks to Lauren Kitchens from Fancy Cakes by Lauren for answering this week’s reader question:

I’d like to tie in my cake to the overall “theme” and look of my wedding. What are some ways to do this?






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Your Wedding Cake: Fondant? Buttercream? Does It Matter?

by Kristin Hull | July 18, 2012

Your Wedding Cake: Fondant? Buttercream? Does It Matter?

Thanks to Shelly Polozola, General Manager for Romano’s Bakery, for answering this week’s reader question:

What’s the difference between fondant and buttercream when it comes to choosing the cake’s outer layer? In what situation(s) is one or the other better (pros and cons)?

While the taste of the wedding cake is important, the design should reflect the bride’s personality. Scrolling, pearlization, draping, texturing and ombré are all trends in cake design and decoration that are achieved by using either fondant or buttercream icing. When choosing a cake design, the consistency of the outer layer must be considered. Fondant is a type of icing that can be either poured or rolled out into a sheet. Fondant’s pliability and dough-like consistency allows pastry chefs to create effects ranging from perfectly smooth finishes to more structured creations. Fondant will withstand the demands of outdoor events and can even be used to create “dummy” cakes that will last for months in a baker’s showroom. The taste of fondant is specific to the bakery; tastes range from lemony to sugary to a marshmallow-like flavor. Fondant is the best, although pricier choice, for brides who want to really show their creativity and style through more structured design elements on their wedding cake.






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How To Freeze Your Cake For Your First Anniversary

by Kristin Hull | May 23, 2012

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Thanks to Chad Fitzgerald, co-owner of The Cake Guys, for answering this week’s reader question:

I love the idea of freezing the top part of my wedding cake to eat on our one year anniversary. What’s the best way to do that so it doesn’t get freezer burned or lose any flavor?






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How To Get Your Dream Wedding Cake

by Kristin Hull | May 9, 2012

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Thanks to Lauren Kitchens, owner of Fancy Cakes by Lauren, for answering this week’s reader question:

I have an appointment with a wedding cake company coming up. What are the important questions to ask them?






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