by Ryan Conner | October 19, 2016
Thanks to Liz White, head decorator at Carlos Bakery, for answering this week’s reader question: What are five questions to […]
by Emily Ward | December 30, 2015
Thanks to Lauren Kitchens of Fancy Cakes by Lauren for answering this week’s Ask the Expert question focusing on wedding […]
by Ryan Conner | November 11, 2015
Thanks to Julie Vorce, pastry chef at Pink Apron Pastry, for answering this week’s reader question: What should I expect […]
by Ryan Conner | January 29, 2014
Thanks to Chad Fitzgerald, owner of The Cake Guys, for answering this week’s reader question: What are some tips I […]
by Ryan Conner | December 19, 2012
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?
by Kristin Hull | July 18, 2012
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.
by Kristin Hull | May 23, 2012
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?
by Kristin Hull | May 9, 2012
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?
by Kristin Hull | August 3, 2011
Thanks to Jeri Kopecky, Owner of Cake Carousel, for answering today’s reader question: Several people in my family have diabetes […]