Wedding Cake Basics

Wedding season is just around the corner and with that also comes our busiest time. In speaking with brides, we have learned that most really don't know what they want. I have found that the consultation is key in helping the happy couple decide on what cake they want and how to make their cake fit their budget. First, we (the bride and myself) decide on where to have the consultation and tasting. Some choose to come to the bakery but most decide on having it in their own home. Having this done at their home can help them feel at ease and not pressured. But don't worry, I bring everything with me, including the cake, plates, forks and napkins.

The bride can bring up to 3 additional guests and can choose 4 different cake flavors. She can choose something off our menu, or something else, as long as we have time to perfect the recipe in time for the tasting. We want this cake to be as unique as the couple that is getting married. Why be stuck with the standard menu if there is something else that you are dying to try? In addition to the 4 cake flavors, she can choose 4 additional frostings. The cake and frosting is served separately. To explain, 4 individual cupcakes are baked, served unfrosted, then 4 individual servings of frosting and/or fillings. Everyone can mix and match to decide on what flavor works for them. I find this process works best as the couple can choose THEIR cake, not have the cake chosen for them. I have had brides choose a flavor combination that I never would have put together, but once I tasted it she was right on...it was delicious!

Then once all the deliciousness has been tasted, we start to work on a cake. I use the cake serving guide by icedjems.com as a guide in determining the right size cake. In this economy, most brides and grooms are very budget conscious. Is a 4 tiered cake right for their budget or would a smaller cake with a sheet cake be better? Are cupcakes a better fit to side step the caterers cake cutting fee? All of these options are explained fully at the tasting and hopefully one fits their budget. For example, some caterers can charge upwards of $3/slice for a cake cutting fee. This is an additional $300 charge for a wedding of 100 guests. This fee does not apply to cupcakes.

All of the cakes we do start at $3.25/slice, whether its a wedding or birthday cake. Just because we are making a wedding cake over a birthday cake doesn't give us the right to increase our price. This cost includes a basic buttercream cake with minimal detailing and decoration. Prices do increase, however, depending on the decoration and detail of the cake. A fondant covered cake is $4.25/slice. Want sugar flowers instead of fresh flowers? The cost is $5/slice. Sugar flowers are very time consuming and sometimes painstaking work, which is why they cost more. Fondant vs buttercream, sugar flowers vs fresh flowers, fresh fruit filling or jam? Again, these are my prices. I can't speak for other bakers, but all of these options need to be considered when deciding on the cake and having it fit in your budget.

Valentines day

With Valentines day just 2 days away, things have been a little crazy here. Our bakery offers cake pop bouquets as an alternative to flowers (and cheaper too only $20!). For those that have never experienced a cake pop you are missing out. A cake pop is like a cake lollipop. First, you start with baked cake, crumbled up. Any flavor of cake works. I have found that using cakes with something baked in them, like chocolate or peanut butter chips, gives a little trouble when inserting the stick. Then, it is mixed with frosting (any flavor) and rolled into balls. Be careful with the amount of frosting used. I have seen some recipes call for 3/4 to 1 entire can of frosting. That Is too much. You only want to use enough frosting to moisten the cake and so that the cake holds its shape when formed. (We always use home made frosting at the bakery)

There are a few ways to form the pops. You can roll them into balls like a meatball, the typical shape. Or you can shape them using cookie cutters. Once they have been chilled, (dont freeze them or the chocolate will crack once dipped) they are dipped in chocolate. A little trick, dip the stick in chocolate before sticking the ball or it will just fall right off the stick. Now comes the fun part, decorating! Use whatever you feel. Nothing is off limits. I prefer using sanding sugar. It gives a nice little crunch into the moist cake inside the chocolate. Don't be fooled by the cake pop pans and cooking sets that are out there now. They are not the same! You will get a very cakey, dry ball that sticks to the pan and falls apart. It's not worth the money, even with a coupon! (And im a diligent couponer too, but that's for another time)

Cake pops may be tasty and look nice but they are hard work, and time consuming. So here is what a completed cake pop bouquet looks like. I think they are better than flowers...and tastier too!

About Me & My Blog

Hi, I am +Diann Hall , self taught baker. Let me start off with this disclaimer: I didn’t go to pastry school. I don’t proclaim to be the best baker in the world. What I do have is a love of baking and a passion for making people happy.

Ok, now that that is out of the way, (and hopefully reduce judgment on any technical mistakes I may make) I’d like to fill you in on how I got here. Right out of college, I got a job in the corporate world, the lovely world of insurance. I spent the next 11 years working long hours with an even longer commute in a high demand, high stress job. I was promoted several times, working my way up to Claims Field Unit Manager (fancy title huh?)  When planning my wedding with my now husband, we were in search of the perfect wedding cake. None of the bakeries we contacted were open to trying new flavors or going beyond status-quo.   In addition, those cookie cutter cakes were expensive! I always liked to bake and was a huge fan of the extreme cake shows that were on TV. I noticed a local craft store was offering cake decorating classes and I thought, why not? So I signed up and took the 4 week course that was offered. I was hooked. I continued taking every course the craft store offered. After completing all the courses I decided I would make my own wedding cake (because brides don’t have enough stress already).

After the wedding, I continued making cakes for friends and family events. I experimented with recipes, different decorations and making cake pops, bringing all my new creations to the office for “official testing”. When I became pregnant with my son, I learned he had a cleft lip & palate. My company had a limited amount of leave time available so we were limited in day care options. That paired with the fact I really wanted to stay home with him versus day care, led us to where we are today.  I slowly started out of my home kitchen but the business quickly grew. I had overtaken the kitchen with all my cake, cupcake and cake pop supplies and could barely cook a meal. That’s when we decided to buy a bakery and expand the business. 

It’s been a few months since I bought the bakery. I currently only sell wholesale or directly to customers by appointment only.  I plan on opening a small bakery in April with limited hours. I am now the proud owner of +Frost This (www.frostthisnh.com) in Greenville, NH.  We make specialty cakes, cupcakes and cakepops to order.  We like to involve the customer from the beginning including design and cake flavor, setting us apart from the standard bakery, which uses frozen, cookie cutter designs and flavors.  We also use local ingredients when they are available.  We also try and make cakes affordable. Who really needs to spend $8-$12/slice for cake? It’s a cake not diamond!!  In this blog, I hope to educate everyone who reads it on the cake buying/ordering process.  Since I am a wife and mother of a young child I hope to give insight on how I balance my career and home life.  How am I able to sit and complete 200 cake pops in two days with a one year old pulling at my pants calling Mama? I hope to figure that out myself! I want this to be interactive. Please don’t be shy and post comments, questions or even start a discussion on my facebook page at www.facebook.com/frostthiscakes .