Bridal Expo

Remember last year when I was ranting and raving about the cake-pop and how it would be the biggest thing in wedding desserts since cupcakes stole the show about three years ago? Well, turns out I was right. Not only that – this little gem has inspired many to start an entire business catering to and serving only cake pops.

For those of you who missed my introduction last February to the darling of the dessert world, I would like to introduce you to the ” Cake- Pop”. For those of you who were with me while I extolled the virtues of the delightful smidgen of cake on a stick, lets re-familiarize ourselves with the cake-pop.

Cake Pops were ‘invented’ in 2011 by a woman who goes by the name ‘Bakerella’. On her website you will see a very happy young woman who says she was inspired to start blogging about her baking attempts after taking a cake decorating class.  I saw her website, I hope she got an A+. Maybe she didn’t invent them but she certainly is credited with bringing them into everyday conversation and to wedding sweet tables everywhere . Thank you, Bakerella.

In my quest to find out everything there is to know about cake pops I found that there are two different kinds:

1) Traditional cake-pops are made by crumbling an entire cake with some frosting into a bowl, smashing it into balls, inserting a popsicle or lollipop stick and dipping in hardening chocolate.

2) The newer version of the cake pop is made with a special baking pan that you fill with cake batter and cover with th accompanying  lid that completes the sphere to bake a  perfect circle every time. Insert stick, dip in chocolate and voila!

Of course cake-pops are not intended to replace the traditional wedding cake (but you could), they are adding another layer of deliciousness and pizazz to the sweet table (which they will). You can dip them in all kinds of toppings, sprinkles or have a great time decorating them. They are small and easy to work with, because they are on a stick and they are just the right shape. No mess, no fork, no plate, these little wonders will have you wondering…. what will they come up with next?

-Penny Frulla for Bridal Expo Chicago

It was just last year that the biggest trend on wedding sweet tables and at receptions was the cupcake. The cupcake was the hippest, hottest must-have for weddings in 2011 and I thought there couldn’t possibly be anything more fun or festive for a wedding sweet table. Guess what? I was dead wrong. I would like to introduce you to the ” Cake- Pop”.

Take a good look at this sweet little gem, you are going to be seeing a lot of it.

Cake Pops were ‘invented’ in 2011 by a woman who goes by the name ‘Bakerella’. On her website you will see a very happy young woman who says she was inspired to start blogging about her baking attempts after taking a cake decorating class.  I saw her website, I hope she got an A+. Maybe she didn’t invent them but she certainly is credited with bringing them into everyday conversation and to wedding sweet tables everywhere . Thank you, Bakerella.

In my quest to find out everything there is to know about cake pops I found that there are two different kinds:

1) Traditional cake-pops are made by crumbling an entire cake with some frosting into a bowl, smashing it into balls, inserting a popsicle or lollipop stick and dipping in hardening chocolate.

2) The newer version of the cake pop is made with a special baking pan that you fill with cake batter and cover with th accompanying  lid that completes the sphere to bake a  perfect circle every time. Insert stick, dip in chocolate and voila!

Of course cake-pops are not intended to replace the traditional wedding cake (but you could), they are adding another layer of deliciousness and pizazz to the sweet table (which they will). You can dip them in all kinds of toppings, sprinkles or have a great time decorating them. They are small and easy to work with, because they are on a stick and they are just the right shape. No mess, no fork, no plate, these little wonders will have you wondering…. what will they come up with next?

-Penny Frulla for Bridal Expo Chicago

Deciding on your wedding cake sounds easy, right? WRONG!  Between the look, the taste and of course – what type of frosting… you will want to pull your hair out!  There are dozens of choices and endless combinations, not to mention that the cake and the frosting you choose will depend on a lot of factors; the location of the wedding, the outdoor temperature, what style of cake you want… and (of course) your taste. Having a great looking cake that tastes bad is  just as much of a disaster as a delicious cake that looks awful.

For me , the most important part of the cake is the frosting so I have broken it down into three main types:

Buttercream frosting is made from butter or margarine combined with powdered sugar, flavorings, and liquid. This is by far the most popular frosting because it is easy to work with and very adaptable, plus it holds up well to humidity and temperature variations. These characteristics are especially important in the case of an outdoor wedding where there is an uncontrolled environment. If you love the look of fondant but can’t live without  buttercream frosting, relax…. a skilled baker can replicate the look of fondant with buttercream.

Whipped Cream frostings are made from powdered sugar, flavorings, and whipped cream – what could be simpler? Unfortunately the whipped cream is sometimes a problem since this type of frosting requires refrigeration and does not hold up well to heat or high humidity. However, this is the sweetest and fluffiest of all frostings and is a real treat  if the conditions are right. As far as the design is concerned, the possibilities are endless with a talented baker.

Fondant creates a very smooth and elegant cake covering but is less sweet and more dense than other frosting types which have lighter whipped textures. The main benefit of fondant is that, unlike buttercream frosting, in a fairly short amount of time you can have a silky, perfect-looking cake. In just a matter of minutes you can roll out your fondant, cover your cake, and smooth. You can also use fondant to create interesting shapes and figures for your cake that you wouldn’t be able to do with plain frosting. Accomplishing the same thing with buttercream frosting can be nearly impossible, even for the most dedicated cake decorator. However, fondant doesn’t always taste as good as buttercream.

There are no clear-cut rules  but, consider the taste and temperature to be the deal breakers. You absolutely cannot have a cake with whipped cream frosting in the middle of July in Louisiana and you will never get the same texture and taste of buttercream frosting using rolled fondant. Figure out what is the most important thing to you and use your baker’s expertise and advice to  accomplish your main goal – having a beautiful cake that holds up at least until it is cut.

Last but certainly not least – arrange to taste cake samples together. Finding a cake you both love will be a lovely memory.  This is definitely the best part of wedding planning!

-Penny Frulla for Bridal Expo Chicago

 Tipsycake, Chicago,IL

Leeson’s Cakes, Tinley Park, IL

Sharon’s Custom Cakes, Crete, IL

Oak Mill Bakery Chicago, IL

In the ever-changing world of weddings, there is always something new on the horizon. Someone with ample creativity and talent takes a traditional item ( in this cakes the wedding cake) and literally turns it upside down. For those of you who have not seen the Chandelier Wedding Cake, here it is:

Beautiful, delicious, and suspended from above, Chandelier Cakes take artistry and imagination to a new level. It seems to defy the laws of gravity and common sense but, it hangs with great stability. The cake is decorated in stages and then put together using a special cake ‘stand’ that inverts the order of the stacking from smallest on bottom to largest on top.

Chandelier Cakes are just starting to get some notoriety but, look out for them to become very popular, thanks to Pinterest and other sites that encourage creative expression. According to Judy of Judy’s Cakes, they are easily dismantled, layer by layer from the bottom, for cutting.

I’ll have to trust Judy on this one because this sounds very complicated to me. But, this one really takes my breath away and I am looking forward to seeing more Chandelier Cakes in the future!

-Penny Frulla for Bridal Expo Chicago

How many times have you been to an event where the cake is breathtaking, only to take a bite and realize that looks aren’t everything? Usually the culprit is the frosting which can be  hard or ( even worse) inedible. In recent years, and thanks in large part to consumer demands, cake frosting has become much tastier and to me, the frosting and the way it is used to decorate the cake is the best part!!  Your cake should taste as good as it looks and you should settle for  nothing less than delight when you take the first bite as husband and wife.

Buttercream is the most widely known frosting and is most often used on wedding cakes. It is made of powdered sugar, cream and butter, can be refrigerated without losing it’s taste and can be piped onto a cake in almost any shape or form.

 Whipped Cream frosting is made from whipping cream that is beaten until it is stiff, adding flavors or colors during the whipping process. It is best suited for lighter cakes (angel food) and must be consumed within about 48 hours.  

Ganache is a blend of melted chocolate and heavy cream. It changes consistnecy as it cools so, if you want a shiny coating – use it while it is hot.

Fondant is usually made from sugar, glucose, glycerin and gelatin. Fondant is most often used on wedding cakes, as it will keep the cake moist while it is being decorated. If not made properly, Fondant can look and taste like plastic.

Royal Icing is a blend of powdered sugar and egg whites. It is most often used for the detail in cake decorating since it is easy t o work with and hardens as it dries. If too much frosting is used, it will be hard to eat!

The best thing you can do is schedule a tasting with the bakery you have chosen, at the tasting you will select your frosting, cake and filling flavors. Don’t be afraid to ask questions before you make any decisions and don’t go on looks alone! Ask for referrals and make sure you know exactly how your cake will taste and look before the wedding…. and if you want to go with a cake that has no frosting, the cake had better be really good!!!

-Penny Frulla for Bridal Expo Chicago

Like a gorgeous ribbon tied beautifully around a package, the cake topper is the finishing touch that makes the entire package come together.  Let’s face it, even the most beautiful cake needs a little something on top to complete the look. Wedding cake toppers are traditionally a representation of a bride and groom in formal wedding attire sitting atop the cake.  This custom was dominant in US weddings in the 1950s where it represented the concept of togetherness. It is important to note that cake toppers have advanced a long way since your parents or grandparent’s wedding. Seldom do couples even look for the standard  cake toppers where the only decision is to try to find one of the little plastic couples  that resemble you in hair or skin color. Couples today can use the cake topper to signify the silly, irreverent or romantic spirit of their relationship. Don’t be too worried if your fiance is not jazzed about cake toppers just yet. Wait until he sees the options (now) available, then you can sit back and enjoy as he delves into the wonderful world of wedding details…. and this one can be downright fun! What’s hot in cake toppers for 2012?

Romantic – Choices to express romance include Lladro figurines, doves, or hearts  made of various materials. It isn’t about cost since there are options made for every budget. Although a beautiful Lladro could set you back  hundreds of dollars,  a simple  plastic sculpture of intertwined hearts can cost less than lunch.

Fun- Bobble head likenesses, a cute Lego or cartoon couple, a whimsical wire sculpture. Maybe a  couple doing something you both enjoy like surfing or fishing. Perhaps you want to focus on your profession;  firefighters, police and military cake toppers are very popular and easy to find.

Monograms – Monograms are HOT! You can do the traditional monogram with your first initials on either side and your shared last initial in the middle, you can do just the last initial or  just your first two initials intertwined. Rhine-stoned cake toppers gained so much popularity last year that some companies have begun offering them with colored stones so you can match your wedding colors! WOW!

Same Sex - With a handful of states passing legislation that same sex marriages are legal (and hopefully more to follow), it is now easier than ever to find a variety of cake toppers depicting same sex couples. Bravo.

Ethnic – Cake toppers are also widely available in a variety of traditional ethnic wedding attire so you can mix your Asian, African, Hispanic or Middle Eastern heritage with a traditional American wedding cake.

Today’s couples have limitless styles to choose from since so many companies offer custom cake toppers. My only advice to to future brides and grooms is to get something  you love, something you can afford and something you will want to keep forever, it is a wonderful keepsake  and would look great on top of your future anniversary cake.

-Penny Frulla for Bridal Expo Chicago

Growing up in the Midwest, I knew nothing of a Groom’s cake until I watched Steel Magnolias for the first time. In that movie, the groom had a red velvet cake decorated to look like a giant Armadillo. It made no sense to me at the time, I just figured he was odd , like the rest of the  characters in the movie. In reality, it was probably one of the finer points of the movie that was missed on me  because at the time I knew nothing of grooms cakes, Southern Weddings or Armadillos.

The Grooms cake traditionally was a southern custom, the Armadillo is an animal indigenous to the southern part of the United States and  the red velvet cake has always been popular in the south . Add all of this together and you have a ‘bleeding’ Armadillo cake to represent the true southern spirit of the movie.  That only took me 20 years to figure out.
Since that movie came to the  big screen in 1989 there has been a resurgence of Grooms cakes spreading all the way to Buckingham Palace this past spring when Prince William used his groom’s cake to honor the memory of his mother, the late Princess Diana. This long overlooked tradition has made a full comeback! Once seen as an unnecessary expense, it is now a colorful expression of personality and in some cases (such as Prince William) a way to remember a loved one.

The Groom’s Cake is made for the guests to enjoy at either the rehearsal dinner or served alongside the  traditional wedding cake at the reception. With today’s technology and the talents of a great baker, you may have a cake so picturesque and  so artistic that no one will believe it is  a cake, much less want to be the first to cut into it. Since there are no cake cutting customs associated with the groom’s cake you may want to leave it out for the guests to marvel at for as long as possible and then box the cake slices and serve them as edible take-home favors, adding another opportunity to be creative with the packaging. Legend has it that if single women sleep with a slice of it under their pillow they will dream of their future husband.

Although the bride may also have a hand in design and creation of this cake – it is up to each individual couple to decide who handles this cake and how involved each party will be . If the bride is giving the groom this cake as a gift, she may single handedly select and design the cake for him. Realistically it is best not to get too cutesy – if you are going full-out groom’s cake it should be a reflection of his own personal masculine taste. There are no restrictions on style, shape or flavor. Rich dark chocolate, red velvet and cheesecakes are the more popular choices. The groom usually selects something that represents his family, or life or hobbies.  This is the one time when the groom can have complete control of something wedding-related. I say let him have at it but, just in case – you might want to have a private conversation with the groom and your pastry chef or baker  outlining what you both define as unacceptable. My advice is to  stay away from anything questionable. No one wants to eat a cake that looks like a dead fish no matter how much your future husband enjoys fishing, ditto for all animals portrayed as dead on a cake.

Whether he is an avid gamer, Trekkie, Wine connoisseur or Cubs (or Sox) fan,  be sure that your groom has his own cake for everyone to enjoy and keep this lovely tradition alive for future generations!

-Penny Frulla for Bridal Expo Chicago