Tag Archives: awful wedding cakes

Have Your Cake and Enjoy It!

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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

 

 

Having Your Cake And Eating It, Too!

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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

 

Do it Yourself Weddings – don’t try this at home

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I’ll admit it. I am an obsessive do-it-yourself-er. I am an amateur at some things and an expert at others. I can do just about anything given enough time and internet access or a library of books on the particular subject. I am also heavily opinionated about when to do it yourself and when to call in the professionals. There are just some things that are not a good idea. Weddings, in particular are one of those times.

The months, weeks and days leading up to your wedding are busy. Most women have to work and plan this event in their free time. There is barely time to sleep so taking on an extra task is unthinkable to most brides-to-be.

However, there are some couples faced with wanting or needing to cut costs so fervently that they decide to tackle the Do-It-Yourself wedding. Maybe they are just gluttons for punishment or they really do think they are capable. I’m not sure – but I can tell you this has more of the potential for disaster than asking Rosanne to sing the National Anthem.

DIY nightmare #1 -Bridesmaid Dresses. Sewing is easy, you get a pattern, cut it out, thread the needle and begin, right? NO. Sewing properly is an art form not to be taken lightly. Sewing delicate fabrics requires patience, skill and concentration. Unless you are a professional seamstress with your own studio filled with eager employees, do not attempt to make your own bridesmaid gowns. You will not only be disappointed when the gowns come out looking like a bad Home Ec project, you will also hate the pictures because they will magnify every poorly sewn detail. You also risk having bridesmaids who will never speak to you again.

#2 -Flowers. This has the potential to be a major catastrophe. Imagine staying up all night, the night before your wedding day clipping flower stems and ribbon-tying bouquets. That’s a best-case scenario and it goes downhill quickly from there. Ask yourself if you have a cooling system large enough to house the completed centerpieces and bouquets. You can’t put them in your refrigerator ta home because there are natural gases in food that will destroy the flowers. not to mentions flower arranging is very difficult and time consuming if done properly. Ask yourself if you will truly have time to enjoy your wedding week if every second of the last three days is spent focusing on flower pick up, purchasing and arranging only to wind up with an arrangement of half dead flowers. I doubt it.

#3 – Photo/Video. So you have decided to just put single use cameras on the table and let everyone take photos at the reception? Really? Maybe you handed a cam-corder to Uncle Bob and asked him to tape the whole thing. Maybe it would be a better idea to have everyone hold up their cell phones and snap random pictures out of focus with bad lighting. Or you could just have a courtroom sketch artist  depict the whole affair. Hire a photographer, even if it is just for an official portrait…. hire a photographer.

#4- Cake. Speaking from experience, decorating a cake is not easy. Martha Stewart seems to show up, squirt icing on the cake and it looks fantastic. The truth is that she had years of rigid training, attention to detail and only now after decades of hand-piping by herself in the confines of her own kitchen, she has a staff to handle this for her. Her staff has been trained and re-trained and practiced on more cakes than you can eat in a lifetime. In all fairness, they do make it look easy on TV. Don’t attempt to make your own cake. It took 5 weeks to complete the cake for William & Kate’s Royal Reception. 5 weeks of sugar flowers, 5 weeks of hand rolling  petals made of frosting to mirror an actual rose. Not to mention the added worry of transporting without dropping it. You would be better off buying a cheap cake at the grocery store than attempting to make one yourself. I’m not wrong about this.

In the end, it is the actual ceremony that matters the most but, why waste time and money trying to do it yourself only to have a fiasco weeks, hours or even minutes before the ceremony?

There are a few things you can do yourself. You can print or make  labels for bottles of wine as gifts, you can carefully arrange and/or wrap the favors that will be sent home, you can also cut and tie the netting or paper rice holders, if you are having rice thrown at your wedding. Other than that, I would advise against any attempt at handling these tasks yourself.

I won’t bore you with endless DIY disaster stories. I will share only one. A close friend of mine decided she would do her own hair and makeup, as well as the entire bridal party. They even went so far as to get together and do a practice run so she knew what everyone wanted. That’s a  lot to remember if you ask me. Anyway, fast forward to her wedding day when due to a traffic snafu she was literally putting on makeup right before she walked down the aisle. The bonus is that she was not familiar with photography-style  makeup so she and every bridesmaid looked comopletely washed out and borderline macabre. Big Mistake.

Hire professionals to have professional results. Visit www.bridalshowexpo.com to find a qualified, reputable, professional baker, florist, bridal salon or photographer in your area.

– Penny Frulla for Bridal Expo Chicago