Tag Archives: Wedding cake

Who Doesn’t Love Cake Pops?

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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

 

Adding Up The Add-ons: The Dangers of Hidden Fees

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When you plan your wedding budget there are dozens of factors that can increase your costs and before you know it, your $30,000 budget is now $10,000 over.  Not planning for extras and add-ons can put you into a deficit quicker than you think.

1) Remember to take your time into consideration. For instance, if you will have to take time off from work to handle fittings, tastings or sign contracts and will not get paid for the time off; you have just ‘spent’ money by not earning it.

2) When looking online at pricing, the numbers can be deceiving. $35 per person sounds like a great price for a reception until you realize that doesn’t include an entree, a napkin or a fork. Make sure the price is for a complete meal.

3) One of the biggest costs is for alcohol, so some couples try to sidestep this  and be thrifty by providing their own alcohol and bartender (an option at some reception venues). This will save you very little money. Between corkage fees and the retail costs of alcohol, you would be wiser to offer an open bar and not use top shelf  liquor… or limit it to just wine and beer.

4) When buying your wedding gown, ask about the cost of alterations up front. Just as the salon will make you sign a contract agreeing  to purchase the gown, pay the 1/2 deposit and the balance when the gown arrives – you should require the salon to give you an alterations quote in writing. A good place for this is on your receipt.  Expert alterations can cost hundreds of dollars.

5) The cake is another quagmire. Having a wedding cake large enough to slice off a piece for 200 guests is costly and can be difficult to maneuver. Consider having a smaller (more manageable) wedding cake for the cake cutting and having your baker make sheet cakes of the same exact cake and frosting  to serve to guests.

6) Speaking of cake, check  this out: Cake cutting fees can be as much as $3.50 per slice.  This is just the fee that the reception site charges to cut your cake, put it on a plate and serve it. Add this onto the cost of the cake and you could increase the cake budget by 50% or more. Consider the options of mini cakes or cupcakes to serve to guests. Cupcake bakeries are super chic right now so why not get in on the fun?

7) Service professionals often rely on tips. If it is not added into your total automatically,  make sure you allow for this at the end of the event.

Overall it is estimated that individual wedding costs increase by 25% from the original quote. In order to avoid this happeneing to you… don’t forget to factor tax, tips, add-ons and fees into your budget and make sure you get everything in writing!

-Penny Frulla for Bridal Expo Chicago

 

 

 

 

 

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

 

Move Over, Cupcakes!!!

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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

The Royal Fruitcake with Royal Icing

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Details have been revealed about the Royal Wedding Cake! Or should I say cakes? Cake #1 – (the main cake) is being designed by  Fiona Cairns and it is described as a traditional, multi-layered fruitcake decorated with royal icing in the Joseph Lambeth method using cream and white. Cake #2 was requested by Prince William and is described as a chocolate biscuit cake by McVities, who has been baking for the royal family since 1893.   Two cakes is really not  excessive  considering  William’s mother and Father had 27 cakes at their reception in 1981.

That is a lot of information. To most of us here on the West side of the pond, it doesn’t really make sense. Fruitcake? Chocolate biscuit cake? What is going on? Where’s the fondant? What about buttercream? Forget everything you know about American wedding cakes for now and open your mind to some new, international  possibilities.

Fruitcake – I have to admit I was taken aback when I heard the words Royal wedding and fruitcake in the same sentence.  I remember the fruitcakes my mom used to get as gifts at Christmas and make us  eat a piece to be polite to whomever gave it to us.  No thanks.  Now I did a little research and it seems that the bastardized version of fruitcakes is like that of anything else… inferior. The fruitcake that William and Kate will be sharing with their guests is something we would consider ‘bread’ or, more appropriately,  a muffin.  Imagine a dried cranberry, apricot, almond, raisin muffin! Possibly infused with some kind of alcohol, brandy perhaps? Now, thats more like it! Add frosting? Yes, please!

Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. It colors beautifully and is really the best frosting option when you need intricate piping or ornate scrollwork done. When you see those beautifully decorated, intricate cookies on the covers of magazines, they are decorated with royal icing. The application is similar to spreading room temperature butter over the entire cake.

Joseph Lambeth method- Who is Jospeh Lambeth?  No surprise here, the Lambeth method is very popular in Great Britain and has been around since Joseph introduce his first book in 1934. What makes this method unique is the use of over-piping to create lacy, floral and ornate patterns and is is easy to recognize. Imagine a  cake with piping and scroll-work. Now imagine you added a layer of piping on top of the piping and scrollwork. On top of that piping  and scroll-work you added thinner piping and even more details. The end result is a very 3-dimensional cake that has so much depth you wonder how deep the icing really is and if there is any cake at all. Between the fruitcake and the icing and considering it is multi-layered (probably 6 or 7 layers) I would imagine this cake is going to weigh well over 500 pounds, in weight … not currency.

Chocolate biscuit cake is a no-bake cake that is described as one of his childhood favorites. He shared this cake with his mother and grandmother for afternoon teas throughout his childhood. This is more of a “grooms cake” which, until now has strictly been an American custom, that will be served alongside the main cake. Back to the no-bake part since this is right up  my alley. I won’t go into the recipe details even thought it is so simple I could make a few of these without blinking. Just imagine breaking up a bunch of shortbread cookies and basically gluing them together with melted chocolate in a buttered cake mold. After it is removed from the mold, drizzle it with white, semi or milk chocolate ( or all three) and serve with tea. My only question is : Will they be serving seconds? YUM!

The price tag for both cakes has been reported as $80,000 GBP and is being covered by Prince Charles, personally. If your currency converter is broken, that is roughly $132,000 US for the two cakes. With a guest list for the casual afternoon reception totalling  1,900 guests that is about $70 per slice.

My best guess is that even the cakes will set new trends. American Brides and fruitcake? Anything could happen!

-Penny Frulla for Bridal Expo Chicago