Who Doesn’t Love Cake Pops?

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

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

 

 

 

 

 

Move Over, Cupcakes!!!

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