Top Tips For Avoiding That Wedding Cake Disaster
In a way, it's surprising brides don't encounter more wedding cake disasters as they work their way down the checklist toward the happiest day of their lives. And here's why -- buying an enormous, artisanal cake is just not something many of us have a lot of experience with. In fact, for most of us pre-wedded types, our main way of buying baked goods is pointing to what we want shoved in a bag that day.
Not quite the same as contracting for a custom $500 creation while you clutch a photo clipped from Brides, is it?
Here's the problem. Most of us have been exposed to some insanely sophisticated pastry creations. Every month, we see bigger and more beautiful architectural wonders sprawled across the covers of Martha Stewart Weddings and InStyle -- cakes assembled by teams under the watchful eye of a master baker, who rules over machines that do nothing but press fondant.
Whether we think about it or no, we instinctively know that a "statement" cake is going to be the most eye-catching thing at the whole reception, save the bride. And while these days, sleek and structural wedding gowns are "in," and tiaras and crowns are possibly "out" (oh darn!), there's nothing stopping us from ordering up an opulent, over-the-top cake for guests to ooh and ahh over. Oh yes, we want that cake. That cake is the fairytale. And it seems like every baker does wedding cakes, so what's the problem?
The problem is, you'll need to bring your dream to a baker truly capable of executing it.
Because those top-of-the-line cakes -- the type that gets photographed and flown across the country -- can go for $10 a slice or more. For a cake that serves 200, that's quite an investment.
So if you turn up a part-time baker who promises to replicate your cover-girl cake with handpainted swallows, lustre-dusted pearls and a gilded fondant bow for $175, you just might have just stumbled onto the world's biggest bargain.
But more likely, you've stumbled onto the bane of many a bride ... having your heart set on a cake that's "too big" for your budget and your baker.
For example, let's say your dream cake involves sharp plaid lines or a flowing triskel worked out in bright fondant, to celebrate your celtic heritage. Great!
But give that assignment to your local grocery store, and you just might end up with some sad, saggy lines pressed out from a tube of day-glo gel, or a (shudder!) poorly-reinforced creation that collapses on itself before the champagne gets chugged.
Not quite the same as contracting for a custom $500 creation while you clutch a photo clipped from Brides, is it?
Here's the problem. Most of us have been exposed to some insanely sophisticated pastry creations. Every month, we see bigger and more beautiful architectural wonders sprawled across the covers of Martha Stewart Weddings and InStyle -- cakes assembled by teams under the watchful eye of a master baker, who rules over machines that do nothing but press fondant.
Whether we think about it or no, we instinctively know that a "statement" cake is going to be the most eye-catching thing at the whole reception, save the bride. And while these days, sleek and structural wedding gowns are "in," and tiaras and crowns are possibly "out" (oh darn!), there's nothing stopping us from ordering up an opulent, over-the-top cake for guests to ooh and ahh over. Oh yes, we want that cake. That cake is the fairytale. And it seems like every baker does wedding cakes, so what's the problem?
The problem is, you'll need to bring your dream to a baker truly capable of executing it.
Because those top-of-the-line cakes -- the type that gets photographed and flown across the country -- can go for $10 a slice or more. For a cake that serves 200, that's quite an investment.
So if you turn up a part-time baker who promises to replicate your cover-girl cake with handpainted swallows, lustre-dusted pearls and a gilded fondant bow for $175, you just might have just stumbled onto the world's biggest bargain.
But more likely, you've stumbled onto the bane of many a bride ... having your heart set on a cake that's "too big" for your budget and your baker.
For example, let's say your dream cake involves sharp plaid lines or a flowing triskel worked out in bright fondant, to celebrate your celtic heritage. Great!
But give that assignment to your local grocery store, and you just might end up with some sad, saggy lines pressed out from a tube of day-glo gel, or a (shudder!) poorly-reinforced creation that collapses on itself before the champagne gets chugged.
