Posts made in August, 2013

Specialty Cakes 101 – What The Buyer Should Know

Posted by on Aug 1, 2013 in A Piece of Cake- Blog | 9 comments

So you have an upcoming big event, be it a birthday, a baptism, an engagement or a wedding, and you need a cake! You settled on your budget (average price per slice of cake in Los Angeles is $4.50-6/serving)  and found THE baker who will deliver the cake of your dreams.   Fantastic! But you’re not entirely off the hook yet.   I have had the luck of attending quite a few of the events I have baked for. Although it’s a little intimidating to be in a room full of people who have no idea YOU are the baker while they may or may not criticize the flavor (luckily it has never happened to me), I am so happy I attended those events because it was a huge eye opener for you, my customers.  I want to share some of the no-no’s I witnessed first-hand that brought out the stern baker in me.   1. I once delivered a cake to a bridal shower I was attending and was told that there was no cake table setup in the room. I immediately got angry that my poor bride-to-be spent a lot of money on a cake that the hall wasn’t even planning on displaying and politely, but sternly told the hall to setup a cake table RIGHT NOW 🙂 They told me they would place the cake in the kitchen until the table was ready. Since I was a guest at the event, I impatiently waited for them to set up the table. About 30 minutes later I went to the kitchen to see what was going on and I almost had a heart attack right there and then. They placed my cake next to the HOT stove! The cake had over 40 sculpted sugar flowers which were quickly wilting away in the heat. The cake table was ready, but now the bride had to deal with a shiny, slightly wilted cake. What the customer needs to learn from this: please discuss the cake table with the hall and your party coordinator. Make sure the table is setup and ready for the cake by the time your baker delivers. Some of these cakes weigh over 20 pounds and waiting around is not an option.  Also, please discuss delivery times with your baker so that the cake does not end up in your hall’s refrigerator or kitchen. I personally don’t trust any kitchen other than my own with my cakes. Your hall will most likely place the cake next to the raw kebab meats ( yup, I’ve seen this happen. I quickly pulled my cake out of THAT fridge), or next to garlic (which will leach into your cake flavor) or next to a hot stove. 2.  Cake tables are actually a very important detail. I have attended weddings where the bride spent $1200 upwards on a wedding cake only to see the cake displayed in the far, dark corner of the hall-  neither the guests nor the bride could enjoy the aesthetics of the cake throughout the night. As a baker, I would take offense because I would like to show case my work. But I also get angry for the bride- after spending that much money on an important part of your night you want it show cased properly! I very recently delivered a wedding cake and the cake table was up against a wall. I realized it was an awkward setup for cake cutting but there was nothing I could do about it – even though it wasn’t my fault, guess who got the blame that the cake cutting experience was difficult and awkward? I did. What the customer needs to learn from this: visit the hall with your wedding planner and discuss the prime location of the cake table. A good spot would be next to your sweetheart table or somewhere that has excellent lighting. Remember, you want to show off your unique cake design! A good idea is to setup the cake on a round table, away from the wall. This allows you to...

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