Have Your Cake and Eat It

Have Your Cake and Eat It

Have Your Cake and Eat ItHave Your Cake and Eat It, with Betty Crocker Devil’s Food Cake!

Love cake but don’t love the time in the kitchen spent making it? Have your cake and eat it too, with Betty Crocker Devil’s Food Cake – the simple way to create sensational baking for friends and family!

A deliciously moist cake with a decadent chocolate flavour, Betty Crocker Devil’s Food Cake pays homage to its traditional rich recipe and includes chocolate ready to spread frosting – the perfect partner for the ultimate cake!

Betty Crocker Devil’s Food Cake is the simple way to sure-fire baking success – in just a few easy steps you’ve made a stunning cake ready to serve and enjoy whatever the occasion. With no artificial flavours or colours, Betty Crocker Devil’s Food Cake is a tasty treat for morning, noon or night-time indulgence.

Sit your cake atop your prettiest cake stand and serve with freshly brewed coffee at morning tea time, devour a piece with the kids for an after-school treat, or serve with a little whipped vanilla cream for a decadent dessert.

Embrace the cake that lets you have your cake and eat it too, with Betty Crocker Devil’s Food Cake – the clever cake mix that makes baking a breeze!

Betty Crocker Devil’s Food Cake Mix (RRP $5.99; 583g) is available in supermarkets nationwide.

 

Cakes: To Cut or Keep

Cakes: To Cut or Keep

Cakes: To Cut or KeepCakes: To Cut or Keep

It’s up to you how much cake you provide, whatever configuration the cake takes. However, if you wish to save a tier, or significant portion of cake for celebrations following directly on from your wedding – or perhaps for a future event – then you obviously need to allow for that when ordering from your cake specialist.

In my own business, For Heaven’s Cake, I have re-iced tiers after some months, or in one case 1.5 years – for various occasions. Tradition used to ‘dictate’ that a layer was set aside for the christening of the first baby – but it could be that you simply want to enjoy more cake further down the track for a birthday, intimate dinner, or anniversary …

Saved cake is best kept by first wrapping it in foil, then cling film or into a box, and dating, before placing in the freezer. In the case of well-brandied fruitcakes, these will keep for many months in an airtight tin, or are also successfully frozen.

Recently I provided mini iced portions of fruitcake for a wedding, (aside from the main creation) and each was presented in its’ own separate cute box, and given or sent to friends and family who were unable to attend the wedding.

This used to be commonplace but happens less now – a forerunner to the “goody bag”.

If your cake is to be served as the only dessert, then clearly more will be needed. In the event that you prefer that all of your wedding cake is eaten at the reception, then ensure that you only order what you require and no more – it’s quite common to over cater, especially if there are other sweet temptations on offer. It’s a shame to spend a not insignificant amount of money on a special creation, to then have it overlooked because nobody has room left in their tums!

Whether you opt to cut or keep, be sure to savour, and enjoy.

www.forheavenscake.co.nz

 

Wedding Cake : Size

Wedding Cake : Size

Wedding Cake : SizeWedding Cake : Size

by Thea Poole

Your wedding cake will be a focal point at your reception, and the cutting of your cake will be the first task you will undertake as a newly married couple. Traditionally, it is the bridesmaids who serve the cake to all the guests, ensuring that everyone can wish the bridal couple good health by eating a piece of the wedding cake.

You may have dreamed of a spectacular showpiece towering high towards the ceiling with many tiers, or perhaps a simple cake that blends into the overall decorations at your venue. Each couple has their own ideas of what is perfect for them.

For many couples, the size of the wedding cake is a balance of what you need and what you want, and somewhere in between will be your budget!

So how do you decide on the size of your designer wedding cake? On a practical front, the size of your cake should match the number of guests attending your reception, plus any additional tier(s) that you want kept for a future event.

The first decision to make is how you plan to serve your wedding cake. Will it be served with coffee, as an addition to other desserts, or as a plated dessert? How does this relate to your wedding cake? Let’s look at an average three-tiered round cake measuring 15cm, 20cm and 25cm.

Depending on how it is cut, the same cake can be served in different ways: 200 finger serves, 150 small coffee serves, 100 standard coffee or small dessert serves, or 50 full size dessert serves.

Your wedding cake specialist will be able to guide you to the most suitable size for your reception. There are many options available when catering for larger weddings, including having kitchen cutting cakes that are iced but not decorated and that are not displayed. This lowers the cost overall.

The grooms at our consultations often think that these serving suggestions are much too small! Do remember that your wedding cake will be served after a full wedding meal, often including several courses, and your guests will likely be very well fed! Unless you are happy to have cake left over, there is no need to over-cater when it comes to your wedding cake.

For small weddings, a single tiered wedding cake placed on a cake stand is just as beautiful.

 

Top Tips for DIY Wedding Cakes

Top Tips for DIY Wedding Cakes

Top Tips for DIY Wedding CakesTop Tips for DIY Wedding Cakes

INSPIRATION IS KEY, SO DO YOUR RESEARCH AND LOOK FOR CAKE DESIGNS THAT CATCH YOUR EYE. REMEMBER TO BE REALISTIC – WE SUGGEST A SIMPLE DESIGN THAT YOU’RE CONFIDENT YOU CAN PERFECT

Practice, Practice, Practice!

Create and decorate a number of different cakes a few months prior to your big day to discover your decorating strengths and weaknesses and perfect your final design. Depending on the style of cake you’ve decided on, you’ll need a range of tools to get the most professional finish.

Keep it simple

But stay true to your creative vision. Traditional wedding cakes are always a crowd pleaser, but don’t forget to decorate your cake to your own style and taste – it’s your day, so make it your own! Cake Pops and cupcakes are a great way to be creative and show off your personality – plus they’re easy to decorate!

Don’t bite off more than you can chew!

Choose a design that won’t take up too much of your time and will look the most professional overall. We recommend using simple icing, ribbon and fresh flowers for a traditional and effective wedding cake decoration. Stencils are also a great way of adding a professional finish to a simple wedding cake.

Be prepared

The last thing you need to be worried about on your wedding day is decorating the wedding cake. We recommend tackling this a couple of days earlier and storing it in a cool, dry place. And don’t forget to consider how you’ll get the cake to your venue. If possible, leave your icing and decoration to dry for over 24 hours in a cool, dry place before transporting it.

Bigger isn’t always better

Your wedding cake doesn’t have to be 20 tiers high to wow your guests – a great alternative is to create a single tiered cake surrounded by cupcakes or cake pops. As well as being easier to decorate, cupcakes and cake pops are also easy for your guests to take away and enjoy.

 

Wedding Cake Budgets

Wedding Cake Budgets

Wedding Cake BudgetsWedding Cake Budgets

by Thea Poole

WHAT SHOULD I EXPECT TO PAY FOR MY DESIGNER WEDDING CAKE?

Your wedding is one of the most important days of your life; one you’ve possibly imagined for years. For many, however, the excitement of putting those dreams into play is rapidly curbed when faced with budgets.

Unless you have a very talented baker and icer in your circle of friends, chances are you’ll turn to a professional for your cake. After all, it needs to look fantastic, taste incredible and be of a size that will cater for all your guests.

I’m often faced with a look of dismay when I give couples a price for the elaborate cake they’ve just described. “Really? That much? It’s just a cake!” They fail to take into account that to feed 120 people, the cake needs to be of a certain size – and most cake designers will work out a cost based on a per-slice basis – depending on how you choose to serve your cake.

You will need larger serves if your cake is going to be the dessert, and smaller serves if the cake is served later with coffee.

Substituting the wedding cake for a dessert may sound like it should save you the cost of catered desserts, however, because you will need larger serves you will need more cake.

These serves are often accompanied by a crème fraiche and a berry coulis, which your caterer may charge for. Some venues will also charge a plating fee, similar to a corkage fee for BYO wines.

The couple also often fails to recognise the man-hours involved in creating those hand-crafted sugar flowers they’d like, or just how long the designer will spend detailing those piped lacey trims and the intricate design work they’ve envisaged. It might be time to create something less detailed, yet equally as gorgeous, to stay within your budget.

Consider this … if you pop into a coffee shop, you’re going to fork out around $4 just for a macaron, and probably close to $6 for a slice of carrot cake. Multiply this by the number of guests attending your reception, and you have the start of your budget. And that’s not taking into account the wow factor you’re probably demanding of your cake designer, for the most important cake of your life.

It pays to bear in mind that there are many techniques and ingredients a designer can use to arrive at the finished product. If you want a gravity-defying work of art to feed 200 guests, be prepared to spend a little.

Where there’s a will, there’s a way … but don’t pass out, don’t sigh, don’t rant. Discuss your theme, your objective, be willing to state your budget and I’m sure your cake can be tailored to match. As with anything in life, even your marriage, compromise and flexibility are key!

 

Fondant versus frosting

Fondant versus frosting

Fondant versus frostingFondant versus frosting

by Emma Hogg

As with all aspects of your wedding cake, the covering comes down to your own preference and style.

Personally, I’m not fondant’s biggest fan but I love frosting so, if I were to marry my gorgeous husband all over again, this is what I would choose. I also love the informality of frosting, it’s very nature ties in beautifully with the vintage themes that are so popular at the moment and I think there is nothing prettier than a frosted cake with beautiful ribbon, adorned with fresh flowers – just stunning!

If you like a slightly more formal design but prefer the taste of frosting, then you should consider opting for a smooth frosted base, embellished with fondant decorations. Hand-made sugar flowers are particularly effective, and trends indicate that we will see lots of frosting/fondant combinations appearing from top cake artisans in months to come.

Fondant versus frostingIf you do opt for a frosted design, remember to ask your cake designer what type of frostings they offer. For instance, our studio offers two choices; a cream cheese frosting and a pure white, Snow Cream frosting. These two options seem to appeal to the vast majority of customers but there are other options available that your cake designer may also be able to offer, including Swiss Meringue Buttercream, Italian Meringue Buttercream or American frosting – all super yummy!

If your tastes lean more towards fondant, then the design options are extremely varied … I would feel confident to say that any theme can be bought to life with fondant. Manufacturers have made fondant extremely easy to use and it is now possible to create all sorts of magic, right across the board, from simple elegance to flirty ruffles and intricately detailed sugar flowers.

Fondant really does exceptionally well in the hands of very artistic cake designers who can create extroadinary wonders with it – whether on cupcakes or a more traditional wedding cake.

One of the main things to consider when you are deciding between frosting and fondant is the season you are marrying in. Personally, I have relative confidence to provide either covering at any time of year, particularly to an established wedding venue. Our studio contains a very good air-conditioning system which enables us to keep the cake at an ambient temperature until the point it leaves here for the wedding. Be mindful that your cake designer should be asking you about the venue and where the cake table is situated, particularly if you are considering frosting during the summer.

No cake will take kindly to being placed in direct heat or sunlight! Most established wedding venues are well aware of this and will provide an appropriate setting.

However, if you plan to marry in a domestic or rural setting, please do not be tempted to think that the cake will look beautiful situated outside for all the guests to admire during the ceremony – it will not look very beautiful after it has been sitting for an hour or two in the February heat and all the icing has melted onto the ground! ♥

 

Dress to Cake – not kill!

Dress to Cake – not kill!

Dress to Cake - not kill!Dress to Cake – not kill!

by Jenny Nichols

Whilst turning things over in my mind before writing this article, I thought quite a lot about wedding dresses and how much they’ve changed over the years, not surprisingly. I’m not a gown expert and not here to write about the dresses, per se, but I cannot fail to mention them when they are, so often, the inspiration for wedding cakes…… and birthday cakes (think Barbie …) as well as Hen night celebrations and so on.

You all will have heard of dresses that look like meringues!

We’re fortunate to live in a place where a more liberal outlook is encouraged and not frowned upon, and self expression can be celebrated. So rather than the cake being fashioned to reflect elements of the bridal dress, it does happen that the actual gown is partially made of cake! An edible wearable art confection.

Last year in the UK the skirt of a bride’s dress was cake, cut into with a knife and eaten whilst she was still in it – very carefully. Another wore a creation that resembled a Croquembouche.

Dress to Cake - not kill!That might all be a “cake too far” for most of you so I’ll switch to less daring but equally gorgeous ideas. I have designed many wedding cakes that are adorned with piped lace to replicate that which is worn – a few examples can be seen here. Icing drapery, artfully applied, resembles a piece of fabric with beautiful flowing folds – and thin layers of fondant are transformed into ruffles, frills and pleats.

“Fabric flowers” can be moulded from icing and attached to the cake, along with pearl buttons, ribbons and bows, diamante clasps and brooches.

If you are of a more adventurous bent, then you can have your cake-maker (pick me!) design you an actual gown cake. These make quite the most beautiful statement, and honour your couturier, confectioner and not least yourself in one sublime creation.

www.forheavenscake.co.nz

 

Dress to Cake - not kill! Dress to Cake - not kill!

Sweet Treats

Sweet Treats

cakeTo trend or not to trend, that is the question.
You may not want or need another question thrown into the beguiling and bewildering

quagmire that you already have to consider. Planning most weddings can involve long lists and lots of decision making. However, I am only focusing on one item, and that is the cake. Consider me your magic cake fairy; here to help!

The very nature of trends is that they come … and they go. Fragments endure, or morph into something else. This year, for instance, there is quite an array of different methods and styles of adornment on offer.

Let’s begin with metallics – choose from applications of gold, silver or bronze on leaves, flowers, or the cake’s surface. You could opt for precious gold or silver leaf, paint, powder or dust. Confused? I’ve only just started.

Ruffles and frills made of thin icing or wafer paper are also making a strong appearance, forming oversized flower blooms or replicating the beautiful soft layering effect of dress drapery.

Texture abounds. A variety of textural patterns impressed onto each tier of a tall cake can look stunning. Don’t forget about introducing colour, if desired. Weddings have come a long way since the all white-on-white affairs of the past.

The vintage theme is as open to personal interpretation as any other, but you can make it yours. It can be lavishly “illustrated” through the use of pearls, buttons, lacework, antique flowers and elaborate icing techniques. Or, quite simply, with some satin ribbon and an ornate brooch. Take your ideas from your bridal gown, a teacup, a painting, a piece of fabric or wallpaper design. Inspiration is everywhere.

Naked cakes, so called, were popular last season and remain a perfectly lovely option; layered and filled with luscious, decadent creams, fruits of the forest, berries and ferns and flowers. This style is perfect for a garden or vineyard celebration.

The reality is that anything is perfect, if that is what you want.

As with most other wedding planning options, the choices for your cake can be overwhelming, and that is an excellent reason to sit down with me and discuss any ideas you have, or perhaps don’t have! It’s a valuable use of your time.

If you have no wish to follow the trends, then simply buck them … or perhaps start a trend of your own! With my help, and a wave of my magic wand, your wish is my command.

www.forheavenscake.co.nz

cake

Cakes: Cut or Keep?

Cakes: Cut or Keep?

Cakes: Cut or Keep?Cakes: To Cut or To Keep

It’s up to you how much cake you provide, whatever configuration the cake takes. However, if you wish to save a tier, or significant portion of cake for celebrations following directly on from your wedding – or perhaps for a future event – then you obviously need to allow for that when ordering from your cake specialist.

In my own business, For Heaven’s Cake, I have re-iced tiers after some months, or in one case 1.5 years – for various occasions. Tradition used to ‘dictate’ that a layer was set aside for the christening of the first baby – but it could be that you simply want to enjoy more cake further down the track for a birthday, intimate dinner, or anniversary …

Saved cake is best kept by first wrapping it in foil, then cling film or into a box, and dating, before placing in the freezer. In the case of well-brandied fruitcakes, these will keep for many months in an airtight tin, or are also successfully frozen.

Recently I provided mini iced portions of fruitcake for a wedding, (aside from the main creation) and each was presented in its’ own separate cute box, and given or sent to friends and family who were unable to attend the wedding. This used to be commonplace but happens less now – a forerunner to the “goody bag”.

If your cake is to be served as the only dessert, then clearly more will be needed. In the event that you prefer that all of your wedding cake is eaten at the reception, then ensure that you only order what you require and no more – it’s quite common to over cater, especially if there are other sweet temptations on offer. It’s a shame to spend a not insignificant amount of money on a special creation, to then have it overlooked because nobody has room left in their tums!

Whether you opt to cut or keep, ne sure to savour, and enjoy.

www.forheavenscake.co.nz

 

Sweet Art

Sweet Art

cakesFor the past twelve years I have been creating sweet art for wedding couples. They are all so different … the cakes and the people, which is why my role continues to interest and challenge me.

Have you asked yourself: “Where do I begin?”, specifically when it comes to narrowing the field of possibilities?

Start by considering what is most important to you – do you want to make a splash, impress and dazzle? Do you prefer round, square, sculpted, painted, traditional or funky? Would you rather have something intensely personal that involves elements very relevant to yourself and your partner, eschewing popular trends or what you saw at the last wedding you attended? Do you want the cake to tell a story?

This is your day, so you can decide … and if you need help, that’s where I come in.

Then you need to think about size – how big will your cake be? I can guide you depending on how many guests are you catering for and whether there are other desserts.

Next consider what coatings you like, or don’t like, on which cake flavours. Fondant, royal icing, buttercreams, chocolate, ganache – there are so many choices!

Will the cake sit well in your venue? Is it vast, high-ceilinged, modern – or bohemian, a rustic vineyard maybe, a flowered garden or a tropical beach? Do you wish to take into account the season in which you are marrying, and for the cake to reflect something of that?

I have seen a great many brides over the years, and always welcome their partners and families if they wish to be involved. Some arrive with very clear ideas and don’t deviate from those, whilst others think they know what they want but then change their minds upon viewing other options. Many are very open to suggestions – some do lots of homework and others none. And then there are those who are happy to leave it to me – a “do what you want” attitude – now that’s a joy, and a privilege, and a responsibility!

Whichever category you may fall into, I try to get glimpses of who you are so that I can capture some of the essence of your character, and your wishes, thereby injecting some of your personality into anything I create, as well as the ambience of your wedding day.

Bespoke is the name of the game. I have some wonderful commissions coming up this season and I hope yours will be among them.

www.forheavenscake.co.nz