A few new ideas to think about for your wedding party:
Added by Lauren Cortesi on January 22, 2013 at 2:23am — No Comments
Will the cake baker create a custom cake, or are there set styles to choose from? Look at photos and actual cakes, if possible. Be sure to bring pictures, fabric swatches, and other resources if you have a custom style in mind.
Find out what filling choices are available…
ContinueAdded by Lauren Cortesi on January 22, 2013 at 2:19am — No Comments
For those traditionalists out there, here is the method for for freezing the top tier of your wedding cake. If at all possible, please order a fresh anniversary cake. It will be fresh, not taste like a freezer, and you and your husband will enjoy it much better. A lot of bakeries offer this as a free option!
Method for wrapping and defrosting your cake.
1. Place cake in refrigerator the night of the wedding and…
Added by Lauren Cortesi on January 22, 2013 at 2:18am — No Comments
I recently had a bride cancel a tasting. When asked why, she told me that she attended another tasting that they liked and told me what she ordered and how much it cost. A 200 serving cake, 4 tiers, fondant, fresh fruit, etc., for only $600! That’s $3.00 per serving!
In the world of wedding cakes, we charge per serving. That’s just the way it’s done. Bella’s cakes start at $2.75 per serving, and depending on flavors, fillings and design, it may go up from there. Now, 5 years ago…
ContinueAdded by Lauren Cortesi on January 22, 2013 at 2:10am — No Comments
When it comes time for your wedding cake, never let a bakery tell you no. If there is something you want, ask the bakery to make it happen within your budget. It may not look exactly as that photo, but it will be close, and will be within budget. Compromise on flavors, go with the basics as opposed to over the top flavors to get the design you want. If it's over the top flavors, then simplify your design to stay within budget.
If your chosen baker refuses to make your…
ContinueAdded by Lauren Cortesi on January 13, 2011 at 6:10am — No Comments
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