I am going to begin by addressing the
question most people would like to ask –
Why Are Wedding Cakes So Expensive?
The cost of a wedding cake is not determined by the cost of the
ingredients.
Scale and degree of difficulty are major factors. Take into consideration
the following:
· Planning starts weeks in advance, supplies must be purchased and
decorations have to be made and/or ordered. Quantities and schedules must
be determined.
· Baking many, much larger layers in is not the same as baking a standard
8” cake. Ingredients must be scaled up, lots and lots of ingredients.
Pounds of flour, sugar, and butter and dozens of eggs are utilized.
Frosting a wedding cake requires many pounds of frosting or fondant.
· Safe food handling is required. Fresh eggs and dairy products require
proper handling so your baker needs access to large amounts of
refrigeration.
· Your wedding cake requires the baker to have a basic understanding of
structural engineering. They are constructed using the same principals for
skyscrapers. In a building they use bearing piles, in a cake wooden or
plastic dowels or other support system is used to evenly distribute the
weight held aloft. Improper handling of this phase could spell disaster.
· At home you place your cake on a pretty platter but what would you do
with a cake that is 18” tall and just as wide? Custom cake boards must be
either acquired or created. This is part of the foundation of your cake.
We all know how important it is to start with a good foundation in
anything that we do.
· Delivery and setup is another process. The logistics of getting all
those tiers safely into and out of a vehicle and especially traveling with
a cake already stacked requires careful consideration.
You must allow enough time to get to the reception site and set up in
advance but you don’t want the cake to set out too long. It still has a
long day and/or night ahead of it. The delivery person needs to be
equipped for any situation. The cake table must be checked for stability
and levelness. Any problems will need to be corrected before the cake can
be set up. They must be able to repair any possible mishap that may occur
in transit or during setup. They need to be able to finish any borders and
apply the cake top.
True professionals have great confidence in their skills, but also
remember that while it may be one of many cakes to them it is an
incredibly special, once in a lifetime cake for the bride.
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When To Begin Shopping For Your Cake
It’s never too early to select a baker/designer for your wedding cake. The
type of baker you wish to use will help determine when you should book
your date. Specialists may limit their number of wedding cakes per weekend
so booking with them 6 months to a year in advance is advisable. Bakeries
and supermarkets generally have a larger staff allowing them to handle
more cake orders. In order to receive the undivided attention of the
baker/designer it is advisable to call ahead for a consultation
appointment. Bear in mind that Thursday through Saturday are very busy
baking, decorating and delivery days so if at all possible plan on a
meeting earlier in the week. Be sure to ask about sampling some cake and
whether there is a fee.
Basic Wedding Cake Terminology
Layer – cakes are baked in 1”-2” layers and then assembled to create a
cake tier
Tier – layers of cake are filled and frosted to complete one level (or
tier)
Gumpaste – a sugar paste used for making flowers and decorations. Although
technically edible these decorations harden and can be kept as keepsakes.
Fondant – a sugar dough that is rolled out and placed over each tier and
smoothed. expect to pay more for this option
Buttercream Frosting – term used generically for frosting used in
decorating cakes. There are a variety of recipes that differ in taste and
texture so be sure to sample it along with the cake.
Royal Icing – a sugar and egg white based icing that dries hard. Usually
used for decorations (sometimes like a glue) and string work.
Support system – system used for constructing and supporting the wedding
cake. May consist of wooden dowel rods or skewers, hidden plastic pillars,
cake jacks, single plate supports, lollipop sticks or the stress-free
support system that I generally use.
Separation – use of plates and pillars to lift one tier above another.
Stacked – cake tiers are placed directly on top of one another.
Kitchen Cake – a frosted but undecorated cake provided at a discount to
serve to guests in addition to the displayed wedding cake. This is not a
sheet cake. It is baked and filled in the same manner as the rest of the
cake so the guest does not realize they are eating something other than
the displayed wedding cake.
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Cake Design – Factors in choosing
your design
1) How important is the cake to you? – Are you just adhering to tradition
or is the cake cutting an important part of your reception? Are you
looking for a beautiful centerpiece or a delicious dessert? (By selecting
the right baker/designer you can have both.)
2) Wedding style – Formal, informal, contemporary
3) Budget – How much are you willing to spend? A wedding cake can cost as
much as you’d like to pay -- how much is too much depends on your budget.
Common wedding budgeting says that the cake and its associated costs
(knife, delivery, set up, etc.) is about 2 percent of your total budget.
If the cake is really important to you, you’ll spend more on it than a
bride who sees something else as a priority. Another way is to look at the
price per slice; the average is $3 to $6 per slice, though it can be as
low as $1.50 and as high as $15.
4) Special Considerations
· Outdoor weddings – be sure your baker understands you are planning an
outdoor wedding. The cake will require special handling and not all
flavors, fillings or designs will be wise choices for an outdoor wedding.
Flies and other bugs will be attracted to the sweetness.
· Fondant – be sure your baker has experience with this medium and be
prepared to pay an additional cost per serving for this option
· Fresh Flowers – they are beautiful but be sure your florists understands
they are for decorating the cake. Florists use pesticides and chemicals to
keep the flowers fresh. Both are not ingredients you want introduced into
the cake. In my experience some flowers have still had dirt and even spider
webs on them. Bakers/designers may have policies in their contract
regarding the handling and placement of fresh flowers and a fee so be sure to ask
who is responsible for placing the flowers on the cake.
5) Sources for Cake Ideas
· Books and bridal magazines
· Internet
· Baker/designer’s portfolio
· Wedding Gown
· Inspirations may come from just about anywhere
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Types of Bakers/Designers – You
will need to decide which is best for you
· Do it Yourself
· Friends or Family
· Supermarkets/Bakeries
· Home Baker
· Specialists (Anita’s Wedding Cake Company)
· Hotel/Restaurant Chef
Get personal recommendations – Ask recently married friends and your
vendors
Tip - Be cautious of the inexperienced/infrequent cake decorator
Special Considerations
How much attention will your cake get?
Who will deliver?
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The Consultation
You should expect:
1. A good 1st impression – Did you get a good feeling from the initial
contact? Were they willing to work with your schedule in order to meet
with them? Are they prepared/organized for your meeting?
2. To review a portfolio of the baker/designer’s own work
3. The baker/designer to accommodate your ideas and suggestions in order
to create a cake that fits with your vision of your cake
4. The baker/designer should offer constructive and honest feedback
5. The baker/designer to provide a cake sampling (may not be free so ask
when setting the appointment)
6. To understand what is included in your price quote – taxes, delivery,
anniversary cake, security deposits etc.
7. To get a copy of the contract – I recommend a contract because it
protects both you and the cake designer. There is physical documentation
of what was discussed. (Cake designer may not want to release sketches and
drawings until the contract is actually signed.)
Your baker/designer expects:
1. You to come to the meeting prepared – bring pictures of your ideas,
invitations, color swatches and floral selections are all helpful in the
design process.
2. You to bring one or two persons with you to offer feedback – groom, bridesmaid,
mother. Don’t shop for a cake by committee.
3. To be paid a deposit to hold your date. (Amount will vary). They will
also expect the balance due to be paid in full in advance of the wedding
date. (Policies vary anywhere from a week to three weeks.)
4. Equipment and rental items to be returned promptly to ensure your
security deposit is refunded. The baker/designer will most likely be using
the equipment again for the very next weekend and would much rather refund
your deposit versus having to order replacements on short notice.
Decisions to be made in choosing your Cake in addition to overall design
are:
· Cake Flavor – Standard or specialty (carrot, red velvet, cheesecake etc)
Ask if all tiers have to be the same flavor or if you can mix and match.
Additional
servings may be needed as guests may want to sample more than one flavor.
· Filling – Standard or specialty (cream cheese, mousse, liquored etc)
· Buttercream Frosting or Fondant
· Number of servings – Based on the number of guests and whether the cake
is the only “dessert” to be served.
· Cake Topper – Traditional bride & groom, gumpaste or fresh flowers
· Cake board or cake stand (will usually require a refundable deposit)
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You’ve Hired the Baker/Designer, Now What?
- Things to Do Between Now and the Wedding Date
1. Shop for your topper or meet with the florist to order fresh flowers
2. Buy the toasting glasses and cake cutting set.
3. Decide on cake table décor – The cake
table should be decorated and ready when the cake arrives. Unless specifically arranged the
baker/designer does not decorate the table. (Use rose petals, greenery,
flowers, candles, fancy table cloth, etc.)
·- Items to discuss with the reception site coordinator –
1. Placement of the cake table (think about windows, lighting, traffic
flows, angles for photos, etc).
2. Provide them with the baker/designer’s contact information and advise
them what time the table will need to be in place.
3. Cutting and serving the cake. Do they do it? Ask if they charge extra
for this service (plating fee).
4. If the reception site will not be staffed you will need to decide who
will cut the cake. Provide that person with vinyl gloves and a cutting
chart (see attached).
Tip: The cake cutting set should only be used during the cake cutting
ceremony for picture taking purposes. They are not adequate for cutting
the entire cake which should be done with a sharp, thin bladed knife.
- Finalize details with your baker/designer – Three weeks before the
wedding contact your baker/designer to review details. Submit final
payment, confirm arrangements for cake topper or flowers, expected
delivery time of cake at the reception site and advise as to who you have
delegated to return the equipment and rental items back to the
baker/designer.
- In the event your chosen baker does not provide delivery and set-up, appoint
someone to the task.
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Ensuring a Quality Experience
· Don’t book with a baker/designer if you don’t have confidence in them.
Ultimately you have very little control over the finished product. If you
are uncomfortable keep shopping.
· We all understand that there are budgets to consider but you should
expect to pay the baker/designer for their hard work and expertise. Pay
them fairly for the rate they ask to let them know their work is
appreciated and respected and you will reap the benefits.
Know what you are willing to pay for your cake and inquire about the cost
per serving. If the price is out of your range then don’t make the
appointment with that baker/designer and keep shopping. Bear in mind that
this is definitely one of those situations where you get what you pay for.
· Remember that outdoor receptions will require much more careful
planning. Consider that flies love sweets, heat melts most icings and high
humidity will also turn gumpaste flowers limp, chocolate curls will melt
and fresh flowers will wilt in prolonged exposure to heat. Not all cakes
hold up well in heat or humidity. Rain and wind can cause havoc such as
collapsing tents and blowing table cloths right off of the tables. Be sure
to have a backup plan. Work with your baker/designer to choose a cake that
will better withstand the outdoor conditions and talk with the reception
personnel in order to choose an optimal location for the cake.
· If your baker/designer doesn’t deliver and you must have someone pick
the cake up for you, send two people for the job. One to carry the cake,
the other to hold open doors, etc. The trunk of a car is the safest place
to transport a cake. Be sure it is completely empty so that nothing can
bump the cake during transport. Cover the floor of the trunk with a clean
sheet. Place a square of non skid matting down under the cake to prevent
the cake from sliding around. If you can’t get the non skid matting then
use a damp, well rung out dish towel.
· Always serve the cake at room temperature for the best flavor.
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You and Your Cake
The cake can get lost in the whirlwind of the day. Most couples only see
the cake when they are posing with it for the photographer. Extend the
enjoyment of your cake by spending some time with it. If your reception is
informal you might decide to cut and serve (or just serve) the cake
yourselves. The guests can come up and receive the cake from you
personally. A new twist on the traditional receiving line.
Any extra cake can be served at the gift opening brunch or eaten when you
get home from your honeymoon when you have some time to savor it.
Enjoying Your Anniversary Tier
To eat or to freeze – Traditionally the top tier is kept frozen to be
served on the 1st Anniversary. I always include freezing instructions
(attached) to help you maximize your chances of having something edible
after a year in the freezer. If you want to buck tradition why not take
your anniversary tier with you and enjoy it throughout your honeymoon.
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Final Thoughts
Wedding planning can be very stressful so I believe it is my duty to
assure every bride that her cake is my priority. My goal is to give you
one less thing to worry about. I want you to feel comfortable with your
decision when you sign the cake agreement and leave the consultation.
Every bride deserves the attention I devote to her cake. I always consider
it an honor and privilege to be chosen to share in a couple’s special day.
Best wishes to you and your groom as you plan your wedding. May your
journey through married life be long, wonderful and prosperous.
Anita Kriner, Owner
Anita’s Wedding Cake Company
22330-A Chancellors Run Road
Great Mills, MD 20619
Phone: 301-481-9901
Website: www.anitasweddingcakes.com
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References & Acknowledgements
Earlene Moore of Earlene’s Cakes – Things every bride needs to know before
shopping for a wedding cake
Christine Boulton – Author of the Original Article “Why Is This Stuff So
Expensive”
Thanks to all the cake decorators who frequent my favorite message board
for their suggestions in creating this seminar.
A special thank you to Kimberly Bean of the Southern Maryland Wedding
Guide
and the Colony South Hotel & Conference Center for inviting me to speak
here today.
About the Speaker
Anita Kriner, owner of Anita’s Wedding Cake Company, has been baking for
more than 25 years. Approximately 15 years ago she was introduced to cake
decorating and has a passion for it. |
