My friend recently asked me if I had anything unique about my wedding.. and I couldn’t think of one.
Then I remembered something at work. I’m a freaking pastry chef. I should probably incorporate that tidbit at the reception.
So now I’m thinking of making a round cutting cake, maybe two tiered or so, that would be “our” showpiece. And since only FI and I would be tasting it, I could honestly just make and freeze the (partially) decorated cake weeks ahead and smile stupidly while looking like I don’t taste freezerburn. Nobody else would know the difference, right?
Except then they would get their slice of cake.. from a sheet cake of the original baker I have a contract with. We were going for a three tiered, round cake with butter cake, strawberry preserves, and strawberry mousse in the original contract. Now, if I’m making my own cutting cake, I would switch to a sheet cake (same cake and fillings) for simplicity. Since I have a short reception with a full sit-down meal (time slot is 4 hours), this would be quicker.
As a guest, would you be miffed if you didn’t get the same type of cake as the cutting cake? I have some family members that have extremely high standards and are vocal about it. I can see them now, pouting and complaining at their table when they notice the difference. FI’s family has also never had any of my cakes before, so I feel like they may be miffed as well.
So, would you prefer everything to be fair and therefore have to wait for your slice of cake, or would you be happy with immediate cake that looks different?
Honestly.. I definitely wouldn’t notice..
For the Family that is paying close attention, I would think they’d assume it was a different tier
Not only would most people not notice, no one would care. Do it.
@ekizuna: Thank you… now I am singing “Still Alive”. So….
Go ahead and leave me. I think I’d prefer to stay inside. Maybe you’ll find someone else to help you. Maybe Black Mesa? That was a joke. Haha. Fat chance. Anyway this cake is great. It’s so delicious and moist.
Seriously though, I wouldn’t care if I got the “wedding” cake or not. I’d just want cake… well, if I could eat it. Yay for being gluten intolerant. =(
No one notices these things & the caters should be fast enough behind the scenes to make it all happen quickly. Sheet cake !
I went to my friends wedding in April and her cake was GORGEOUS…and I mean gorgeous!! when I had asked her how much she paid for the cake she shocked me with the price because of how big it was!! She told me that the guy who did her cake did foam for the first two bottom tears covered in fondant and then actual cake for the top two. I can get a picture of it if you’re interested so you can get an idea of how big it was but it was very cost effeciant. Plus – not everyone eats the cake so it’s perfect!
@SakuraBlossomBee It’s just so catchy!
I forgot to say that they would be decorated completely different. The sheet cake would be pure white with “natural” texture, while the cutting cake may be completely covered in a fruit glaze, similar to this:
Or covered in chocolate “tabs”
So.. it would be a noticeable difference.
Maybe make something related to go on the slices (or have the baker do it). Like put a raspberry or a chocolate tab on top of each sheet slice. Seems like you could easily have the sheet cake covered in a matching glaze too.
@emilygrace07 The baker actually refuses to do anything besides buttercream or fondant and he’s charging $1 extra per slice if I want a pale, tinted buttercream. He’s even trying to charge me extra for wanting a natural, imperfect look. I didn’t even ask for any other details or decorations.
I do like the idea of adding an extra detail to slices though. Thanks for the idea.
@ekizuna: hmmm I am pretty detail oriented so I would probably notice but I don’t actually enjoy cake so I wouldn’t care…
Would it be possible to put the glaze over it or as a little garnish on each piece?
I’m pretty sure most people just want something to taste good so as long as that’s a priority, I say go for it!
@sarahizzy: I’ve thought about the whole foam faux cake, but I actually really like the idea of a small cake. Most of the cake pans I have at home are actually 4″-6″ and I’m going for a more clean, modern theme for the reception.
@KimmySumShuga: I’m also inviting my coworkers and bosses so I’m pretty sure they would notice when they get a three-layered cake versus an entremet-styled cake, which is what we make at work.. hmmm. Maybe I should be more picky on the guest list.
wouldn’t notice anything as long as the cake was delicious.
I’d probably notice, because I’m really into cake, but I wouldn’t care.
Noticing and caring are two different issues . I would notice, but I definitely wouldn’t care!
hi! i am a pastry chef too. and whille i didnt do my own cake (i had a friend i went to school with do it]. i did the same thing…we had one real tier…the rest were fake and we cut up sheets in the back. although we did it that way because he lived in florida and my wedding was in pennsylvania so it was easier that way. but so far as i know, nobody complained.